Reduced fat bologna sausages with improved lipid fraction
BACKGROUND: This applied research was done in order to obtain cooked products (bologna sausages) with significantly lower amount of energy, total fat and saturated fat and higher amount of ω-3 fatty acids than conventional ones. Two subsequent experiments were performed. RESULTS: Experiment 1 aimed...
| Autores: | , , , , , , |
|---|---|
| Tipo de recurso: | artículo |
| Fecha de publicación: | 2014 |
| País: | España |
| Institución: | Universidad de Navarra |
| Repositorio: | Dadun. Depósito Académico Digital de la Universidad de Navarra |
| Idioma: | inglés |
| OAI Identifier: | oai:dadun.unav.edu:10171/36820 |
| Acceso en línea: | https://hdl.handle.net/10171/36820 |
| Access Level: | acceso abierto |
| Palabra clave: | Cooked sausages Meat-based functional foods Linseed oil Emulsion Reduced fat meat products Omega-3 PUFA |
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Reduced fat bologna sausages with improved lipid fractionBerasategui, I. (Izaskun)|||/items/e905211e-12e2-4eb7-9ec4-9605c2b7c6d7Garcia-Iñiguez-de-Ciriano, M. (Mikel)|||/items/278cbd11-c4af-4e9c-8752-c64ee483727fNavarro-Blasco, I. (Iñigo)|||/items/733b109b-1074-49e9-8952-70ec6928cc54Calvo, M.I. (María Isabel)|||/items/3515fe31-6abb-48f8-bdbe-4b69b6d25b0eCavero-Remon, R.Y. (Rita Yolanda)|||/items/c85f6a2c-8d07-42cc-9b1b-e90e561c7175Astiasarán, I. (Iciar)|||/items/34b867c2-957e-4a1f-8a1d-c0a6a8e6b70bAnsorena-Artieda, D. (Diana)|||/items/3ac83dfe-b2e3-4a2d-a7e4-2813388afc29Cooked sausagesMeat-based functional foodsLinseed oilEmulsionReduced fat meat productsOmega-3 PUFABACKGROUND: This applied research was done in order to obtain cooked products (bologna sausages) with significantly lower amount of energy, total fat and saturated fat and higher amount of ω-3 fatty acids than conventional ones. Two subsequent experiments were performed. RESULTS: Experiment 1 aimed a pork back-fat reduction and allowed to obtain sausages with 84 g kg-1 of fat and 1334 kcal kg-1, without significant negative effects on sensory quality. Carrageenan was used as fat replacer. Experiment 2 aimed improving the lipid profile of the “energy-reduced” sausages previously developed, by a partial substitution of the pork back-fat with a linseed oil-in water emulsion (substitution levels: 25% to 100%). Using the 100% substitution level gave rise to products with 27 g kg-1 α-linolenic acid, and low saturated fat content (13.5 g kg-1), showing good sensory results regarding taste, smell and texture. The use of antioxidant maintained low TBARs values in all formulations. CONCLUSION: It is possible to obtain cooked meat products (bologna sausages) with low energy, low saturated fat and high amount of ω-3 fatty acids simultaneously, applying a combination of use of carrageenan, linseed oil emulsion and increment of water, without significant effects over the sensory quality. Functional products, interesting from a nutritional standpoint, were achieved.WileyDadun. Depósito Académico Digital Universidad de Navarra20142014-10-0820142014-01-0120142014-01-01journal articlehttp://purl.org/coar/resource_type/c_6501info:eu-repo/semantics/articleapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttps://hdl.handle.net/10171/36820reponame: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:10171/368202026-06-21T12:47:57Z |
| dc.title.none.fl_str_mv |
Reduced fat bologna sausages with improved lipid fraction |
| title |
Reduced fat bologna sausages with improved lipid fraction |
| spellingShingle |
Reduced fat bologna sausages with improved lipid fraction Berasategui, I. (Izaskun)|||/items/e905211e-12e2-4eb7-9ec4-9605c2b7c6d7 Cooked sausages Meat-based functional foods Linseed oil Emulsion Reduced fat meat products Omega-3 PUFA |
| title_short |
Reduced fat bologna sausages with improved lipid fraction |
| title_full |
Reduced fat bologna sausages with improved lipid fraction |
| title_fullStr |
Reduced fat bologna sausages with improved lipid fraction |
| title_full_unstemmed |
Reduced fat bologna sausages with improved lipid fraction |
| title_sort |
Reduced fat bologna sausages with improved lipid fraction |
| dc.creator.none.fl_str_mv |
