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Badar IH, Wang Z, Zhou Y, Guo X, Jaspal MH, Kong B, Liu H. Effect of flaxseed-derived diglyceride-based high internal phase Pickering emulsion on the quality characteristics of reformulated beef burgers. Meat Sci 2024; 212:109474. [PMID: 38442442 DOI: 10.1016/j.meatsci.2024.109474] [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: 12/25/2023] [Revised: 02/17/2024] [Accepted: 02/28/2024] [Indexed: 03/07/2024]
Abstract
The study aimed to fabricate healthier beef burgers using high internal phase Pickering emulsion (HIPPE) as animal fat substitute. In this context, HIPPE stabilized by modified soy protein isolates was produced with flaxseed-derived diglycerides (DAGs). Beef burgers were prepared by substituting beef backfat with HIPPE at varying levels (0%, 25%, 50%, 75%, and 100%). Reformulated burgers showed a significant decrease in WHC (from 89.75 to 77.38%), pH (from 5.73 to 5.58), L* values (from 53.5 to 44.5), and b* values (22.9 to 21.8), while a significant increase in a* values (from 24.4 to 6.7), cooking loss (from 20.25 to 30.62), and cooking shrinkage (from 11.27 to 13.05). Texture attributes, including hardness, chewiness, and gumminess, decreased up to 50% fat substitution and increased with increasing levels of fat substitution. Moreover, the rheological properties (G' and G'') and T2 relaxation time were increased with increasing fat replacement. The reformulation with HIPPE resulted in a decrease in SFA (from 3896 to 1712 mg/100 g), ω-6/ω-3 ratio (from 5.29 to 0.47), atherogenic index (from 0.57 to 0.13), and thrombogenic index (from 1.46 to 0.15) and increase in PUFA/SFA ratio (from 0.20 to 2.79). Notably, burgers with 50% fat substitution were more preferred regarding tenderness, while those with 100% fat substitution obtained higher scores for color and flavor than all other treatments. In conclusion, 50% fat replacement using flaxseed-derived diglyceride-based HIPPE improved beef burgers' textural profile and fatty acid composition without compromising the sensory characteristics.
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Affiliation(s)
- Iftikhar Hussain Badar
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
| | - Ziyi Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yafei Zhou
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiang Guo
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Muhammad Hayat Jaspal
- Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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2
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Lambiase C, Braghieri A, Barone CMA, Di Francia A, Pacelli C, Serrapica F, Lorenzo JM, De Rosa G. Use of Cyanobacterium Spirulina ( Arthrospira platensis) in Buffalo Feeding: Effect on Mozzarella Cheese Quality. Foods 2023; 12:4095. [PMID: 38002153 PMCID: PMC10670054 DOI: 10.3390/foods12224095] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2023] [Revised: 11/05/2023] [Accepted: 11/09/2023] [Indexed: 11/26/2023] Open
Abstract
The high demand for PDO buffalo mozzarella cheese is leading to the use of new strategies for feeding supplementation. Spirulina is acknowledged as a valuable source of protein with antioxidant and immune-modulatory effects in humans and animals. This investigation aimed to examine the effect of Spirulina integration in buffalo diets on mozzarella cheese quality, sensory profile, consumer acceptability, and willingness to pay (WTP). The trial was carried out on two groups of 12 buffaloes that differed in Spirulina integration: 50 g/head/d before calving (1 month) and 100 g/head/d after calving (2 months). Both the bulk milk and mozzarella cheese samples from the two groups did not differ in chemical composition. However, Spirulina inclusion influenced the sensory quality of mozzarella cheese, which resulted it being externally brighter, with a higher butter odour and whey flavour and greater sweetness, bitterness, juiciness, tenderness, oiliness, and buttermilk release than the control. The consumer test showed that information about Spirulina affected consumer liking, causing them to be in favour of the Spirulina group, leading to a higher price for it. In conclusion, Spirulina inclusion in buffalo diets affected the sensory quality of mozzarella cheese. The provision of product information to consumers can be a crucial factor in determining their liking and WTP.
