scholarly journals Total and Partial Fat Replacement by Gelled Emulsion (Hemp Oil and Buckwheat Flour) and Its Impact on the Chemical, Technological and Sensory Properties of Frankfurters

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1681
Author(s):  
Carmen Botella-Martínez ◽  
Manuel Viuda-Martos ◽  
José Angel Pérez-Álvarez ◽  
Juana Fernández-López
Keyword(s):  
Emulsion Stability ◽  
Meat Products ◽  
Saturated Fat ◽  
Sensory Properties ◽  
Partial Substitution ◽  
Omega 3 ◽  
Promising Strategy ◽  
Total Fat ◽  
Hemp Oil ◽  
Buckwheat Flour

A gelled emulsion (GE) prepared with hemp oil and buckwheat flour was used to replace pork back fat in frankfurters. Five different formulations were prepared: control (with 35% pork back fat—SC), and the following four to achieve 25%, 50%, 75%, and 100% pork back fat substitution by GE (S1, S2, S3, and S4, respectively). Nutritional, technological, and sensorial characteristics of frankfurters were evaluated. Sausages containing GE presented a lower total fat content with a higher amount of polyunsaturated fatty acids, increased omega 3 content, and reduced saturated fat by up to 55%. The incorporation of GE did not significantly modify technological properties such as emulsion stability or lipid oxidation in spite of using vegetable oils highly susceptible to oxidation. The reformulation of the frankfurters presented a greater effect on the texture and sensory properties when GE was used as total substitution for the pork back fat (S4). When GE was used only as partial substitution for the pork back fat, sausages similar to control frankfurter were obtained. So this study demonstrated that the use of GE could be a promising strategy in the reformulation of healthier meat products.

Threshold for incorporation of cardiovasculary favourable fatty acids in pork tissue : implications for meat and meat products

1996 ◽  
Vol 1996 ◽  
pp. 29-29
Author(s):  
M.J. Van Oeckel ◽  
N. Wamants
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Sensory Quality ◽  
Meat Products ◽  
Saturated Fat ◽  
Unhealthy Food ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Fresh Meat

Pork has always been blamed to be too rich in (saturated) fat and consequently as being an unhealthy food. However, pork contains actually lesser fat, a considerable amount of cardiovasculary neutral monosaturated fatty acids and the level of polyunsaturated (possibly omega-3) fatty acids (PUFA) can be easily increased by the feed (Koch et al. 1968). The question raises what will happen with the (sensory) quality of pork rich in polyunsaturated fatty acids as these may induce poor consistency of backfat, yellow discolorations of the fat and off-flavours in meat (products) due to rancidity. Hence the objective of this study was to investigate the PUFA threshold for PUFA incorporations in pig tissue. According to Fischer et al. (1991) PUFA may vary from 15 to 21 g PUFA/kg feed, depending on the use of the pork (resp. cured and fresh meat). Houben and Krol (1983) and Wood (1983) recommend max. 15% PUFA in backfat.

scholarly journals Assessment of Chemical, Physicochemical, and Lipid Stability Properties of Gelled Emulsions Elaborated with Different Oils Chia (Salvia hispanica L.) or Hemp (Cannabis sativa L.) and Pseudocereals

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1463
Author(s):  
Carmen Botella-Martínez ◽  
José Ángel Pérez-Álvarez ◽  
Estrella Sayas-Barberá ◽  
Juana Fernández-López ◽  
Manuel Viuda-Martos
Keyword(s):  
Physicochemical Properties ◽  
Cannabis Sativa ◽  
Frozen Storage ◽  
Meat Products ◽  
Saturated Fat ◽  
Animal Origin ◽  
Novel Foods ◽  
Lipid Stability ◽  
Hemp Oil ◽  
Chia Oil

Gelled emulsion (GE) systems are one of the novel proposals for the reformulation of meat products with healthier profiles. The aims of this research were (i) to develop gelled emulsions using pseudocereal flours (amaranth, buckwheat, teff, and quinoa) and vegetable oils (chia oil, hemp oil, and their combination), (ii) to determine their chemical composition, physicochemical properties, and lipid stability, and (iii) to evaluate their stability during frozen storage. The results showed that GEs are technologically viable except for the sample elaborated with teff flour and a mix of oils. The lipid oxidation was not greater than 2.5 mg malonaldehyde/kg of sample for any of the samples analyzed. The physicochemical properties analyzed showed both the pH and color values of the GEs within the range of values obtained for the fat of animal origin. The texture properties were affected by the type of oil added; in general, the firmness and the work of shear increased with the addition of the mixture of both oils. The samples elaborated with buckwheat and chia oil and quinoa and chia oil had the highest emulsion stability values, which remained among the highest after freezing. The results showed that gelled emulsions, based on chia oil, hemp, and their mixture with pseudocereal flours, are a viable alternative as a possible substitute of saturated fat in the development of novel foods.

