Microencapsulation of healthier oils to enhance the physicochemical and nutritional properties of deer pâté

Vargas-Ramella, Márcio; Pateiro, Mirian; Barba, Francisco J.; Franco, Daniel; Campagnol, Paulo Cezar Bastianello; Munekata, Paulo E. S.; Tomašević, Igor; Domínguez, Rubén; Lorenzo, José M.

doi:10.1016/j.lwt.2020.109223

Cited by 74 publications

(103 citation statements)

References 34 publications

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“…It is due to their particular taste and excellent nutritional characteristics (low fat and cholesterol contents and high amounts of other essential nutrients) [ 2 , 5 , 6 , 7 , 8 ]. Additionally, taking into account health aspects, it also has high amount of PUFA (39–50 g/100 g fatty acids) [ 8 ] and long-chain n-3 fatty acids [ 2 , 7 , 8 , 9 ].…”

Section: Introductionmentioning

confidence: 99%

“…A wide range of meat products can be produced with deer meat, including burgers [ 10 ] dry-cured cecina, pâté [ 9 ], dry-cured loin [ 11 ], and dry-fermented sausages such as chorizo [ 1 , 12 , 13 ] and salchichón [ 4 , 12 , 14 , 15 ]. However, the market for game products is very restricted [ 12 ] and these products are labelled as “gourmet products” in the international market.…”

Section: Introductionmentioning

confidence: 99%

“…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%

“…On the one hand, in cooked meat products such as Frankfurt type sausages [ 38 , 41 ], pâté [ 9 , 42 ] or in fresh products such as burgers [ 39 , 40 , 49 ], the use of oil-in-water emulsion is easy. On the other hand, the application of emulsion gels in dry-fermented or dry-ripened products is more difficult.…”

Section: Introductionmentioning

confidence: 99%

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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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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

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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Bioactive fatty acids from non‐conventional lipid sources and their potential application in functional food development

Akonjuen

Onuh

Aryee

2023

Food Science & Nutrition

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There is growing evidence that bioactive fatty acids (BFAs), including eicosapentaenoic acid (EPA; 20:5–3), docosahexaenoic acid (DHA; 22:6–3), and conjugated fatty acids offer multiple biological benefits and constitute ingredients in functional food development. Despite their potential, novel and alternative/nonconventional sources with unique bioactive properties to meet growing demand remain largely unexplored, poorly characterized, and their effects are not well understood. We systematically reviewed the literature to identify studies on alternative sources of BFAs, their functions, extraction, and application in the food and nutraceutical industry. Twenty studies delved into alternate sources such as plants, bacteria, and algae. Six studies found EPA and DHA as the dominant FA in algal sources, while ten studies reported several BFAs from plant sources. Five studies assessed the health benefits of docosapentaenoic acid (DPA), arachidonic acid (ARA), EPA, γ‐linolenic acid (GLA), and linoleic acid (LA). Eleven studies compared the quality of oil recovered by green solvents, pressurized liquid, supercritical fluid, and assisted extraction methods. Three studies assessed the effects of assisted extraction methods and reported that these approaches improved oil yield and quality, but the findings may have limited applicability to other lipid sources. The quality of nonconventional lipids largely depends on extraction techniques. Four studies suggested methods like 1D and 2D NMR spectroscopy, LC‐MS/MS; however, their analytical differences make accurate comparison inadequate. Five studies found that the incorporation of algal and seafood biolipids during product development increased EHA and DHA contents.

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Texture Analysis

Echegaray¹,

Rosmini²,

Pateiro³

et al. 2022

Methods and Protocols in Food Science

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Microencapsulation of healthier oils to enhance the physicochemical and nutritional properties of deer pâté

Cited by 74 publications

References 34 publications

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

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

Bioactive fatty acids from non‐conventional lipid sources and their potential application in functional food development

Texture Analysis

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