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Fadiloglu EE, Yildiz Turp G, Celebioglu C, Sel G. Influence of different cooking methods on quality characteristics and nutritional value of gluten-free beef burger patties formulated with walnut oil, safflower oil and buckwheat. Meat Sci 2023; 204:109251. [PMID: 37354833 DOI: 10.1016/j.meatsci.2023.109251] [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: 01/27/2023] [Revised: 05/01/2023] [Accepted: 06/08/2023] [Indexed: 06/26/2023]
Abstract
In this study, it was aimed to develop gluten-free beef burger patties with walnut and safflower oils and to examine the effects of different cooking methods on the quality and nutritional value of the product. Two different cooking methods (oven and pan cooking) and 60 days of storage were applied to the patties that were produced by replacing 50% animal fat content with walnut and safflower oils and using buckwheat flour instead of rusk. The highest MUFA+PUFA and MUFA+PUFA/SFA values were determined in walnut oil added oven cooked samples at the beginning of the storage and safflower oil added oven cooked samples at the end of the storage (P < 0.05). The nutritional quality indexes (NVI, HH, AI, HPI) of fat of beef burger patties improved with the replacement of fat with safflower and walnut oil and preserved better with the oven-cooked method according to the pan cooking method. The addition of walnut oil significantly increased the vitamin E values compared to those of the control sample and these values were preserved during storage (P < 0.05). However, the flavor and overall acceptability scores of the safflower oil samples were higher than those of the walnut oil samples during 30 days of storage (P < 0.05). It was concluded that safflower-added samples could be preferred in terms of lower hardness, oxidation value, total saturated fatty acid, higher cooking yield and sensory evaluation scores.
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Affiliation(s)
| | - Gulen Yildiz Turp
- Ege University, Engineering Faculty, Food Engineering Department, Izmir, Turkiye
| | - Cansu Celebioglu
- Ege University, Engineering Faculty, Food Engineering Department, Izmir, Turkiye
| | - Gamze Sel
- Ege University, Engineering Faculty, Food Engineering Department, Izmir, Turkiye
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2
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Shao L, Bi J, Li X, Dai R. Effects of vegetable oil and ethylcellulose on the oleogel properties and its application in Harbin red sausage. Int J Biol Macromol 2023; 239:124299. [PMID: 37011742 DOI: 10.1016/j.ijbiomac.2023.124299] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2023] [Revised: 03/28/2023] [Accepted: 03/29/2023] [Indexed: 04/04/2023]
Abstract
The effects of ethylcellulose (EC) concentration (6-12 %) and types of vegetable oil (sunflower, peanut, corn, and flaxseed oils) on the color, hardness, oil loss, lipid oxidation, and rheology property of oleogels were investigated in this study. Peanut oil (PO) oleogel was selected to replace pork fat partially in Harbin red sausage. Meanwhile, the fatty acid profile, texture, and sensory attributes of the reformulated sausages were analyzed. Oleogels formulated with higher EC concentration had higher brightness and hardness, a higher degree of lipid oxidation, and greater storage (G') and loss (G'') moduli. Oleogels formulated with PO had lower oil loss, flaxseed oil oleogel had higher hardness. Corn oil and PO oleogels had a lower level of lipid oxidation. The texture, lipid oxidation, and sensory attributes of the reformulated sausages, in which 10-30 % pork fat was replaced with PO oleogel, did not significantly differ from those without oleogel replacement. Meanwhile, the reformulated sausages had a healthier fatty acids profile and higher nutritional value.