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Affiliation(s)
- Claudia Lambiase
- Dipartimento di Agraria, Università degli Studi di Napoli Federico II, 80055 Portici, Italy; (C.L.); (C.M.A.B.); (A.D.F.); (G.D.R.)
| | - Ada Braghieri
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, 85100 Potenza, Italy; (A.B.); (C.P.)
| | - Carmela Maria Assunta Barone
- Dipartimento di Agraria, Università degli Studi di Napoli Federico II, 80055 Portici, Italy; (C.L.); (C.M.A.B.); (A.D.F.); (G.D.R.)
| | - Antonio Di Francia
- Dipartimento di Agraria, Università degli Studi di Napoli Federico II, 80055 Portici, Italy; (C.L.); (C.M.A.B.); (A.D.F.); (G.D.R.)
| | - Corrado Pacelli
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, 85100 Potenza, Italy; (A.B.); (C.P.)
| | - Francesco Serrapica
- Dipartimento di Agraria, Università degli Studi di Napoli Federico II, 80055 Portici, Italy; (C.L.); (C.M.A.B.); (A.D.F.); (G.D.R.)
| | - Jose Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain;
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidade de Vigo, 32004 Ourense, Spain
| | - Giuseppe De Rosa
- Dipartimento di Agraria, Università degli Studi di Napoli Federico II, 80055 Portici, Italy; (C.L.); (C.M.A.B.); (A.D.F.); (G.D.R.)
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3
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Zhang Y, Sun S. Tiger nut ( Cyperus esculentus L.) oil: A review of bioactive compounds, extraction technologies, potential hazards and applications. Food Chem X 2023; 19:100868. [PMID: 37780245 PMCID: PMC10534246 DOI: 10.1016/j.fochx.2023.100868] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2023] [Revised: 08/18/2023] [Accepted: 09/05/2023] [Indexed: 10/03/2023] Open
Abstract
Tiger nut is a tuber of a plant native in the Mediterranean coastal countries, which is of great interest in food industry due to its richness in carbohydrates, lipids, starches, minerals, etc. Recent studies have focused on the analysis of the phytochemical composition of tiger nut, including six essential nutrients, polyphenols, and the extraction of proteins, starches, and phenolic compounds from the by-products of tiger nut milk 'horchata'. Few works were focused on the possibility of using tiger nut oil, a nutritious oil comparable to olive oil, as an edible oil. Therefore, this review discussed some extraction technologies of tiger nut oil, and their effects on the properties of oil, such as bioactive compounds, oxidative stability and potential hazards. The information on the emerging applications of tiger nut oil was summarized and an outlook on the utilization of tiger nut oil by-products were also reviewed.
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Affiliation(s)
- Yiming Zhang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, PR China
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4
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Domínguez R, Dos Santos BA, Pateiro M, Munekata PES, Campagnol PCB, Lorenzo JM. Elevating meat products: Unleashing novel gel techniques for enhancing lipid profiles. Meat Sci 2023; 204:109277. [PMID: 37454480 DOI: 10.1016/j.meatsci.2023.109277] [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: 05/15/2023] [Revised: 06/30/2023] [Accepted: 07/06/2023] [Indexed: 07/18/2023]
Abstract
Rising health concerns and the diet-health link drive demand for healthier foods, prompting meat manufacturers to reformulate traditional products. These manufacturers have reduced fat content to enhance nutritional quality, which is essential for maintaining desired product features. As a result, numerous strategies have emerged over recent decades to decrease fat and enhance the lipid profiles of meat products. Among these strategies, using hydrocolloids, emulsification, encapsulation, or gelation of oils to produce fat substitutes stands out. Using gels allows fat replacers with characteristics similar to animal fat (similar rheological, physical, or appearance properties) but with a much healthier lipid profile (by incorporating highly unsaturated oils). Therefore, this manuscript aims to comprehensively describe the main fat replacers used to prepare meat products. In addition, an in-depth review of the latest studies (2022-2023) that use novel gels to reform meat products has been made, indicating in each case the implications that the reformulation produces at a physicochemical, nutritional, and sensory level. Given the reported results, it seems clear that the strategy of using bigels or emulgels is very promising and allows obtaining nutritionally highly improved meat products without affecting their sensory or physicochemical properties. However, the best conditions to obtain a novel gel suitable for use as a fat substitute for each meat product still need to be studied and correctly defined. Moreover, these advancements can pave the way for more extensive studies on using novel gel techniques in other food industries, expanding their applicability and leading to healthier consumer options across various food categories.
