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López-Gámez G, Del Pino-García R, López-Bascón MA, Verardo V. From feed to functionality: Unravelling the nutritional composition and techno-functional properties of insect-based ingredients. Food Res Int 2024; 178:113985. [PMID: 38309922 DOI: 10.1016/j.foodres.2024.113985] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2023] [Revised: 01/02/2024] [Accepted: 01/05/2024] [Indexed: 02/05/2024]
Abstract
In recent years, there has been a growing interest in using insects as a sustainable resource for biorefinery processes. This emerging field aims to convert insect biomass into valuable products while minimizing waste. The integration of emerging green technologies and the efficient extraction of high-value compounds from insects offer promising avenues for addressing the growing demand for sustainable food production and resource utilization. The review examines the impact of dietary modifications on the nutritional profile of insects. It highlights the potential for manipulating insect feed to optimize protein quality, amino acid profile, lipid content and fatty acid composition. Additionally, innovative green processing technologies such as ultrasound, high pressure processing, pulsed electric fields, cold plasma and enzymatic hydrolysis are discussed for their ability to enhance the extraction and techno-functional properties of insect-based ingredients. The review finds that dietary modifications can impact the nutritional composition of insects, allowing the customization of their nutrient content. By optimizing the insect feed, it is possible to increase the quantity and improve the quality of essential nutrients like proteins or lipids in the derived ingredients. Moreover, alternative processing technologies can improve the techno-functional properties (e.g., solubility, water and oil holding capacities, among others) of insect-based ingredients by modifying proteins' conformation. By harnessing these strategies, researchers and industry professionals can unlock the full potential of insects as a sustainable and nutritional food source, paving the way for innovative insect-based food products.
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Affiliation(s)
- Gloria López-Gámez
- Research and Development of Functional Food Center (CIDAF), Avda. del Conocimiento, 37, 18016 Granada, Spain.
| | - Raquel Del Pino-García
- Research and Development of Functional Food Center (CIDAF), Avda. del Conocimiento, 37, 18016 Granada, Spain.
| | - María Asunción López-Bascón
- Research and Development of Functional Food Center (CIDAF), Avda. del Conocimiento, 37, 18016 Granada, Spain.
| | - Vito Verardo
- Research and Development of Functional Food Center (CIDAF), Avda. del Conocimiento, 37, 18016 Granada, Spain; Department of Nutrition and Food Science, Campus of Cartuja, University of Granada, 18071 Granada, Spain; Institute of Nutrition and Food Technology 'José Mataix', Biomedical Research Center, University of Granada, Avda. Conocimiento s/n, 18100 Granada, Spain.
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TOMÉ AC, MÁRSICO ET, SILVA GSD, COSTA DPD, GUIMARÃES JDT, RAMOS GLDPA, ESMERINO EA, SILVA FAD. Effects of the addition of microencapsulated aromatic herb extracts on fatty acid profile of different meat products. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.62622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Effect of storage time on the quality of chicken sausages produced with fat replacement by collagen gel extracted from chicken feet. Poult Sci 2021; 100:1262-1272. [PMID: 33518083 PMCID: PMC7858033 DOI: 10.1016/j.psj.2020.10.029] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2020] [Revised: 10/16/2020] [Accepted: 10/27/2020] [Indexed: 11/24/2022] Open
Abstract
The objective of this study was to evaluate the use of collagen gel extracted from chicken feet on chicken sausages during 42 d of refrigerated storage. Three chicken sausages were processed: standard (SS); replacing 50% fat with commercial collagen powder (SC); replacing 50% fat with chicken foot collagen gel (SG). Sausages were stored at 4°C and analyzed every 14 d, for proximate composition, fatty acid profile, thiobarbituric acid reactive substances (TBARS) number, antioxidant activity, electrophoresis, instrumental color, water holding capacity (WHC), texture profile analysis, and quantitative descriptive analysis. Sausages SC and SG had similar behavior to the standard in the sensorial parameters of appearance and color over 28 d of refrigerated storage. SG had the highest WHC (81.05%), the lowest TBARS value (0.38 mg MDA/kg), and the highest antioxidant activity in addition to having the best atherogenicity and thrombogenicity index compared with SC treatment, making collagen gel viable to replace fat and control the effects of lipid oxidation.
