scholarly journals Quality Characteristics of Healthy Dry Fermented Sausages Formulated with a Mixture of Olive and Chia Oil Structured in Oleogel or Emulsion Gel as Animal Fat Replacer

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 830 ◽  
Author(s):  
Tatiana Pintado ◽  
Susana Cofrades
Keyword(s):  
Meat Product ◽  
Technological Properties ◽  
Fat Replacer ◽  
Lipid Mixture ◽  
Fat Replacers ◽  
Chilled Storage ◽  
Animal Fat ◽  
Emulsion Gel ◽  
Fermented Sausages ◽  
Pork Fat

The present work evaluates the suitability of beeswax oleogels and emulsion gel prepared with a healthy lipid mixture (olive and chia oils) as pork fat replacers for the development of a dry fermented meat product (fuet). Because these systems offer various possibilities, this study has compared their effect on the nutritional quality and sensory acceptability of fuets and their behaviour with regard to technological properties and microbiological and oxidative stability during 30 days of chilled storage. This strategy allowed products with an improved fatty acid profile and a 12-fold decrease of the polyunsaturated fatty acids (PUFA) n-6/n-3 ratio, as compared to the control samples. Irrespective of the structuring method used as animal fat replacer, reformulated samples showed a good oxidative status during chilled storage. In general, no differences that depended on the use of oleogel or emulsion gel were observed in the technological properties and microbiological status, so the choice of one or the other would be conditioned by other factors than the characteristics that the product develops. However, further studies are needed to improve the sensory attributes of the reformulated samples.

Phenolic compounds in emulsion gel-based delivery systems applied as animal fat replacers in frankfurters: Physico-chemical, structural and microbiological approach

2021 ◽  
Vol 340 ◽  
pp. 128095 ◽  
Author(s):  
Tatiana Pintado ◽  
Irene Muñoz-González ◽  
Marina Salvador ◽  
Claudia Ruiz-Capillas ◽  
Ana M. Herrero
Keyword(s):  
Phenolic Compounds ◽  
Delivery Systems ◽  
Fat Replacers ◽  
Animal Fat ◽  
Emulsion Gel ◽  
Physico Chemical

scholarly journals Production and characterization of emulsified fish mortadella from Nile tilapia (Oreochromus niloticus)

2021 ◽  
Vol 10 (1) ◽  
pp. 203-220
Author(s):  
Heloísa Maria Ângelo Jerônimo ◽  
Maria Elieidy Gomes de Oliveira ◽  
Carlos Eduardo Vasconcelos de Oliveira ◽  
Natália Ferrão Castelo Branco Melo ◽  
Alex Poeta Casali ◽  
...  
Keyword(s):  
Nile Tilapia ◽  
Meat Product ◽  
Animal Fat ◽  
Physico Chemical ◽  
Pork Fat ◽  
Mechanically Separated Meat ◽  
Sensory Parameters ◽  
Emulsified Meat ◽  
Texture Attributes

This study produced fish mortadella from Mechanically Separated Meat (MSM) of Nile tilapia added with animal fat. Three formulations were developed: M1 (MSM - 89 % and 5 % pork fat), M2 (MSM - 84 % and 10 % pork fat) and M3 (MSM - 79 % and 15 % pork fat). The elaborated products were tested for technological, physical, physico-chemical, microbiological and sensory parameters. The results showed that the fish mortadella were microbiologically stable with a particular texture for an emulsified meat product, attractive colour and characteristic flavour. All formulations met the expected identity and quality requirements. They also achieved good acceptance by the judges, in which formulation M1 may be highlighted for presenting an emulsion stability of 97 %, higher protein content (18.09 %) and lower lipids (16.31 %). In addition, it also reached higher mean scores for texture attributes and purchase intent. Therefore, it is possible to prepare fish mortadellas from tilapia MSM using less animal fat.

scholarly journals Technological and sensory characteristics of hamburgers added with chia seed as fat replacer