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Affiliation(s)
- Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | | | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Paulo E S Munekata
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | | | - José Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain.
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5
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Rodrigues SSQ, Vasconcelos L, Leite A, Ferreira I, Pereira E, Teixeira A. Novel Approaches to Improve Meat Products' Healthy Characteristics: A Review on Lipids, Salts, and Nitrites. Foods 2023; 12:2962. [PMID: 37569231 PMCID: PMC10418592 DOI: 10.3390/foods12152962] [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: 07/19/2023] [Revised: 07/27/2023] [Accepted: 08/03/2023] [Indexed: 08/13/2023] Open
Abstract
Meat products are a staple of many diets around the world, but they have been subject to criticism due to their potential negative impact on human health. In recent years, there has been a growing interest in developing novel approaches to improve the healthy characteristics of meat products, with a particular focus on reducing the levels of harmful salts, lipids, and nitrites. This review aims to provide an overview of the latest research on the various methods being developed to address these issues, including the use of alternative salts, lipid-reducing techniques, and natural nitrite alternatives. By exploring these innovative approaches, we can gain a better understanding of the potential for improving the nutritional value of meat products, while also meeting the demands of consumers who are increasingly concerned about their health and well-being.
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Affiliation(s)
- Sandra S. Q. Rodrigues
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (L.V.); (A.L.); (I.F.); (E.P.); (A.T.)
- Laboratório Para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Lia Vasconcelos
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (L.V.); (A.L.); (I.F.); (E.P.); (A.T.)
- Laboratório Para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Ana Leite
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (L.V.); (A.L.); (I.F.); (E.P.); (A.T.)
- Laboratório Para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Iasmin Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (L.V.); (A.L.); (I.F.); (E.P.); (A.T.)
- Laboratório Para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Etelvina Pereira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (L.V.); (A.L.); (I.F.); (E.P.); (A.T.)
- Laboratório Para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Alfredo Teixeira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (L.V.); (A.L.); (I.F.); (E.P.); (A.T.)
- Laboratório Para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
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6
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Jovanovichs MRC, Pinton MB, Correa LP, Pedro D, Mallmann CA, Wagner R, Cichoski AJ, Lorenzo JM, Teixeira AJC, Campagnol PCB, Dos Santos BA. Replacing Animal Fat with Gels of Psyllium Fiber and Combined Linseed Oil-Psyllium Fiber in Salamis: Impacts on Technological, Nutritional, Oxidative, and Sensory Properties. Foods 2023; 12:2439. [PMID: 37444177 DOI: 10.3390/foods12132439] [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: 06/05/2023] [Revised: 06/18/2023] [Accepted: 06/19/2023] [Indexed: 07/15/2023] Open
Abstract
This study produced two gels: one solely using psyllium fiber (GP) and another combining this fiber with linseed oil (GL+P). Both gels replaced 15% and 30% of the animal fat content of salamis. The objective was to evaluate the impact of this lipid reformulation on the technological, nutritional, oxidative, and sensory properties of the salamis. The lipid reformulation did not alter the evolution of pH and lactic acid bacteria during processing. The addition of GL+P did not interfere with the product's drying process. However, replacing 30% of animal fat with the GP resulted in greater weight loss and a lower final Aw value. The lipid reformulation minimally affected the color of the salamis but significantly enhanced their nutritional profile. This improvement was marked by a decrease in fat content and an increase in protein. Specifically, in the samples with GL+P, there was a rise in linolenic acid content and a reduction in the n-6/n-3 PUFA ratio. Adding GP did not affect the salamis' oxidative stability and sensory profile. However, substituting 30% of the animal fat with GL+P increased the TBARS values, and volatile compounds derived from lipid oxidation hampered the products' sensory profiles. A reduction in these negative effects was observed when replacing 15% of the fat with GL+P, suggesting this to be the ideal dosage for balancing the nutritional benefits with maintaining the product's oxidative stability.
