T. Pintado

Technological and sensory characteristics of reduced/low-fat, low-salt frankfurters as affected by the addition of konjac and seaweed

This paper reports the effect of an edible seaweed, Sea Spaghetti (Himanthalia elongata), on the physicochemical (emulsion stability, cooking loss, colour, texture, residual nitrite and microstructure) and sensory characteristics of reduced- and low-fat, low-salt (NaCl) frankfurters prepared with konjac gel as a fat substitute. The effects on emulsion stability of substituting konjac gel for pork backfat were conditioned by the proportion of the substitution. Incorporation of a combination of Sea Spaghetti/konjac gel (accompanied by reduction in salt) increased (P<0.05) cooking loss and reduced (P<0.05) emulsion stability in the gel/emulsion systems. Incorporation of Sea Spaghetti/konjac gel produced a decrease (P<0.05) of lightness (L*) and redness (a*) values and an increase (P<0.05) of yellowness (b*) as compared to the other samples. The effect of adding seaweed on the texture parameters of low-salt frankfurters varied depending on the proportion of konjac gel used in the formulation. Morphological differences in frankfurter microstructure were observed as fat content was reduced and konjac gel increased. Incorporation of a combination of Sea Spaghetti/konjac gel caused the formation of a more heterogeneous structure, in which the seaweed was integrated in the meat protein matrix.

Oil-in-water emulsion gels stabilized with chia (Salvia hispanica L.) and cold gelling agents: Technological and infrared spectroscopic characterization

This paper reports on the development of olive oil-in-water emulsion gels containing chia (Salvia hispanica L.) (flour or seed) and cold gelling agents (transglutaminase, alginate or gelatin). The technological and structural characteristics of these emulsion gels were evaluated. Both structural and technological changes in emulsion gels resulting from chilled storage were also determined. The color and texture of emulsion gels depend on both the cold gelling agents used and chilled storage. Lipid oxidation increased (p < 0.05) during storage in emulsion gels containing transglutaminase or alginate. Analyses of the half-bandwidth of the 2923 cm(-1) band and the area of the 3220 cm(-1) band suggest that the order/disorder of the oil lipid chain related to lipid interactions and droplet size in the emulsion gels could be decisive in determining their textural properties. The half-bandwidth of 2923 cm(-1) band and area of 3220 cm(-1) band did not show significant differences during chilled storage.

Strategies for incorporation of chia (Salvia hispanica L.) in frankfurters as a health-promoting ingredient.

Different strategies were examined for incorporation of chia flour (10%) and olive oil to improve the fat content in frankfurters. Nutritional composition, technological properties, sensory and microbiological analyses were studied as affected by the strategy used and by chilling storage. Chia increased total dietary fibre (98% insoluble dietary fibre) and minerals (K, Mg, Ca, Mn) irrespective of the incorporation strategy. Fat and energy content reduction (>26%) were achieved in all frankfurters reformulated with chia and olive oil. Chia addition increased linolenic acid and reduced processing and purge in all samples. Lightness and redness of frankfurters were affected by the presence of chia, but there was no clear evidence of influence by the mode of addition. Frankfurter texture was influenced by the strategy used to incorporate chia and olive oil and by chilling storage. Samples were judged acceptable and contained low microorganism levels. Frankfurters containing chia were suitable for labelling with certain nutrition and health claims.

Infrared spectroscopy used to determine effects of chia and olive oil incorporation strategies on lipid structure of reduced-fat frankfurters

This article reports an infrared spectroscopic study, using attenuated total reflectance (ATR-FTIR), on the structural characteristics of lipids in frankfurters as affected by different strategies to replace animal fat with chia flour and olive oil. Three incorporation strategies were considered: direct addition (FCO) and addition in a conventional emulsion (non-gelled) (FCE) or an emulsion gel using alginate as a gelling agent (FCEG). Reduced-fat (all-pork-fat) frankfurters (FP) were used as reference. Proximate composition and specific technological properties (pH, processing loss, texture) were also evaluated. FCE and FCEG frankfurters showed a shift to higher frequencies and the highest (p<0.05) half-bandwidth in the νasCH2 and νsCH2 bands. These spectroscopic results could be related to the fact that the lipid chain was more disorderly in these samples, presumably because there were more lipid interactions than in the reference frankfurter. These features of lipid structure correlated significantly with processing loss and textural behaviour.

Emulsion gels as potential fat replacers delivering β-glucan and healthy lipid content for food applications

Oat emulsion gels and oil-free oat gels were formulated with varying proportions of oat bran/olive oil (from 12/40 to 28/0) without or with alginate or gelatin used as animal fat replacers and/or to provide β-glucan and MUFA for meat products. Composition, technological properties (thermal stability, colour, texture, etc.) and the effects of chilled and frozen storage of samples were evaluated. Depending on the proportion, samples developed for use as animal fat replacers in meat products may endow these with properties qualifying them for nutrition and health claims. No samples showed any noticeable syneresis and all showed good thermal stability. Increasing of oat bran/olive oil increased a* and reduced b* values, while differences in L* depended on the gelling agent. Penetration force (PF) and gel strength increased when the oat bran/oil ratio increased, with the highest values in the samples containing alginate or gelatin. Thermal losses and PF generally increased during chilled and frozen storage, and no significant differences were observed in colour or pH over storage.

Chia and oat emulsion gels as new animal fat replacers and healthy bioactive sources in fresh sausage formulation

This paper examines the effect of emulsion gels (EG) prepared with chia (CEG) and oats (OEG) used as animal fat replacers in reduced-fat fresh sausages (longaniza) (LRF) during chilled storage. Reduced-fat samples were reformulated with CEG and OEG, (LRF/CEG and LRF/OEG respectively). Normal (LNF/P) and reduced-fat (LRF/P) (all-pork-fat) sausages were used as controls. Nutritional composition and microbiological, technological and sensory characteristics of sausages were evaluated. The presence of an EG affected (P<0.05) the concentrations of some minerals and amino acids in sausages. CEG improved MUFA and PUFA contents. Cooking loss was lower (P<0.05) in LRF/CEG and LRF/OEG than in the controls. Of all the reduced-fat samples, Kramer shear force values (KSF) were highest (P<0.05) in the ones containing an EG. KSF generally increased (P<0.05) over storage in all samples. The microbial count was significantly affected by the use of CEG. Sensory properties were affected by the incorporation of an EG, but all sausages were judged acceptable.