Replacement of saturated fat by healthy oils to improve nutritional quality of meat products

Heck, Rosane Teresinha; Santos, Bibiana Alves dos; Lorenzo, José M.; Ruíz‐Capillas, Claudia; Cichoski, Alexandre José; Menezes, Cristiano Ragagnin de; Campagnol, Paulo Cezar Bastianello

doi:10.1016/b978-0-12-823371-9.00008-3

Cited by 4 publications

(6 citation statements)

References 81 publications

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“…This finding, as previously commented, could be expected, since the animal fat, known for its high SFA contents, was partially replaced by healthy oils (walnut or pistachio oil mixed with algal oil), presenting lower ( p < 0.001) amounts of this group of fatty acids (especially C16:0 and C18:0) ( Table 2 ). Furthermore, as previously pointed out, and consistent with previous research [ 31 , 32 , 55 ], the decrease in SFA concentrations also promoted reductions in the atherogenic, hypercholesterolaemic and thrombogenic (C14:0, C16:0 and C18:0) effects, since some of the fatty acids in this group can have different impacts on the cholesterol concentrations in distinct plasma lipoprotein fractions, as was earlier pointed out [ 32 ].…”

Section: Resultssupporting

confidence: 89%

“…Hence, this is another positive aspect of our lipid reformulations. As is well-known, foods rich in n -3 PUFAs (such as EPA and DHA) can lower the incidence of cardiovascular diseases (CVDs) and play a protective role against inflammatory and neurodegenerative illnesses [ 17 , 32 ].…”

Section: Resultsmentioning

confidence: 99%

“…Furthermore, AI and TI indices, as previously discussed, reveal potential levels of platelet aggregation. Thus, the lower the AI and TI values, the healthier could be the final product, since there is greater potential for the lipid portion to prevent the occurrence of CVDs [ 30 , 32 ], while, concerning the h/H index, these values should be high in order to achieve greater hypocholesterolaemic effects. In this context, our outcomes met these health indications, too: the partial replacement of foal fat in the T1 and T2 samples significantly reduced ( p < 0.001) the AI and TI indices and increased ( p < 0.001) the h/H ratio in comparison with the traditional product (CON).…”

Section: Resultsmentioning

confidence: 99%

“…These indices are useful since they provide information about the action of some fatty acids which can prevent or promote coronary thrombosis and atherosclerosis, depending on their effects on low-density lipoprotein (LDL) concentrations and serum cholesterol. In particular, the impacts of fatty acids on cardiovascular risk are indicated by AI and TI indices, while h/H ratios reflect the functional effects of fatty acids on cholesterol metabolism [ 30 , 31 , 32 ].…”

Section: Methodsmentioning

confidence: 99%

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Microencapsulated Healthy Oil Mixtures to Enhance the Quality of Foal Pâtés

Cittadini

Munekata

Pateiro

et al. 2022

Foods

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This study aimed to evaluate the use of microencapsulated oil mixtures as partial animal fat replacers and their effects on the physicochemical, nutritional and sensory qualities of foal pâtés. Three different batches were manufactured: a control (CON) formulation, with foal dorsal subcutaneous fat (30 g/100 g), and treatments 1 and 2 (T1 and T2), with 50% of the animal fat replaced by microcapsules containing algal oil mixed with walnut oil (T1) or pistachio oil (T2). The reformulated samples presented significant (p < 0.001) diminutions of fat contents, which achieved reductions of 34.22% (“reduced fat content”) and 28.17% in the T1 and T2 samples, respectively, and the lipid reformulation did not affect (p > 0.05) the texture or lipid oxidation of the samples. Furthermore, both microencapsulated oil mixtures significantly (p < 0.001) reduced (11–15%) saturated fatty acid (SFA) concentrations and increased (p < 0.001) mono- (T2) and polyunsaturated (T1) fatty acid contents (8% and 68%, respectively), contributing to the obtainment of nutritional indices in line with health recommendations. Additionally, consumer acceptability did not display significant (p > 0.05) differences among samples. Hence, the outcomes indicated that the incorporation of these microencapsulated oil mixtures as partial animal fat replacers, especially the T1 mixture, represents a promising strategy to obtain healthier foal pâtés, without compromising consumer approval.

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Section: Resultssupporting

confidence: 89%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

See 2 more Smart Citations

Microencapsulated Healthy Oil Mixtures to Enhance the Quality of Foal Pâtés

Cittadini

Munekata

Pateiro

et al. 2022

Foods

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“…The high consumption of saturated fatty acids (SFA), which constitute over 40% of the lipid fraction in burgers, has been linked to negative health consequences [ 1 ]. Moreover, an imbalanced omega-6 to omega-3 ratio (between 15 to 20:1) in these products can exacerbate health risks, such as chronic diseases and certain types of cancer [ 2 , 3 ]. To address these concerns, incorporating oils rich in omega-3 fatty acids can improve the lipid profile of burgers.…”

Section: Introductionmentioning

confidence: 99%

Raspberry Extract as a Strategy to Improve the Oxidative Stability of Pork Burgers Enriched with Omega-3 Fatty Acids

Oliveira

Santos

Farias

et al. 2023

Foods

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Hydrogelled emulsions (HEs) of linseed oil and pea protein (PP) were produced with four levels (0, 5, 7.5, and 10%) of raspberry extract obtained by a green extraction technique (microwave hydrodiffusion and gravity—MHG). HEs were applied in burgers to replace 50% of pork backfat content. The products’ technological, nutritional, oxidative, microbiological, and sensory properties were evaluated. Besides reducing the fat level by approximately 43%, the reformulation reduced the n-6/n-3 PUFA ratio to healthy levels, decreased the diameter reduction by 30%, and increased the cooking yield by 11%. Including 7.5 and 10% of raspberry extract in the HEs decreased the oxidative defects caused by the enrichment of the burgers with omega-3 fatty acids. In addition, the raspberry extract did not cause alterations in the mesophilic aerobic count and the burgers’ sensory profile.

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