2019 ◽  
Vol 49 (8) ◽  
Author(s):  
Marielle Maria de Oliveira Paula ◽  
Juliana Resende Gonçalves Silva ◽  
Karoliny Lamas de Oliveira ◽  
Armando Abel Massingue ◽  
Eduardo Mendes Ramos ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Fat Replacer ◽  
Fat Replacers ◽  
Brazilian Legislation ◽  
Functional Quality ◽  
Microbiological Characteristics ◽  
Chia Seed ◽  
Degree Of Acceptance ◽  
Pork Fat ◽  
Potential Use

ABSTRACT: In order to improve nutritional and functional quality, chicken burgers were made with different amounts of chia seed (0, 2, 4 and 8%) as pork fat replacers and evaluated for the microbiological, technological and sensorial characteristics. The proximate composition and the microbiological characteristics of raw burgers were in accordance with Brazilian legislation. Higher additions of chia increased the amount of dietary fiber (up to 1.46%) and carbohydrate in the products and reduced the fat content by up to 29%. The addition of chia seed reduced the a* values and increased the h* values of the raw burgers and reduced the tenderness and degree of lipid oxidation in the cooked burgers. Lower sensory taste scores and overall acceptance were conferred on products with higher chia addition; although, the degree of acceptance of the products was high. Results of this study highlighted the potential use of chia seed in the elaboration of low fat and enriched dietary fiber burgers.

Inulin gelled emulsion as a fat replacer and fiber carrier in healthier Bologna sausage

2021 ◽  
pp. 108201322098058
Author(s):  
Camila de Souza Paglarini ◽  
Vitor Andre Silva Vidal ◽  
Maristela Midori Ozaki ◽  
Ana Paula Badan Ribeiro ◽  
Oigres Daniel Bernardinelli ◽  
...  
Keyword(s):  
Thiobarbituric Acid ◽  
Thiobarbituric Acid Reactive Substances ◽  
Fat Replacers ◽  
Oxidation Rates ◽  
Chilled Storage ◽  
Ph Values ◽  
Nmr Data ◽  
Fat Reduction ◽  
Pork Fat ◽  
Tbars Values

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.

Proximate Chemical Analysis, Fatty Acid Profile and Microstructural Characteristics of Dromedary Camel Fats (Hump, Renal and Mesentery)

2020 ◽  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Meat Product ◽  
Oxidation Stability ◽  
Meat Products ◽  
Raw Material ◽  
Dromedary Camel ◽  
Mean Values ◽  
Animal Fat ◽  
Mesenteric Fat

The quality, safety, and suitability of animal fat for processing of a specific meat product is a critical issue. Increasing the human awareness about the health aspects associated with increased intake of animal fat, makes camel fat a suitable raw material for meat processing due to its excellent nutritional contribution. Therefore, the target of this study is examination of the sensory, physicochemical, fat oxidation, fatty acid profile, and other quality parameters of camel fat to evaluate the feasibility for processing of different meat products. To achieve this goal, 30 fat samples each from the hump, renal, and mesentery of Arabian male camels were investigated. The results showed that both the renal and mesenteric fat had honey color and medium-soft texture, while the hump had greyish-white color and hard texture. The sensory panel scores were significantly different between the hump and other fats. Hump fat had significantly (P<0.05) higher moisture, protein, and collagen content, while higher fat content was recorded in mesenteric fat. The fatty acid analysis showed that hump had high SFA and very low PUFA in comparison with both renal and mesenteric fat. Camel fat had high oxidation stability, and the mean values were very low in comparison with the levels of quality and acceptability. The ultrastructural analysis showed that hump fat had high elastin fibers which increase its hardness. The results indicated that both renal and mesenteric fat were more suitable for the production of various meat products than the hump.