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Pires MA, Barros JC, Rodrigues I, Sichetti Munekata PE, Trindade MA. Improving the lipid profile of bologna type sausages with Echium (Echium plantagineum L.) oil and chia (Salvia hispanica L) flour. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108907] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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Otero P, Gutierrez-Docio A, Navarro Del Hierro J, Reglero G, Martin D. Extracts from the edible insects Acheta domesticus and Tenebrio molitor with improved fatty acid profile due to ultrasound assisted or pressurized liquid extraction. Food Chem 2020; 314:126200. [PMID: 31972408 DOI: 10.1016/j.foodchem.2020.126200] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2019] [Revised: 12/13/2019] [Accepted: 01/11/2020] [Indexed: 11/28/2022]
Abstract
Extracts from the edible insects Acheta domesticus and Tenebrio molitor were obtained by ultrasound-assisted extraction (UAE) and pressurized-liquid extraction (PLE) using ethanol (E) or ethanol:water (E:W). Extraction yield, fatty acid profile, nutritional impact and cholesterol content were determined and compared with the initial insects. The highest extraction yield corresponded to PLE-T. molitor extracts. A decrease in total saturated fatty acid (SFA) and monounsaturated fatty acid (MUFA) contents, and an increase in the total polyunsaturated fatty acid (PUFA) content were observed for both UAE-E:W insect extracts, due to an enrichment in linoleic acid. The lipid indices (PUFA/SFA ratio, atherogenic and thrombogenic indices) for both UAE-E:W extracts were significantly improved compared with the initial insects. Although either extraction procedure led to cholesterol enrichment, the UAE-E:W conditions favoured the lowest concentration. Therefore, insects extracts with improved fatty acid profile can be selectively obtained, being UAE-E:W conditions preferred from the nutritional point of view.
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Affiliation(s)
- Paz Otero
- Departamento de Producción y Caracterización de Nuevos Alimentos, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Madrid, Spain; Sección Departamental de Ciencias de la Alimentación, Facultad de Ciencias, UAM, Madrid, Spain
| | - Alba Gutierrez-Docio
- Departamento de Producción y Caracterización de Nuevos Alimentos, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Madrid, Spain; Sección Departamental de Ciencias de la Alimentación, Facultad de Ciencias, UAM, Madrid, Spain
| | - Joaquin Navarro Del Hierro
- Departamento de Producción y Caracterización de Nuevos Alimentos, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Madrid, Spain; Sección Departamental de Ciencias de la Alimentación, Facultad de Ciencias, UAM, Madrid, Spain
| | - Guillermo Reglero
- Departamento de Producción y Caracterización de Nuevos Alimentos, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Madrid, Spain; Sección Departamental de Ciencias de la Alimentación, Facultad de Ciencias, UAM, Madrid, Spain
| | - Diana Martin
- Departamento de Producción y Caracterización de Nuevos Alimentos, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Madrid, Spain; Sección Departamental de Ciencias de la Alimentación, Facultad de Ciencias, UAM, Madrid, Spain.
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Abstract
Maremmana is a local Italian breed reared in southern Tuscany and northern Latium. Twenty-two young bulls were reared in pasture system with concentrate supply (PSCS), whereas 20 young bulls were reared in feedlot intensive system (IS) in order test differences between meat typologies. The bulls were slaughtered at 18 months old. The performances at slaughtering were similar between finishing systems. IS bull meat has shown higher cooking loss than PSCS bull meat (p < 0.001), higher moisture content (p < 0.01), and fat (p < 0.001), and lower crude protein (p < 0.001). The SFA, MUFA and PUFA percentage were similar between meat typologies; whereas if considered in mg per 100 gr of muscle MUFA and SFA content was higher in PSCS meat (p < 0.05). Among the Healthy Indices, C18:2/C18:3 was higher in IS System (14.08 vs. 9.77; p < 0.001); the results of the PCA (Principal Component Analysis) of fatty acids composition showed that PSCS meat was characterized by MUFA and SFA, while IS meat was identified by C18:2/C18:3, and ω6/ ω3.
