Use of Tiger Nut (Cyperus esculentus L.) Oil Emulsion as Animal Fat Replacement in Beef Burgers

Optimization of heavy metal (lead) remedial activities of fungi Aspergillus penicillioides (F12) through extra cellular polymeric substances

Wastewater imposes a great threat to any ecosystem across the world, especially the aquatic one because of the different anthropogenic activities of human beings. The present study emphasizes the optimization of ecological parameters [pH, time (h) and temperature (°C)] employing Box-Behnken design (BBD) to achieve better bio-adsorption of a selected heavy metal [lead (Pb II)] from the wastewater through an extracellular polymeric substance (EPS) of a benthic fungus, Aspergillus penicillioides (F12) (MN210327). The relevant statistical analysis (ANOVA) has enabled to record of the optimized bio-adsorption (73.14 %) of lead (Pb II) by fungal EPS at pH (8.85) and temperature (32 °C) for a duration of 5.74 h. Besides that, at the concentration of 0.5 mg/L of EPS, the flocculating rate was noted to be highest (88.4 %) in kaolin clay and the 50 % emulsifying activity. This investigation has also opened up new vistas on the possibility of the development of an alternative method of eco-sustainable bioremediation of heavy metals by fungal EPS on an industrial scale.

Health Benefits and Pharmacological Properties of Carvone

Carvone is a monoterpene ketone contained in the essential oils of several aromatic and medicinal plants of the Lamiaceae and Asteraceae families. From aromatic plants, this monoterpene is secreted at different concentrations depending on the species, the parts used, and the extraction methods. Currently, pharmacological investigations showed that carvone exhibits multiple pharmacological properties such as antibacterial, antifungal, antiparasitic, antineuraminidase, antioxidant, anti-inflammatory, and anticancer activities. These studies were carried out in vitro and in vivo and involved a great deal of knowledge on the mechanisms of action. Indeed, the antimicrobial effects are related to the action of carvone on the cell membrane and to ultrastructural changes, while the anti-inflammatory, antidiabetic, and anticancer effects involve the action on cellular and molecular targets such as inducing of apoptosis, autophagy, and senescence. With its multiple mechanisms, carvone can be considered as natural compounds to develop therapeutic drugs. However, other investigations regarding its precise mechanisms of action as well as its acute and chronic toxicities are needed to validate its applications. Therefore, this review discusses the principal studies investigating the pharmacological properties of carvone, and the mechanism of action underlying some of these properties. Moreover, further investigations of major pharmacodynamic and pharmacokinetic studies were also suggested.

Fatty Acid Composition and Volatile Profile of longissimus thoracis et lumborum Muscle from Burguete and Jaca Navarra Foals Fattened with Different Finishing Diets

The present study evaluated the effect of breed, Jaca Navarra (JN) vs. Burguete (BU), and finishing diet, conventional concentrate—diet 1 (D1) vs. silage and organic feed—diet 2 (D2), on the fatty acid composition and volatile profile of longissimus thoracis et lumborum muscle from forty-six foals. For this, foals were reared under a semi-extensive system and slaughtered at about 21 months of age. The outcomes showed that breed and finishing regime had a significant (p < 0.05) effect on the lipid and volatile profile of foal meat. In particular, JN foals reported higher polyunsaturated fatty acid contents and better nutritional indices in line with the health guidelines; whereas, BU and D1 groups generated higher amounts of total volatile compounds. However, it was the diet to occupy a central role in this study. Indeed, diet 2, due to its “ingredients” and composition, not only ameliorated the lipid profile of foal meat, but also reduced the generation of volatile compounds associated with lipid oxidation and minimized off-flavors. Thus, this diet could give an added value to the aromatic perception of meat and improve its sensorial acceptability.

Cocoa Coproducts-Based and Walnut Oil Gelled Emulsion as Animal Fat Replacer and Healthy Bioactive Source in Beef Burgers