Applicability of Bacteriocinogenic Lactobacillus pentosus 31-1 as a Novel Functional Starter Culture or Coculture for Fermented Sausage Manufacture

2010 ◽  
Vol 73 (2) ◽  
pp. 292-298 ◽  
Author(s):  
GUORONG LIU ◽  
MANSEL W. GRIFFITHS ◽  
NAN SHANG ◽  
SHANGWU CHEN ◽  
PINGLAN LI
Keyword(s):  
Sensory Quality ◽  
Lipolytic Activity ◽  
Starter Culture ◽  
Meat Product ◽  
Fatty Acid Analysis ◽  
Fermented Sausage ◽  
Lactobacillus Pentosus ◽  
Fermented Sausages ◽  
Challenge Tests ◽  
Sensory Profiles

The technological feasibility of producing fermented sausages using the bacteriocin-producing Lactobacillus pentosus 31-1, isolated from a traditional Chinese fermented meat product (Xuanwei ham), was evaluated. Strain 31-1 was used both as a single starter and in coculture for manufacture of fermented sausages. The microbiological and physicochemical properties (color, texture, and sensory quality) and the production of bacteriocin during ripening of these products were compared with those characteristics of sausages produced with a commercial meat starter. Challenge tests were performed using Listeria innocua or Staphylococcus aureus as target strains. The addition of L. pentosus 31-1 can significantly reduce L. innocua and S. aureus populations during all ripening phases. Free amino acid and free fatty acid analysis suggested that strain 31-1 might have proteolytic and lipolytic activity. The use of this strain resulted in a final product with a brighter surface and better texture and sensory profiles. A maximum bacteriocin (pentocin 31-1) concentration of 640 AU/g was detected in homogenized sausages with added L. pentosus 31-1. The bacteriocin-producing strain L. pentosus 31-1 could be used as a novel functional starter culture or coculture for sausage fermentation.

scholarly journals Pork skin-based emulsion gels as animal fat replacers in hot-dog style sausages

LWT ◽  
2020 ◽  
Vol 132 ◽  
pp. 109845 ◽  
Author(s):  
Mirian dos Santos ◽  
Paulo E.S. Munekata ◽  
Mirian Pateiro ◽  
Giseli Carvalho Magalhães ◽  
Andrea Carla Silva Barretto ◽  
...  
Keyword(s):  
Fat Replacers ◽  
Animal Fat ◽  
Hot Dog

scholarly journals Fitness of Enterohemorrhagic Escherichia coli (EHEC)/Enteroaggregative E. coli O104:H4 in Comparison to That of EHEC O157: Survival Studies in Food andIn Vitro

2016 ◽  
Vol 82 (21) ◽  
pp. 6326-6334 ◽  
Author(s):  
Christina Böhnlein ◽  
Jan Kabisch ◽  
Diana Meske ◽  
Charles M. A. P. Franz ◽  
Rohtraud Pichner
Keyword(s):  
Escherichia Coli ◽  
Meat Product ◽  
Enterohemorrhagic Escherichia Coli ◽  
Content Type ◽  
E Coli ◽  
Adverse Conditions ◽  
Log Reduction ◽  
Fermented Sausages ◽  
Survival Studies