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Pires MA, Santos IRD, Barros JC, Trindade MA. Effect of replacing pork backfat with Echium oil on technological and sensory characteristics of bologna sausages with reduced sodium content. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.009] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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Wang YZ, Wang SY, Fu SG, Yang DJ, Yu YS, Chen JW, Chen YC. Effects of rosemary (Rosmarinus officinalis L.) extracts and dry ice on the physicochemical stability of omega-3 fatty-acid-fortified surimi-like meat products. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:3843-3851. [PMID: 30680724 DOI: 10.1002/jsfa.9606] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/24/2018] [Revised: 01/05/2019] [Accepted: 01/21/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Lipid peroxidation entails major quality degradation in omega-3 (ω-3) fatty-acid-fortified surimi-like meat products upon storage. Currently, the use of label-friendly alternatives to synthetic antioxidants is encouraged in the industry. Hence, we aimed to examine the applicability of the hurdle-technology concept, using an 80% (v/v) ethanol solution to obtain rosemary extracts (REs) containing substantial amounts of polyphenol, and dry ice (DI) which can create a cryogenic environment, on the physicochemical stabilities of ω-3 fatty-acid (FA)-fortified meat products after manufacturing and storage periods. The polyphenolic profiles of the REs were also investigated. RESULTS Carnosol and rosmarinic acid are major phenolic components in REs. Furthermore, DI addition during the chopping procedure increased (P < 0.05) whiteness values and hardness of products, while total ω-3 and ω-6 FAs were relatively well preserved (P < 0.05) in products with flaxseed oil premixed with RE. During 14-day storage at 4 °C, combined treatment with RE and DI decreased (P < 0.05) thiobarbituric acid reactive substance (TBARS) levels and the centrifugation loss of products. Single or combined treatment with RE and/or DI decreased (P < 0.05) TBARS levels in products after 60 days of storage at -20 °C. CONCLUSION Due to the antioxidant-polyphenol profile of REs and a possible oxygen exclusion of DI treatment under atmospheric pressure during food manufacturing, application of the hurdle-technology concept, using treatment with both RE and DI, can reduce lipid peroxidation and maintain a greater water-holding capacity of ω-3 FA-fortified meat products upon storage. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Yu-Zhu Wang
- Department of Animal Science and Technology, National Taiwan University, Taipei, Taiwan
| | - Sheng-Yao Wang
- Department of Animal Science and Technology, National Taiwan University, Taipei, Taiwan
| | - Shih-Guei Fu
- Department of Applied Life Science and Health, Chia Nan University of Pharmacy & Science, Tainan, Taiwan
| | - Deng-Jye Yang
- Institute of Food Safety and Health Risk Assessment, National Yang-Ming University, Taipei, Taiwan
| | - Yu-Shan Yu
- Office of Food and Drug Safety, Taichung, Taiwan
| | - Jr-Wei Chen
- Department of Animal Science and Technology, National Taiwan University, Taipei, Taiwan
- Poultry Industry Section, Department of Animal Industry, Council of Agriculture, Executive Yuan, Taipei, Taiwan
| | - Yi-Chen Chen
- Department of Animal Science and Technology, National Taiwan University, Taipei, Taiwan
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de Torre MP, Cavero RY, Calvo MI, Vizmanos JL. A Simple and a Reliable Method to Quantify Antioxidant Activity In Vivo. Antioxidants (Basel) 2019; 8:E142. [PMID: 31121854 PMCID: PMC6562907 DOI: 10.3390/antiox8050142] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2019] [Revised: 05/16/2019] [Accepted: 05/20/2019] [Indexed: 12/21/2022] Open
Abstract
The characterization of compounds with antioxidant activity is of great interest due to their ability to reduce reactive oxygen species production and, therefore, prevent some age-related diseases. Its antioxidant capacity can be analyzed by different methods both in vitro and in vivo. Caenorhabditis elegans is an in vivo model widely used in ageing research. Until now, available tests analyze functional effects in the worms, so the antioxidant activity of the compound is indirectly monitored. We have developed a simple and a reliable method to quantify internal antioxidant activity in vivo. To validate this method, we analyzed an aqueous green tea extract and two other compounds with a well-known antioxidant activity and without this activity. The results obtained (EC50 green tea = 21.76 ± 1.28 µg/mL; EC50 positive control = 8.50 ± 0.33 µg/mL; negative control EC50 > 500 µg/mL) can help in the design of further in vivo experiments. Thus, our method can be used as a previous screening capable of reducing the gap between in vitro and in vivo assays.
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Affiliation(s)
- María Pilar de Torre
- Department of Pharmaceutical Technology and Chemistry, School of Pharmacy and Nutrition, University of Navarra, Irunlarrea 1, 31008 Pamplona, Spain.
| | - Rita Yolanda Cavero
- Department of Environmental Biology, School of Sciences, University of Navarra, Irunlarrea 1, 31008 Pamplona, Spain.
- IDISNA-Instituto de Investigación Biosanitaria de Navarra, 31008 Pamplona, Spain.
| | - María Isabel Calvo
- Department of Pharmaceutical Technology and Chemistry, School of Pharmacy and Nutrition, University of Navarra, Irunlarrea 1, 31008 Pamplona, Spain.
- IDISNA-Instituto de Investigación Biosanitaria de Navarra, 31008 Pamplona, Spain.
| | - José Luis Vizmanos
- IDISNA-Instituto de Investigación Biosanitaria de Navarra, 31008 Pamplona, Spain.
- Department of Biochemistry & Genetics, School of Sciences, University of Navarra, Irunlarrea 1, 31008 Pamplona, Spain.