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Affiliation(s)
| | - Mariana Basso Pinton
- Departamento de Tecnologia e Ciência dos Alimentos, Universidade Federal de Santa Maria, Santa Maria 97105-900, Brazil
| | - Leticia Pereira Correa
- Departamento de Tecnologia e Ciência dos Alimentos, Universidade Federal de Santa Maria, Santa Maria 97105-900, Brazil
| | - Douglas Pedro
- Departamento de Tecnologia e Ciência dos Alimentos, Universidade Federal de Santa Maria, Santa Maria 97105-900, Brazil
| | - Carlos Augusto Mallmann
- Departamento de Tecnologia e Ciência dos Alimentos, Universidade Federal de Santa Maria, Santa Maria 97105-900, Brazil
| | - Roger Wagner
- Departamento de Tecnologia e Ciência dos Alimentos, Universidade Federal de Santa Maria, Santa Maria 97105-900, Brazil
| | - Alexandre José Cichoski
- Departamento de Tecnologia e Ciência dos Alimentos, Universidade Federal de Santa Maria, Santa Maria 97105-900, Brazil
| | - José Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Adva. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidade de Vigo, 32004 Ourense, Spain
| | - Alfredo Jorge Costa Teixeira
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | | | - Bibiana Alves Dos Santos
- Departamento de Tecnologia e Ciência dos Alimentos, Universidade Federal de Santa Maria, Santa Maria 97105-900, Brazil
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Kurćubić VS, Stajić SB, Miletić NM, Petković MM, Dmitrić MP, Đurović VM, Heinz V, Tomasevic IB. Techno-Functional Properties of Burgers Fortified by Wild Garlic Extract: A Reconsideration. Foods 2023; 12:foods12112100. [PMID: 37297346 DOI: 10.3390/foods12112100] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2023] [Revised: 05/15/2023] [Accepted: 05/17/2023] [Indexed: 06/12/2023] Open
Abstract
The aim of this research was to examine the chemical properties of freshly squeezed wild garlic extract (FSWGE) and its use as an additive in burgers (BU). Technological and sensory properties of such fortified burgers (BU) were determined. LC-MS/MS analyses identified thirty-eight volatile BAC. Allicin prevalence (11.375 mg/mL) is the key parameter determining the amount of FSWGE added in raw BU (PS-I 1.32 mL/kg, PS-II 4.40 mL/kg, and PS-III 8.79 mL/kg). Minimum inhibitory concentrations (MIC) and minimum bactericidal concentration (MBC) values of the FSWGE and evaporated FSWGE (EWGE) were determined against the six microorganisms using a microdilution method. The data indicated that using FSWGE can result in a reduced risk of Serratia marcescens (MIC = 50 mg/mL; MBC = 60 mg/mL), Listeria monocytogenes (MIC = MBC = 90 mg/mL), Escherichia coli and Staphylococcus aureus (MIC = 90 mg/mL; MBC ≥ 100 mg/mL), and Salmonella enteritidis and Enterococcus faecium (MIC = 100 mg/mL; MBC > 100 mg/mL) in BU. Changes in antioxidant (AOX) capacity were followed during cold storage (up to 10 days) and freezing (90 days). It was shown that PS-III had the highest level of AOX capacity during the entire period of cold storage, revealing 8.79 mL FSWGE/kg BU as the most suitable effective concentration. Adding FSWGE did not negatively affect the technological and physico-chemical properties during both cold and freeze storage. Regarding sensory evaluation, modified BU received mostly higher scores compared to control. The results of this study have demonstrated the great potential of wild garlic extract usage in the creation of safe products with prolonged shelf life.