ABSTRACTIn 2011, one of the world's largest outbreaks of hemolytic-uremic syndrome (HUS) occurred, caused by a rareEscherichia coliserotype, O104:H4, that shared the virulence profiles of Shiga toxin-producingE. coli(STEC)/enterohemorrhagicE. coli(EHEC) and enteroaggregativeE. coli(EAEC). The persistence and fitness factors of the highly virulent EHEC/EAEC O104:H4 strain, grown either in food orin vitro, were compared with those ofE. coliO157 outbreak-associated strains. The log reduction rates of the different EHEC strains during the maturation of fermented sausages were not significantly different. Both the O157:NM and O104:H4 serotypes could be shown by qualitative enrichment to be present after 60 days of sausage storage. Moreover, the EHEC/EAEC O104:H4 strain appeared to be more viable thanE. coliO157:H7 under conditions of decreased pH and in the presence of sodium nitrite. Analysis of specific EHEC strains in experiments with an EHEC inoculation cocktail showed a dominance of EHEC/EAEC O104:H4, which could be isolated from fermented sausages for 60 days. Inhibitory activities of EHEC/EAEC O104:H4 toward severalE. colistrains, including serotype O157 strains, could be determined. Our study suggests that EHEC/EAEC O104:H4 is well adapted to the multiple adverse conditions occurring in fermented raw sausages. Therefore, it is strongly recommended that STEC strain cocktails composed of several serotypes, instead ofE. coliO157:H7 alone, be used in food risk assessments. The enhanced persistence of EHEC/EAEC O104:H4 as a result of its robustness, as well as the production of bacteriocins, may account for its extraordinary virulence potential.IMPORTANCEIn 2011, a severe outbreak caused by an EHEC/EAEC serovar O104:H4 strain led to many HUS sequelae. In this study, the persistence of the O104:H4 strain was compared with those of other outbreak-relevant STEC strains under conditions of fermented raw sausage production. Both O157:NM and O104:H4 strains could survive longer during the production of fermented sausages thanE. coliO157:H7 strains.E. coliO104:H4 was also shown to be well adapted to the multiple adverse conditions encountered in fermented sausages, and the secretion of a bacteriocin may explain the competitive advantage of this strain in an EHEC strain cocktail. Consequently, this study strongly suggests that enhanced survival and persistence, and the presumptive production of a bacteriocin, may explain the increased virulence of the O104:H4 outbreak strain. Furthermore, this strain appears to be capable of surviving in a meat product, suggesting that meat should not be excluded as a source of potentialE. coliO104:H4 infection.

Assessment of a healthy oil combination structured in ethyl cellulose and beeswax oleogels as animal fat replacers in low-fat, PUFA-enriched pork burgers

2019 ◽  
Vol 12 (6) ◽  
pp. 1068-1081 ◽  
Author(s):  
Joaquín Gómez-Estaca ◽  
Tatiana Pintado ◽  
Francisco Jiménez-Colmenero ◽  
Susana Cofrades
Keyword(s):  
Ethyl Cellulose ◽  
Low Fat ◽  
Fat Replacers ◽  
Animal Fat

scholarly journals Inclusion of Healthy Oils for Improving the Nutritional Characteristics of Dry-Fermented Deer Sausage

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1487 ◽  
Author(s):  
Márcio Vargas-Ramella ◽  
Paulo E. S. Munekata ◽  
Mohammed Gagaoua ◽  
Daniel Franco ◽  
Paulo C. B. Campagnol ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Saturated Fatty Acids ◽  
Partial Replacement ◽  
Soy Oil ◽  
Animal Fat ◽  
Emulsion Gel ◽  
Control Samples

The influence of partial replacement of animal fat by healthy oils on composition, physicochemical, volatile, and sensory properties of dry-fermented deer sausage was evaluated. Four different batches were manufactured: the control was formulated with animal fat (18.2%), while in the reformulated batches the 50% of animal fat was substituted by olive, canola, and soy oil emulsions immobilized in Prosella gel. The reformulation resulted in a decrease of moisture and fat contents and an increase of protein and ash amount. Moreover, reformulated sausages were harder, darker, and had higher pH values. This fact is related to the lower moisture content in these samples. As expected, the fatty acid composition was changed by the reformulation. The use of soy and canola oils increased polyunsaturated fatty acids and omega-3 content and decreased n-6/n-3 ratio and saturated fatty acids. Thus, the use of these two oils presented the best nutritional benefits. The changes observed in the fatty acids reflected the fatty acid composition of the oils employed in the emulsions. Regarding volatile compounds (VOC), the replacement of animal fat by healthy emulsion gels increased the content of both total VOC and most of individual VOC. However, the lipid-derived VOC did not show this trend. Generally speaking, the control samples presented similar or higher VOC derived from lipid oxidation processes, which could be related to the natural antioxidant compounds present in the vegetable oils. Finally, all reformulated sausages presented higher consumer acceptability than control samples. In fact, the sausage reformulated with soy oil emulsion gel was the most preferred. Thus, as a general conclusion, the reformulation of deer sausages with soy emulsion gel improves both composition and sensory quality of the final product, which could be an excellent strategy to the elaboration of healthy fermented sausages.

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