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Pires MA, Noronha RLF, Trindade MA. Understanding consumer's perception and acceptance of bologna sausages with reduced sodium content and/or omega‐3 addition through conjoint analysis and focus group. J SENS STUD 2019. [DOI: 10.1111/joss.12495] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Manoela Alves Pires
- Department of Food Engineering, College of Animal Science and Food EngineeringUniversity of São Paulo (FZEA/USP) Pirassununga São Paulo Brazil
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Otero P, López-Martínez MI, García-Risco MR. Application of pressurized liquid extraction (PLE) to obtain bioactive fatty acids and phenols from Laminaria ochroleuca collected in Galicia (NW Spain). J Pharm Biomed Anal 2019; 164:86-92. [PMID: 30359842 DOI: 10.1016/j.jpba.2018.09.057] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2018] [Revised: 09/20/2018] [Accepted: 09/25/2018] [Indexed: 01/27/2023]
Abstract
The increase of pathologies like cardiovascular diseases, obesity or diabetes due to the nature of diet is a matter of concern in our society. Because of this, there is a high interest in healthy natural products that could prevent the appearance of such diseases. This paper aims to study the content of fatty acids (FAs) and phenolic compounds of brown alga Laminaria ochroleuca (L. ochroleuca) and to determine the nutritional quality of the lipids extracted using pressurized liquids extraction (PLE) technique. PLE was applied to the algae using four solvents of different polarity (hexane, ethyl acetate, ethanol and ethanol:water 1:1). Results showed that the higher yield (52%), is obtained with ethanol: water solvent, however, both ethyl acetate and ethanol enrich unsaturated fatty acid (USFA) (palmitoleic, linolenic, linoleic, oleic, araquidonic and eicosapenataenoic) in the lipid fraction of L. ochroleuca, providing extracts up to 55% of their total fatty acid content compared to other solvents. The nutritional quality of the lipids in all PLE extracts was assessed by considering the ω-6/ ω-3 fatty acid ratio and two dietary indexes involved in the risks of coronary heart disease, atherogenic (AI) and thrombogenic (TI). The lower (best) index values are for ethanol extract, 4.4 (ω-6/ ω-3), 0.74 (AI) and 1.05 (TI), followed of ethyl acetate, 4.4 (ω-6/ ω-3), 0.87 (AI) and 1.24 (TI). Finally, the antioxidant capacity of PLE alga extracts in terms of total phenol content (TPC) was analyzed by the Folin-Ciocalteu method. The ethanol: water extracts showed the highest TPC with a concentration up to 173.65 mg eq. gallic acid / g PLE extract.
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Affiliation(s)
- Paz Otero
- Research Institute of Food Science (CSIC-UAM), C/ Nicolás Cabrera 9, Autonomous University of Madrid, 28049 Madrid, Spain.
| | - Manuel I López-Martínez
- Research Institute of Food Science (CSIC-UAM), C/ Nicolás Cabrera 9, Autonomous University of Madrid, 28049 Madrid, Spain
| | - Mónica R García-Risco
- Research Institute of Food Science (CSIC-UAM), C/ Nicolás Cabrera 9, Autonomous University of Madrid, 28049 Madrid, Spain
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Bolger Z, Brunton NP, Monahan FJ. Impact of inclusion of flaxseed oil (pre-emulsified or encapsulated) on the physical characteristics of chicken sausages. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.02.026] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Vasileva I, Denkova R, Chochkov R, Teneva D, Denkova Z, Dessev T, Denev P, Slavov A. Effect of lavender (Lavandula angustifolia) and melissa (Melissa Officinalis) waste on quality and shelf life of bread. Food Chem 2018; 253:13-21. [DOI: 10.1016/j.foodchem.2018.01.131] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2017] [Revised: 12/13/2017] [Accepted: 01/21/2018] [Indexed: 01/04/2023]
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Bolger Z, Brunton NP, Monahan FJ. Effect of mode of addition of flaxseed oil on the quality characteristics of chicken sausage containing vitamin E and omega 3 fatty acids at levels to support a health claim. Food Funct 2018; 8:3563-3575. [PMID: 28880330 DOI: 10.1039/c7fo00929a] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Vitamin E and omega-3 fatty acids can be incorporated into meat products at levels supporting health claims of "protecting against oxidative stress" and "maintaining normal blood cholesterol levels", respectively. Chicken sausages were formulated to contain vitamin E (12 mg per 100 g) and flaxseed oil (2 g per 100 g) using different oil incorporation methods. The formulations were: (1) control (no oil); (2) oil; (3) emulsified oil; (4) freeze-dried encapsulated oil; (5) freeze-dried encapsulated oil with cross-linker genipin; (6) spray-dried encapsulated oil. α-Linolenic acid and α-tocopherol were retained in all fortified formulations at levels to meet nutrient and health claims but emulsification or encapsulation had no additional benefit in retention following cooking or on product quality as measured by proximate composition, lipid oxidation, colour, microbial analysis, cook loss and texture profile analysis. While the addition of flaxseed oil had a negative effect on consumer acceptance of flavour (although not when emulsified), overall acceptance of the chicken sausages was only reduced significantly (p ≤ 0.05) when oil was encapsulated.
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Affiliation(s)
- Zara Bolger
- UCD School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland.