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Affiliation(s)
- Vladimir S Kurćubić
- Department of Food Technology, Faculty of Agronomy, University of Kragujevac, Cara Dušana 34, 32000 Čačak, Serbia
| | - Slaviša B Stajić
- Department of Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - Nemanja M Miletić
- Department of Food Technology, Faculty of Agronomy, University of Kragujevac, Cara Dušana 34, 32000 Čačak, Serbia
| | - Marko M Petković
- Department of Food Technology, Faculty of Agronomy, University of Kragujevac, Cara Dušana 34, 32000 Čačak, Serbia
| | - Marko P Dmitrić
- Veterinary Specialist Institute Kraljevo, Žička 34, 36000 Kraljevo, Serbia
| | - Vesna M Đurović
- Department of Microbiology and Microbiological Biotechnology, Faculty of Agronomy, University of Kragujevac, Cara Dušana 34, 32000 Čačak, Serbia
| | - Volker Heinz
- DIL German Institute of Food Technology, Prof.-von-Klitzing-Str. 7, D-49610 Quakenbrück, Germany
| | - Igor B Tomasevic
- Department of Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
- DIL German Institute of Food Technology, Prof.-von-Klitzing-Str. 7, D-49610 Quakenbrück, Germany
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8
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Tarjuelo L, Rabadán A, Álvarez-Ortí M, Pardo-Giménez A, Pardo I, Pardo J. Nutritional characteristics and consumer attitudes towards burgers produced by replacing animal fat with oils obtained from food by-products. J Funct Foods 2023. [DOI: 10.1016/j.jff.2023.105500] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023] Open
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9
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Badar IH, Li Y, Liu H, Chen Q, Liu Q, Kong B. Effect of vegetable oil hydrogel emulsion as a fat substitute on the physicochemical properties, fatty acid profile, and color stability of modified atmospheric packaged buffalo burgers. Meat Sci 2023; 199:109143. [PMID: 36827828 DOI: 10.1016/j.meatsci.2023.109143] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2022] [Revised: 02/04/2023] [Accepted: 02/16/2023] [Indexed: 02/21/2023]
Abstract
Buffalo burgers were prepared with 50% or 100% buffalo backfat substitution using walnut, and peanut oil emulsion gels (EGs) blended with chia flour. Burgers were stored at 2 °C in modified atmosphere packaging for 12 days. The fat replacement decreased total fat by 26% and increased ash by 34%. Hardness and chewiness decreased with increasing the fat replacement; however, it did not affect springiness and cohesiveness values. Burger reformulations led to an increase in cooking yield (10%). Walnut oil EGs increased PUFA level up to 458%. Both oils enhanced PUFA/SFA and ω-6/ω-3 ratios and atherogenic and thrombogenic indices. Concerning color attribute, about 66% reduction was observed in redness values during the storage period of 12 days. Moreover, the sensory scores for all attributes, i.e., appearance, odor, flavor, and juiciness, were in the acceptable range of five or above in the reformulated burgers. In conclusion, 50% fat substitution using walnut and peanut oil EGs improved the nutritional profile of buffalo burgers without compromising the technological and sensory characteristics.
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Affiliation(s)
- Iftikhar Hussain Badar
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
| | - Yuexin Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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10
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Martínez E, Pardo JE, Álvarez-Ortí M, Rabadán A, Pardo-Giménez A, Alvarruiz A. Substitution of Pork Fat by Emulsified Seed Oils in Fresh Deer Sausage ('Chorizo') and Its Impact on the Physical, Nutritional, and Sensory Properties. Foods 2023; 12:foods12040828. [PMID: 36832903 PMCID: PMC9956160 DOI: 10.3390/foods12040828] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2022] [Revised: 01/17/2023] [Accepted: 02/06/2023] [Indexed: 02/17/2023] Open
Abstract
Meat products are consumed worldwide, but their high content of saturated fatty acids requires a reformulation of that type of food. In this regard, the objective of this study is to reformulate 'chorizos' by replacing the pork fat with emulsified seed oils from seeds (50%, 75%, and 100%). Commercial seeds (chia and poppy) and other seeds considered wastes from the agri-food industry (melon and pumpkin) were evaluated. Physical parameters, nutritional composition, fatty acid profile, and consumer evaluation were analyzed. The reformulated chorizos presented a softer texture but a better fatty acid profile due to their decrease in saturated fatty acids and their increase in linoleic and linolenic fatty acids. Regarding consumer evaluation, all the batches were positively evaluated in all the parameters studied.
