Polysaccharide-based emulsion gels as fat replacers in Frankfurter sausages: Physicochemical, nutritional and sensorial evaluation

Agar and κ-carrageenan emulsion gels were used to produce Frankfurters with reduced animal fat content by partially (50%) or completely (100%) replacing the pork back fat. The results showed that 50% of the pork back fat substitution did not affect the mechanical and physicochemical properties of th...

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Detalles Bibliográficos
Autores: Fontes Candia, Cynthia, Martínez Sanz, Marta, Gómez-Cortés, Pilar, Calvo, Maria V., Verdú, Samuel, Grau, Raúl, López-Rubio, Amparo
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2023
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/308184
Acceso en línea:http://hdl.handle.net/10261/308184
https://api.elsevier.com/content/abstract/scopus_id/85151565275
Access Level:acceso abierto
Palabra clave:Emulsion gels
High oleic sunflower oil
Polysaccharides
Lower saturated fatty acids
http://metadata.un.org/sdg/3
Ensure healthy lives and promote well-being for all at all ages
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spelling Polysaccharide-based emulsion gels as fat replacers in Frankfurter sausages: Physicochemical, nutritional and sensorial evaluationFontes Candia, CynthiaMartínez Sanz, MartaGómez-Cortés, PilarCalvo, Maria V.Verdú, SamuelGrau, RaúlLópez-Rubio, AmparoEmulsion gelsHigh oleic sunflower oilPolysaccharidesLower saturated fatty acidshttp://metadata.un.org/sdg/3Ensure healthy lives and promote well-being for all at all agesAgar and κ-carrageenan emulsion gels were used to produce Frankfurters with reduced animal fat content by partially (50%) or completely (100%) replacing the pork back fat. The results showed that 50% of the pork back fat substitution did not affect the mechanical and physicochemical properties of the obtained sausages compared with the control (pure pork back fat). Slight changes in the textural and TBARS values were observed for the 100% substituted sausages, while a reduction from 25.37 to 17.07 g/g sample of total fat was attained. Thus, decreasing the caloric content from 280 to 209 kcal/g sample. The saturated fatty acid/unsaturated fatty acid ratio was also reduced from 0.58 to 0.38 with 50% substitution and 0.17 with total substitution, thus diminishing the atherogenic and thrombogenic indexes by 35% and 70%, respectively. The reformulated Frankfurters with a reduced-fat content were accepted by the consumers, evidencing that the polysaccharide-based emulsion gels can be promising ingredients for developing meat products with improved nutritional composition.The projects RTI2018-094268-B-C22, RTI2018-094268-B-C21, CEX2021-001189-S and PID2020-114821RB-I00 were funded by MCIN/AEI/10.13039/501100011033 and by “ERDF A way of making Europe”. Cynthia Fontes-Candia is recipient of a pre-doctoral grant from CONACYT (MEX/Ref. 306680).Peer reviewedElsevierMinisterio de Ciencia e Innovación (España)European CommissionAgencia Estatal de Investigación (España)Ministerio de Ciencia, Innovación y Universidades (España)Consejo Nacional de Ciencia y Tecnología (México)0000-0001-6469-9402Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202320232023info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10261/308184https://api.elsevier.com/content/abstract/scopus_id/85151565275reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-094268-B-C22info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-094268-B-C21info:eu-repo/grantAgreement/AEI//CEX2021-001189-SLWTThe underlying dataset has been published as supplementary material of the article in the publisher platform at DOI 10.1016/j.lwt.2023.114705https://doi.org/10.1016/j.lwt.2023.114705Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/3081842026-05-22T06:33:51Z
dc.title.none.fl_str_mv Polysaccharide-based emulsion gels as fat replacers in Frankfurter sausages: Physicochemical, nutritional and sensorial evaluation
title Polysaccharide-based emulsion gels as fat replacers in Frankfurter sausages: Physicochemical, nutritional and sensorial evaluation
spellingShingle Polysaccharide-based emulsion gels as fat replacers in Frankfurter sausages: Physicochemical, nutritional and sensorial evaluation
