Low-fat frankfurters formulated with a healthier lipid combination as functional ingredient: Microstructure, lipid oxidation, nitrite content, microbiological changes and biogenic amine formation

Oil (healthier lipid combination of olive, linseed and fish oils)-in-water emulsions stabilized with different protein systems (prepared with sodium caseinate (SC), soy protein isolate (SPI), and microbial transglutaminase (MTG)) were used as pork backfat replacers in low-fat frankfurters. Microstru...

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Detalhes bibliográficos
Autores: Delgado-Pando, Gonzalo, Cofrades, Susana, Ruiz-Capillas, Claudia, Solas, M. Teresa, Triki, M., Jiménez Colmenero, Francisco
Tipo de documento: artigo
Estado:Versión aceptada para publicación
Data de publicação:2011
País:España
Recursos:Consejo Superior de Investigaciones Científicas (CSIC)
Repositório:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/58716
Acesso em linha:http://hdl.handle.net/10261/58716
Access Level:Acceso aberto
Palavra-chave:Frankfurter
Healthier oil combination
Oil-in-water emulsion
Meat-based functional foods
Chilling storage
Physicochemical properties
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spelling Low-fat frankfurters formulated with a healthier lipid combination as functional ingredient: Microstructure, lipid oxidation, nitrite content, microbiological changes and biogenic amine formationDelgado-Pando, GonzaloCofrades, SusanaRuiz-Capillas, ClaudiaSolas, M. TeresaTriki, M.Jiménez Colmenero, FranciscoFrankfurterHealthier oil combinationOil-in-water emulsionMeat-based functional foodsChilling storagePhysicochemical propertiesOil (healthier lipid combination of olive, linseed and fish oils)-in-water emulsions stabilized with different protein systems (prepared with sodium caseinate (SC), soy protein isolate (SPI), and microbial transglutaminase (MTG)) were used as pork backfat replacers in low-fat frankfurters. Microstructure, lipid oxidation, nitrite content, microbiological changes and biogenic amine formation of frankfurters were analyzed and found to be affected by the type of oil-in-water emulsion and by chilling storage (2 °C, 41 days). Although the lipid oxidation levels attained were low, replacement of animal fat by healthier oil combinations in frankfurter formulation did promote a slight increase in lipid oxidation. Residual nitrite was affected (P<0.05) by formulation and storage. Only 51-61% of the added nitrite was detectable in the product after processing and 17-46% at the end of storage. The microbial population was low in all formulations during chilling storage. Spermine was the most abundant amine (19-20 mg/kg), but similar in level to all samples. © 2011 Elsevier Ltd.This research was supported by projects AGL2007-61038/ALI and AGL2008-04892-CO3-01 under the Plan Nacional de Investigación Científica, Desarrollo e Innovación Tecnológica (I+D+I) and the Consolider-Ingenio 2010:CARNISENUSA (CSD2007-00016), Ministerio de Ciencia y Tecnología.Peer reviewedPeer ReviewedElsevierConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]2012201220112012info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Postprintinfo:eu-repo/semantics/acceptedVersionapplication/pdfhttp://hdl.handle.net/10261/58716reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)InglésSíinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/587162026-05-22T06:33:51Z
dc.title.none.fl_str_mv Low-fat frankfurters formulated with a healthier lipid combination as functional ingredient: Microstructure, lipid oxidation, nitrite content, microbiological changes and biogenic amine formation
title Low-fat frankfurters formulated with a healthier lipid combination as functional ingredient: Microstructure, lipid oxidation, nitrite content, microbiological changes and biogenic amine formation
spellingShingle Low-fat frankfurters formulated with a healthier lipid combination as functional ingredient: Microstructure, lipid oxidation, nitrite content, microbiological changes and biogenic amine formation
Delgado-Pando, Gonzalo
Frankfurter
Healthier oil combination
Oil-in-water emulsion
Meat-based functional foods
Chilling storage
Physicochemical properties
title_short Low-fat frankfurters formulated with a healthier lipid combination as functional ingredient: Microstructure, lipid oxidation, nitrite content, microbiological changes and biogenic amine formation
title_full Low-fat frankfurters formulated with a healthier lipid combination as functional ingredient: Microstructure, lipid oxidation, nitrite content, microbiological changes and biogenic amine formation
title_fullStr Low-fat frankfurters formulated with a healthier lipid combination as functional ingredient: Microstructure, lipid oxidation, nitrite content, microbiological changes and biogenic amine formation
title_full_unstemmed Low-fat frankfurters formulated with a healthier lipid combination as functional ingredient: Microstructure, lipid oxidation, nitrite content, microbiological changes and biogenic amine formation
title_sort Low-fat frankfurters formulated with a healthier lipid combination as functional ingredient: Microstructure, lipid oxidation, nitrite content, microbiological changes and biogenic amine formation
dc.creator.none.fl_str_mv Delgado-Pando, Gonzalo
Cofrades, Susana
Ruiz-Capillas, Claudia
Solas, M. Teresa
Triki, M.
Jiménez Colmenero, Francisco
author Delgado-Pando, Gonzalo
author_facet Delgado-Pando, Gonzalo
Cofrades, Susana
Ruiz-Capillas, Claudia
Solas, M. Teresa
Triki, M.
Jiménez Colmenero, Francisco
author_role author
author2 Cofrades, Susana
Ruiz-Capillas, Claudia
Solas, M. Teresa
Triki, M.
Jiménez Colmenero, Francisco
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Frankfurter
Healthier oil combination
Oil-in-water emulsion
Meat-based functional foods
Chilling storage
Physicochemical properties
topic Frankfurter
Healthier oil combination
Oil-in-water emulsion
Meat-based functional foods
Chilling storage
Physicochemical properties
description Oil (healthier lipid combination of olive, linseed and fish oils)-in-water emulsions stabilized with different protein systems (prepared with sodium caseinate (SC), soy protein isolate (SPI), and microbial transglutaminase (MTG)) were used as pork backfat replacers in low-fat frankfurters. Microstructure, lipid oxidation, nitrite content, microbiological changes and biogenic amine formation of frankfurters were analyzed and found to be affected by the type of oil-in-water emulsion and by chilling storage (2 °C, 41 days). Although the lipid oxidation levels attained were low, replacement of animal fat by healthier oil combinations in frankfurter formulation did promote a slight increase in lipid oxidation. Residual nitrite was affected (P<0.05) by formulation and storage. Only 51-61% of the added nitrite was detectable in the product after processing and 17-46% at the end of storage. The microbial population was low in all formulations during chilling storage. Spermine was the most abundant amine (19-20 mg/kg), but similar in level to all samples. © 2011 Elsevier Ltd.
publishDate 2011
dc.date.none.fl_str_mv 2011
2012
2012
2012
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Postprint
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/58716
url http://hdl.handle.net/10261/58716
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv 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 15,812455

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