A new inverse olive oil emulsion plus carrot powder to replace animal fat in model meat batters

Öztürk‐Kerimoğlu, Burcu; Kara, Aslı; Urgu-Öztürk, Müge; Serdaroğlu, Meltem

doi:10.1016/j.lwt.2020.110044

Cited by 36 publications

(18 citation statements)

References 31 publications

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“…In this case, the water holding capacity of the hydrocolloids present in the GE (gellam gum and instant gel) could be counteracting this negative effect. In addition, it has been reported that the use of a pre-emulsion fat as fat replacement in frankfurters increased their stability reducing the amount of liquid exudate [18,19,39]. In this case, it could be said that all the formulations were stable, as the TEF was low (p < 4%) [13].…”

Section: Emulsion Stability Of Meat Battersmentioning

confidence: 94%

“…Therefore, in the case of these reformulated frankfurters (S1, S2, S3, and S4), although the amount of PUFA has increased (Table 2), this has not increased their lipid oxidation. Several authors have attributed this to the capsulated oil droplets in the gel matrix, which would act as a protective barrier against oxidation [39]. According to this positive result, even a total replacement of pork back fat by this GE would not cause a significant increase in oxidation.…”

Section: Lipid Oxidationmentioning

confidence: 96%

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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

Botella‐Martínez

Viuda‐Martos

Pérez‐Álvarez

et al. 2021

Foods

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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.

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Section: Emulsion Stability Of Meat Battersmentioning

confidence: 94%

Section: Lipid Oxidationmentioning

confidence: 96%

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

Botella‐Martínez

Viuda‐Martos

Pérez‐Álvarez

et al. 2021

Foods

View full text Add to dashboard Cite

show abstract

“…Proteins contribute significantly to the nutritional value and functional properties of products (Chen et al., 2020). Fat plays a key role in most quality characteristics such as flavor, texture, and cooking loss (Öztürk‐Kerimoğlu et al., 2021).…”

Section: Resultsmentioning

confidence: 99%

Analysis of the characteristic flavor substances of boneless cold‐eating rabbit under different preprocessing treatments

Yuan

Peng

Zhong

et al. 2021

J. Food Process. Preserv.

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Cold‐eating rabbit is a local specialty, combined with three different pretreatment methods commonly used in the industry such as directly making, fried after removing blood, and stir‐fry after marinating to study the main flavor substances and effects of preconditioning on characteristic flavor compounds. Sensory analysis showed that umami was the strongest, which was the characteristic taste flavor, obtained from the taste substance detection experiment that Glu and 5′‐IMP were the characteristic taste substances. Marinating process had a strong umami taste. Volatile flavor compounds were detected, and alcohols and aldehydes were the main volatile flavor substances. There were 23 kinds of volatile flavor substances and nine characteristic volatile flavor substances. The characteristic flavors were lemon, fat, barbecue, fruit, floral, fennel, and smoky flavor; among these, fat, barbecue, and floral flavor were the most obvious. Novelty impact statement This experiment was the first time to study the flavor substances and physical and chemical indexes of cold‐eating rabbits, providing theoretical guidance for the industrial production of cold‐eating rabbits in Zigong, China. Combined with three different preprocessing methods commonly used in the industrial production of cold‐eating rabbits at the present stage, the influence of cold‐eating rabbits' product flavor substances and the exploration of characteristic flavor substances were analyzed. This study concluded that the characteristics of the volatile flavor substances were lemon flavor, fat flavor, barbecue flavor, fruit flavor, flower flavor, fennel flavor, and smoke flavor; among these, fat flavor, the roasted meat, and floral aroma were the most obvious, and Glu and 5′‐IMP were the characteristic taste substances.

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“…Recently, meat batters were developed with olive oil and carrot powder by substituting 100% beef fat using an inverse (W/O) emulsion system. The fat replacement showed a 35% reduction in total fat and 46% in SFA content; an increase in MUFA level from 51.2 to 72.5 and PUFA level 2.2 to 9.7 g/100 g; and an increase in redness, yellowness, and cohesiveness values than control samples (Öztürk-Kerimoğlu, Kara, et al, 2021). Similarly, Câmara et al (2021) found an above 56% increase in PUFA levels and 47% and 74% reduction in SFA content and ω-6/ω-3 ratio, respectively, by replacing 100% pork backfat with olive oil and chia mucilage emulsion in bologna sausages without affecting overall sensory acceptance.…”

Section: Olive Oilmentioning

confidence: 86%

Future trends of processed meat products concerning perceived healthiness: A review

Badar

Liu

Chen

et al. 2021

Comp Rev Food Sci Food Safe

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The 21st-century consumer is highly demanding when it comes to the health benefits of food and food products. In the pursuit of attracting these consumers and easing the rise in demand for high-quality meat products, the processed meat sector is intensely focused on developing reformulated, low-fat, healthy meat products. Meat and meat products are considered the primary sources of saturated fatty acids in the human diet. Therefore, these reformulation strategies aim to improve the fatty acid profile and reduce total fat and cholesterol, which can be achieved by replacing animal fat with plant-based oils; it could be performed as direct inclusion of these oils or pre-emulsified oils. However, emulsions offer a viable option for incorporating vegetable oils while avoiding the multiple issues of direct inclusion of these oils in meat products. Processed meat products are popular worldwide and showing a gradually increasing trend of consumption. Various types of plant-based oils have been studied as fat replacers in meat products. This review will focus on possible methods to reduce the saturated fatty acid content in meat products. K E Y W O R D Sanimal fat substitution, emulsified meat products, emulsion, plant-based oil, saturated fatty acid INTRODUCTIONFood delivers health-promoting nutrients and bioactive compounds, provides energy for growth, functions as a structural component, and participates in all metabolic processes (Hygreeva et al., 2014). Meat and meat products as components of the human diet provide an important source of proteins with high biological value and nutrients (i.e., vitamins, essential amino acids, fatty acids, and soluble minerals) essential for biochemical and physiological stability (Kausar et al., 2019). However, the perception of meat fat as being high in saturated fatty acids (SFA) has led to the belief that meat, particularly red meat, should be avoided. The scientific rationale for decreasing fat intake in the diet, and, consequently, even if misguidedly, meat consumption, is the association between a high intake of SFA and the incidence of physiological disorders, such as obesity, type 2 diabetes, high blood lipids, high cholesterol level, and cardiovascular diseases (Islam et al., 2019;Kumar et al., 2017). Recent data published by the World Health Organization (WHO) showed that 39.5 million deaths out of 54.7 million global deaths are mainly due to noncommunicable diseases (WHO, 2018a). Such concerns have prompted the WHO to establish future recommendations for replacing SFA in meat products (López-Pedrouso et al., 2020), reinforcing dietary guidelines to reduce fat consumption, especially SFA (Sacks et al., 2017). Therefore, the

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A new inverse olive oil emulsion plus carrot powder to replace animal fat in model meat batters

Cited by 36 publications

References 31 publications

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

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

Analysis of the characteristic flavor substances of boneless cold‐eating rabbit under different preprocessing treatments

Future trends of processed meat products concerning perceived healthiness: A review

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