The aim of this work was to evaluate the effects on the chemical, physic-chemical, technological, and sensory properties of beef burger when replacing different quantities of fat (50 and 100%) with different levels of oil-in-water-gelled emulsion elaborated with walnut oil and cocoa bean shell flour (GECW). The chemical composition of the samples was affected by the fat replacement. The reformulation increased the moisture and ash content while the fat and protein content decreased with respect to the control sample. The linolenic and linolenic acid content of the beef burgers increased as the GECW replacement was augmented. The polyunsaturated fatty/saturated fatty acid ratio increased in both raw and cooked burgers, whereas the atherogenicity index and thrombogenicity index were reduced in both raw and cooked burgers with respect to the control sample. The use of GECW as a fat replacer was found to be effective in improving the cooking loss. Similarly, there were positive effects on reductions in the diameter and the increases in the thickness of the beef burgers. Regarding lipid stability, in both the raw and cooked burgers, the reformulation increased the 2-thiobarbituric acid reactive substance (TBARs) values with respect to the control sample. In both types of reformulated burgers, three bound polyphenols (mainly catechin and epicatechin) and two free polyphenols were identified, as were methylxanthines theobromine and caffeine. The sensory properties for the control and partial pork backfat replacement treatments were similar, while the sample with the total pork backfat replacement treatment showed the lowest scores. The blend of cocoa bean shell flour and walnut oil could be used as new ingredients for the development of beef burgers with a healthier nutritional profile without demeriting their sensory or cooking characteristics and physic-chemical properties.

Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer

Although mushrooms have been exploited since ancient times because of their particular taste and therapeutic properties, the interest in edible species as a source of ingredients and bioactive compounds is recent. Their valuable nutritional contents in protein, dietary fiber and bioactive compounds make them ideal candidates for use in foods in efforts to improve their nutritional profiles. This trend is in line with the consumer's growing demand for more plant-based foods. The present review paper explores different studies focused on the use of common edible mushrooms as an ingredient and additive replacer by using them in fresh, dried, or even extract forms, as meat, fat, flour, salt, phosphates, and antioxidant replacers. The replacement of meat, fat, flour, and salt by mushrooms from commercial species has been successful despite sensorial and textural parameters can be affected. Moderate concentrations of mushrooms, especially in powder form, should be considered, particularly in non-familiarized consumers. In the case of antioxidant and antimicrobial properties, results are variable, and more studies are necessary to determine the chemical aspects involved.

Effect of quinoa seed and tiger nut mixture on quality characteristics of low-fat beef patties

The present work aimed to investigate the effect of a newly proposed mixture of quinoa seeds and tiger nuts (QTM) (1:1) on low-fat beef patties. The chemical composition, vitamins, minerals, and antioxidant activity of QTM were determined. The chemical composition, water-holding capacity, cooking loss, and sensory evaluation of low-fat beef patties prepared with 10% QTM as a partial fat replacer were also studied. Microbiological quality of frozen minced meat semi-finished products (burger patties, at -18°C) for 126 days was also determined. Based on the results, QTM contained 14.35% lipid, 9.37% protein, and 11.38% dietary fibre. Moreover, QTM also contained good amount of minerals and vitamins. The antioxidant activity of QTM was 20.41 mg/g. Results also showed that the addition of QTM had a positive effect on the sensorial quality of beef patties. Chemical composition, water-holding capacity, cooking loss, and pH profiles of newly formulated burger patties significantly improved following the addition of 10% QTM as a partial fat replacer. During the storage of semi-finished products, thiobarbituric values showed that the newly formulated beef patties had a lower level of lipid oxidation as compared to control. With lower microbial loads and lipid oxidation, the shelf life of the newly formulated beef patties also significantly increased as compared to control. As the conclusion, QTM could be applied as a functional component in meat products.

Influence of Murta (Ugni molinae Turcz) Powder on the Frankfurters Quality

Frankfurters are one of the most demanded meat products in the world due to their low cost and good taste. However, they contain up to 30% animal fat, which is negative for the consumer’s health. Moreover, high-fat contents could also decrease frankfurter sensory properties, since it accelerates the rancidity of the products. This fact is highly dependent on the fatty acids composition since the unsaturation promotes oxidative reactions. Currently, strategies have been developed to replace animal fat with vegetable oils or the inclusion of new raw materials. The murta (Ugni molinae Turcz), an endemic plant in Chile, is a specie that contains high levels of flavonoids in its fruits and has a pleasant flavor, as well as a sweet and floral aroma. However, the effect of the addition of these fruits in the formulation of meat products has been scarcely studied. The present study aims to reduce the use of synthetic additives using natural ones (murta powder). Therefore, this research evaluated the influence of the inclusion of murta on the chemical, sensory, and instrumental parameters of traditional frankfurters. Three batches of frankfurters were manufactured: control sausages without additives (T0); samples with chemical antioxidant (T1); and with murta fruit powder (T2). The chemical composition, physicochemical parameters and sensory properties were determined. Frankfurters made with murta (T2) presented middle values in energy, moisture and sodium compared with control. Also, the reformulated sausages (T2) presented the lowest water holding capacity, redness (a*) and yellowness and the highest values of fat and carbohydrates. Regarding fatty acids content, the most important changes were observed in the C18:0 and C14:0 (T2 presented the lowest values) and C18:2n-6 (T2 had the highest values), but minimal differences were observed in the total SFA, MUFA and PUFA content. Cholesterol content from T2 were similar to the control samples, and T1 presented the highest values. Although these differences, both chemical and nutritional quality of all frankfurters manufactured in the present study were very similar among treatments. Finally, according to the sensory analysis, T2 presented better acceptability and sensory characteristics compared with the other treatments (p ≤ 0.05). Therefore, the inclusion of murta in the production of frankfurters could be a strategy to improve the sensory characteristics of this product with minimal changes in chemical and nutritional properties. However, the effect of murta on oxidative stability and frankfurter shelf-life should be studied in depth in future research.

