Textural properties, sensory acceptance and fatty acid profile of cooked meat batters employing pumpkin seed paste or soybean oil oleogel as fat replacers

Ferrer-González, B. M.; García-Martínez, Ignacio; Totosaus, Alfonso

doi:10.3989/gya.1055182

Cited by 28 publications

(16 citation statements)

References 43 publications

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“…The author concluded that substitution of pork fat with soybean oil emulsion enhanced the product stability of sausages, but that replacing soybean protein isolate with fish protein isolate as the emulsifier could reinforce the protein matrix, decreasing the cooking loss and improving the texture profile with increasing fat substitution (25%, 35%, and 45%). In contrast, Ferrer-González et al (2019) showed that using soybean oil oleogels as a fat replacer maintained the same overall fat content (crude fat) and, thus, the caloric content of the control sample. However, the lipid profile improved because of the increased PUFA level from 2.77% to 6.61% and PUFA/SFA ratio from 0.62 to 2.42.…”

Section: Soybean Oilmentioning

confidence: 86%

“…In contrast, Ferrer‐González et al. (2019) showed that using soybean oil oleogels as a fat replacer maintained the same overall fat content (crude fat) and, thus, the caloric content of the control sample. However, the lipid profile improved because of the increased PUFA level from 2.77% to 6.61% and PUFA/SFA ratio from 0.62 to 2.42.…”

Section: Modification Of Traditional Processed Meat Productsmentioning

confidence: 92%

“…Mainly, soybean, linseed, sunflower, and olive oils are widely used to develop oleogels (López‐Pedrouso et al., 2020). Recently, several studies emerged in literature (Oh et al., 2019; Ferrer‐González et al., 2019; Gómez‐Estaca et al., 2019; da Silva et al., 2019; Shao et al., 2020; Franco et al., 2020; Martins et al., 2020; Ramírez‐Carrasco et al., 2020; de Carvalho, Munekata, Pateiro, et al., 2020; Barbut et al., 2021; Ferro et al., 2021) have explored the potential to use organogels in meat products such as burgers, fermented sausages, pâtés, frankfurters, and meat batters. Using oleogels significantly improved the nutritional quality of the reformulated products, but few studies showed negative impact on sensory and color parameters.…”

Section: Methods To Incorporate Plant‐based Oils In Processed Meat Pr...mentioning

confidence: 99%

“…Contrarily, the use of pumpkin seed kernel flour negatively influenced the color values (redness), ω‐6/ω‐3 ratio, and sensory scores of beef meatballs. Other researchers decreased the crude fat (from 13.28% to 8.28%) and SFA (from 4.63% to 2.46%) levels, lowered the caloric content, and increased the PUFA content of meat batters with the use of pumpkin seed paste as an animal fat replacer (Ferrer‐González et al., 2019). However, the color parameters (darker, less red, more yellow) were also altered, and a harder and tougher texture was obtained compared with the control samples.…”

Section: Modification Of Traditional Processed Meat Productsmentioning

confidence: 99%

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Future trends of processed meat products concerning perceived healthiness: A review

Badar

Liu

Chen

et al. 2021

Comp Rev Food Sci Food Safe

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The 21st-century consumer is highly demanding when it comes to the health benefits of food and food products. In the pursuit of attracting these consumers and easing the rise in demand for high-quality meat products, the processed meat sector is intensely focused on developing reformulated, low-fat, healthy meat products. Meat and meat products are considered the primary sources of saturated fatty acids in the human diet. Therefore, these reformulation strategies aim to improve the fatty acid profile and reduce total fat and cholesterol, which can be achieved by replacing animal fat with plant-based oils; it could be performed as direct inclusion of these oils or pre-emulsified oils. However, emulsions offer a viable option for incorporating vegetable oils while avoiding the multiple issues of direct inclusion of these oils in meat products. Processed meat products are popular worldwide and showing a gradually increasing trend of consumption. Various types of plant-based oils have been studied as fat replacers in meat products. This review will focus on possible methods to reduce the saturated fatty acid content in meat products. K E Y W O R D Sanimal fat substitution, emulsified meat products, emulsion, plant-based oil, saturated fatty acid INTRODUCTIONFood delivers health-promoting nutrients and bioactive compounds, provides energy for growth, functions as a structural component, and participates in all metabolic processes (Hygreeva et al., 2014). Meat and meat products as components of the human diet provide an important source of proteins with high biological value and nutrients (i.e., vitamins, essential amino acids, fatty acids, and soluble minerals) essential for biochemical and physiological stability (Kausar et al., 2019). However, the perception of meat fat as being high in saturated fatty acids (SFA) has led to the belief that meat, particularly red meat, should be avoided. The scientific rationale for decreasing fat intake in the diet, and, consequently, even if misguidedly, meat consumption, is the association between a high intake of SFA and the incidence of physiological disorders, such as obesity, type 2 diabetes, high blood lipids, high cholesterol level, and cardiovascular diseases (Islam et al., 2019;Kumar et al., 2017). Recent data published by the World Health Organization (WHO) showed that 39.5 million deaths out of 54.7 million global deaths are mainly due to noncommunicable diseases (WHO, 2018a). Such concerns have prompted the WHO to establish future recommendations for replacing SFA in meat products (López-Pedrouso et al., 2020), reinforcing dietary guidelines to reduce fat consumption, especially SFA (Sacks et al., 2017). Therefore, the

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Section: Soybean Oilmentioning

confidence: 86%

Section: Modification Of Traditional Processed Meat Productsmentioning

confidence: 92%

Section: Methods To Incorporate Plant‐based Oils In Processed Meat Pr...mentioning

confidence: 99%

Section: Modification Of Traditional Processed Meat Productsmentioning

confidence: 99%

See 2 more Smart Citations

Future trends of processed meat products concerning perceived healthiness: A review

Badar

Liu

Chen

et al. 2021

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

“…Along this line researches claim that oleogel applications have satisfactory oxidative stability without the addition antioxidants (AOX). 49,51,52 To avoid a meaningless discussion on the level of POV that represents acceptable states of oxidation the effect of AOX addition was evaluated. For this purpose, vitamin E (0.01% (w/w)) was added to the 10%-oleogels with either SO (SO + E) or SFW (SFW + E) and to CO (CO + E) prior to production of the bouillon cube.…”

Section: Food and Functionmentioning

confidence: 99%