Fontes Candia, Cynthia
Emulsion gels
High oleic sunflower oil
Polysaccharides
Lower saturated fatty acids
http://metadata.un.org/sdg/3
Ensure healthy lives and promote well-being for all at all ages
title_short Polysaccharide-based emulsion gels as fat replacers in Frankfurter sausages: Physicochemical, nutritional and sensorial evaluation
title_full Polysaccharide-based emulsion gels as fat replacers in Frankfurter sausages: Physicochemical, nutritional and sensorial evaluation
title_fullStr Polysaccharide-based emulsion gels as fat replacers in Frankfurter sausages: Physicochemical, nutritional and sensorial evaluation
title_full_unstemmed Polysaccharide-based emulsion gels as fat replacers in Frankfurter sausages: Physicochemical, nutritional and sensorial evaluation
title_sort Polysaccharide-based emulsion gels as fat replacers in Frankfurter sausages: Physicochemical, nutritional and sensorial evaluation
dc.creator.none.fl_str_mv Fontes Candia, Cynthia
Martínez Sanz, Marta
Gómez-Cortés, Pilar
Calvo, Maria V.
Verdú, Samuel
Grau, Raúl
López-Rubio, Amparo
author Fontes Candia, Cynthia
author_facet Fontes Candia, Cynthia
Martínez Sanz, Marta
Gómez-Cortés, Pilar
Calvo, Maria V.
Verdú, Samuel
Grau, Raúl
López-Rubio, Amparo
author_role author
author2 Martínez Sanz, Marta
Gómez-Cortés, Pilar
Calvo, Maria V.
Verdú, Samuel
Grau, Raúl
López-Rubio, Amparo
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv Ministerio de Ciencia e Innovación (España)
European Commission
Agencia Estatal de Investigación (España)
Ministerio de Ciencia, Innovación y Universidades (España)
Consejo Nacional de Ciencia y Tecnología (México)
0000-0001-6469-9402
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Emulsion gels
High oleic sunflower oil
Polysaccharides
Lower saturated fatty acids
http://metadata.un.org/sdg/3
Ensure healthy lives and promote well-being for all at all ages
topic Emulsion gels
High oleic sunflower oil
Polysaccharides
Lower saturated fatty acids
http://metadata.un.org/sdg/3
Ensure healthy lives and promote well-being for all at all ages
description Agar and κ-carrageenan emulsion gels were used to produce Frankfurters with reduced animal fat content by partially (50%) or completely (100%) replacing the pork back fat. The results showed that 50% of the pork back fat substitution did not affect the mechanical and physicochemical properties of the obtained sausages compared with the control (pure pork back fat). Slight changes in the textural and TBARS values were observed for the 100% substituted sausages, while a reduction from 25.37 to 17.07 g/g sample of total fat was attained. Thus, decreasing the caloric content from 280 to 209 kcal/g sample. The saturated fatty acid/unsaturated fatty acid ratio was also reduced from 0.58 to 0.38 with 50% substitution and 0.17 with total substitution, thus diminishing the atherogenic and thrombogenic indexes by 35% and 70%, respectively. The reformulated Frankfurters with a reduced-fat content were accepted by the consumers, evidencing that the polysaccharide-based emulsion gels can be promising ingredients for developing meat products with improved nutritional composition.
publishDate 2023
dc.date.none.fl_str_mv 2023
2023
2023
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/10261/308184
https://api.elsevier.com/content/abstract/scopus_id/85151565275
url http://hdl.handle.net/10261/308184
https://api.elsevier.com/content/abstract/scopus_id/85151565275
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
#PLACEHOLDER_PARENT_METADATA_VALUE#
#PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-094268-B-C22
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-094268-B-C21
info:eu-repo/grantAgreement/AEI//CEX2021-001189-S
LWT
The underlying dataset has been published as supplementary material of the article in the publisher platform at DOI 10.1016/j.lwt.2023.114705
https://doi.org/10.1016/j.lwt.2023.114705
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
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: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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score 15.811543

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