Cyperus spp.: A Review on Phytochemical Composition, Biological Activity, and Health-Promoting Effects

Cyperaceae are a plant family of grass-like monocots, comprising 5600 species with a cosmopolitan distribution in temperate and tropical regions. Phytochemically, Cyperus is one of the most promising health supplementing genera of the Cyperaceae family, housing ≈950 species, with Cyperus rotundus L. being the most reported species in pharmacological studies. The traditional uses of Cyperus spp. have been reported against various diseases, viz., gastrointestinal and respiratory affections, blood disorders, menstrual irregularities, and inflammatory diseases. Cyperus spp. are known to contain a plethora of bioactive compounds such as α-cyperone, α-corymbolol, α-pinene, caryophyllene oxide, cyperotundone, germacrene D, mustakone, and zierone, which impart pharmacological properties to its extract. Therefore, Cyperus sp. extracts were preclinically studied and reported to possess antioxidant, anti-inflammatory, antimicrobial, anticancer, neuroprotective, antidepressive, antiarthritic, antiobesity, vasodilator, spasmolytic, bronchodilator, and estrogenic biofunctionalities. Nonetheless, conclusive evidence is still sparse regarding its clinical applications on human diseases. Further studies focused on toxicity data and risk assessment are needed to elucidate its safe and effective application. Moreover, detailed structure-activity studies also need time to explore the candidature of Cyperus-derived phytochemicals as upcoming drugs in pharmaceuticals.

Future trends of processed meat products concerning perceived healthiness: A review

The 21st-century consumer is highly demanding when it comes to the health benefits of food and food products. In the pursuit of attracting these consumers and easing the rise in demand for high-quality meat products, the processed meat sector is intensely focused on developing reformulated, low-fat, healthy meat products. Meat and meat products are considered the primary sources of saturated fatty acids in the human diet. Therefore, these reformulation strategies aim to improve the fatty acid profile and reduce total fat and cholesterol, which can be achieved by replacing animal fat with plant-based oils; it could be performed as direct inclusion of these oils or pre-emulsified oils. However, emulsions offer a viable option for incorporating vegetable oils while avoiding the multiple issues of direct inclusion of these oils in meat products. Processed meat products are popular worldwide and showing a gradually increasing trend of consumption. Various types of plant-based oils have been studied as fat replacers in meat products. This review will focus on possible methods to reduce the saturated fatty acid content in meat products.

Physicochemical Composition and Sensory Quality of Goat Meat Burgers. Effect of Fat Source

Several strategies for producing healthier meat products have been developed. Reducing fat content, using different fat sources, modifying and improving the fatty acid profile or even replacing saturated fat with oleogels are some of the methods used. Goat meat mainly from animals out of quality brands with low commercial value can be valorized when processed, giving the opportunity to increase its consumption and acceptability. Thus, the aim of this study was to study the effect of the replacement of pork as a source of fat with an olive oleogel in burgers manufactured with goat meat and to compare the goat meat burgers with the most common commercial burgers made with beef. Two replications of the burgers were manufactured at different times, and three samples of each burger type (GOO-goat meat burgers with olive oil; GPF-goat meat burgers with pork fat) were randomly selected from each lot manufactured. Each sample was analyzed in triplicate for each physicochemical analysis. At the time, the manufactured burgers were analyzed simultaneously with the commercial burgers. The burgers with olive oil (GOO) showed higher a* and b* than the burgers with pork fat (GPF) and consequently had lower h° and C*. The ashes, protein and collagen contents of the GOO and GPF burgers were similar to those of the other goat meat products. The effect of the incorporation of oleogel on the physicochemical composition of the burgers in relation to the pork fat was expressed in the fat content, 4 and 2.78% for GOO and GPF, respectively. CH burgers have significantly higher fat content (13.45%) than GOO and GPF burgers. The replacement of pork backfat with a vegetable oleogel modified the fatty acids profile, since the GOO burgers had the highest MUFA and PUFA and the lipidic quality, defined by the IA and IT indices, was 0.38 and 0.99, respectively. Globally, goat burgers were sensorially harder and presented a more difficult chewiness than CH. The replacement of the pork back fat with oleogel significantly decreased hardness and chewiness.

