CAMILA DE SOUZA PAGLARINI
@en.esalq.usp.br
Departament of Food Science and Technology - ESALQ/USP
Luiz de Queiroz College of Agriculture- University of Sao Paulo
RESEARCH, TEACHING, or OTHER INTERESTS
Food Science
Scopus Publications
Scholar Citations
Scholar h-index
Scholar i10-index
Scopus Publications
Renata do Nacimento, Vitor Andre Silva Vidal, Camila de Souza Paglarini, Paulo E.S. Munekata, José M. Lorenzo, Julliane Carvalho Barros, Marcelo Cristianini, and Marise Aparecida Rodrigues Pollonio
Wiley
AbstractBACKGROUNDOvercoming the impact of sodium reduction in the properties of emulsified sausages is a current challenge in the production of healthier meat products. Because the emulsifying process play a key role in the stability of sausages, the present study aimed to evaluate the effects of two mechanical emulsifying systems (cutter versus continuous emulsifier) and two levels of sodium chloride (2.50 and 1.25%) on the physicochemical characteristics of bologna sausages.RESULTSA reduction of sodium increased the L* value and reduced the a* value, and also decreased the protein extraction yield in sausages produced in the cutter system. Moreover, the emulsion stability of reduced sodium batter was increased by cutter emulsification (F50C). On the other hand, the continuous emulsifier process did not decrease the extraction of myofibrillar proteins in F50E (sodium reduced treatment), resulting in minimal impact on emulsion stability and an increase in hardness in reduced‐sodium sausages.CONCLUSIONTherefore, to produce low‐sodium sausages, the continuous emulsifier was more effective producing batters with increased extracted myofibrillar proteins, improving the structure and functionality of myofibrillar proteins compared to the cutter process. © 2023 Society of Chemical Industry.
Victória M. Gomes Martins, Patrícia Milano, Marise A. Rodrigues Pollonio, Mirian dos Santos, Aline Pedrosa de Oliveira, Luciana Kimie Savay‐da‐Silva, Ana K. Ferreira Ignácio Câmara, and Camila de Souza Paglarini
Wiley
SummaryThe effect of replacing partially lean meat (21.7% protein, 4.5% fat) with cricket (Gryllus assimilis) flour (CF) in the physicochemical, technological and sensory properties of beef patties was evaluated. Four formulations were elaborated, a control with 66% w/w of beef (FC) and the others with substitution of the meat at 10 (F10%), 15 (F15%) and 20% w/w (F20%) levels with CF. Analysis of chemical composition, shrinkage, cooking yield, moisture and fat retention, pH, colour, lipid oxidation (TBARS), texture and sensory profile (Acceptance test and CATA questions) were performed. An increase in fat content, moisture and fat retention was observed in products with cricket flour. Adding CF resulted in softer meat products with lower shrinkage and cooking loss. FC was lighter and redder than products with CF. TBARS values were higher as CF addition increased, with no difference among FC and F10%. FC and F10% had greater sensory acceptance (scores above 8.0 and 7.0 for overall liking, respectively). By the CATA test consumers linked FC and F10% with the descriptors associated with overall liking, such as burger aroma, meat aroma and juicy and F15% and F20% were associated with undesirable descriptors such strange and unpleasant aroma, bad and dry appearance, sandy and crumbly. The results showed that cricket flour could replace beef by a fraction of up to 10%, obtaining a hybrid meat product with appropriate technological and sensory characteristics.