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3
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Lee J, Wi G, Choi MJ. The rheological properties and stability of gelled emulsions applying to κ-carrageenan and methyl cellulose as an animal fat replacement. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108243] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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4
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Serdaroğlu M, Öztürk‐Kerimoğlu B, Zungur‐Bastıoğlu A, Kavuşan HS, Ötleş S, Özyurt VH. Lipid–Protein Oxidation and In Vitro Digestibility of Fermented Turkey Sausages as Affected by Lipid Formulation. EUR J LIPID SCI TECH 2022. [DOI: 10.1002/ejlt.202100243] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Meltem Serdaroğlu
- Food Engineering Department Engineering Faculty Ege University Bornova Izmir 35100 Turkey
| | - Burcu Öztürk‐Kerimoğlu
- Food Engineering Department Engineering Faculty Ege University Bornova Izmir 35100 Turkey
| | - Aslı Zungur‐Bastıoğlu
- Food Engineering Department Engineering Faculty Adnan Menderes University Aydın 09010 Turkey
| | - Hülya Serpil Kavuşan
- Food Engineering Department Engineering Faculty Ege University Bornova Izmir 35100 Turkey
| | - Semih Ötleş
- Food Engineering Department Engineering Faculty Ege University Bornova Izmir 35100 Turkey
| | - Vasfiye Hazal Özyurt
- Gastronomy and Culinary Art Faculty of Tourism Mugla Sıtkı Kocman University Akyaka Mugla 48650 Turkey
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Effects of the Replacement of Pork Backfat with High Oleic Sunflower Oil on the Quality of the “Chorizo Zamorano” Dry Fermented Sausage. Foods 2022; 11:foods11152313. [PMID: 35954079 PMCID: PMC9368260 DOI: 10.3390/foods11152313] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 07/29/2022] [Accepted: 08/01/2022] [Indexed: 11/30/2022] Open
Abstract
The “Chorizo Zamorano” dry fermented sausage is a traditional Spanish product which is highly appreciated by consumers. This paper studies the reformulation of this product in order to improve its lipid composition and its fatty acid profile and to reduce its fat content. To achieve this, the fat used in the production of the product was partially replaced with high oleic sunflower oil in proportions of 12.5%, 20%, and 50% of the total fat content. Proximate analysis, fatty acid profiles, lipid oxidation, and sensory analysis were studied. The replacement of fat with oil showed a significant effect on the evolution of the parameters analyzed during ripening in all cases. The batches with sunflower oil presented higher levels of monounsaturated fatty acids (MUFA) and lower levels of saturated fatty acids (SFA) and a similar amount of polyunsaturated fatty acids (PUFA) to the control products. The replacement of up to 20% of oil showed no significant differences for most of the physicochemical and sensory parameters analyzed at the end of the ripening.
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6
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Yılmaz E, Toksöz B. Flaxseed oil-wax oleogels replacement for tallowfat in sucuk samples provided higher concentrations of polyunsaturated fatty acids and aromatic volatiles. Meat Sci 2022; 192:108875. [PMID: 35671628 DOI: 10.1016/j.meatsci.2022.108875] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Revised: 05/20/2022] [Accepted: 05/28/2022] [Indexed: 10/18/2022]
Abstract
The aims of the present study were to partially replace tallowfat with oleogels in sucuk formulations, and compare the samples. Flaxseed oil-sunflower wax (SWO) and beeswax oleogels (BWO) were included at 17.17% in the same recipe against control with tallowfat. Sucuk-BWO had higher fat and lower moisture contents. There were color and pH differences, and weight (16.56%) and cooking loss (16.03%) values were highest in the control sample. Sucuk-SWO and Sucuk-BWO had around 32.20% and 33.32% of polyunsaturated fatty acids, while it was only 1.86% in the control sample. The instrumental texture values of oleogel-containing samples were usually lower. The number of volatiles were 11, 14, and 20 in control, Sucuk-SWO, and Sucuk-BWO samples. Almost all sensory descriptive attributes (appearance, hardness, chewiness, fattiness, juiciness, aroma, and flavor) were lower in the oleogel-containing samples. Likewise, consumer hedonic scores of the oleogel-containing samples were lower. Overall, oleogel replacement in sucuk yielded some nutritional benefits, but improvements are required for other quality traits.
