Strategies for incorporation of chia ( Salvia hispanica L.) in frankfurters as a health-promoting ingredient

Pintado, Tatiana; Herrero, Ana M.; Jiménez‐Colmenero, Francisco; Ruíz‐Capillas, Claudia

doi:10.1016/j.meatsci.2015.12.009

Cited by 101 publications

(86 citation statements)

References 49 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…However, the FCP formulation presented lower ΔE values as compared with CCP, and no significant difference was detected between CCP and FCP net color change values. These results are in agreement with previous reports where only slight changes in instrumental color values have been reported for meat products (frankfurters sausages, bologna sausages, and cooked pork sausages) stored under refrigeration (Fernández‐Ginés, Fernández‐López, Sayas‐Barberá, Sendra, & Pérez‐Alvarez, ; Hayes et al., ; Pintado, Herrero, Jiménez‐Colmenero, & Ruiz‐Capillas, ). On the other hand, the addition of antioxidants has shown a positive effect on color stability and elimination of color variations in different parts of sausages (Kim & Choi, ; Kim, Jin, Mandal, & Kang, ).…”

Section: Resultssupporting

confidence: 93%

“…The closer texture values (hardness, cohesiveness, and chewiness) of FCP to the control than CCP formulation observed at time 0 day, could be attributed to the higher content of CHA and lignin present in the FCP ingredient. It has been reported that IDF, such as lignin, improves the texture due to their water and fat‐binding properties, which results in harder meat products (Biswas et al., ; Mehta et al., ; Pintado et al., ; Ruiz‐Capillas et al., ; Todd, Cunningham, Claus, & Schwenke, ; Viuda‐Martos, Ruiz‐Navajas, Fernández‐López, & Pérez‐Álvarez, ). Likewise, as earlier discussed, phenolic compounds, such as CHA, prevent oxidative degradation of muscle proteins, which can also explain the higher hardness value observed in FCP formulation as compared with CCP formulation (Ganhão, Morcuende, & Estévez, ).…”

Section: Resultsmentioning

confidence: 99%

“…No clear pattern was shown for chewiness and springiness, but the hardness parameter in all formulations increased during storage time, while cohesiveness slightly decreased (Table ). Increases in hardness during storage of sausages is associated with water loss (Capitani et al., ; Feng et al., ; Fernández‐Ginés et al., ; Pintado et al., ; Ruiz‐Capillas et al., ). At the end of the shelf‐life study, FCP and control formulations showed similar hardness values, whereas lower values were detected in CCP formulation.…”

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

Using a Functional Carrot Powder Ingredient to Produce Sausages with High Levels of Nutraceuticals

Alvarado-Ramírez

Santana-Gálvez

Santacruz

et al. 2018

Journal of Food Science

View full text Add to dashboard Cite

Wounding stress (by shredding) was applied to carrots prior to dehydration and milling to obtain a carrot powder with higher fiber and phenolic compounds as compared with control carrot powder (CCP). FCP showed higher water and oil absorption capacity than CCP. FCP addition to sausage formulations at 4% didn't affect purge loss, and resulted in sausages with higher phenolic compounds and dietary fiber. Furthermore, FCP formulations presented adequate sensory acceptability and its carotenoid and phenolic content remained stable during storage. FCP could be used as an ingredient in sausage formulation to increase the content of nutraceuticals without affecting its shelf-life.

show abstract

Section: Resultssupporting

confidence: 93%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Using a Functional Carrot Powder Ingredient to Produce Sausages with High Levels of Nutraceuticals

Alvarado-Ramírez

Santana-Gálvez

Santacruz

et al. 2018

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…Textural properties of these oat emulsion gels and oil-free gels are consistent (in the same range) with other animal fat replacers (emulsions, emulsion gels, oil bulking agent, etc.) (Jimenez-Colmenero et al 2012;Pintado et al 2015) used in the reformulation of meat products with optimal texture behaviour (Jiménez-Colmenero et al 2010;Pintado et al 2016).…”