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Assessment of the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage. Meat Sci 2018; 137:244-257. [DOI: 10.1016/j.meatsci.2017.11.018] [Citation(s) in RCA: 96] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2017] [Revised: 11/12/2017] [Accepted: 11/14/2017] [Indexed: 12/28/2022]
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Saldaña E, Siche R, da Silva Pinto JS, de Almeida MA, Selani MM, Rios-Mera J, Contreras-Castillo CJ. Optimization of lipid profile and hardness of low-fat mortadella following a sequential strategy of experimental design. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:811-820. [PMID: 29391647 PMCID: PMC5785408 DOI: 10.1007/s13197-017-3006-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/05/2017] [Accepted: 12/18/2017] [Indexed: 10/18/2022]
Abstract
This study aims to optimize simultaneously the lipid profile and instrumental hardness of low-fat mortadella. For lipid mixture optimization, the overlapping of surface boundaries was used to select the quantities of canola, olive, and fish oils, in order to maximize PUFAs, specifically the long-chain n-3 fatty acids (eicosapentaenoic-EPA, docosahexaenoic acids-DHA) using the minimum content of fish oil. Increased quantities of canola oil were associated with higher PUFA/SFA ratios. The presence of fish oil, even in small amounts, was effective in improving the nutritional quality of the mixture, showing lower n-6/n-3 ratios and significant levels of EPA and DHA. Thus, the optimal lipid mixture comprised of 20, 30 and 50% fish, olive and canola oils, respectively, which present PUFA/SFA (2.28) and n-6/n-3 (2.30) ratios within the recommendations of a healthy diet. Once the lipid mixture was optimized, components of the pre-emulsion used as fat replacer in the mortadella, such as lipid mixture (LM), sodium alginate (SA), and milk protein concentrate (PC), were studied to optimize hardness and springiness to target ranges of 13-16 N and 0.86-0.87, respectively. Results showed that springiness was not significantly affected by these variables. However, as the concentration of the three components increased, hardness decreased. Through the desirability function, the optimal proportions were 30% LM, 0.5% SA, and 0.5% PC. This study showed that the pre-emulsion decreases hardness of mortadella. In addition, response surface methodology was efficient to model lipid mixture and hardness, resulting in a product with improved texture and lipid quality.
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Affiliation(s)
- Erick Saldaña
- Departamento de Agroindústria, Alimentos e Nutrição (LAN), Escola Superior de Agricultura “Luiz de Queiroz” (ESALQ), Universidade de São Paulo (USP), Piracicaba, SP 13418-900 Brazil
| | - Raúl Siche
- Facultad de Ciencias Agropecuarias, Universidad Nacional de Trujillo, Av. Juan Pablo II s/n. Ciudad Universitaria, Trujillo, Peru
| | - Jair Sebastião da Silva Pinto
- Departamento de Agroindústria, Alimentos e Nutrição (LAN), Escola Superior de Agricultura “Luiz de Queiroz” (ESALQ), Universidade de São Paulo (USP), Piracicaba, SP 13418-900 Brazil
| | - Marcio Aurélio de Almeida
- Departamento de Agroindústria, Alimentos e Nutrição (LAN), Escola Superior de Agricultura “Luiz de Queiroz” (ESALQ), Universidade de São Paulo (USP), Piracicaba, SP 13418-900 Brazil
| | - Miriam Mabel Selani
- Centro de Ciências da Natureza, Universidade Federal de São Carlos – Campus Lagoa do Sino, Rodovia Lauri Simões de Barros, km 12, SP-189, Buri, SP 18290-000 Brazil
| | - Juan Rios-Mera
- Departamento de Agroindústria, Alimentos e Nutrição (LAN), Escola Superior de Agricultura “Luiz de Queiroz” (ESALQ), Universidade de São Paulo (USP), Piracicaba, SP 13418-900 Brazil
| | - Carmen J. Contreras-Castillo
- Departamento de Agroindústria, Alimentos e Nutrição (LAN), Escola Superior de Agricultura “Luiz de Queiroz” (ESALQ), Universidade de São Paulo (USP), Piracicaba, SP 13418-900 Brazil
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Stajić S, Stanišić N, Tomasevic I, Djekic I, Ivanović N, Živković D. Use of linseed oil in improving the quality of chicken frankfurters. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13529] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Slaviša Stajić
- Faculty of Agriculture, Department of Animal Source Food TechnologyUniversity of Belgrade, Nemanjina 6 11080 Belgrade Serbia
| | - Nikola Stanišić
- Institute for Animal Husbandry, Autoput 16 11080 Belgrade‐Zemun Serbia
| | - Igor Tomasevic
- Faculty of Agriculture, Department of Animal Source Food TechnologyUniversity of Belgrade, Nemanjina 6 11080 Belgrade Serbia
| | - Ilija Djekic
- Faculty of Agriculture, Department of Food Safety and Quality ManagementUniversity of Belgrade, Nemanjina 6 11080 Belgrade Serbia
| | - Nikola Ivanović
- Faculty of Agriculture, Department of Animal Source Food TechnologyUniversity of Belgrade, Nemanjina 6 11080 Belgrade Serbia
| | - Dušan Živković
- Faculty of Agriculture, Department of Animal Source Food TechnologyUniversity of Belgrade, Nemanjina 6 11080 Belgrade Serbia
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Barriuso B, Ansorena D, Astiasarán I. Oxysterols formation: A review of a multifactorial process. J Steroid Biochem Mol Biol 2017; 169:39-45. [PMID: 26921766 DOI: 10.1016/j.jsbmb.2016.02.027] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 11/26/2015] [Revised: 02/19/2016] [Accepted: 02/22/2016] [Indexed: 11/26/2022]
Abstract
Dietary sterols are nutritionally interesting compounds which can suffer oxidation reactions. In the case of plant sterols, they are being widely used for food enrichment due to their hypocholesterolemic properties. Besides, cholesterol and plant sterols oxidation products are associated with the development of cardiovascular and neurodegenerative diseases, among others. Therefore, the evaluation of the particular factors affecting sterol degradation and oxysterols formation in foods is of major importance. The present work summarizes the main results obtained in experiments which aimed to study four aspects in this context: the effect of the heating treatment, the unsaturation degree of the surrounding lipids, the presence of antioxidants on sterols degradation, and at last, oxides formation. The use of model systems allowed the isolation of some of these effects resulting in more accurate data. Thus, these results could be applied in real conditions.