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Affiliation(s)
- Emin Yılmaz
- Çanakkale Onsekiz Mart University, Faculty of Engineering, Department of Food Engineering, 17020 Çanakkale, Turkey.
| | - Buse Toksöz
- Çanakkale Onsekiz Mart University, Faculty of Engineering, Department of Food Engineering, 17020 Çanakkale, Turkey
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7
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Cruz VH, Pizzo JS, Manin LP, Santos PD, Silva GA, Santos OO, Visentainer JV. Rapid authenticity assessment of Brazilian palm kernel oils by mass spectrometry combined with chemometrics. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112612] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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8
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Shi L, Zheng J, Liu S, Gao Y, Shao JH. Effect of fatty acid saturation on gel properties of salt-soluble protein in pork. J Food Sci 2021; 86:4037-4044. [PMID: 34467537 DOI: 10.1111/1750-3841.15879] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2021] [Revised: 07/01/2021] [Accepted: 07/16/2021] [Indexed: 11/29/2022]
Abstract
The objective of this study was to evaluate the effect of fatty acid saturation (oleic acid, linoleic acid, and linolenic acid) on water distribution, migration, and gel properties of pork salt-soluble protein, by detected indicators that are Low field nuclear magnetic resonance (LF-NMR), magnetic resonance imaging (MRI), water-holding capacity (WHC), and gel strength. These results suggested that the WHC and gel strength decreased with the decrease of fatty acid saturation (p < 0.05). LF-NMR analysis revealed that the relaxation time T21 and T22 decrease (p < 0.05) with the decrease of fatty acid saturation. Results also showed that the T21 increased and T23 decreased in linolenic acid group compared with oleic acid group. Meanwhile, the peak area ratio of P21 and P22 decreased (p < 0.05), while P23 increased (p < 0.05). Therefore, the saturation of fatty acids had a great influence on the gel properties of protein. PRACTICAL APPLICATION: It provides a theoretical basis for the production of polyunsaturated fatty acids emulsified gel meat products and promotes the development of meat processing industry.
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Affiliation(s)
- Lishuang Shi
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, P. R. China
| | - Jinyue Zheng
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, P. R. China
| | - Sinong Liu
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, P. R. China
| | - Yang Gao
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, P. R. China
| | - Jun-Hua Shao
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, P. R. China
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9
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Guedes‐Oliveira JM, Brad Kim YH, Conte‐Junior CA. What are the potential strategies to achieve potentially more healthful meat products? Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15104] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Juliana M. Guedes‐Oliveira
- Departamento de Tecnologia de Alimentos Faculdade de Veterinária Universidade Federal Fluminense Niterói RJ 24230‐340 Brazil
- Departamento de Tecnologia de Alimentos Instituto Federal de Educação Ciência e Tecnologia da Paraíba Sousa PB 58814‐000 Brazil
| | - Yuan H. Brad Kim
- Meat Science and Muscle Biology Laboratory Department of Animal Sciences Purdue University West Lafayette IN 47907 USA
| | - Carlos A. Conte‐Junior
- Departamento de Tecnologia de Alimentos Faculdade de Veterinária Universidade Federal Fluminense Niterói RJ 24230‐340 Brazil
- Instituto de Química Centro de Tecnologia Universidade Federal do Rio de Janeiro Rio de Janeiro RJ 21941‐909 Brazil
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10
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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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11
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The Influence of Interesterification on the Thermal and Technological Properties of Milkfat-Rapeseed Oil Mixture and Its Potential Use in Incorporation of Model Meat Batters. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app11010350] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Enzymatic interesterification gives the possibility to obtain a wide range of lipids with a modified structure. In the present study, model meat batters were produced from chicken breast muscles and enzymatically interesterified fats: milkfat:rapeseed oil (3:2 w/w). Fatty acids composition and their positional distribution in triacylglycerol, melting profile and oxidative stability have been determined in fats used for interesterification, after interesterification and extracted from meat batters. In meat batters, the physiochemical parameters were determined. Interesterified fats were characterized by significantly lower induction times than noninteresterified fat (85.29 and 18.21 min, respectively). Meat batters were also characterized by a lower oxidative stability of lipid fraction (24.90 and 13.67 min) than lipids used to their production. A higher content of unsaturated fatty acids was found in meat batters with noninteresterified and interesterified fats (69.40% and 70.03%, respectively) than in the control meat batter with a pork jowl (58.63%). In comparison to the control product, meat batter prepared with interesterified mixture was characterized by significantly lower apparent viscosity. In the analyzed meat batters, there were no differences in thermal drip and penetration force. The incorporation of interesterified milkfat with rapeseed oil in model meat batters can be a strategy to improve the nutritional quality without adversely affecting the quality characteristics.
