Perfil de ácidos graxos e teor de colesterol de mortadela elaborada com óleos vegetais

Yunes, João Felipe Ferraz; Terra, Nelcindo Nascimento; Cavalheiro, Carlos Pasqualin; Fries, Leadir Lucy Martins; Godoy, Helena Teixeira; Ballus, Cristiano Augusto

doi:10.1590/s0103-84782013005000038

Cited by 8 publications

(8 citation statements)

References 18 publications

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“…Vários estudos têm relatado o desenvolvimento de produtos cárneos com menor teor de gordura saturada, através da utilização de óleos vegetais, principalmente óleo de soja, linhaça, canola, girassol e azeite de oliva, como substitutos de gordura animal (MUGUERZA et al, 2004;LURUEÑA-MARTINEZ;VIVAR-QUINTANA;REVILLA, 2004;PELSER et al, 2007;SANTOS et al, 2008;VALENCIA et al, 2008;DEL-NOBILE et al, 2009;CHOI et al, 2013;YUNES et al, 2013).…”

Section: Introductionunclassified

Características físico-químicas e aceitação sensorial de salame tipo Italiano com adição de óleo de canola

et al. 2013

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ResumoO objetivo deste trabalho foi avaliar os efeitos da substituição parcial da gordura suína por emulsão contendo óleo de canola em salame tipo Italiano. Foram elaborados três tratamentos, entre eles: Controle (100% de gordura suína, sem substituição de gordura), T1 (15% da gordura suína foi substituída pela emulsão contendo óleo de canola) e T2 (30% da gordura suína foi substituída pela emulsão com óleo de canola). Foram avaliados as características físico-químicas dos salames (pH, atividade de água, perda de peso, cor e oxidação lipídica) durante o período de fabricação e armazenamento, além da avaliação sensorial após o término do processamento. A adição do óleo de canola emulsionado em diferentes concentrações não afetou os valores de pH e cor durante o período de processamento, apesar de diferenças significativas encontradas nesses parâmetros durante o tempo de estocagem. A atividade de água não diferiu significativamente entre os tratamentos. No entanto, os tratamentos com adição de óleo de canola tiveram menor perda de peso do que o controle. Foi possível observar a elevação nos valores de oxidação lipídica no T2 durante o processamento e armazenamento dos embutidos, enquanto que no T1 os valores não diferiram do Controle ao final do processamento e mantiveram-se mais baixos que o controle durante o tempo de estocagem. Ainda, a substituição parcial da gordura suína por óleo de canola emulsionado não afetou a aceitação do produto quanto ao aroma, sabor, cor, textura e aparência visual. Dessa forma, a substituição de 15% de gordura suína por emulsão contendo óleo de canola em salames é uma alternativa viável para a diversificação de produtos. Palavras-chave: Produto cárneo fermentado, óleo vegetal, armazenamento, oxidação lipídica AbstractThe aim of this study was to evaluate the effects of partial pork fat replacement with emulsified canola oil in Italian-type salami. Three treatments were done: Control (100% pork fat, without fat replacement), T1 (15% pork fat was replaced by emulsified canola oil) and T2 (30% pork fat was replaced by emulsified oil canola). There were evaluated the salamis' physicochemical characteristics (pH, water activity, weight loss, color and lipid oxidation) during the manufacture and storage period, and sensory

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Section: Introductionunclassified

Características físico-químicas e aceitação sensorial de salame tipo Italiano com adição de óleo de canola

et al. 2013

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“…An increase in ∑ MUFAs values was detected as the concentration of canola oil in the product increased. Monteiro et al (2017), Lee et al (2015) and Yunes et al (2013) detected the same behavior when replacing animal fat by vegetable oils, concluding that this approach resulted in a healthier product.…”

