Bamboo fiber improves the functional properties of reduced salt and phosphate‐free Bologna sausage

This study aimed to evaluate the effect of two levels (2.5% and 5.0% w/w) of bamboo fiber (BF) on technological properties of reduced‐salt and sodium tripolyphosphate (ST)‐free Bologna sausage. Values of pH and water activity were not affected by BF addition, while color parameters showed that Bolognas with BF were lighter than the controls. The increase in BF amount improved the emulsion stability of sausages. Samples with fiber were significantly harder than the controls. Microstructure of BF added samples were more compact than the controls, and Bolognas with 5.0% BF presented a denser network than those with 2.5% of fiber. Consumers judge acceptable the reformulated sausages. Check‐all‐that‐apply (CATA) questions linked reformulated samples to mild aroma, unflavored, pale, opaque, dry, and gritty descriptors and overall liking was close to descriptors associated to controls. This study shown that BF may be a potential functional ingredient to be added in healthier Bologna sausages. Practical applications Consumers have becoming concerned about the food they are eating and a claim for additive‐free products is a trend in the meat industry. Phosphate salts are widely used as a synthetic additive in meat products, especially due to its capacity to increase water‐holding capacity. However, in the last years they have been associated with health hazards and its reduction/substitution have been studied. Fibers are known for their ability to hold water and oil, and for this reason BF, a clean‐label ingredient, presents a great potential to replace phosphate salts in the meat matrix being an interesting strategy to make meat products healthier.