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Affiliation(s)
- Blanca Barriuso
- Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy and Nutrition, University of Navarra, C/Irunlarrea s/n, IDISNA- Instituto de Investigación Sanitaria de Navarra, 31008 Pamplona, Spain.
| | - Diana Ansorena
- Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy and Nutrition, University of Navarra, C/Irunlarrea s/n, IDISNA- Instituto de Investigación Sanitaria de Navarra, 31008 Pamplona, Spain.
| | - Iciar Astiasarán
- Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy and Nutrition, University of Navarra, C/Irunlarrea s/n, IDISNA- Instituto de Investigación Sanitaria de Navarra, 31008 Pamplona, Spain.
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Martin D, Salas‐Perez L, Villalva M, Vázquez L, Garcia‐Risco MR, Jaime L, Reglero G. Effect of alkylglycerol‐rich oil and rosemary extract on oxidative stability and antioxidant properties of a cooked meat product. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201600412] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Diana Martin
- Departamento de Producción y Caracterización de Nuevos AlimentosInstituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC–UAM)MadridSpain
- Sección Departamental de Ciencias de la Alimentación, Facultad de CienciasUniversidad Autónoma de MadridMadridSpain
| | | | - Marisol Villalva
- Departamento de Producción y Caracterización de Nuevos AlimentosInstituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC–UAM)MadridSpain
- Sección Departamental de Ciencias de la Alimentación, Facultad de CienciasUniversidad Autónoma de MadridMadridSpain
| | - Luis Vázquez
- Departamento de Producción y Caracterización de Nuevos AlimentosInstituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC–UAM)MadridSpain
- Sección Departamental de Ciencias de la Alimentación, Facultad de CienciasUniversidad Autónoma de MadridMadridSpain
| | - Monica R. Garcia‐Risco
- Departamento de Producción y Caracterización de Nuevos AlimentosInstituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC–UAM)MadridSpain
- Sección Departamental de Ciencias de la Alimentación, Facultad de CienciasUniversidad Autónoma de MadridMadridSpain
| | - Laura Jaime
- Departamento de Producción y Caracterización de Nuevos AlimentosInstituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC–UAM)MadridSpain
- Sección Departamental de Ciencias de la Alimentación, Facultad de CienciasUniversidad Autónoma de MadridMadridSpain
| | - Guillermo Reglero
- Departamento de Producción y Caracterización de Nuevos AlimentosInstituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC–UAM)MadridSpain
- Sección Departamental de Ciencias de la Alimentación, Facultad de CienciasUniversidad Autónoma de MadridMadridSpain
- Imdea‐Food Institute. CEI UAM + CSICMadridSpain
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Bernardi DM, Bertol TM, Pflanzer SB, Sgarbieri VC, Pollonio MAR. ω-3 in meat products: benefits and effects on lipid oxidative stability. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:2620-2634. [PMID: 26676414 DOI: 10.1002/jsfa.7559] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/16/2015] [Revised: 11/02/2015] [Accepted: 11/27/2015] [Indexed: 06/05/2023]
Abstract
Although ω-3 intake has been associated with numerous health benefits, its addition to certain food matrices, and in particular meat products, may involve various technological barriers influencing the final quality of the products. Lipid oxidation must be highlighted due to the modification of both the sensory characteristics and the shelf-life of meat products. In order to reduce the impact of chemical changes and promote oxidative stability, the use of natural antioxidants has gained ground owing to the health and safety advantages linked to its effectiveness at reducing lipid oxidation. Many natural compounds have also been successfully tested in animal feed, in order to protect the raw meat materials and reduce the risk of lipid oxidation in processed products. This review aims to address the challenges and advantages of the incorporation of ω-3 fatty acids in raw meat materials and processed meat products, and to describe the use of different compounds to enhance lipid oxidative stability. © 2015 Society of Chemical Industry.
