Effect of replacing backfat with vegetable oils during the shelf-life of cooked lamb sausages

Carvalho, Francisco Allan Leandro de; Munekata, Paulo E.S.; Pateiro, Mirian; Campagnol, Paulo Cezar Bastianello; Domínguez, Rubén; Trindade, Marco Antônio; Lorenzo, José M.

doi:10.1016/j.lwt.2020.109052

Cited by 86 publications

(66 citation statements)

References 48 publications

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“…The principal problems to the direct incorporation of this oil into meat products are the technological difficulty for their integration in the meat batter, the instability to oxidation (due to the high of unsaturation of fatty acids), and their negative effects on sensorial attributes. To prevent this, several strategies have been developed like microencapsulation with rosemary antioxidants (burgers [ 104 ]), conventional oil-in-water emulsions (cooked lamb sausages [ 107 ] and frankfurter [ 102 ]), double emulsions (meat systems [ 123 ]), emulsion gels (burgers [ 105 ]; bolognas [ 117 ]; and fresh sausages [ 112 ]) or hydrogel emulsions (low-fat burgers [ 106 ] and lamb sausages [ 113 ]). These methodologies allow the chia oil able to be stabilized or immobilized in the protein matrix, reducing the chances of bulk oil physically separating from the structure of the meat product, and so remaining stable during processing and storage.…”

Section: Oxidation Stability Of Meat Products Containing Chia Quimentioning

confidence: 99%

Chia, Quinoa, and Their Coproducts as Potential Antioxidants for the Meat Industry

Fernández‐López

Viuda‐Martos

Sayas‐Barberá

et al. 2020

Plants

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Chia and quinoa have gained popularity among consumers worldwide due to the wide variety of nutrients but also to the bioactive compounds that they contain. Lately, their processing has generated different coproducts (non-commercial grains, flour, partially deoiled flour, rich-fiber fraction, and oil, among others), which could be reincorporated to the food chain with important technological properties, antioxidant activity included. Both sets of ingredients have been revealed a great technological potential for meat product development and innovation, taking into account that oxidation is one of the main reactions responsible for their deterioration and shelf life reduction. This review focuses on the antioxidant compounds of chia and quinoa coproducts and on the strategies used to add them to meat products highlighting their effect on the lipid oxidation control. Apart from the different ways in which quinoa and chia can be incorporated into meat products and their antioxidant properties, innovative approaches for increasing this antioxidant effect and counteracting any negative alterations they may cause will be discussed.

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Section: Oxidation Stability Of Meat Products Containing Chia Quimentioning

confidence: 99%

Chia, Quinoa, and Their Coproducts as Potential Antioxidants for the Meat Industry

Fernández‐López

Viuda‐Martos

Sayas‐Barberá

et al. 2020

Plants

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“…Therefore, in order to improve the nutritional value of fat, the most recent studies replaced animal fat by oil-in-water emulsions. In this regard, several researches indicated that the replacement of animal fat by different non-animal lipids (vegetable or marine oils) resulted in a reduction of both total fat and SFA contents [ 9 , 36 , 37 , 38 , 39 ], and also reduces the cholesterol content in the final product [ 37 ].…”

Section: Introductionmentioning

confidence: 99%

“…Nevertheless, not all oils rich in these fatty acids are good candidates for the reformulation of meat products. Various authors have observed that the use of chia [ 9 , 10 , 38 , 40 ], linseed [ 9 , 10 , 40 ], or fish oils [ 36 , 41 , 42 ] (oils with high omega-3 content) in the reformulation of meat products have resulted in a significant increase in oxidation rates and/or rancid and fishy flavors, which decreased the consumer acceptability and sensory properties. For this reason, these oils have been ruled out for the design of this experiment.…”

Section: Introductionmentioning

confidence: 99%

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

Vargas-Ramella

Munekata

Gagaoua

et al. 2020

Foods

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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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“…The modern food industry is focused on supplying healthier and safer meat products. [9][10][11][12][13] In this regard, the inclusion of antioxidant and / or antimicrobials is necessary in order to increase the shelf-life of meat products. To increase the quality of meat products it is necessary to combine different techniques (heat, drying, fermentation, use of antioxidants and antimicrobials) that avoid unwanted effects in the final products.…”

Section: Introductionmentioning

confidence: 99%

“…14 However, these conservation methods should be used in a way that will avoid the modification of the characteristics associated with the meat product. 13,15 Meat products are important sources of sodium in the human diet, accounting for between 20% and 30% of the daily intake; however, high levels of sodium (mainly sodium chloride) can negatively impact human health, causing high blood pressure. 16,17 For this reason, the meat industry is seeking substitutes to decrease salt content without affecting the safety, quality, and sensory properties of meat products.…”

Section: Introductionmentioning

confidence: 99%

Effect of partial replacement of meat by carrot on physicochemical properties and fatty acid profile of fresh turkey sausages: a chemometric approach

et al. 2020

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BACKGROUND This study evaluated the modification of physicochemical characteristics and fatty acid composition of fresh turkey sausages manufactured including carrot (Daucus carota L.) as a vegetable source (i.e., 10%, 20% and 30%, w/w). RESULTS The results were compared with sausages used as controls (i.e., containing 100% turkey meat, w/w). Overall, significant differences were detected for all of the evaluated attributes. The inclusion of 20% and 30% carrot (w/w) in the sausages resulted in a reduction of the lipid content (by 5.42 and 5.26 g/100 g, respectively) and reduced energy value (−7.6%). The color parameters were strongly affected by the inclusion of carrot, recording a significant increase in both redness and yellowness. A reduction of Na content (−47.4% on average) was also observed when experimental carrot sausages were compared with control sausages. Interestingly, a significant reduction in the n‐6/n‐3 fatty acids ratio was also detected. A multivariate orthogonal projection to latent structures discriminant analysis (OPLS‐DA) applied to the parameters studied here suggested that the inclusion of carrot provided completely different nutritional and physicochemical profiles, with color parameters possessing the highest discrimination potential. CONCLUSION Including carrot in turkey sausages could represent a valuable tool to design healthier meat products. © 2020 Society of Chemical Industry

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Effect of replacing backfat with vegetable oils during the shelf-life of cooked lamb sausages

Cited by 86 publications

References 48 publications

Chia, Quinoa, and Their Coproducts as Potential Antioxidants for the Meat Industry

Chia, Quinoa, and Their Coproducts as Potential Antioxidants for the Meat Industry

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

Effect of partial replacement of meat by carrot on physicochemical properties and fatty acid profile of fresh turkey sausages: a chemometric approach

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