Strategy towards Replacing Pork Backfat with a Linseed Oleogel in Frankfurter Sausages and Its Evaluation on Physicochemical, Nutritional, and Sensory Characteristics

Franco, Daniel; Martins, Artur J.; López‐Pedrouso, María; Purriños, Laura; Cerqueira, Miguel A.; Vicente, António A.; Pastrana, Lorenzo; Zapata, Carlos; Lorenzo, José M.

doi:10.3390/foods8090366

Cited by 90 publications

(71 citation statements)

References 41 publications

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“…Many new foods with low GHGE as well as products fortified with nutrients traditionally lacking in vegetarian diets, are emerging on the market [57,58]. Including these foods in the optimization of new menus could provide certain benefits but potentially also result in greater dietary changes for pupils, which could lead to reduced acceptability [42,59].…”

Section: Strengths and Limitationsmentioning

confidence: 99%

Sustainable and acceptable school meals through optimization analysis: an intervention study

Colombo

Patterson

Lindroos

et al. 2020

Nutr J

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Background: School meals hold considerable potential to shape children's diets and reduce food-related greenhouse gas emissions (GHGE)-in the short and long term. This study applied linear optimization to develop a GHGE-reduced, nutritionally adequate, and affordable school lunch menu. The effects on food waste, consumption and pupils' satisfaction with the meals were evaluated. Methods: A pre-post design was employed to assess the effects of implementing an optimized lunch menu on daily food waste, consumption, and pupils' school meal satisfaction in three schools (grades 0-9) from one Swedish municipality. A food list containing amounts, prices, nutrient content, and GHGE-values of all foods used for a previously served (baseline) four-week lunch menu was created. Using linear programming, this food list was optimized for minimum deviation and constrained to ensure nutritional adequacy and a reduced climate impact. The optimized food list was developed into a new (intervention) four-week lunch menu by a professional meal planner, following the baseline menu as closely as possible. The baseline and intervention menus were served for four weeks, respectively, with a two week break in between. Prepared, wasted and leftover food were weighed daily by the school kitchen staff during both periods. Interrupted time series analysis assessed mean and slope differences in daily food waste and consumption between the two periods. School lunch satisfaction was assessed with an online questionnaire at baseline and during the intervention. Results: Optimization resulted in a food list that was 40% lower in GHGE, met all nutrient recommendations for school meals, and cost 11% less compared to baseline. The intervention menu was served as planned, with only minor changes required (for practical reasons). Plate waste, serving waste, consumption and school lunch satisfaction did not differ significantly from baseline, in any of the schools. Conclusions: The findings demonstrate that school meals can successfully be improved regarding health and environmental sustainability using linear optimization, without negative effects on food waste, consumption or cost. This approach offers the necessary flexibility to tailor menus towards different priorities and could therefore be transferred to other types of meal services.

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Section: Strengths and Limitationsmentioning

confidence: 99%

Sustainable and acceptable school meals through optimization analysis: an intervention study

Colombo

Patterson

Lindroos

et al. 2020

Nutr J

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“…However, the application of oil directly to the meat mass of the pâté results in a significant increase in fat [6,22]. In previous studies made with oleogels, the use of oleogel with beeswax-linseed oil in frankfurter sausages [31] and dry-fermented sausages [30] did not modify fat content.…”

Section: Fatty Acids P-co P-30 P-60 C10:0mentioning

confidence: 99%

Characterization of Enriched Meat-Based Pâté Manufactured with Oleogels as Fat Substitutes

Martins

Lorenzo²,

Franco³

et al. 2020

Gels

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Nowadays, one of the strongest factors affecting consumers’ choice at the moment of purchasing food products is their nutritional features. The population is increasingly aware of the diet–health relationship and they are opting for a healthy lifestyle. Concerns with the increasing number of heart-related diseases, which are associated to the consumption of fats, are placing the functional food market in a relevant growth position. Considering that, our goal was to develop, under semi-industrial processing conditions, a healthy meat-based spreadable product (pâté) with reduced fat content through replacement of pork fat by healthier structured oil. Beeswax was used to develop an edible oleogel based on linseed oil with a high content of linolenic acid. A decrease of the hardness and adhesivity was verified for pâtés with oleogel incorporation. Linseed oil inclusion was the main factor leading to an increase of polyunsaturated fatty acids (PUFA) content in pâté samples. A decrease up to 90% in the n-6/n-3 (omega-6/omega-3) ratio can signify a better nutritional value of the obtained pâté samples, which can result in a possible upsurge in omega-3 bioavailability through digestion of these pâtés. This could be an interesting option for the consumption of n-3 polyunsaturated fatty acids, targeting, for example, the reduction of cardiovascular diseases.

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“…Some studies have been carried out to improve the fatty acid profile of cooked (frankfurter sausages) or fresh meat products (patties, longanizas, merguez) by using solid lipid material based on emulsion gels or oleogels [ 6 , 13 , 14 , 15 , 16 , 17 , 18 , 19 , 20 , 21 , 22 , 23 ]. However, there are very few studies of this kind on fermented meat products.…”

Section: Introductionmentioning

confidence: 99%

Quality Characteristics of Healthy Dry Fermented Sausages Formulated with a Mixture of Olive and Chia Oil Structured in Oleogel or Emulsion Gel as Animal Fat Replacer

Pintado

Cofrades

2020

Foods

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The present work evaluates the suitability of beeswax oleogels and emulsion gel prepared with a healthy lipid mixture (olive and chia oils) as pork fat replacers for the development of a dry fermented meat product (fuet). Because these systems offer various possibilities, this study has compared their effect on the nutritional quality and sensory acceptability of fuets and their behaviour with regard to technological properties and microbiological and oxidative stability during 30 days of chilled storage. This strategy allowed products with an improved fatty acid profile and a 12-fold decrease of the polyunsaturated fatty acids (PUFA) n-6/n-3 ratio, as compared to the control samples. Irrespective of the structuring method used as animal fat replacer, reformulated samples showed a good oxidative status during chilled storage. In general, no differences that depended on the use of oleogel or emulsion gel were observed in the technological properties and microbiological status, so the choice of one or the other would be conditioned by other factors than the characteristics that the product develops. However, further studies are needed to improve the sensory attributes of the reformulated samples.

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Strategy towards Replacing Pork Backfat with a Linseed Oleogel in Frankfurter Sausages and Its Evaluation on Physicochemical, Nutritional, and Sensory Characteristics

Cited by 90 publications

References 41 publications

Sustainable and acceptable school meals through optimization analysis: an intervention study

Sustainable and acceptable school meals through optimization analysis: an intervention study

Characterization of Enriched Meat-Based Pâté Manufactured with Oleogels as Fat Substitutes

Quality Characteristics of Healthy Dry Fermented Sausages Formulated with a Mixture of Olive and Chia Oil Structured in Oleogel or Emulsion Gel as Animal Fat Replacer

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