Threshold for incorporation of cardiovasculary favourable fatty acids in pork tissue : implications for meat and meat products

1996 ◽  
Vol 1996 ◽  
pp. 29-29
Author(s):  
M.J. Van Oeckel ◽  
N. Wamants
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Sensory Quality ◽  
Meat Products ◽  
Saturated Fat ◽  
Unhealthy Food ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Fresh Meat

Pork has always been blamed to be too rich in (saturated) fat and consequently as being an unhealthy food. However, pork contains actually lesser fat, a considerable amount of cardiovasculary neutral monosaturated fatty acids and the level of polyunsaturated (possibly omega-3) fatty acids (PUFA) can be easily increased by the feed (Koch et al. 1968). The question raises what will happen with the (sensory) quality of pork rich in polyunsaturated fatty acids as these may induce poor consistency of backfat, yellow discolorations of the fat and off-flavours in meat (products) due to rancidity. Hence the objective of this study was to investigate the PUFA threshold for PUFA incorporations in pig tissue. According to Fischer et al. (1991) PUFA may vary from 15 to 21 g PUFA/kg feed, depending on the use of the pork (resp. cured and fresh meat). Houben and Krol (1983) and Wood (1983) recommend max. 15% PUFA in backfat.

scholarly journals Gelled Emulsions Based on Amaranth Flour with Hemp and Sesame Oils

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 98
Author(s):  
Carmen María Botella-Martínez ◽  
Juana Fernández-López ◽  
José Ángel Pérez-Álvarez ◽  
Manuel Viuda-Martos
Keyword(s):  
Emulsion Stability ◽  
Meat Products ◽  
Thiobarbituric Acid ◽  
Tbars Level ◽  
The Novel ◽  
Initial Oxidation ◽  
Potential Alternative ◽  
Amaranth Flour ◽  
Hemp Oil ◽  
The Impact

Gelled emulsion (GE) systems are one of the novel proposals for the reformulation of meat products with healthier profiles. The aim of this research was to obtain a better understanding of the impact of different oils in physicochemical properties, emulsion stability, and thiobarbituric acid reactive substances (TBARs) level for two gelled emulsions based on amaranth flour with hemp oil (GAH) and amaranth flour with sesame oil (GAS). The characterization of these GE was carried out after 24 h in cooling of 4 °C (t0) and 15 days of freezing at −23 °C (t15). The spreadability was measured only at t0 and this revealed that the GAH sample had greater firmness and greater work of shear than the GAS sample. The GAS sample had a higher value of emulsion instability at t0, with an increase after freezing of 10% more. For the TBARs, the initial oxidation was higher for GAH, with 1.230 ± 0.074 mg for the ma/Kg sample, which after 15 days of freezing increased to 12% this amount. Between the emulsions studied, GAS has less consistence and emulsion stability than GAH, so it could be undesirable for some meat products. Thus, GE could be a potential alternative for their application in the development of functional foods.

scholarly journals Nutritional Quality of Plant-Based Meat Products Available in the UK: A Cross-Sectional Survey

Nutrients ◽  
2021 ◽  
Vol 13 (12) ◽  
pp. 4225
Author(s):  
Roberta Alessandrini ◽  
Mhairi K. Brown ◽  
Sonia Pombo-Rodrigues ◽  
Sheena Bhageerutty ◽  
Feng J. He ◽  
...  
Keyword(s):  
Energy Density ◽  
Salt Content ◽  
Meat Products ◽  
Saturated Fat ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
Product Packaging ◽  
Nutrient Profile ◽  
Total Fat ◽  
The Uk

Plant-based meat (PBM) has been gaining popularity due to increasing concerns over health, animal welfare, and environmental issues linked to animal foods. This study aimed to compare the nutrient profile of PBM with equivalent meat products. We conducted a cross-sectional survey of 207 PBM and 226 meat products available from 14 retailers in the UK. We extracted data on energy density, total and saturated fat, protein, fiber, and salt per 100 g from product packaging and calculated the nutrient profile of each product. Compared to meat, PBM had significantly lower energy density, total fat, saturated fat, protein, and significantly higher fiber. Salt content was significantly higher in five out of six PBM categories. Based on the UK’s Nutrient Profiling Model, 14% of PBM and 40% of meat products were classified as “less healthy” (p < 0.001). When considering the UK’s front-of-pack labelling criteria 20% of the PBM and 46% of meat products were considered high in either total fat, saturated fat, or salt (p < 0.001). Nearly three quarters of PBM products did not meet the current UK salt targets. PBM products have a better nutrient profile compared to meat equivalents. However, more progress is needed to reduce salt in these products.