Camila S. Paglarini, Vitor A.S. Vidal, Iramaia A. Neri-Numa, Glaucia M. Pastore, and Marise A.R. Pollonio
Elsevier BV
Ingrid Rodrigues Ferreira, Patrícia Milano, Marise Aparecida Rodrigues Pollonio, Ana Karoline Ferreira Ignácio Câmara, and Camila de Souza Paglarini
Springer International Publishing
Vitor A. S. Vidal, Camila S. Paglarini, Jose M. Lorenzo, Paulo E.S. Munekata, and Marise A. R. Pollonio
Informa UK Limited
ABSTRACT The category of salted meat products is very diversified and are widely appreciated and consumed worldwide due to their unique sensory characteristics and high nutritional value. As some salted meat products are stable at ambient temperature, they are considered a safe strategy. However, they have been criticized due to some high levels of sodium, which if consumed in excess may increase the risk of developing certain health disorders. In this context, this work discusses in detail, the characteristics, processing, different strategies for sodium reduction and the effect of sodium chloride (NaCl) reduction in the category of salted meat products, as well as the main new technologies used in the salting and dehydration stages to optimize processes and improve the quality of final products.
Bruna Milena Bortolomedi, Camila Souza Paglarini, and Fábio Cristiano Angonesi Brod
Elsevier BV
Camila de Souza Paglarini, Vitor Andre Silva Vidal, Maristela Midori Ozaki, Ana Paula Badan Ribeiro, Oigres Daniel Bernardinelli, Ana Karoline Ferreira Ignácio Câmara, Ana M Herrero, Claudia Ruiz-Capillas, Edvaldo Sabadini, and Marise Aparecida Rodrigues Pollonio
SAGE Publications
The effects of gelled emulsions (GE) used as animal fat replacers in terms of the nutritional, technological, and sensory properties of Bologna sausages during 60 days of chilled storage have been studied. Samples with GE added exhibited a fat reduction of 31%. Sausages with GE had higher values of L* and lower values of a* compared to the control. Harder sausages were obtained by the addition of GE. Higher lipid oxidation rates were found with increasing amounts of GE in the reformulated products. In addition, the relaxation time was not affected by the reformulation. All samples were deemed acceptable by consumer tests. However, CATA (Check-all-that-apply) tests showed that Bolognas formulated with partial or total pork fat replaced with GE were described as rubbery, not very spicy and firm, appeared to be dry and opaque, and had an aftertaste. Chilled storage significantly affected the Thiobarbituric Acid Reactive Substances (TBARS) values and slightly affected the pH values, texture, color, and NMR data. An important result is that the panelists did not detect the oxidation results in relation to the TBARS values, and the addition of a GE with inulin as dietary fiber may be a good strategy to make Bologna sausage healthier.
Camila de Souza Paglarini, Vitor Andre Silva Vidal, Silvana Martini, Rosiane Lopes Cunha, and Marise Aparecida Rodrigues Pollonio
Informa UK Limited
Abstract Recent consumers’ concerns about diet and its health benefits has triggered a reduction in consumption of foods rich in sugar, fat, salt, and chemical additives. As a result, an expanded market for functional foods has arisen. In particular, high-fat foods normally composed by saturated fatty acids, cholesterol and trans-fatty acids have been reformulated to be healthier. The primary source of saturated fat ingested by humans includes meats and their by-products that have animal fat as lipid source. The reformulation of these products therefore represents an important strategy to make them healthier for human consumption. Substituting solid fat by unsaturated oils usually affects the texture of the products, and therefore, new structuring methods must be developed to provide vegetable oils a similar characteristic to solid fats and improve their functional and health-related properties. Among these structural models, gelled emulsions (GE) show great potential to be used as healthier lipid ingredients in low-calorie and reduced-fat products, including healthier meat products. This review addresses the GE properties to be used as structuring agent, their in vitro bioaccessibility in meat products and effect on technological, sensorial, microstructural and microbiological characteristics.
