Healthier lipid combination as functional ingredient influencing sensory and technological properties of low‐fat frankfurters

Abstract

Oil (healthier lipid combination of olive, linseed and fish oils)-in-water emulsions stabilized with different protein systems (prepared with sodium caseinate (SC), soy protein isolate (SPI) and microbial transglutaminase (MTG)) were used as pork backfat replacers in low-fat frankfurters. Composition (proximate analysis and fatty acid profile), sensory analysis and technological (processing and purge losses, texture and colour) properties of frankfurters were analysed as affected by the type of oil-in-water emulsion and by chilling storage (28C, 41 days). Frankfurters produced with oil combinations had lower levels of saturated fatty acids (SFA, 19.3%), similar levels of MUFA (46.9%) and higher levels of PUFA (33.6%) than control frankfurters (all pork fat) (39.3, 49.5 and 10.6%, respectively). PUFA/SFA and n-6/n-3 PUFA ratios in control sample were 0.27 and 9.27; in reformulated frankfurters the PUFA/SFA ratio was higher (1.7) and the n-6/n-3 PUFA ratio was lower (0.47). In general, frankfurters had good fat and water binding properties. Colour parameters were affected by formulation and storage time. Compared to control sample, frankfurters made with oil-in-water emulsions had higher ( p<0.05) hardness, springiness and chewiness values. Emulsified oil stabilizing systems did not affect sensory characteristics of frankfurters, and all products were judged as acceptable.

Use of Avocado and Tomato Paste as Ingredients to Improve Nutritional Quality of Pork Frankfurter

“…With respect to the n-6/n-3 ratio, it was similar among treatments ranging from 11.24 to 12.80. These results were similar to those obtained by Delgado-Pando et al (2010) for low fat pork sausages, who reported a ratio of PUFA/SFA and n-6/n-3 of 0.27 and 9.20, respectively. A10 = 10% avocado, A20 = 20% avocado, T10 = 10% tomato paste, T20 = 20% tomato paste, A10 + T10 = 10% avocado + 10% tomato paste.…”

“…Predominant saturated fatty acids (SFA) were Palmitic (C16:0) and stearic (C18:0); amongst the monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) were oleic (C18:1n-9) and linoleic (C18:2n-6), respectively. The lipid profile of the control treatment was similar to that reported in pork sausages by Valencia et al (2008) and by Delgado-Pando et al (2010). There were significant differences (P < 0.05) in the type and quantity of lipids between the control treatment and those with the addition of avocado.…”

Preparation and impact of multiple (water-in-oil-in-water) emulsions in meat systems

“…In those cases sodium caseinate, soy protein isolate or whey protein isolate has generally been used as an emulsifier. As in the present study, it has been reported elsewhere that textural properties of frankfurters (gel/emulsion system) were affected by replacement of pork backfat with an oil-in-water emulsion and by the type of olive oil-in-water emulsion used in the formulation (Delgado-Pando, Cofrades, Ruiz-Capillas, & Jiménez-Colmenero, 2010;Jiménez-Colmenero et al, 2010).…”

“…Frankfurters made with the different olive oil-in-water emulsions (used as pork backfat replacers) were affected by the emulsified olive oil stabilising system, presenting greater hardness, cohesiveness and chewiness than control (all pork fat) frankfurters (Jiménez- . Compared to the control sample, frankfurters made with oil (combination of olive, linseed and fish lipid)-in-water emulsions had higher (P < 0.05) hardness, springiness and chewiness values, although these changes were not affected by the emulsified oil stabilising systems (Delgado-Pando et al, 2010). In this connection, conflicting results have been reported as regards the effect of various vegetable oils (including olive) stabilized as oil-in-water emulsions on the texture of comminuted meat products (Delgado-Pando et al, 2010).…”

Nitrite-free Asian hot dog sausages reformulated with nitrite replacers

“…Preparation of the sausage (hot dog) was as described by Delgado-Pando et al (2010). Briefly, raw meat material (previously thawed for 18 h at 2±2ºC) was homogenized and ground for 1 min in a chilled cutter (2 ºC) (Stephan Universal Machine UM5, Stephan u. Söhne, Hameln, Germany).…”