An exploration of food industry led reformulation on fortified food staples in Ireland

2020 ◽  
Author(s):  
Daragh McMenemy ◽  
Frances Kelly ◽  
Mary Rose Sweeney
Keyword(s):  
Food Industry ◽  
Saturated Fat ◽  
Microsoft Excel ◽  
Nutrient Profile ◽  
Fortified Food ◽  
Prevalence Of Obesity ◽  
The Mean ◽  
Total Fat ◽  
Food Staples ◽  
Serving Sizes

Abstract Background Food industry led reformulation efforts have attempted to address the prevalence of obesity by modifying nutrient compositions in food products. This study explored progress in nutrient composition alterations in products in Irish supermarkets by comparing the nutrient labels of products sold in 2014 and 2017. Methods We conducted two supermarket audits in 2014 and 2017 to examine the changes in the nutrient profile of cereals, breads, spreads, unflavoured milks, yogurts and juices. Information on the nutrients of interest to the study (energy, protein, fat, carbohydrate, saturated fat, salt, sugar and some micronutrients) were extracted and stored in Microsoft Excel. The nutrient profile of each product was compared across the two timepoints. Our study shows that the mean level of sugars in cereals remains high and that the mean level of salt remains high in cereals, breads, and spreads. Results In total, 143 products were directly compared (86 cereals, 26 breads, 17 spreads and 14 milks). Our study shows that the composition of salt and sugar in cereal, bread, spreads and milk has declined by 12 and 7%, respectively. Saturated fat has declined in cereals (7%), but has increased in breads (12%), spreads (1%), and milks (5%). Manufacturers increased the serving sizes in nine cereals and one milk. Conclusions From a population health perspective, the results are encouraging but care should be exercised by the food industry not to allow total fat and saturated fat levels to creep upwards. Further research and engagement of public health specialists and the food industry are needed.

scholarly journals Growth, Carcass and Meat Characteristics of Grass-Fed Lambs Weaned from Extensive Rangeland and Grazed on Permanent Pastures or Alfalfa

Animals ◽  
2020 ◽  
Vol 11 (1) ◽  
pp. 52
Author(s):  
Felipe Elizalde ◽  
Christian Hepp ◽  
Camila Reyes ◽  
Marilyn Tapia ◽  
Raúl Lira ◽  
...  
Keyword(s):  
Shear Force ◽  
Nutritive Value ◽  
Production Systems ◽  
Fatty Acid Content ◽  
Saturated Fat ◽  
Growth Patterns ◽  
Omega 3 ◽  
Permanent Pasture ◽  
Lower Shear ◽  
Low Levels

Western Patagonia lamb production systems are based on extensive rangeland. The harsh climate limits the adoption of more intensive systems. Therefore, producers must focus on developing differentiated products. The aim of this study was to evaluate growth patterns, carcasses and nutritive value of meat from 45 lambs. Lambs were divided into three groups: 15 lambs were slaughtered at weaning (W), with the remaining 30 weaned lambs being allocated to grazing either alfalfa (AG) or permanent pasture (PPG). AG lambs were significantly heavier and had higher condition scores than PPG lambs. Further, AG lambs showed higher carcass weight and larger tissue depth and commercial cuts. Moreover, W lambs had lower shear force and more tender meat than either AG or PPG lambs. The three systems showed a low shear force and acceptable sensory traits. Low levels of cholesterol, with low levels of saturated fat, classified these cuts of meat as extra lean. W lambs had higher omega-3 fatty acid content than AG or PPG lambs. Overall, results showed that meat from the three lamb production systems showed health claimable levels of omega-3 fatty acids and were low in fat and thereby, can be classified as lean meat.

scholarly journals The Effect of Dietary Intake and Nutritional Status on Anthropometric Development and Systemic Inflammation: An Observational Study

2021 ◽  
Vol 18 (11) ◽  
pp. 5635
Author(s):  
Roxana Maria Martin-Hadmaș ◽  
Ștefan Adrian Martin ◽  
Adela Romonți ◽  
Cristina Oana Mărginean
Keyword(s):  
Serum Proteins ◽  
Caloric Intake ◽  
Saturated Fat ◽  
The Body ◽  
Total Serum ◽  
Fat Intake ◽  
Trans Fats ◽  
Study Objective ◽  
Inflammatory Status ◽  
Total Fat