Measurement of Antioxidant Capacity of Meat and Meat Products: Methods and Applications

At present, a wide variety of analytical methods is available to measure antioxidant capacity. However, this great diversity is not reflected in the analysis of meat and meat products, as there are a limited number of studies on determining this parameter in this complex food matrix. Despite this, and due to the interest in antioxidants that prevent oxidation reactions, the identification of antioxidants in meat and meat products is of special importance to the meat industry. For this reason, this review compiled the main antioxidant capacity assays employed in meat and meat products, to date, describing their foundations, and showing both their advantages and limitations. This review also looked at the different applications of antioxidant properties in meat and meat products. In this sense, the suitability of using these methodologies has been demonstrated in different investigations related to these foods.

Assessment of Chemical, Physicochemical, and Lipid Stability Properties of Gelled Emulsions Elaborated with Different Oils Chia (Salvia hispanica L.) or Hemp (Cannabis sativa L.) and Pseudocereals

Gelled emulsion (GE) systems are one of the novel proposals for the reformulation of meat products with healthier profiles. The aims of this research were (i) to develop gelled emulsions using pseudocereal flours (amaranth, buckwheat, teff, and quinoa) and vegetable oils (chia oil, hemp oil, and their combination), (ii) to determine their chemical composition, physicochemical properties, and lipid stability, and (iii) to evaluate their stability during frozen storage. The results showed that GEs are technologically viable except for the sample elaborated with teff flour and a mix of oils. The lipid oxidation was not greater than 2.5 mg malonaldehyde/kg of sample for any of the samples analyzed. The physicochemical properties analyzed showed both the pH and color values of the GEs within the range of values obtained for the fat of animal origin. The texture properties were affected by the type of oil added; in general, the firmness and the work of shear increased with the addition of the mixture of both oils. The samples elaborated with buckwheat and chia oil and quinoa and chia oil had the highest emulsion stability values, which remained among the highest after freezing. The results showed that gelled emulsions, based on chia oil, hemp, and their mixture with pseudocereal flours, are a viable alternative as a possible substitute of saturated fat in the development of novel foods.

Lipid oxidation and sensory characterization of Omega-3 rich buffalo burgers enriched with chlorogenic acids from the mate (Ilex paraguariensis) tree harvesting residues

A freeze-dried extract from the bark of mate branches (BMBE) containing high chlorogenic acids (CGA) content (30 g 100 g^-1) was produced. Then, chia oil was mixed with 7.5% BMBE and sonicated for 0, 10, and 20 min. Chia oil with or without the addition of BMBE was hydrogelled and used to produce buffalo burgers with 50% reduction in animal fat. CGA levels and the nutritional, oxidative, and sensory properties of the burgers were analyzed. A reduction of ~30% fat and an increase above 60% PUFA/SFA ratio was observed for the reformulated raw and cooked burgers. In addition, the Omega-6/Omega-3 PUFA ratio of the burgers decreased from 20.8 (raw) and 31.9 (cooked) to values lower than 2. The addition of BMBE enriched the burgers with CGA, preventing an increase in lipid oxidation caused by chia oil. The addition of BMBE-enriched hydrogelled chia oil not subjected to sonication did not affect the sensory properties of the burgers.

Effect of NaCl Partial Replacement by Chloride Salts on Physicochemical Characteristics, Volatile Compounds and Sensorial Properties of Dry-Cured Deer Cecina

