Elaboração de salames tipo italiano com substituição da gordura por farinha da casca de maracujá (Passiflora edulis)

Abstract

Fermented meat products, such as Italian-type salami, have high consumer preference; however, they are characterized by high fat content and low dietary fiber levels. In this context, the use of fiber-rich ingredients as partial fat replacers has been investigated for the development of products with improved nutritional profiles. Thus, this study aimed to produce and characterize Italian-type salami with partial replacement of pork fat by passion fruit peel flour. Four experimental formulations were prepared: F1 (15% pork back fat and 0% flour), F2 (10% pork back fat and 5% flour), F3 (5% pork back fat and 10% flour), and F4 (0% pork back fat and 15% flour). During processing, weight loss was evaluated and, at the end of the process, physicochemical analyses were carried out, including moisture, water activity (Aw), pH, titratable acidity, ash, protein, and lipid contents in the salami, in addition to the physicochemical characterization of the passion fruit flour used in the formulations. A progressive increase in weight loss was observed, reaching values between approximately 40% and 43%, with higher losses in formulations with lower fat content. Regarding physicochemical analyses, moisture content ranged from 34.14% (F1) to 31.52% (F4), while water activity values ranged from 0.722 (F2) to 0.680 (F4). The pH ranged from 5.90 (F1) to 5.13 (F4), and titratable acidity increased with substitution, ranging from 0.75% (F1) to 1.25% (F4) lactic acid. Ash content increased from 13.91% (F1) to 19.25% (F4), while protein content ranged from 49.49% (F1) to 41.51% (F4), remaining adequate for this type of product. A significant reduction in lipid content was also observed, ranging from 17.05% (F1) to 5.75% (F4). Overall, although the incorporation of the flour promoted changes, all results remained within the limits established by Brazilian regulations. Therefore, passion fruit peel flour proved to be a viable alternative as a partial substitute for pork fat, contributing to reduced lipid content and the valorization of agro-industrial by-products.