(1) Background: Daily caloric intake should aim to reduce the risk of obesity or poor anthropometric development. Our study objective was to analyze the association between food consumption, inflammatory status and anthropometric development; (2) Methods: We performed a prospective observational analytical research during September 2020 and April 2021 on a group of 160 healthy subjects, aged between 6 and 12 years old, by analyzing food ingestion, the basal metabolic rate, anthropometric development and the inflammatory status; (3) Results: IL-6 was significantly correlated to the sum of skinfolds, along with both serum proteins and triglycerides. The skin folds were significantly correlated with the caloric intake and with total fat intake, next to saturated and trans fats. Unlike the skin folds, the body weight was significantly correlated with the caloric intake along with some vitamins, such as Vitamin A and Vitamin B12. Inactive mass increased with excessive folic acid, Vitamin E, Vitamin K and saturated fat intake; (4) Conclusions: The inflammatory status was influenced by the ingestion of micronutrients, total serum lipids and proteins. The anthropometric development was associated with the ingestion of carbohydrates, energy balance and energy intake. We can conclude that daily menu and nutrition imbalances can influence both the risk of obesity and the inflammatory status.

scholarly journals Dietary Intake Assessment of Pre-Packed Graviera Cheese in Greece and Nutritional Characterization Using the Nutri-Score Front of Pack Label Scheme

Nutrients ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 295
Author(s):  
Evangelia Katsouri ◽  
Emmanuella Magriplis ◽  
Antonis Zampelas ◽  
Eleftherios H. Drosinos ◽  
George-John Nychas
Keyword(s):  
Dietary Intake ◽  
Salt Intake ◽  
Saturated Fat ◽  
Nutrient Contents ◽  
Intake Assessment ◽  
Dark Orange ◽  
Nutrients Intake ◽  
Total Fat ◽  
Dark Green ◽  
Dietary Intake Assessment

Gravieras are ‘gruyere’ type hard cheeses with a variety of different products and the second highest consumption in Greece. In this study, we present a dietary intake assessment and a nutritional characterization of pre-packed graviera products sold in the Greek market using Nutri-Score Front of Pack Label (FoPL). The nutrient contents of 92 pre-packed graviera products were combined with daily individual consumption data extracted from the Hellenic National Nutrition Health Survey (n = 93), attempting to evaluate the contribution of graviera’s consumption to the Greek diet. The analysis of nutrients’ intake as a Reference Intake (RI) percentage ranked saturated fat first on the nutrients’ intake list, with RI percentage ranging from 36.1 to 109.2% for the 95th percentile of consumption. The respective % RI for energy, total fat, carbohydrates, sugars, proteins and salt ranged from 12.7–20.7%, 21.6–50.4%, 0–3.1%, 0–6.1%, 37–57.1% and 6.3–42%. Nutri-Score classified 1% of the products to C—light orange class, 62% to D—orange and 37% to E—dark orange, while no products were classified to A—dark green or B—green classes. The comparison between the Nutri-Score classification and the nutrients’ intake assessment, also separately conducted within the classes, showed a higher salt intake after the consumption of products classified as D—orange and E—dark orange.

scholarly journals Nutrition as a Key Modifiable Factor for Periodontitis and Main Chronic Diseases

2021 ◽  
Vol 10 (2) ◽  
pp. 197
Author(s):  
Prescilla Martinon ◽  
Laurie Fraticelli ◽  
Agnes Giboreau ◽  
Claude Dussart ◽  
Denis Bourgeois ◽  
...  
Keyword(s):  
Cardiovascular Diseases ◽  
Chronic Diseases ◽  
Periodontal Diseases ◽  
Saturated Fat ◽  
Warning Signal ◽  
Dietary Quality ◽  
Omega 3 ◽  
Periodontal Health ◽  
High Fiber ◽  
Increased Risk

Nutrition is recognized as an essential component in the prevention of a number of chronic diseases, including periodontal disease. Based on these considerations, a better understanding is required regarding how the diet, and more particularly the intake of macronutrients and micronutrients, could impact the potential relationship between nutrition and periodontal diseases, periodontal diseases and chronic diseases, nutrition and chronic diseases. To overcome this complexity, an up-to-date literature review on the nutriments related to periodontal and chronic diseases was performed. High-sugar, high-saturated fat, low-polyols, low-fiber and low-polyunsaturated-fat intake causes an increased risk of periodontal diseases. This pattern of nutrients is classically found in the Western diet, which is considered as an ‘unhealthy’ diet that causes cardiovascular diseases, diabetes and cancers. Conversely, low-sugar, high-fiber and high-omega-6-to-omega-3 fatty acid ratio intake reduces the risk of periodontal diseases. The Mediterranean, DASH, vegetarian and Okinawa diets that correspond to these nutritional intakes are considered as ‘healthy’ diets, reducing this risk of cardiovascular diseases, diabetes and cancers. The role of micronutrients, such as vitamin D, E, K and magnesium, remains unclear, while others, such as vitamin A, B, C, calcium, zinc and polyphenols have been shown to prevent PDs. Some evidence suggests that probiotics and prebiotics could promote periodontal health. Periodontal and chronic diseases share, with a time delay, nutrition as a risk factor. Thus, any change in periodontal health should be considered as a warning signal to control the dietary quality of patients and thus reduce the risk of developing chronic diseases later on.

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