The present study aimed to evaluate the effect of NaCl replacement in the physicochemical quality and volatile and sensorial profile of dry-cured deer cecina. Two salt mixtures were used as NaCl substitute: mixture I (30% NaCl-70% KCl) and mixture II (30% NaCl-50% KCl-15% CaCl₂-5% MgCl₂). Regarding the physicochemical parameters, only ash content, pH and L* values were affected by NaCl replacement. However, lipid oxidation was affected by NaCl replacement. The greatest thiobarbituric acid reactive substances (TBARS) values were observed in the control batch (3.28 mg MDA/kg). The partial replacement of NaCl by salt mixtures affected (p < 0.001) Ca, K, Mg, and Na content. The total amounts of free fatty acids and free amino acids were not affected (p > 0.05) by NaCl replacement. Concerning the volatile compounds, control samples presented the highest concentrations of furans (p < 0.01), while samples produced with mixture II had the lowest (p < 0.001) amounts of esters and acids. Our results indicated that all sensory attributes of the attribute map were affected (generalized procrustes analysis (GPA) explained 100% of the total variability among treatments). Considering the results obtained from the sensorial analysis, only mixture II reduced the overall acceptance and preference of consumers. Control attained significantly (p < 0.05) greater scores of acceptance and preference than mixture II despite the higher TBARS content.

Comparative Studies on the Fatty Acid Profile and Volatile Compounds of Fallow Deer and Beef Fermented Sausages without Nitrite Produced with the Addition of Acid Whey

This study aims to improve knowledge on fermented beef and fallow deer sausages and the effect of nitrite elimination and the addition of freeze dried acid whey on the fatty acid profile and volatile compounds. Three different formulations within each of the two product groups, made of beef and fallow deer meat, respectively, were prepared: control sample with sodium nitrite, sample without nitrite, and sample without nitrite and with the addition of freeze-dried acid whey powder (0.7%). After production, the sausages were subjected to analysis including proximate chemical composition, pH and water activity, Thiobarbituric Acid Reactive Substance (TBARS), fatty acid profile, and volatile compound determination. The fermented sausages were characterized by an average pH and water activity in the range of 5.23–5.79 and 0.910–0.918, respectively. Fallow deer sausages were characterized by a higher content of saturated and polyunsaturated fatty acids in comparison to beef sausages. The elimination of nitrite did not significantly affect the amount of volatile compounds in fermented sausages. However, the effect of the freeze-dried acid whey powder addition on the amount of some volatile compounds in uncured sausages was observed, in particular, that derived from bacterial metabolism.

Using inulin-based emulsion gels as fat substitute in salt reduced Bologna sausage

BACKGROUND

A high-fiber emulsion gel (EG) containing inulin, soy protein isolate, and soybean oil was applied as animal fat replacer in reduced salt and fat Bologna sausage containing mechanically deboned chicken meat, pork meat, and pork back fat. Technological and microbiological properties were evaluated for 60 days at 4 °C.

RESULTS

A reduction of 11 to 34% and 35 to 45% of fat and sodium were obtained in reformulated products, respectively. An increase in fiber content and polyunsaturated fatty acid was noticed in the formulations with EG. The addition of EG in Bologna increased L* (lightness) values and reduced a* (redness/greenness) values comparing to control treatment. Microstructural properties of sausages exhibited a denser network with the presence of EG. Softer, more elastic, cohesive and resilient samples with a higher intensity of lipid oxidation (P < 0.05) were observed in EG added sausages. The nuclear magnetic resonance (NMR) data shows that the presence of EG recovers the matrix that has been weakened due to reduction of fat and salt. Sensory evaluation showed that the incorporation of the EGs resulted in acceptable scores.

CONCLUSION

These results suggest that inulin-based EG is a potential fat substitute for developing healthier meat products, with better fatty acids composition and stable to chilled storage. © 2020 Society of Chemical Industry.

Recent Discoveries in the Field of Lipid Bio-Based Ingredients for Meat Processing

Current culture and pace of lifestyle, together with consumer demand for ready-to-eat foods, has influenced the food industry, particularly the meat sector. However, due to the important role that diet plays in human health, consumers demand safe and healthy food products. As a consequence, even foods that meet expectations for convenience and organoleptic properties must also meet expectations from a nutritional standpoint. One of the main nutritionally negative aspects of meat products is the content and composition of fat. In this sense, the meat industry has spent decades researching the best strategies for the reformulation of traditional products, without having a negative impact in technological processes or in the sensory acceptance of the final product. However, the enormous variety of meat products as well as industrial and culinary processes means that a single strategy cannot be established, despite the large volume of work carried out in this regard. Therefore, taking all the components of this complex situation into account and utilizing the large amount of scientific information that is available, this review aims to comprehensively analyze recent advances in the use of lipid bio-based materials to reformulate meat products, as well as their nutritional, technological, and sensorial implications.

