Characteristics of aroma compounds and selected factors shaping their stability in food with reduced fat content

This study examined the influence of light (1,900 lux) and dark display conditions on purge loss, color, residual nitrite, rancidity, texture, and microbiological changes of sliced vacuum packaged high-fat (24.7%) and reduced-fat (9.4%) bologna during chilled storage at 2 and 7°C. Color stability was more dependent upon photochemical action than upon temperature. The rate of color fading was greater at a lower fat content. Residual nitrite depletion varied according to fat content, chill temperature, and display conditions. High-fat sausages were harder and chewier (P < 0.05) than reduced-fat sausages. Texture parameters were not appreciably influenced by storage temperature or exposure to light. Microbiological counts were higher in reduced-fat samples than in high-fat samples. Temperature influenced the growth of microflora in sliced bologna sausage, but light had no important effect.

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Cold‐batter mincing of hot‐boned and crust‐freeze‐air‐chilled ham muscle reduced fat content in protein gels

International Journal of Food Science & Technology ◽

10.1111/ijfs.14589 ◽

2020 ◽

Vol 55 (10) ◽

pp. 3267-3277

Author(s):

Hong Chul Lee ◽

Morgan P. Wonderly ◽

Siroj Pokharel ◽

Gale M. Strasburg ◽

Bradley P. Marks ◽

...

Keyword(s):

Fat Content ◽

Reduced Fat ◽

Protein Gels

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Decision letter for "Cold-batter Mincing of Hot-boned and Crust-freeze-air-chilled Ham Muscle Reduced Fat Content in Protein Gels"

10.1111/ijfs.14589/v2/decision1 ◽

2020 ◽

Keyword(s):

Fat Content ◽

Reduced Fat ◽

Protein Gels

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4476143 Method for the manufacture of cheese with a substantially reduced fat content

Biotechnology Advances ◽

10.1016/0734-9750(85)90211-3 ◽

1985 ◽

Vol 3 (1) ◽

pp. 132

Keyword(s):

Fat Content ◽

Reduced Fat

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Energy expenditure and physical activity in subjects consuming full- or reduced-fat products aspart of their normal diet

British Journal Of Nutrition ◽

10.1079/bjn19960086 ◽

1996 ◽

Vol 76 (6) ◽

pp. 785-795 ◽

Cited By ~ 20

Author(s):

Klaas R. Westerterp ◽

P.H.G. Wilhelmine ◽

Verboeket-Van De Venne ◽

Carlijn V. C. Bouten ◽

Cees De Graaf ◽

...

Keyword(s):

Physical Activity ◽

Energy Expenditure ◽

Metabolic Rate ◽

Controlled Trial ◽

Fat Content ◽

Normal Diet ◽

Activity Level ◽

Free Access ◽

Reduced Fat ◽

Low Carbohydrate

It has been suggested that energy expenditure is higher in subjects consuming reduced-fat, high-carbohydrate diets than in subjects consuming full-fat, low-carbohydrate diets. In a 6-month randomized, controlled trial, seventeen women and twenty men (age 20–35 years; BMI 22–28 kg/m2)had free access either to a range of about forty-five reduced-fat products or the full-fat equivalents. At the end of the 6 months, energy intake, sleeping metabolic rate (SMR), average daily metabolic rate (ADMR), and physical activity (AO) were measured. The intervention resulted in a mean difference of the change of the fat content of the diet of 6% of energy (P < 0·01) between the two groups. SMR, ADMR and AO were virtually the same in both groups. The results suggest that the change in fat content of the diet has no effect on physical activity and energy expenditure. However, subjects with a higher activity level consumed more carbohydrate (ADMR/SMR: r = 0·49, P < 0·01; AO: r = 0·57,p=0·001)

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