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12
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Shao L, Bi J, Dai R, Li X. Effects of fat/oil type and ethylcellulose on the gel characteristic of pork batter. Food Res Int 2020; 138:109788. [PMID: 33288174 DOI: 10.1016/j.foodres.2020.109788] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2020] [Revised: 08/12/2020] [Accepted: 10/04/2020] [Indexed: 11/19/2022]
Abstract
The effects of fat/oil type (pork fat; sunflower seed, peanut, corn and flaxseed oils) and ethylcellulose (EC) concentration (8%, 10% and 12%) on the gel characteristic of pork batter were investigated in this study. Replacing pork fat in meat batter with organogels prepared with EC and vegetable oils obtained cooked batters with higher hardness, gumminess and chewiness, furthermore, increasing EC level in the organogels increased hardness, while cohesiveness and springiness showed no significant changes. Emulsion stability of all organogels groups was improved compared to pork fat group and the type of vegetable oil affected the emulsion stability. A shorter relaxation time T2 and a larger peak area P22 were observed for batters formulated with oraganogels, which indicated higher percentage of immobilized water. The batters prepared with pork fat displayed larger fat globules, lower L* value than those prepared with organogels, but the redness (a* values) had no significant difference.
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Affiliation(s)
- Lele Shao
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China; Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Jiayu Bi
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China; Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Ruitong Dai
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China; Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China.
| | - Xingmin Li
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China; Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China.
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13
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Aykın-Dinçer E, Güngör KK, Çağlar E, Erbaş M. The use of beetroot extract and extract powder in sausages as natural food colorant. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2020. [DOI: 10.1515/ijfe-2019-0052] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Four colorants (control, carmine, beetroot extract and beetroot extract powder) and two methods (fermentation and heat treatment) were used in the production of sausages. The betalain content, total phenolic substance content and ORAC and TEAC values of concentrated beetroot extract were 562.08 mg/L, 27.72 mg GAE/mL, 33.96 µmol TE/mL and 35.70 mmol TE/L, respectively. The moisture content, pH value, lightness (L*), yellowness (b*) and odor values of heat-processed sausages were higher than those of fermented sausages. 2-thiobarbituric acid reactive substances (TBARS) values were lower in sausages with beetroot extract (20.51 μmol·MDA/kg) and powder (19.03 μmol MDA/kg) than for control and carmine treatments. The use of beetroot extract and powder positively affected the sensory appearance, color, flavor and overall acceptance of sausages. Thus, beetroot extract and powder could be used as alternatives to carmine in sausage production.