Use of Turkey Meat Affected by White Striping Myopathy for the Development of Low-Fat Cooked Sausage Enriched with Chitosan

The main objective of this research was the development of a healthy meat product from turkey meat with white striping myopathy. The effect of adding different proportions of chitosan on the qualitative characteristics, sensory acceptance, and stability of cooked sausages during storage was studied. Three treatments were elaborated (control, 1.5% chitosan, and 3% chitosan), stored for 56 days, and characterized in terms of chemical composition, texture profile analysis, drip and pressure loss analysis, and sensory analysis (after processing; day 0). In the different storage periods (0 and 56 days), the pH value, color, thiobarbituric acid reactive substances (TBARS), and volatile compounds were evaluated. The results showed that the moisture content, lipids, proteins, and weight loss decreased (p < 0.05) and the ash content increased (p < 0.05) with the addition of chitosan. Similarly, the values of texture parameters (hardness, cohesiveness, gumminess, and chewiness) were higher in the sausages reformulated with chitosan than in control samples. The addition of chitosan increased the pH and yellowness (b*) values and reduced (p < 0.05) redness (a*) and lightness (L*) values. The b* values (only in reformulated sausages) and pH increased during storage, while a* showed a significant reduction after 56 storage days. Lipid oxidation (TBARS) was kept below the limits of quantification in all samples and both after processing and 56 storage days. However, when quantifying the lipid-derived volatiles, a clear antioxidant activity of chitosan was observed, which limits the release of these compounds, mainly aldehydes (hexanal and nonanal). Finally, the sensory analysis indicated that, although chitosan treatments received the lowest scores for all attributes, the reformulated samples did not differ from control sausages. Therefore, sausage containing chitosan may represent an interesting alternative for adding value to turkey meats affected by white striping myopathy and, at the same time, develop into a healthy and functional meat product increasing the proportion of fibers in one’s diet.

Healthy beef burgers: Effect of animal fat replacement by algal and wheat germ oil emulsions

The present study aimed to reformulate beef burgers to make them healthier through total replacement of pork backfat by algal (Al) and/or wheat germ (WG) oils emulsions. The addition of oils emulsions increased the protein and decreased the proportions of lipids in the burgers between 26% and 38%. Colour and technological parameters were not affected by the addition of oils, but increased all TPA parameters. α-tocopherol (Vitamin E) increased in reformulated samples. The wheat germ oil reduced the SFA concentration. The use of algal and/or wheat germ oils emulsions increase PUFA concentration. Beef burgers containing algal oil can be claimed as "high omega-3 content". Both oils improved the n-6/n-3 and PUFA/SFA nutritional ratios. Sensory differences were observed in the flavour and overall quality parameters. The formulations containing algal oil emulsion were similar to the Control. As a general conclusion, the use of algal oil emulsion as pork backfat substitute improve nutritional characteristics of burger without affecting technological or sensory properties.

Assessing the Impact of Oil Types and Grades on Tocopherol and Tocotrienol Contents in Vegetable Oils with Chemometric Methods

The consumption of vegetable oil is an important way for the body to obtain tocols. However, the impact of oil types and grades on the tocopherol and tocotrienol contents in vegetable oils is unclear. In this study, nine types of traditional edible oils and ten types of self-produced new types of vegetable oil were used to analyze eight kinds of tocols. The results showed that the oil types exerted a great impact on the tocol content of traditional edible oils. Soybean oils, corn oils, and rapeseed oils all could be well distinguished from sunflower oils. Both sunflower oils and cotton seed oils showed major differences from camellia oils as well as sesame oils. Among them, rice bran oils contained the most abundant types of tocols. New types of oil, especially sacha inchi oil, have provided a new approach to obtaining oils with a high tocol content. Oil refinement leads to the loss of tocols in vegetable oil, and the degree of oil refinement determines the oil grade. However, the oil grade could not imply the final tocol content in oil from market. This study could be beneficial for the oil industry and dietary nutrition.

Inclusion of Healthy Oils for Improving the Nutritional Characteristics of Dry-Fermented Deer Sausage