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Affiliation(s)
- Daniela Miotto Bernardi
- Department of Food and Nutrition, School of Food Engineering, State University of Campinas - UNICAMP, Campinas, São Paulo, Brazil
| | - Teresinha Marisa Bertol
- Embrapa Swine and Poultry, BR 153, KM 110, Vila Tamanduá, 89700-000, Concórdia, Santa Catarina, Brazil
| | - Sérgio Bertelli Pflanzer
- Department of Food Technology, School of Food Engineering, State University of Campinas - UNICAMP, São Paulo, Brazil
| | - Valdemiro Carlos Sgarbieri
- Department of Food and Nutrition, School of Food Engineering, State University of Campinas - UNICAMP, Campinas, São Paulo, Brazil
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Bolger Z, Brunton NP, Lyng JG, Monahan FJ. Comminuted meat products—consumption, composition, and approaches to healthier formulations. FOOD REVIEWS INTERNATIONAL 2016. [DOI: 10.1080/87559129.2016.1149861] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Zara Bolger
- UCD School of Agriculture and Food Science, University College Dublin, Belfield, Dublin, Ireland
| | - Nigel P. Brunton
- UCD School of Agriculture and Food Science, University College Dublin, Belfield, Dublin, Ireland
| | - James G. Lyng
- UCD School of Agriculture and Food Science, University College Dublin, Belfield, Dublin, Ireland
| | - Frank J. Monahan
- UCD School of Agriculture and Food Science, University College Dublin, Belfield, Dublin, Ireland
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Fernández CL, Fogar RA, Doval MM, Romero AM, Alicia Judis M. Antioxidant Effect of Bovine Plasma Proteins Modified via Maillard Reaction on n3 Fortified Beef Patties. ACTA ACUST UNITED AC 2016. [DOI: 10.4236/fns.2016.78068] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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ABREU VKG, PEREIRA ALF, FREITAS ERD, TREVISAN MTS, COSTA JMCD. Addition of anacardic acid as antioxidants in broiler chicken mortadella. FOOD SCIENCE AND TECHNOLOGY 2015. [DOI: 10.1590/1678-457x.6771] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Poyato C, Astiasarán I, Barriuso B, Ansorena D. A new polyunsaturated gelled emulsion as replacer of pork back-fat in burger patties: Effect on lipid composition, oxidative stability and sensory acceptability. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.02.004] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Barriuso B, Ansorena D, Calvo MI, Cavero RY, Astiasarán I. Role of Melissa officinalis in cholesterol oxidation: Antioxidant effect in model systems and application in beef patties. Food Res Int 2015. [DOI: 10.1016/j.foodres.2014.12.011] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Poyato C, Ansorena D, Berasategi I, Navarro-Blasco Í, Astiasarán I. Optimization of a gelled emulsion intended to supply ω-3 fatty acids into meat products by means of response surface methodology. Meat Sci 2014; 98:615-21. [DOI: 10.1016/j.meatsci.2014.06.016] [Citation(s) in RCA: 59] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2014] [Revised: 06/10/2014] [Accepted: 06/13/2014] [Indexed: 11/15/2022]
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Hygreeva D, Pandey M, Radhakrishna K. Potential applications of plant based derivatives as fat replacers, antioxidants and antimicrobials in fresh and processed meat products. Meat Sci 2014; 98:47-57. [DOI: 10.1016/j.meatsci.2014.04.006] [Citation(s) in RCA: 110] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2013] [Revised: 04/15/2014] [Accepted: 04/23/2014] [Indexed: 01/02/2023]
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Lee HJ, Choi YJ, Choi YI, Lee JJ. Effects of Lemon Balm on the Oxidative Stability and the Quality Properties of Hamburger Patties during Refrigerated Storage. Korean J Food Sci Anim Resour 2014; 34:533-42. [PMID: 26761292 PMCID: PMC4662158 DOI: 10.5851/kosfa.2014.34.4.533] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2014] [Revised: 07/29/2014] [Accepted: 08/04/2014] [Indexed: 11/16/2022] Open
Abstract
This study was performed to investigate the effects of lemon balm (Melissa officinalis L.) on various quality and antioxidant activity of hamburger patties. Lemon balm extract (LBE) showed the highest amount of total polyphenol (801.00 mg TAE/g DW) and flavonoids (65.05 mg RA/g DW). The IC50 value of DPPH hydroxyl scavenging of LBE was 132 μg/mL. The hamburger patties were prepared by 0% (N), 0.1% (L1), 0.5% (L2), and 1.0% (L3) of the lemon balm powder. The addition of lemon balm powder increased the chewiness value, but did not affect the hardness, cohesiveness, and springiness values. Lemon balm powder had positive effects on sensory evaluation of patties. The pH of all patties decreased with longer storage period. 2-Thiobarbituric acid value, volatile basic nitrogen content, and the total microbial counts of hamburger patties in the L3 group were lower, compared to those of the normal (N group). In conclusion, the L3 group had significantly delayed lipid peroxidation compared to other treatment groups. However, the addition of lemon balm powder into patties showed no significantly influence on proximate composition, calorie contents, water holding capacity and cooking loss of patties. Therefore, lemon balm might be a useful natural antioxidant additive in meat products.
