Linseed oil gelled emulsion: a successful fat replacer in dry fermented sausages

Different levels of animal fat replacement by a high omega-3 content carrageenan gelled emulsion in dry fermented sausages were studied in order to improve their fatty acid composition. Percentages of fat replacement were 26.3% (SUB1), 32.8% (SUB2) and 39.5% (SUB3). α-linolenic acid (ALA) content in...

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Autores: Alejandre, M. (Marta)|||/items/6a31aec7-6155-4dda-8072-11cd2aa35e8f, Poyato, C. (Candelaria)|||/items/8852d150-1a0e-47f1-9e15-5c37058b0efb, Ansorena-Artieda, D. (Diana)|||/items/3ac83dfe-b2e3-4a2d-a7e4-2813388afc29, Astiasarán, I. (Iciar)|||/items/34b867c2-957e-4a1f-8a1d-c0a6a8e6b70b
Tipo de recurso: artículo
Fecha de publicación:2016
País:España
Institución:Universidad de Navarra
Repositorio:Dadun. Depósito Académico Digital de la Universidad de Navarra
Idioma:inglés
OAI Identifier:oai:dadun.unav.edu:10171/56318
Acceso en línea:https://hdl.handle.net/10171/56318
Access Level:acceso abierto
Palabra clave:Carrageenan
Dry fermented sausage
Fat replacer
Gelled emulsion
Omega-3 content
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spelling Linseed oil gelled emulsion: a successful fat replacer in dry fermented sausagesAlejandre, M. (Marta)|||/items/6a31aec7-6155-4dda-8072-11cd2aa35e8fPoyato, C. (Candelaria)|||/items/8852d150-1a0e-47f1-9e15-5c37058b0efbAnsorena-Artieda, D. (Diana)|||/items/3ac83dfe-b2e3-4a2d-a7e4-2813388afc29Astiasarán, I. (Iciar)|||/items/34b867c2-957e-4a1f-8a1d-c0a6a8e6b70bCarrageenanDry fermented sausageFat replacerGelled emulsionOmega-3 contentDifferent levels of animal fat replacement by a high omega-3 content carrageenan gelled emulsion in dry fermented sausages were studied in order to improve their fatty acid composition. Percentages of fat replacement were 26.3% (SUB1), 32.8% (SUB2) and 39.5% (SUB3). α-linolenic acid (ALA) content increased up to 1.81, 2.19 and 2.39g/100g (SUB1, SUB2, and SUB3 products) as compared to the Control (0.35g/100g), implying an increment in polyunsaturated fatty acids (PUFA) supply (up to 10.3%) and reductions in omega-6/ omega-3 ratio (75, 82 and 84%, respectively). Peroxides and TBARs values were not affected (P>0.05) by the fat modification and a slight low formation of volatile aldehydes derived from lipid oxidation was detected. Fat replacement did not cause relevant modifications on the instrumental color properties and no sensory differences (P>0.05) were found between Control and SUB2 products (32.8%) for taste and juiciness, pointing out the viability of this formulation for human consumption.ElsevierDadun. Depósito Académico Digital Universidad de Navarra20192019-01-1420162016-01-0120162016-01-01journal articlehttp://purl.org/coar/resource_type/c_6501info:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/10171/56318reponame:Dadun. Depósito Académico Digital de la Universidad de Navarrainstname:Universidad de NavarraInglésengopen accesshttp://purl.org/coar/access_right/c_abf2info:eu-repo/semantics/openAccessoai:dadun.unav.edu:10171/563182026-06-21T12:47:57Z
dc.title.none.fl_str_mv Linseed oil gelled emulsion: a successful fat replacer in dry fermented sausages
title Linseed oil gelled emulsion: a successful fat replacer in dry fermented sausages
spellingShingle Linseed oil gelled emulsion: a successful fat replacer in dry fermented sausages
Alejandre, M. (Marta)|||/items/6a31aec7-6155-4dda-8072-11cd2aa35e8f