Vitor A. S. Vidal, Camila S. Paglarini, José R. Santos, and Marise A. R. Pollonio
Hindawi Limited
Ana Karoline Ferreira Ignácio Câmara, Maristela Midori Ozaki, Mirian Santos, Vitor André Silva Vidal, Wanessa Oliveira Ribeiro, Camila de Souza Paglarini, Oigres Daniel Bernardinelli, Edvaldo Sabadini, and Marise Aparecida Rodrigues Pollonio
Elsevier BV
Ana Caroline Ferro, Camila de Souza Paglarini, Marise A. Rodrigues Pollonio, and Rosiane Lopes Cunha
Elsevier BV
Camila de Souza Paglarini, Vitor AS Vidal, Wanessa Ribeiro, Ana P Badan Ribeiro, Oigres D Bernardinelli, Ana M Herrero, Claudia Ruiz‐Capillas, Edvaldo Sabadini, and Marise A Rodrigues Pollonio
Wiley
AbstractBACKGROUNDA high‐fiber emulsion gel (EG) containing inulin, soy protein isolate, and soybean oil was applied as animal fat replacer in reduced salt and fat Bologna sausage containing mechanically deboned chicken meat, pork meat, and pork back fat. Technological and microbiological properties were evaluated for 60 days at 4 °C.RESULTSA reduction of 11 to 34% and 35 to 45% of fat and sodium were obtained in reformulated products, respectively. An increase in fiber content and polyunsaturated fatty acid was noticed in the formulations with EG. The addition of EG in Bologna increased L* (lightness) values and reduced a* (redness/greenness) values comparing to control treatment. Microstructural properties of sausages exhibited a denser network with the presence of EG. Softer, more elastic, cohesive and resilient samples with a higher intensity of lipid oxidation (P < 0.05) were observed in EG added sausages. The nuclear magnetic resonance (NMR) data shows that the presence of EG recovers the matrix that has been weakened due to reduction of fat and salt. Sensory evaluation showed that the incorporation of the EGs resulted in acceptable scores.CONCLUSIONThese results suggest that inulin‐based EG is a potential fat substitute for developing healthier meat products, with better fatty acids composition and stable to chilled storage. © 2020 Society of Chemical Industry
Iara Maria Cerqueira Magalhães, Camila de Souza Paglarini, Vitor Andre Silva Vidal, and Marise Aparecida Rodrigues Pollonio
Hindawi Limited
Vitor Andre Silva VIDAL, Camila de Souza PAGLARINI, Alef FERREIRA, José Roberto dos SANTOS, and Marise Aparecida Rodrigues POLLONIO
FapUNIFESP (SciELO)
The objective of this study was to evaluate the effects of different chloride salts (NaCl, KCl, and CaCl2) on the characteristics of salted meat products through the determination of moisture, pH, aw, chloride, ash levels, cooking loss, and instrumental color during the processing steps. Four salted meat treatments were elaborate using the following salts in the wet and dry salting stepsI: FC1I: 100% NaCl; F1I: 50% NaCl + 50% KCl; F2I: 50% NaCl + 25% CaCl2; F3I: 50% NaCl + 25% KCl + 25% CaCl2. The addition of CaCl2 led to the lowest pH and changes in aw, moisture, ash levels, and instrumental color when compared to the other treatments, which was different from the control (100% NaCl) and F1 (50% NaCl + 50% KCl), thus evidencing the great effect of CaCl2 on the characteristics of salted meat products during the whole processing. The partial replacement of NaCl by KCl and/or CaCl2 greatly increased the cooking loss of salted meat products. The replacement of NaCl by KCl promoted similar quality parameters.