Section: Colour Measurementmentioning

confidence: 99%

Emulsion gels as potential fat replacers delivering β-glucan and healthy lipid content for food applications

et al. 2016

Self Cite

View full text Add to dashboard Cite

Oat emulsion gels and oil-free oat gels were formulated with varying proportions of oat bran/olive oil (from 12/40 to 28/0) without or with alginate or gelatin used as animal fat replacers and/or to provide b-glucan and MUFA for meat products. Composition, technological properties (thermal stability, colour, texture, etc.) and the effects of chilled and frozen storage of samples were evaluated. Depending on the proportion, samples developed for use as animal fat replacers in meat products may endow these with properties qualifying them for nutrition and health claims. No samples showed any noticeable syneresis and all showed good thermal stability. Increasing of oat bran/olive oil increased a* and reduced b* values, while differences in L* depended on the gelling agent. Penetration force (PF) and gel strength increased when the oat bran/oil ratio increased, with the highest values in the samples containing alginate or gelatin. Thermal losses and PF generally increased during chilled and frozen storage, and no significant differences were observed in colour or pH over storage.

show abstract

“…A mucilagem da chia apresentou-se como um bom estabilizante no preparo de sorvetes (CAMPOS et al, 2016), e melhorou a composição nutricional de salsichas sem afetar suas propriedades tecnológicas (PINTADO et al, 2016). Mediante a importância dos pro dutos lácteos e das sementes de chia na ali mentação humana, o desenvolvimento de um iogurte com a presença destas sementes po derá garantir a oferta de um produto mais saudável aos consumidores.…”

Section: Introductionunclassified

Desenvolvimento E Avaliação Sensorial De Iogurte Com Sementes De Chia

2017

View full text Add to dashboard Cite

RESUMOO objetivo deste estudo foi desenvolver e avaliar a aceitação sensorial de formulações de iogurte com sementes de chia. Após a elaboração das formulações (A -controle, B -iogurte adicionado de 2% de sementes de chia, C -iogurte adicionado de 3% de sementes de chia) realizou-se análises microbiológicas e físico-químicas. Utilizou-se escalas hedônicas para verificar a aceitação e a intenção de compra das formulações elaboradas, bem como o Índice de Aceitabilidade. Os dados dos testes de aceitação e intenção de compra foram avaliados por meio de Análise de Variância (ANOVA) e, posteriormente, aplicou-se Teste de Tukey a 5% de probabilidade. As formulações de iogurte estavam dentro dos padrões exigidos pela Legislação Brasileira quanto às análises microbiológicas e físico-químicas. Não houve diferença significativa (p > 0,05) entre as 3 formulações de iogurte para os atributos sabor, textura e impressão global. Entretanto, quanto ao atributo aparência, a formulação com 3% de sementes de chia (C) foi menos apreciada (p < 0,05) que a formulação controle (A). As formulações com sementes de chia (B e C) tiveram uma boa aceitação sensorial pelos avaliadores e o atributo sabor foi o de maior destaque. Dentre as formulações com sementes de chia, a formulação B apresentou o melhor Índice de Aceitabilidade. Não houve diferença significativa (p > 0,05) quanto à média das notas na intenção de compra para as 3 formulações de iogurte. Conclui-se que as formulações de iogurtes com sementes de chia apresentaram-se adequadas quanto aos parâmetros microbiológicos e físico-químicos ao longo do período de armazenamento, além de obter uma boa aceitação sensorial, apresentando-se como uma alternativa láctea mais saudável para os consumidores.

show abstract

Strategies for incorporation of chia ( Salvia hispanica L.) in frankfurters as a health-promoting ingredient

Cited by 101 publications

References 49 publications

Using a Functional Carrot Powder Ingredient to Produce Sausages with High Levels of Nutraceuticals

Using a Functional Carrot Powder Ingredient to Produce Sausages with High Levels of Nutraceuticals

Emulsion gels as potential fat replacers delivering β-glucan and healthy lipid content for food applications

Desenvolvimento E Avaliação Sensorial De Iogurte Com Sementes De Chia

Contact Info

Product

Resources

About