Fat Replacement by Vegetal Fibres to Improve the Quality of Sausages Elaborated with Non-Castrated Male Pork

Based on the need to find alternatives for the use of meat from non-castrated male pigs that contains high levels of androstenone and skatole, the production of meat products (raw and Frankfurt sausages) with reduced fat content was proposed, as these compounds are lipophilic. For this purpose, thre...

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Autores: Egea, Macarena, Álvarez, Daniel, Peñaranda, Irene, Panella-Riera, Nuria, Linares, María Belén, Garrido, María Dolores
Tipo de recurso: artículo
Fecha de publicación:2020
País:España
Institución:Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
Repositorio:IRTA Pubpro. Open Digital Archive
OAI Identifier:oai:repositori.irta.cat:20.500.12327/1220
Acceso en línea:http://hdl.handle.net/20.500.12327/1220
https://doi.org/10.3390/ani10101872
Access Level:acceso abierto
Palabra clave:663/664
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spelling Fat Replacement by Vegetal Fibres to Improve the Quality of Sausages Elaborated with Non-Castrated Male PorkEgea, MacarenaÁlvarez, DanielPeñaranda, IrenePanella-Riera, NuriaLinares, María BelénGarrido, María Dolores663/664Based on the need to find alternatives for the use of meat from non-castrated male pigs that contains high levels of androstenone and skatole, the production of meat products (raw and Frankfurt sausages) with reduced fat content was proposed, as these compounds are lipophilic. For this purpose, three batches of each product (total six) were produced. These included a control batch (1); normal fat content and two fat-reduced batches, where (2) fat was replaced with inulin and β-glucan, or (3) fat was replaced with inulin and β-glucan in addition to a skin grape by-product. These groups used meat from non-castrated male pigs that contained 6.25 µg/g androstenone and 0.4451 µg/g skatole. In general, fat-reduced sausages exhibited less brightness than did the controls. The texture results in Frankfurt were similar to those of the control, while Spanish sausage supplemented with grape skin exhibited reduced hardness. Both strategies resulted in a reduction in boar taint, and this reduction was up to 87.3% in raw sausages with grape by-products. Fat reduction could provide an interesting strategy to allow for the use of tainted meat from non-castrated male pigs.info:eu-repo/semantics/publishedVersionMDPIIndústries AlimentàriesQualitat i Tecnologia Alimentària202120212020info:eu-repo/semantics/article14application/pdfhttp://hdl.handle.net/20.500.12327/1220https://doi.org/10.3390/ani10101872reponame:IRTA Pubpro. Open Digital Archiveinstname:Institut de Recerca i Tecnologia Agroalimentàries (IRTA)InglésAnimalsINIA/Programa Estatal de I+D+I orientada a los retos de la sociedad/RTA2017-00039-C02-02/ES/Desarrollo de estrategias tecnológicas que garanticen la calidad sensorial de la carne y productos derivados de cerdos machos enteros y permitan su comercialización en el mercado nacional y de exportación/Class&MaskAttribution 4.0 Internationalhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessoai:repositori.irta.cat:20.500.12327/12202026-06-16T08:51:17Z
dc.title.none.fl_str_mv Fat Replacement by Vegetal Fibres to Improve the Quality of Sausages Elaborated with Non-Castrated Male Pork
title Fat Replacement by Vegetal Fibres to Improve the Quality of Sausages Elaborated with Non-Castrated Male Pork
spellingShingle Fat Replacement by Vegetal Fibres to Improve the Quality of Sausages Elaborated with Non-Castrated Male Pork
Egea, Macarena
663/664
title_short Fat Replacement by Vegetal Fibres to Improve the Quality of Sausages Elaborated with Non-Castrated Male Pork
title_full Fat Replacement by Vegetal Fibres to Improve the Quality of Sausages Elaborated with Non-Castrated Male Pork
title_fullStr Fat Replacement by Vegetal Fibres to Improve the Quality of Sausages Elaborated with Non-Castrated Male Pork
title_full_unstemmed Fat Replacement by Vegetal Fibres to Improve the Quality of Sausages Elaborated with Non-Castrated Male Pork
title_sort Fat Replacement by Vegetal Fibres to Improve the Quality of Sausages Elaborated with Non-Castrated Male Pork
dc.creator.none.fl_str_mv Egea, Macarena
Álvarez, Daniel
Peñaranda, Irene
Panella-Riera, Nuria
Linares, María Belén
Garrido, María Dolores
author Egea, Macarena
author_facet Egea, Macarena
Álvarez, Daniel
Peñaranda, Irene
Panella-Riera, Nuria
Linares, María Belén
Garrido, María Dolores
author_role author
author2 Álvarez, Daniel
Peñaranda, Irene
Panella-Riera, Nuria
Linares, María Belén
Garrido, María Dolores
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Indústries Alimentàries
Qualitat i Tecnologia Alimentària
dc.subject.none.fl_str_mv 663/664
topic 663/664
description Based on the need to find alternatives for the use of meat from non-castrated male pigs that contains high levels of androstenone and skatole, the production of meat products (raw and Frankfurt sausages) with reduced fat content was proposed, as these compounds are lipophilic. For this purpose, three batches of each product (total six) were produced. These included a control batch (1); normal fat content and two fat-reduced batches, where (2) fat was replaced with inulin and β-glucan, or (3) fat was replaced with inulin and β-glucan in addition to a skin grape by-product. These groups used meat from non-castrated male pigs that contained 6.25 µg/g androstenone and 0.4451 µg/g skatole. In general, fat-reduced sausages exhibited less brightness than did the controls. The texture results in Frankfurt were similar to those of the control, while Spanish sausage supplemented with grape skin exhibited reduced hardness. Both strategies resulted in a reduction in boar taint, and this reduction was up to 87.3% in raw sausages with grape by-products. Fat reduction could provide an interesting strategy to allow for the use of tainted meat from non-castrated male pigs.
publishDate 2020
dc.date.none.fl_str_mv 2020
2021
2021
dc.type.none.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12327/1220
https://doi.org/10.3390/ani10101872
url http://hdl.handle.net/20.500.12327/1220
https://doi.org/10.3390/ani10101872
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Animals
INIA/Programa Estatal de I+D+I orientada a los retos de la sociedad/RTA2017-00039-C02-02/ES/Desarrollo de estrategias tecnológicas que garanticen la calidad sensorial de la carne y productos derivados de cerdos machos enteros y permitan su comercialización en el mercado nacional y de exportación/Class&Mask
dc.rights.none.fl_str_mv Attribution 4.0 International
http://creativecommons.org/licenses/by/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Attribution 4.0 International
http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 14
application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:IRTA Pubpro. Open Digital Archive
instname:Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
instname_str Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
reponame_str IRTA Pubpro. Open Digital Archive
collection IRTA Pubpro. Open Digital Archive
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,301603

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