Development of meat products with healthier lipid content: vibrational spectroscopy

This article belongs to the Special Issue Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics.

Detalles Bibliográficos
Autores: Ruiz-Capillas, Claudia, Herrero, Ana M.
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2021
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/267066
Acceso en línea:http://hdl.handle.net/10261/267066
Access Level:acceso abierto
Palabra clave:Healthier meat products
Technological properties
Lipid content
Infrared spectroscopy
Structured lipids
Vibrational spectroscopy
Emulsion gels
Oil bulking agent
Raman spectroscopy
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spelling Development of meat products with healthier lipid content: vibrational spectroscopyRuiz-Capillas, ClaudiaHerrero, Ana M.Healthier meat productsTechnological propertiesLipid contentInfrared spectroscopyStructured lipidsVibrational spectroscopyEmulsion gelsOil bulking agentRaman spectroscopyThis article belongs to the Special Issue Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics.This review focuses on the importance of developing meat products with healthier lipid content and strategies such as the use of structured lipids to develop these enriched products. The review also conducts a critical analysis of the use of vibrational spectroscopy as a tool to further these developments. Meat and meat products are extensively recognized and consumed in the world. They are an important nutritional contribution in our diet. However, their consumption has also been associated with some negative consequences for health due to some of its components. There are new trends in the design of healthy meat products focusing mainly on improving their composition. From among the different strategies, improving lipid content is the one that has received the most attention. A novel development is the formation of lipid materials based on structured lipids such emulsion gels (EGs) or oil-bulking agents (OBAs) that offer attractive applications in the reformulation of health-enhanced meat products. A deeper interpretation is required of the complicated relationship between the structure of their components and their properties in order to obtain structured lipids and healthier meat products with improved lipid content and acceptable characteristics. To this end, vibrational spectroscopy techniques (Raman and infrared spectroscopy) have been demonstrated to be suitable in the elucidation of the structural characteristics of lipid materials based on structured lipids (EGs or OBAs) and the corresponding reformulated health-enhanced meat products into which these fat replacers have been incorporated. Future research on these structures and how they correlate to certain technological properties could help in selecting the best lipid material to achieve specific technological properties in healthier meat products with improved lipid content.This research was funded by the Spanish Ministry of Science and Innovation (PID2019-107542RB-C21), by the CSIC Intramural projects (grant numbers 201470E073 and 202070E242), CYTED (grant number reference 119RT0568; Healthy Meat network) and the EIT Food Project 20206 (https://www.eitfood.eu/).Peer reviewedMultidisciplinary Digital Publishing InstituteMinisterio de Ciencia, Innovación y Universidades (España)Programa Iberoamericano de Ciencia y Tecnología para el DesarrolloConsejo Superior de Investigaciones Científicas (España)Agencia Estatal de Investigación (España)European CommissionConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202220222021info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionhttp://hdl.handle.net/10261/267066reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2019-107542RB-C21https://doi.org/10.3390/foods10020341Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/2670662026-05-22T06:33:51Z
dc.title.none.fl_str_mv Development of meat products with healthier lipid content: vibrational spectroscopy
title Development of meat products with healthier lipid content: vibrational spectroscopy
spellingShingle Development of meat products with healthier lipid content: vibrational spectroscopy
Ruiz-Capillas, Claudia
Healthier meat products
Technological properties
Lipid content
Infrared spectroscopy
Structured lipids
Vibrational spectroscopy
Emulsion gels
Oil bulking agent
Raman spectroscopy
title_short Development of meat products with healthier lipid content: vibrational spectroscopy
title_full Development of meat products with healthier lipid content: vibrational spectroscopy
title_fullStr Development of meat products with healthier lipid content: vibrational spectroscopy
title_full_unstemmed Development of meat products with healthier lipid content: vibrational spectroscopy
title_sort Development of meat products with healthier lipid content: vibrational spectroscopy
dc.creator.none.fl_str_mv Ruiz-Capillas, Claudia
Herrero, Ana M.
author Ruiz-Capillas, Claudia
author_facet Ruiz-Capillas, Claudia
Herrero, Ana M.
author_role author
author2 Herrero, Ana M.
author2_role author
dc.contributor.none.fl_str_mv Ministerio de Ciencia, Innovación y Universidades (España)
Programa Iberoamericano de Ciencia y Tecnología para el Desarrollo
Consejo Superior de Investigaciones Científicas (España)
Agencia Estatal de Investigación (España)
European Commission
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Healthier meat products
Technological properties
Lipid content
Infrared spectroscopy
Structured lipids
Vibrational spectroscopy
Emulsion gels
Oil bulking agent
Raman spectroscopy
topic Healthier meat products
Technological properties
Lipid content
Infrared spectroscopy
Structured lipids
Vibrational spectroscopy
Emulsion gels
Oil bulking agent
Raman spectroscopy
description This article belongs to the Special Issue Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics.
publishDate 2021
dc.date.none.fl_str_mv 2021
2022
2022
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/267066
url http://hdl.handle.net/10261/267066
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2019-107542RB-C21
https://doi.org/10.3390/foods10020341
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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