Effect of total replacement of pork backfat with walnut on the nutritional profile of frankfurters

Ayo, Josune; Carballo, J.; Serrano, Juan Alfonso; Olmedilla‐Alonso, Begoña; Ruíz‐Capillas, Claudia; Jiménez‐Colmenero, Francisco

doi:10.1016/j.meatsci.2007.02.026

Cited by 72 publications

(60 citation statements)

References 37 publications

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“…Lower moisture contents are required to achieve a sustained shelf life in these types of products. It is reported that the increase in fat level in fish species decrease moisture content (Ayo et al, 2007). Similar findings were observed by (O'Brien, 2004) and (Ashraf et al, 2011) in lake, pond water and marine shallow water fish species which exhibit 73.46 to79.6% moisture contents.…”

Section: Fish Compositionsupporting

confidence: 78%

Nutritional and Fatty Acids Profile Analyses of Commonly Consumed Fresh Water Fish Species in Pakistan

Hameed¹,

Hussain²,

Shabbir³

et al. 2017

American Journal of Biochemistry and Biotechnology

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The aim of this study is to evaluate nutritional value of selected commonly consumed fresh water fish species of Pakistan. Proximate composition and fatty acids profile of mostly consumed fresh water fish species of Pakistan namely Balm or Baam (Anguilla anguilla), Sole (Channa marulius), Damra (Labeo rohita) and Malhi (Wallago atto) were analysed. Proximate composition data showed a significant difference (p<0.05) among the nutritional components except carbohydrate and gross energy contents. Protein and moisture contents found plenteous in the Baam (Anguilla anguilla) whereas ash and fat contents in Malhi (Wallagoatto) are found copious. Saturated Fatty Acids (SFAs) and Monounsaturated Fatty Acids (MUFAs) found to be principal Fatty Acids (FAs) with their ranges from (48.43 to 65.76%) and (25.72 to 31.37%) respectively. In SFAs and MUFAs, palmitic acid (32.4 to 47.71%) and oleic acid (10.97 to 21.26%) were identified as major FAs respectively in all species. The existence of short and medium chain SFAs is advantageous for designation of these fish species as alterative diet as these above mentioned FAs not only involved in metabolic regulation but also helpful to remove the metabolic disparities related to Coronary Heart Diseases (CHD), brain seizure, Alzheimer disease, glucose homeostasis, appetite and gastric acid secretion. Among the PUFAs, Omega-6 PUFAs are found to be more abundant than Omega-3 with Linoleic acid (LA, C18:2ώ6) as predominant PUFA in A. anguilla (9.137%) and L. rohita (9.128%) and γ-linolenic acid (GLA, C18:3ώ6) and cis-8, 11, 14 Eicosatrienoic (hGLA, C20:3 ώ6) as most prevailing PUFAs in C. marulius (2.3%) and W. atto (1.61%) respectively. These species found to be a substantial source of Omega-6 PUFAs with ώ3/ώ6 ratio less than 1. The overall all summation of Eicosapentaenoic (EPA, C20:5 ώ3) acid and Docosahexaenoic acid (DHA, C22:6 ώ3) ranged from 0.38% in C. marulius to 1.93% in L. rohita.

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Section: Fish Compositionsupporting

confidence: 78%

Nutritional and Fatty Acids Profile Analyses of Commonly Consumed Fresh Water Fish Species in Pakistan

Hameed¹,

Hussain²,

Shabbir³

et al. 2017

American Journal of Biochemistry and Biotechnology

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“…From a technological viewpoint, the inclusion of soluble and insoluble fiber has mainly been done in restructured and emulsified products (Ayo et al, 2007;Fernández-Ginés et al, 2004;Turhan et al, 2005;Ktari et al, 2014) due to the excellent capacity of these products in retaining water and fat, a neutral odor, an improvement in the slicing of the products, hardness and the reduction in formulation costs. Despite these favorable properties, the substitution of fat through the addition of fiber is a great challenge in the development of meat products with regard to the preservation of palatability and shelf life.…”

Section: Introductionmentioning

confidence: 99%

Effect of the addition of wheat fiber and partial pork back fat on the chemical composition, texture and sensory property of low-fat bologna sausage containing inulin and oat fiber

Barretto¹,

Pacheco²,

Pollonio³

2015

Food Sci. Technol (Campinas)

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The objective of this work was to study the effect of adding wheat fiber and partial pork back fat on the quality characteristics of bologna sausage. The compound central rotating design was used with treatments containing fixed levels of inulin (5%) and oat fiber (1%) and variable levels of wheat fiber (0-4%) and pork back fat (0-10%). The pH and protein were similar in all the treatments, the fat was lower than the control treatment and the moisture content was higher than the control treatment (CF) without fibers. The wheat fiber increased the hardness and reduced cohesiveness and scores were given for overall impression. We found that it was possible to prepare low-fat bologna sausage with the addition of 6.58% fiber (5% inulin, 1% oat fiber and 0.58% wheat fiber), whilst retaining good sensory acceptability, thus reducing the pork back fat levels by between 25 and 42.75%.Keywords: fat substitutes; wheat fiber; bologna sausage; microstructure.Practical Applications: Bologna sausage was developed with 6,58% added fibers and partial fat with good sensory acceptability.

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“…This has led the meat industry to modify traditional formulations to make them healthier. As in other meat products with similar characteristics, dry fermented sausage reformulation processes have been used to reduce fat content and/ or to improve the fatty acid profile (Jiménez-Colmenero, 2007;Muguerza et al, 2004;Ruiz-Capillas, Triki, Herrero, RodriguezSalas, & Jiménez-Colmenero, 2012). …”

Section: Introductionmentioning

confidence: 99%

“…Plant and marine oils have been incorporated into fermented sausage in liquid, solid or encapsulated forms, but the most widely assayed method is stabilized oil-in-water emulsion (Jiménez-Colmenero, 2007). The development of a technology incorporating healthy oils into a konjac matrix and its use as a strategy for improving the fat content of meat products represents a new proposal for oil stabilization, with additional health benefits linked to the presence of dietary fibre (Lin & Huang, 2003).…”

Section: Introductionmentioning

confidence: 99%

Healthy oil combination stabilized in a konjac matrix as pork fat replacement in low-fat, PUFA-enriched, dry fermented sausages

Jiménez‐Colmenero

Triki

Herrero

et al. 2013

LWT - Food Science and Technology

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Effect of total replacement of pork backfat with walnut on the nutritional profile of frankfurters

Cited by 72 publications

References 37 publications

Nutritional and Fatty Acids Profile Analyses of Commonly Consumed Fresh Water Fish Species in Pakistan

Nutritional and Fatty Acids Profile Analyses of Commonly Consumed Fresh Water Fish Species in Pakistan

Effect of the addition of wheat fiber and partial pork back fat on the chemical composition, texture and sensory property of low-fat bologna sausage containing inulin and oat fiber

Healthy oil combination stabilized in a konjac matrix as pork fat replacement in low-fat, PUFA-enriched, dry fermented sausages

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