Camila de Souza Paglarini, Vitor Andre Silva Vidal, Mirian dos Santos, Lorena O. Coimbra, Erick Almeida Esmerino, Adriano G. Cruz, and Marise Aparecida Rodrigues Pollonio
Elsevier BV
Ana Karoline Ferreira Ignácio Câmara, Paula Kiyomi Okuro, Mirian Santos, Camila de Souza Paglarini, Rosiane Lopes da Cunha, Claudia Ruiz-Capillas, Ana María Herrero, and Marise Aparecida Rodrigues Pollonio
Springer Science and Business Media LLC
Vitor A.S. Vidal, Camila S. Paglarini, Mônica Q. Freitas, Lorena O. Coimbra, Erick A. Esmerino, Marise A.R. Pollonio, and Adriano G. Cruz
Elsevier BV
Mirian dos Santos, Maristela Midori Ozaki, Wanessa Oliveira Ribeiro, Camila de Souza Paglarini, Vitor Andre Silva Vidal, Paulo Cezar Bastianello Campagnol, and Marise Aparecida Rodrigues Pollonio
Elsevier BV
Ana Karoline Ferreira Ignacio Câmara, Camila de Souza Paglarini, Vitor André Silva Vidal, Mirian dos Santos, and Marise Aparecida Rodrigues Pollonio
Elsevier
Pedro Pio Campregher Augusto, Camila de Souza Paglarini, Iara Maria Cerqueira Magalhães, Mayra Fernanda de Souza Campos, Rachel Bertoldo, Tatiana Ferrari Baldini, and Helena Maria André Bolini
FapUNIFESP (SciELO)
Resumo Creme de leite homogeneizado UHT em embalagem longa vida é amplamente consumido no Brasil. Versões livres de lactose e com teor reduzido de gordura também estão disponíveis do mercado, seguindo necessidades especiais de consumidores e tendência de ingestão controlada de macronutrientes, respectivamente. Além de fatores como preço e disponibilidade, os consumidores selecionam os produtos com base em suas características sensoriais. Neste contexto, este estudo buscou avaliar como as características sensoriais do creme de leite UHT influenciam sua escolha e aceitação. Para isso, seis amostras comerciais de creme de leite UHT com teores de gordura variando de 17% a 20%, sendo uma sem lactose, tiveram seus perfis sensoriais determinados por meio da Análise Descritiva Quantitativa (ADQ) e foram submetidos a testes de aceitabilidade e intenção de compra. Os dados obtidos foram correlacionados por meio da análise de regressão por mínimos quadrados parciais. Análises instrumentais de cor e reologia também foram realizadas. Descritores de textura tiveram maior influência sobre a aceitabilidade das amostras, sendo que as amostras percebidas pelos julgadores treinados como mais viscosas, encorpadas e consistentes obtiveram maiores médias no teste de aceitabilidade, ao contrário daquelas consideradas mais fluidas. Não foi verificada associação do teor de gordura com as propriedades reológicas das amostras, já que as duas amostras com 17% de gordura apresentaram valores instrumentais e sensoriais de viscosidade muito diferentes entre si. Uma delas foi considerada a mais fluida, e a outra a segunda mais viscosa, consistente e encorpada pelos julgadores treinados, o que foi confirmado pela análise instrumental.
Vitor A.S. Vidal, Jaqueline B. Santana, Camila S. Paglarini, Maria A.A.P. da Silva, Mônica Q. Freitas, Erick A. Esmerino, Adriano G. Cruz, and Marise A.R. Pollonio
Elsevier BV
Vitor A.S. Vidal, Oigres Daniel Bernardinelli, Camila S. Paglarini, Edvaldo Sabadini, and Marise A.R. Pollonio
Elsevier BV
Danielli Medeiros Melo, Tayza Ferreira Roseno, Wander Miguel Barros, Rozilaine Aparecida Pelegrine Gomes de Faria, Camila de Souza Paglarini, Peter Bitencourt Faria, Sandra Mariotto, and Xisto Rodrigues de Souza
Elsevier BV
Vitor A.S. Vidal, João P. Biachi, Camila S. Paglarini, Mariana B. Pinton, Paulo C.B. Campagnol, Erick A. Esmerino, Adriano G. da Cruz, Marcelo A. Morgano, and Marise A.R. Pollonio
Elsevier BV
Camila de Souza Paglarini, Guilherme de Figueiredo Furtado, Alice Raissa Honório, Letícia Mokarzel, Vitor Andre da Silva Vidal, Ana Paula Badan Ribeiro, Rosiane Lopes Cunha, and Marise Aparecida Rodrigues Pollonio
Elsevier BV