Berasategui, I. (Izaskun)|||/items/e905211e-12e2-4eb7-9ec4-9605c2b7c6d7 Garcia-Iñiguez-de-Ciriano, M. (Mikel)|||/items/278cbd11-c4af-4e9c-8752-c64ee483727f Navarro-Blasco, I. (Iñigo)|||/items/733b109b-1074-49e9-8952-70ec6928cc54 Calvo, M.I. (María Isabel)|||/items/3515fe31-6abb-48f8-bdbe-4b69b6d25b0e Cavero-Remon, R.Y. (Rita Yolanda)|||/items/c85f6a2c-8d07-42cc-9b1b-e90e561c7175 Astiasarán, I. (Iciar)|||/items/34b867c2-957e-4a1f-8a1d-c0a6a8e6b70b Ansorena-Artieda, D. (Diana)|||/items/3ac83dfe-b2e3-4a2d-a7e4-2813388afc29 |
| author |
Berasategui, I. (Izaskun)|||/items/e905211e-12e2-4eb7-9ec4-9605c2b7c6d7 |
| author_facet |
Berasategui, I. (Izaskun)|||/items/e905211e-12e2-4eb7-9ec4-9605c2b7c6d7 Garcia-Iñiguez-de-Ciriano, M. (Mikel)|||/items/278cbd11-c4af-4e9c-8752-c64ee483727f Navarro-Blasco, I. (Iñigo)|||/items/733b109b-1074-49e9-8952-70ec6928cc54 Calvo, M.I. (María Isabel)|||/items/3515fe31-6abb-48f8-bdbe-4b69b6d25b0e Cavero-Remon, R.Y. (Rita Yolanda)|||/items/c85f6a2c-8d07-42cc-9b1b-e90e561c7175 Astiasarán, I. (Iciar)|||/items/34b867c2-957e-4a1f-8a1d-c0a6a8e6b70b Ansorena-Artieda, D. (Diana)|||/items/3ac83dfe-b2e3-4a2d-a7e4-2813388afc29 |
| author_role |
author |
| author2 |
Garcia-Iñiguez-de-Ciriano, M. (Mikel)|||/items/278cbd11-c4af-4e9c-8752-c64ee483727f Navarro-Blasco, I. (Iñigo)|||/items/733b109b-1074-49e9-8952-70ec6928cc54 Calvo, M.I. (María Isabel)|||/items/3515fe31-6abb-48f8-bdbe-4b69b6d25b0e Cavero-Remon, R.Y. (Rita Yolanda)|||/items/c85f6a2c-8d07-42cc-9b1b-e90e561c7175 Astiasarán, I. (Iciar)|||/items/34b867c2-957e-4a1f-8a1d-c0a6a8e6b70b Ansorena-Artieda, D. (Diana)|||/items/3ac83dfe-b2e3-4a2d-a7e4-2813388afc29 |
| author2_role |
author author author author author author |
| dc.contributor.none.fl_str_mv |
Dadun. Depósito Académico Digital Universidad de Navarra |
| dc.subject.none.fl_str_mv |
Cooked sausages Meat-based functional foods Linseed oil Emulsion Reduced fat meat products Omega-3 PUFA |
| topic |
Cooked sausages Meat-based functional foods Linseed oil Emulsion Reduced fat meat products Omega-3 PUFA |
| description |
BACKGROUND: This applied research was done in order to obtain cooked products (bologna sausages) with significantly lower amount of energy, total fat and saturated fat and higher amount of ω-3 fatty acids than conventional ones. Two subsequent experiments were performed. RESULTS: Experiment 1 aimed a pork back-fat reduction and allowed to obtain sausages with 84 g kg-1 of fat and 1334 kcal kg-1, without significant negative effects on sensory quality. Carrageenan was used as fat replacer. Experiment 2 aimed improving the lipid profile of the “energy-reduced” sausages previously developed, by a partial substitution of the pork back-fat with a linseed oil-in water emulsion (substitution levels: 25% to 100%). Using the 100% substitution level gave rise to products with 27 g kg-1 α-linolenic acid, and low saturated fat content (13.5 g kg-1), showing good sensory results regarding taste, smell and texture. The use of antioxidant maintained low TBARs values in all formulations. CONCLUSION: It is possible to obtain cooked meat products (bologna sausages) with low energy, low saturated fat and high amount of ω-3 fatty acids simultaneously, applying a combination of use of carrageenan, linseed oil emulsion and increment of water, without significant effects over the sensory quality. Functional products, interesting from a nutritional standpoint, were achieved. |
| publishDate |
2014 |
| dc.date.none.fl_str_mv |
2014 2014-10-08 2014 2014-01-01 2014 2014-01-01 |
| 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/10171/36820 |
| url |
https://hdl.handle.net/10171/36820 |
| 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 application/pdf application/pdf application/pdf application/pdf application/pdf application/pdf application/pdf |
| dc.publisher.none.fl_str_mv |
Wiley |
| publisher.none.fl_str_mv |
Wiley |
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reponame:Dadun. Depósito Académico Digital de la Universidad de Navarra instname:Universidad de Navarra |
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Universidad de Navarra |
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Dadun. Depósito Académico Digital de la Universidad de Navarra |
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Dadun. Depósito Académico Digital de la Universidad de Navarra |
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1869414602648846337 |
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15.301603 |