The influence of partial replacement of animal fat by healthy oils on composition, physicochemical, volatile, and sensory properties of dry-fermented deer sausage was evaluated. Four different batches were manufactured: the control was formulated with animal fat (18.2%), while in the reformulated batches the 50% of animal fat was substituted by olive, canola, and soy oil emulsions immobilized in Prosella gel. The reformulation resulted in a decrease of moisture and fat contents and an increase of protein and ash amount. Moreover, reformulated sausages were harder, darker, and had higher pH values. This fact is related to the lower moisture content in these samples. As expected, the fatty acid composition was changed by the reformulation. The use of soy and canola oils increased polyunsaturated fatty acids and omega-3 content and decreased n-6/n-3 ratio and saturated fatty acids. Thus, the use of these two oils presented the best nutritional benefits. The changes observed in the fatty acids reflected the fatty acid composition of the oils employed in the emulsions. Regarding volatile compounds (VOC), the replacement of animal fat by healthy emulsion gels increased the content of both total VOC and most of individual VOC. However, the lipid-derived VOC did not show this trend. Generally speaking, the control samples presented similar or higher VOC derived from lipid oxidation processes, which could be related to the natural antioxidant compounds present in the vegetable oils. Finally, all reformulated sausages presented higher consumer acceptability than control samples. In fact, the sausage reformulated with soy oil emulsion gel was the most preferred. Thus, as a general conclusion, the reformulation of deer sausages with soy emulsion gel improves both composition and sensory quality of the final product, which could be an excellent strategy to the elaboration of healthy fermented sausages.

Turmeric (Curcuma longa L.) extract on oxidative stability, physicochemical and sensory properties of fresh lamb sausage with fat replacement by tiger nut (Cyperus esculentus L.) oil

This study aimed to evaluate the effect of turmeric extract as natural antioxidant on modified atmosphere-packaged fresh lamb sausages with fat replacement during storage (2 °C). Five treatments were prepared: control without antioxidant (CONT); with 500 mg/kg sodium erythorbate (E500); and three batches with 250, 500 or 750 mg/kg turmeric extract (T250, T500 and T750), respectively. The proximate composition, pH, color, texture, oxidative stability, sensorial analysis, free fatty acids and volatile compounds of sausages were analyzed. Turmeric extract improved the antioxidant capacity of lamb sausages and also slowed lipid oxidation and the generation of related volatile compounds. Moreover, physic-chemical parameters of lamb sausages were not greatly influenced by turmeric addition and concentration, except for yellow color. All samples were considered acceptable by consumers. These findings showed that turmeric extract is effective against lipid oxidation and could be a good strategy to enhance the shelf life of lamb sausage.

Seaweeds as a Functional Ingredient for a Healthy Diet

Seaweeds have been used since ancient times as food, mainly by Asian countries, while in Western countries, their main application has been as gelling agents and colloids for the food, pharmaceuticals, and the cosmetic industry. Seaweeds are a good source of nutrients such as proteins, vitamins, minerals, and dietary fiber. Polyphenols, polysaccharides, and sterols, as well as other bioactive molecules, are mainly responsible for the healthy properties associated with seaweed. Antioxidant, anti-inflammatory, anti-cancer, and anti-diabetic properties are attributed to these compounds. If seaweeds are compared to terrestrial plants, they have a higher proportion of essential fatty acids as eicosapentaenoic (EPA) and docosahexaenoic (DHA) fatty acids. In addition, there are several secondary metabolites that are synthesized by algae such as terpenoids, oxylipins, phlorotannins, volatile hydrocarbons, and products of mixed biogenetic origin. Therefore, algae can be considered as a natural source of great interest, since they contain compounds with numerous biological activities and can be used as a functional ingredient in many technological applications to obtain functional foods.

Characterization of Enriched Meat-Based Pâté Manufactured with Oleogels as Fat Substitutes

Nowadays, one of the strongest factors affecting consumers’ choice at the moment of purchasing food products is their nutritional features. The population is increasingly aware of the diet–health relationship and they are opting for a healthy lifestyle. Concerns with the increasing number of heart-related diseases, which are associated to the consumption of fats, are placing the functional food market in a relevant growth position. Considering that, our goal was to develop, under semi-industrial processing conditions, a healthy meat-based spreadable product (pâté) with reduced fat content through replacement of pork fat by healthier structured oil. Beeswax was used to develop an edible oleogel based on linseed oil with a high content of linolenic acid. A decrease of the hardness and adhesivity was verified for pâtés with oleogel incorporation. Linseed oil inclusion was the main factor leading to an increase of polyunsaturated fatty acids (PUFA) content in pâté samples. A decrease up to 90% in the n-6/n-3 (omega-6/omega-3) ratio can signify a better nutritional value of the obtained pâté samples, which can result in a possible upsurge in omega-3 bioavailability through digestion of these pâtés. This could be an interesting option for the consumption of n-3 polyunsaturated fatty acids, targeting, for example, the reduction of cardiovascular diseases.