Carrageenan
Dry fermented sausage
Fat replacer
Gelled emulsion
Omega-3 content
title_short Linseed oil gelled emulsion: a successful fat replacer in dry fermented sausages
title_full Linseed oil gelled emulsion: a successful fat replacer in dry fermented sausages
title_fullStr Linseed oil gelled emulsion: a successful fat replacer in dry fermented sausages
title_full_unstemmed Linseed oil gelled emulsion: a successful fat replacer in dry fermented sausages
title_sort Linseed oil gelled emulsion: a successful fat replacer in dry fermented sausages
dc.creator.none.fl_str_mv Alejandre, M. (Marta)|||/items/6a31aec7-6155-4dda-8072-11cd2aa35e8f
Poyato, C. (Candelaria)|||/items/8852d150-1a0e-47f1-9e15-5c37058b0efb
Ansorena-Artieda, D. (Diana)|||/items/3ac83dfe-b2e3-4a2d-a7e4-2813388afc29
Astiasarán, I. (Iciar)|||/items/34b867c2-957e-4a1f-8a1d-c0a6a8e6b70b
author Alejandre, M. (Marta)|||/items/6a31aec7-6155-4dda-8072-11cd2aa35e8f
author_facet Alejandre, M. (Marta)|||/items/6a31aec7-6155-4dda-8072-11cd2aa35e8f
Poyato, C. (Candelaria)|||/items/8852d150-1a0e-47f1-9e15-5c37058b0efb
Ansorena-Artieda, D. (Diana)|||/items/3ac83dfe-b2e3-4a2d-a7e4-2813388afc29
Astiasarán, I. (Iciar)|||/items/34b867c2-957e-4a1f-8a1d-c0a6a8e6b70b
author_role author
author2 Poyato, C. (Candelaria)|||/items/8852d150-1a0e-47f1-9e15-5c37058b0efb
Ansorena-Artieda, D. (Diana)|||/items/3ac83dfe-b2e3-4a2d-a7e4-2813388afc29
Astiasarán, I. (Iciar)|||/items/34b867c2-957e-4a1f-8a1d-c0a6a8e6b70b
author2_role author
author
author
dc.contributor.none.fl_str_mv Dadun. Depósito Académico Digital Universidad de Navarra
dc.subject.none.fl_str_mv Carrageenan
Dry fermented sausage
Fat replacer
Gelled emulsion
Omega-3 content
topic Carrageenan
Dry fermented sausage
Fat replacer
Gelled emulsion
Omega-3 content
description Different levels of animal fat replacement by a high omega-3 content carrageenan gelled emulsion in dry fermented sausages were studied in order to improve their fatty acid composition. Percentages of fat replacement were 26.3% (SUB1), 32.8% (SUB2) and 39.5% (SUB3). α-linolenic acid (ALA) content increased up to 1.81, 2.19 and 2.39g/100g (SUB1, SUB2, and SUB3 products) as compared to the Control (0.35g/100g), implying an increment in polyunsaturated fatty acids (PUFA) supply (up to 10.3%) and reductions in omega-6/ omega-3 ratio (75, 82 and 84%, respectively). Peroxides and TBARs values were not affected (P>0.05) by the fat modification and a slight low formation of volatile aldehydes derived from lipid oxidation was detected. Fat replacement did not cause relevant modifications on the instrumental color properties and no sensory differences (P>0.05) were found between Control and SUB2 products (32.8%) for taste and juiciness, pointing out the viability of this formulation for human consumption.
publishDate 2016
dc.date.none.fl_str_mv 2016
2016-01-01
2016
2016-01-01
2019
2019-01-14
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://hdl.handle.net/10171/56318
url https://hdl.handle.net/10171/56318
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Dadun. Depósito Académico Digital de la Universidad de Navarra
instname:Universidad de Navarra
instname_str Universidad de Navarra
reponame_str Dadun. Depósito Académico Digital de la Universidad de Navarra
collection Dadun. Depósito Académico Digital de la Universidad de Navarra
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.300724

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