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Affiliation(s)
- Elif Aykın-Dinçer
- Department of Food Engineering, Faculty of Engineering , Akdeniz University , Antalya , 07058 , Turkey
| | - Keziban Kübra Güngör
- Department of Food Engineering, Faculty of Engineering , Akdeniz University , Antalya , 07058 , Turkey
| | - Emine Çağlar
- Department of Food Engineering, Faculty of Engineering , Akdeniz University , Antalya , 07058 , Turkey
| | - Mustafa Erbaş
- Department of Food Engineering, Faculty of Engineering , Akdeniz University , Antalya , 07058 , Turkey
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Özer CO, Çelegen Ş. Evaluation of quality and emulsion stability of a fat‐reduced beef burger prepared with an olive oil oleogel‐based emulsion. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14547] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Cem Okan Özer
- Faculty of Engineering and Architecture Department of Food Engineering Nevsehir HacıBektasi Veli University Nevsehir Turkey
| | - Şeyma Çelegen
- Faculty of Engineering and Architecture Department of Food Engineering Nevsehir HacıBektasi Veli University Nevsehir Turkey
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GARCIA-SANTOS MDSL, CONCEIÇÃO FS, VILLAS BOAS F, SALOTTI DE SOUZA BM, BARRETTO ACDS. Effect of the addition of resistant starch in sausage with fat reduction on the physicochemical and sensory properties. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.18918] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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16
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Zhou L, Yang Y, Wang J, Wei S, Li S. Effects of low fat addition on chicken myofibrillar protein gelation properties. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.11.044] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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17
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Wirkowska-Wojdyła M, Bryś J, Ostrowska-Ligęza E, Górska A, Chmiel M, Słowiński M, Piekarska J. Quality and oxidative stability of model meat batters as affected by interesterified fat. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1596125] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
| | - Joanna Bryś
- Faculty of Food Sciences, Department of Chemistry, Warsaw University of Life Sciences, Warszawa, Poland
| | - Ewa Ostrowska-Ligęza
- Faculty of Food Sciences, Department of Chemistry, Warsaw University of Life Sciences, Warszawa, Poland
| | - Agata Górska
- Faculty of Food Sciences, Department of Chemistry, Warsaw University of Life Sciences, Warszawa, Poland
| | - Marta Chmiel
- Faculty of Food Sciences, Department of Food Technology, Division of Meat Technology, Warsaw University of Life Sciences, Warszawa, Poland
| | - Mirosław Słowiński
- Faculty of Food Sciences, Department of Food Technology, Division of Meat Technology, Warsaw University of Life Sciences, Warszawa, Poland
| | - Joanna Piekarska
- Faculty of Food Sciences, Department of Chemistry, Warsaw University of Life Sciences, Warszawa, Poland
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18
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Kılıç B, Özer CO. Potential use of interesterified palm kernel oil to replace animal fat in frankfurters. Meat Sci 2019; 148:206-212. [DOI: 10.1016/j.meatsci.2018.08.024] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2017] [Revised: 07/14/2018] [Accepted: 08/29/2018] [Indexed: 01/22/2023]
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19
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Effects of partial replacement of pork back fat by a camellia oil gel on certain quality characteristics of a cooked style Harbin sausage. Meat Sci 2018; 146:154-159. [DOI: 10.1016/j.meatsci.2018.08.011] [Citation(s) in RCA: 42] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2018] [Revised: 07/31/2018] [Accepted: 08/15/2018] [Indexed: 11/24/2022]
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20
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Hazelnut as functional food component and fat replacer in fermented sausage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:3385-3390. [PMID: 30150796 DOI: 10.1007/s13197-018-3129-7] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/14/2018] [Accepted: 03/18/2018] [Indexed: 10/28/2022]
Abstract
It is intended to develop a fat substituted, low fat and functional fermented sausage by determining the effects of fat substitution (15, 30 and 45% ratio) with hazelnut paste in traditional fermented sucuks. The increase in fat substitution ratio increased the dry matter but decreased the fat and cholesterol content in hazelnut added sausages. Control samples cholesterol content were 89.47 ± 0.55 mg/100 g while 15, 30 and 45% hazelnut substituted samples were 87.33 ± 1.20, 84.93 ± 0.61 and 82.28 ± 0.50, respectively. Hazelnut added sucuks had lower cholesterol level and a functional fatty acid profile with a indexes of atherogenicity and thrombogenicity. However hazelnut added sucuks had increased TBARS values. The sensory properties of sucuk did not adversely affect by replacement of fat with hazelnut.
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