Physicochemical Composition and Nutritional Properties of Deer Burger Enhanced with Healthier Oils

Deer meat is characterized by low fat and cholesterol contents and high amounts of protein and polyunsaturated fatty acids. In this regard, the aim of this work was to assess the influence of pork backfat substitution by healthier oils on chemical composition, fatty acid profile, texture profile and sensory analysis of deer burger. In addition, pH, color parameters and lipid oxidation were evaluated at 0, 6, 12 and 18 days of storage. For this study, four different treatments of deer burgers-100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil-were elaborated. The fat replacement reduced fat and protein contents and increased moisture amounts, whereas ashes and texture parameters of deer burgers were not affected. Fatty acid profile was significantly improved with the animal fat replacement. In this regard, a significant decrease in saturated fatty acids was found in all reformulated batches, whereas in chia and linseed burger samples a dramatic increase in polyunsaturated fatty acids, omega-3 content and a reduction of n-3/n-6 ratio was observed. In the deer burger prepared with tiger nut oil a significant increase in monounsaturated fatty acids was found. Another important aspect is that the replacement of animal fat by tiger nut or linseed oil emulsion did not affect the global acceptance of deer burgers. Regarding color parameters, redness was the most affected during the whole display presenting a reduction around 50% after 18 days of storage. On the other hand, thiobarbituric acid reactive substances (TBARS) values were also affected by fat replacement and storage time, observing the highest values (2.43 mg MDA/kg) in deer burgers prepared with chia at the end of refrigerated period. Finally, from a commercial point of view, the possibility of making claims such as "low fat burgers", "reduced saturated fat" or "high content of omega-3" makes the reformulated burgers more attractive to the consumer.

Consumer Acceptance and Quality Parameters of the Commercial Olive Oils Manufactured with Cultivars Grown in Galicia (NW Spain)

Mansa and Brava are olive autochthonous cultivars from Galicia, a new olive-growing zone from NW Spanish, from which high-quality extra virgin olive oils (EVOOs) are obtained. The oils obtained as by co-crushing Mansa and Brava olives in different proportions as by blending with others olives cultivars have different composition that influence in their sensory quality. The consumer acceptance of commercial oils elaborated with Local Galician cultivars was evaluated and a quality-mapping of olive oils was created. It was found that the both Local oils had good physical-chemical quality parameters. From sensory analysis viewpoint, Local-MB oils presented the highest intensity values for color, odor, taste, and flavor, and the consumers had a higher acceptance and preference by Picual, Local-MBPA (60% Mansa and Brava, 25% Picual, and 15% Arbequina and Local-MB (60% Mansa and 40% Brava) oils. A quality-mapping of olive oils indicate that attributes better scored from the consumer are high intensity for color, odor, taste and flavor, and pungent and floral series, and bitter is rejected by them.

Nutritional Characterization of Sea Bass Processing By-Products

The consumption of functional foods and nutraceuticals is gaining more importance in modern society. The exploration of alternative sources and the utilization of by-products coming from the food industry are gaining more importance. The present study aimed to characterize the nutritional value and potential use of sea bass by-products as a source of high-added-value compounds for the development of supplements. The chemical composition (moisture, protein, fat, and ash contents) and profiles of amino acids (high-performance liquid chromatography coupled to a scanning fluorescence detector), fatty acids (gas chromatography coupled to a flame ionization detector), and minerals (inductively coupled plasma optical emission spectroscopy) were determined for sea bass fillet and its by-products (skin, guts, gills, liver, head, and fish bones). The chemical composition assays revealed that by-products were rich sources of proteins (skin; 25.27 g/100 g), fat (guts and liver; 53.12 and 37.25 g/100 g, respectively), and minerals (gills, head, and fish bones; 5.81, 10.11, and 7.51 g/100 g, respectively). Regarding the amino-acid profile, the skin and liver were the main sources of essential amino acids with an essential amino-acid index of 208.22 and 208.07, respectively. In the case of the fatty-acid profile, all by-products displayed high amounts of unsaturated fatty acids, particularly monounsaturated (from 43.46 to 49.33 g/100 g fatty acids) and omega-3 fatty acids (in the range 10.85–14.10 g/100 g fatty acids). Finally, the evaluation of mineral profile indicated high contents of calcium and phosphorus in gills (1382.62 and 742.60 mg/100 g, respectively), head (2507.15 and 1277.01 mg/100 g, respectively), and fish bone (2093.26 and 1166.36 mg/100 g, respectively). Therefore, the main sources of monounsaturated, unsaturated, and long-chain omega-3 fatty acids were guts and liver. The most relevant source of minerals, particularly calcium, phosphorus, and manganese, were head, fish bones, and gills. The most promising source of proteins and amino acids was the skin of sea bass.