Enriched n−3 PUFA/konjac gel low-fat pork liver pâté: Lipid oxidation, microbiological properties and biogenic amine formation during chilling storage

Delgado‐Pando, Gonzalo; Cofrades, Susana; Ruíz‐Capillas, Claudia; Triki, Mehdi; Jiménez‐Colmenero, Francisco

doi:10.1016/j.meatsci.2012.06.035

Cited by 37 publications

(32 citation statements)

References 33 publications

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“…These results indicate the need to make a deeper study of the oxidative stability of meat products containing oleogels with this oil mixture. Despite this, the oxidation values were relatively low and below the reported minimum needed to detect objectionable flavors in processed meat products (Delgado-Pando et al 2012), although it is expected that they would increase with storage time. A possible way to ameliorate this effect would be the addition of antioxidant compounds to the oleogels, as shown for other animal fat analogues containing unsaturated lipids (Flaiz et al 2016).…”

Section: Suitability Of Oleogels As Fat Substitutes For Healthier Burmentioning

confidence: 78%

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

Gómez-Estaca

Pintado

Jiménez‐Colmenero

et al. 2019

Food Bioprocess Technol

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The present work evaluates the suitability of ethyl cellulose and beeswax oleogels prepared with a healthy lipid mixture (olive, linseed, and fish oils) as fat replacers for fresh meat product development. The texture, color, thermal properties, and fatty acid composition of the oleogels indicated their suitability for the intended use, and they were stable for at least one month of chilled storage (3 ± 1 °C). However, the oleogels suffered some lipid oxidation during refrigerated storage, especially in the case of ethyl cellulose. Low-fat pork burgers formulated with total substitution of pork backfat by the oleogels developed were softer and without important changes in optical properties, as compared to the control. Although some lipid oxidation was observed, especially when ethyl cellulose oleogel was used, the fatty acid profile of the reformulated burgers was significantly improved, with a 3.6-fold increase of the PUFA/SFA ratio and a 23-fold decrease of the n-6/n-3 ratio, as compared to the control. A sensory acceptability test showed high ratings for the burgers made with beeswax oleogel, in contrast to the ones made with ethyl cellulose, which scored values below the neutral point. Results from this work indicate the potential of the ingredients developed for the formulation of 2 healthier fresh meat products with an improved fatty acid profile, and the need for research on strategies to improve oxidative stability and sensory properties.

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Section: Suitability Of Oleogels As Fat Substitutes For Healthier Burmentioning

confidence: 78%

“…For lipid oxidation analysis, TBARs were determined in triplicate using the method described by Delgado-Pando et al (2012). Briefly, 4 g of each sample was placed in centrifuge tubes, 1 mL of distilled water and 10 mL of 10% trichloroacetic acid were added, and the mixture was homogenized for 30 s with a vortex stirrer.…”

Section: Technological Propertiesmentioning

confidence: 99%

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

Gómez-Estaca

Pintado

Jiménez‐Colmenero

et al. 2019

Food Bioprocess Technol

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“…Our results agree with those reported by Josquin et al , who observed that Frankfurt sausages elaborated with partial replacement of backfat by pure fish oil had the highest hexanal and propanal contents. In addition, Delgado‐Pando et al obtained in enriched n ‐3 PUFA liver pâté the highest values of TBARs, which demonstrate that the addition of fish oil favors the lipid oxidation. In the present study, typical compounds derived from fish oil oxidation such as 2,4‐heptadienal and from the degradation of n‐ 3 fatty acids such as propanal has not been detected in the modified liver pâtés .…”

Section: Resultsmentioning

confidence: 95%

Influence of partial pork backfat replacement by fish oil on nutritional and technological properties of liver pâté

Domínguez

Pateiro

Munekata

et al. 2016

Euro J Lipid Sci & Tech

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The effect of pork backfat replacement by fish oil (with high content of n‐3 long chain fatty acids) on proximate composition, physicochemical properties (pH, color, and texture parameters), nutritional properties (fatty acid profile and nutritional indices), and oxidative stability of liver pâté was assessed. For the present study, three different batches were manufactured: control (CO) with 100% of pork backfat and FO50 and FO75 where the pork backfat was replaced with 50 and 75% by fish oil, respectively. The fat replacement by fish oil was accompanied by an increase in fat and cholesterol content, and a decrease in moisture and protein levels. Color parameters were significantly (P < 0.05) affected by the partial replacement of pork backfat by fish oil, the FO75 batches presented the highest redness, and yellowness values. On the other hand, hardness and gumminess decreased (P < 0.001) as increased fish oil addition. The SFA amount in the modified pâté decreased by 3.2–4.6% and PUFA content increased by 6.2–9.5% compared to the CO treatment. Finally, the highest lipid oxidation‐derived volatiles obtained in modified pâté could be related with the different levels of polyunsaturation among batches. Practical applications: Lipid modification of pâté by substitution of pork backfat with fish oil has been shown to be a good strategy to improve their nutritional quality. A decrease in saturated fats and an increase in unsaturated fats when pork backfat was partially replaced by fish oil were obtained. This change could be considered as the main factor responsible of the lowest values of hardness achieved in modified pâtés. This study contributed to prepare a better product for final consumers who are become increasingly health conscious and demand high quality food products. The effect of pork backfat replacement by fish oil on chemical composition, nutritional properties, and oxidative stability of liver pâté was studied. Lipid modification of pâté has been shown to be a good strategy to improve their nutritional quality (decrease saturated fats and increase unsaturated fats). However, the high level of polyunsaturation increase lipid oxidation‐derived volatiles. Finally, this study contributed to prepare a better product for final consumers who are become increasingly health conscious and demand high quality food products.

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“…76 Tarladgis and co-workers 77 described a method using a distillation technique for the quantitative determination of malonaldehyde in meat, and this has become the most commonly used index of lipid oxidation. 76 In a study by Delgado-Pando et al, 64 an increase of -3 fatty acids in pork liver pâté strongly interfered with the product's oxidative stability, as higher TBARS values were observed for products with a higher -3 content, with these being more pronounced during storage and thus reducing the product's shelf-life.…”

Section: Lipid Oxidation In Meat Productsmentioning

confidence: 97%

ω-3 in meat products: benefits and effects on lipid oxidative stability

Bernardi

Bertol

Pflanzer

et al. 2016

J. Sci. Food Agric.

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Although ω-3 intake has been associated with numerous health benefits, its addition to certain food matrices, and in particular meat products, may involve various technological barriers influencing the final quality of the products. Lipid oxidation must be highlighted due to the modification of both the sensory characteristics and the shelf-life of meat products. In order to reduce the impact of chemical changes and promote oxidative stability, the use of natural antioxidants has gained ground owing to the health and safety advantages linked to its effectiveness at reducing lipid oxidation. Many natural compounds have also been successfully tested in animal feed, in order to protect the raw meat materials and reduce the risk of lipid oxidation in processed products. This review aims to address the challenges and advantages of the incorporation of ω-3 fatty acids in raw meat materials and processed meat products, and to describe the use of different compounds to enhance lipid oxidative stability. © 2015 Society of Chemical Industry.

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Enriched n−3 PUFA/konjac gel low-fat pork liver pâté: Lipid oxidation, microbiological properties and biogenic amine formation during chilling storage

Cited by 37 publications

References 33 publications

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

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

Influence of partial pork backfat replacement by fish oil on nutritional and technological properties of liver pâté

ω-3 in meat products: benefits and effects on lipid oxidative stability

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