Section: Fatty Acid Profilementioning

confidence: 72%

“…The addition of canola oil in meatballs reduced total SFAs concentration and their individual porcentages. Afshari, R 2016; Yunes et al (2013) and Monteiro et al (2017) also found a reduction in the SFAs by replacing animal fat by vegetable oils in meat products. These findings can be explained by the fact that canola oil contains low levels of SFAs (6%), high levels of MUFAs (58%) and moderate levels of PUFAs (36%) when compared to other edible vegetables oils (Lin et al 2013) and animal fat, supporting the CVD associated with SFAs (Monteiro et al, 2017).…”

Section: Fatty Acid Profilementioning

confidence: 96%

“…In general, SFAs has been considered a risk factor for cardiovascular disease (CVD) and, on the other hand, studies have shown that polyunsaturated fatty acids (PUFAs) intake was inversely associated with CVD risk (Monteiro et al 2017, Barbut & Marangoni, 2018. For this reason, different studies suggest that PUFAs improve the lipid profile of foods (Yunes et al, 2013;Afshari et al, 2016;Monteiro et al, 2017).…”

Section: Xisto Rodrigues De Souzamentioning

confidence: 99%

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Replacement of Animal Fat by Canola Oil in Chicken Meatball

Vieira

Souza

Rodrigues

et al. 2019

Braz. J. Poult. Sci.

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This work aimed to develop chicken meatballs with five levels of animal fat replacement by canola oil and to evaluate the product's behavior during 120 days of storage. For that, analyzes were performed in the centesimal composition, fatty acid profile, shelf life and sensory parameters. The centesimal composition of the product did not present significant difference (p>0.05) between the treatments. However, canola oil addition improved the lipid profile, atherogenic and thrombogenic indexes, and the ratios of PUFAs/SFAs (0.91 to 1.61) and n6/n3 (12.63 to 3.74) in the products. Animal fat replacement and storage time also reduced meatballs Aw and pH. No differences in texture between treatments were detected after 30 days of storage. The lipid oxidation presented by mean values of TBARs ranged from 0.71 and 1.35 mg MDA/kg, indicating the onset and the regression of lipid oxidation. The color parameters exhibited a spectrum towards the luminous yellow color, predominant in both chicken meat and canola oil. The results of this study indicate that the substitution of animal fat by canola oil is promising in the production of meat products with good acceptability (70%) during the sensory analysis.

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“…Currently, the number of deaths due to cardiovascular diseases is increasing, and this is an important reason to carry out studies in order to obtain products that can contribute to a healthier diet through the intake of substances beneficial to heart health, such as unsaturated fatty acids (omega series), as well as reduce the intake of saturated fatty acids [76][77][78][79][80][81][82].…”

Section: Studies On Cardiovascular Diseasesmentioning

confidence: 99%

Commercial and Therapeutic Potential of Plant-Based Fatty Acids

Silva¹,

Costa²,

Salazar³

et al. 2018

Biochemistry and Health Benefits of Fatty Acids

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This chapter reviews plant-based fatty acids as well as their methods of production, applications in the industry, and benefits in treatments of cardiovascular and cerebral diseases, besides being a source of food. The fatty acids obtained from vegetable matrices have been acting as alternatives to the use of lipids of animal origin, due to their limitation in relation to the increase in demand. Thus, plants have been investigated in order to act as sources of fatty acids and assist in the supply of such demands. Vegetable oils represent not only an economical alternative but also a beneficial source of human health.

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Perfil de ácidos graxos e teor de colesterol de mortadela elaborada com óleos vegetais

Abstract: RESUMO Os objetivos deste trabalho foram avaliar o perfi l de ácidos graxos e o teor de colesterol em mortadelas elaboradas

Cited by 8 publications

References 18 publications

Características físico-químicas e aceitação sensorial de salame tipo Italiano com adição de óleo de canola

Características físico-químicas e aceitação sensorial de salame tipo Italiano com adição de óleo de canola

Replacement of Animal Fat by Canola Oil in Chicken Meatball

Commercial and Therapeutic Potential of Plant-Based Fatty Acids

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