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Affiliation(s)
- Hyun-Joo Lee
- Department of Nutrition and Culinary Science, Hankyong National University, Ansung 56-749, Korea
| | | | - Yang-Il Choi
- Department of Animal Science, Chungbuk National University, Cheongju 361-763, Korea
| | - Jae-Joon Lee
- Corresponding author: Jae-Joon Lee, Department of Food and Nutrition, Chosun University, Gwangju 501-759, Korea. Tel: +82-62-230-7722, Fax: +82-62-225-7726, E-mail:
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Berasategi I, García-Íñiguez de Ciriano M, Navarro-Blasco Í, Calvo MI, Cavero RY, Astiasarán I, Ansorena D. Reduced-fat bologna sausages with improved lipid fraction. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:744-751. [PMID: 24105447 DOI: 10.1002/jsfa.6409] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/19/2012] [Revised: 06/17/2013] [Accepted: 09/18/2013] [Indexed: 06/02/2023]
Abstract
BACKGROUND This applied research was done in order to obtain cooked products (bologna sausages) with significantly lower amounts of energy, total fat and saturated fat and higher amounts of ω-3 fatty acids than conventional ones. Two subsequent experiments were performed. RESULTS Experiment 1 aimed at pork back-fat reduction and enabled sausages to be obtained with 84 g kg⁻¹ fat and 1334 kcal kg⁻¹, without significant negative effects on sensory quality. Carrageenan was used as fat replacer. Experiment 2 aimed at improving the lipid profile of the 'energy-reduced' sausages previously developed, by a partial substitution of the pork back-fat with a linseed oil-in water emulsion (substitution levels: 25-100%). Using the 100% substitution level gave rise to products with 27 g kg⁻¹ α-linolenic acid, and low saturated fat content (13.5 g kg⁻¹), showing good sensory results regarding taste, smell and texture. The use of antioxidant maintained low TBARs (thiobarbituric acid reactive substances) values in all formulations. CONCLUSION It is possible to obtain cooked meat products (bologna sausages) with low energy, low saturated fat and a high amount of ω-3 fatty acids simultaneously, applying a combination of the use of carrageenan, linseed oil emulsion and increment of water, without significant effects on sensory quality. Functional products, interesting from a nutritional standpoint, were achieved.
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Affiliation(s)
- Izaskun Berasategi
- Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy, University of Navarra, Irunlarrea s/n, 31008, Pamplona, Spain
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Berasategi I, Navarro-Blasco Í, Calvo MI, Cavero RY, Astiasarán I, Ansorena D. Healthy reduced-fat Bologna sausages enriched in ALA and DHA and stabilized with Melissa officinalis extract. Meat Sci 2014; 96:1185-90. [DOI: 10.1016/j.meatsci.2013.10.023] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2013] [Revised: 08/29/2013] [Accepted: 10/19/2013] [Indexed: 11/26/2022]
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Ahmad SR, Gokulakrishnan P, Giriprasad R, Yatoo MA. Fruit-based Natural Antioxidants in Meat and Meat Products: A Review. Crit Rev Food Sci Nutr 2013; 55:1503-13. [DOI: 10.1080/10408398.2012.701674] [Citation(s) in RCA: 53] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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García-Íñiguez de Ciriano M, Berasategi I, Navarro-Blasco I, Astiasarán I, Ansorena D. Reduction of sodium and increment of calcium and ω-3 polyunsaturated fatty acids in dry fermented sausages: effects on the mineral content, lipid profile and sensory quality. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:876-881. [PMID: 22865242 DOI: 10.1002/jsfa.5811] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/22/2012] [Revised: 04/24/2012] [Accepted: 06/15/2012] [Indexed: 06/01/2023]
Abstract
BACKGROUND A combined technological approach was applied in the development of healthier dry fermented sausages: a partial substitution of the pork back fat by pre-emulsified linseed oil and a partial replacement of sodium chloride with calcium ascorbate at two different levels, leading to low amounts of salt (14gSalt and 10gSalt, with 14 g and 10 g NaCl per kg of mixture, respectively). RESULTS The developed products (14gSalt and 10gSalt) showed adequate results for a(w) (0.85 and 0.87) and pH (4.98 and 5.21), and low lipid oxidation values (1.4 × 10(-4) and 1.5 × 10(-5) g malondialdehyde (MDA) kg(-1)). The lipid modification led to a significantly higher supply of ω-3 (23.3 g kg(-1) ) compared to the control (3.2 g kg(-1) ). Simultaneously, reductions of 38% and 50% in sodium content and a calcium supply of 4 and 5.2 g kg(-1) were achieved in the 14gSalt and 10gSalt formulations, respectively, compared to the control products (26 g salt and 0.87 g kg(-1) Ca). Instrumental analysis of colour and texture and sensory studies demonstrated that the organoleptic quality of the new formulations was similar to that of traditional products. CONCLUSIONS The developed dry fermented sausages showed healthier properties than traditional ones owing to their reduced sodium and higher calcium content and a significant supply of ω-3 fatty acids.
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Affiliation(s)
- Mikel García-Íñiguez de Ciriano
- Department of Nutrition, Food Science, Physiology and Toxicology, Faculty of Pharmacy, University of Navarra, 31008-Pamplona, Spain
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Dias MI, Barros L, Sousa MJ, Ferreira IC. Systematic comparison of nutraceuticals and antioxidant potential of cultivated, in vitro cultured and commercial Melissa officinalis samples. Food Chem Toxicol 2012; 50:1866-73. [DOI: 10.1016/j.fct.2012.03.057] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2012] [Revised: 03/02/2012] [Accepted: 03/14/2012] [Indexed: 12/20/2022]
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