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Affiliation(s)
- Elena Martínez
- Escuela Técnica Superior de Ingeniería Agronómica y de Montes y Biotecnología, Universidad de Castilla-La Mancha, Campus Universitario, s/n, 02071 Albacete, Spain
- Correspondence:
| | - José Emilio Pardo
- Escuela Técnica Superior de Ingeniería Agronómica y de Montes y Biotecnología, Universidad de Castilla-La Mancha, Campus Universitario, s/n, 02071 Albacete, Spain
| | - Manuel Álvarez-Ortí
- Escuela Técnica Superior de Ingeniería Agronómica y de Montes y Biotecnología, Universidad de Castilla-La Mancha, Campus Universitario, s/n, 02071 Albacete, Spain
| | - Adrián Rabadán
- Escuela Técnica Superior de Ingeniería Agronómica y de Montes y Biotecnología, Universidad de Castilla-La Mancha, Campus Universitario, s/n, 02071 Albacete, Spain
| | - Arturo Pardo-Giménez
- Centro de Investigación, Experimentación y Servicios del Champiñón (CIES), C/Peñicas, s/n, Quintanar del Rey, 16220 Cuenca, Spain
| | - Andrés Alvarruiz
- Escuela Técnica Superior de Ingeniería Agronómica y de Montes y Biotecnología, Universidad de Castilla-La Mancha, Campus Universitario, s/n, 02071 Albacete, Spain
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Comparison of High Hydrostatic Pressure Processed Plus Sous-Vide Cooked Meat-Based, Plant-Based and Hybrid Patties According to Fat Replacement. Foods 2022; 11:foods11223678. [PMID: 36429270 PMCID: PMC9689922 DOI: 10.3390/foods11223678] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2022] [Revised: 11/11/2022] [Accepted: 11/13/2022] [Indexed: 11/18/2022] Open
Abstract
The impact of high-pressure processing (HPP) alone and combined with sous-vide cooking (SVCOOK) on the physicochemical and sensory traits of patties from different fat and protein matrices was evaluated. Hydro-gelled and soya emulsions were tested in meat (M), hybrid (H) and plant-based (P) patties (six formulations). M patties with pork backfat were used as reference formulation. All samples were pressurized (350 MPa, 10 min) and the HPP + SVCOOK patties were subsequently vacuum-cooked (55 °C). Significant changes (p < 0.05) in physicochemical parameters were detected in HPP and HPP + SVCOOK samples. Hardness reached the maximum value (11.0 N) in HPP treated P patties with soya emulsion. The HPP + SVCOOK M patties with backfat recorded the highest hardness (29.9 N). Irrespective of the fat formulations, the sensory characteristics of the HPP and HPP + SVCOOK M patties showed a well differentiated profile compared to H and P patties. The highest intensities for fatness, flavor, chewiness and the lowest for friability were recorded in HPP + SVCOOK M patties with backfat. The differences in physicochemical and sensory parameters of HPP + SVCOOK patties were minimal. Successful fat replacement using either one of the soya or hydro-gelled emulsion could be conducted in HPP + SVCOOK patties.
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12
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Microencapsulated Healthy Oil Mixtures to Enhance the Quality of Foal Pâtés. Foods 2022; 11:foods11213342. [PMID: 36359954 PMCID: PMC9655113 DOI: 10.3390/foods11213342] [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: 08/23/2022] [Revised: 10/17/2022] [Accepted: 10/21/2022] [Indexed: 11/17/2022] Open
Abstract
This study aimed to evaluate the use of microencapsulated oil mixtures as partial animal fat replacers and their effects on the physicochemical, nutritional and sensory qualities of foal pâtés. Three different batches were manufactured: a control (CON) formulation, with foal dorsal subcutaneous fat (30 g/100 g), and treatments 1 and 2 (T1 and T2), with 50% of the animal fat replaced by microcapsules containing algal oil mixed with walnut oil (T1) or pistachio oil (T2). The reformulated samples presented significant (p < 0.001) diminutions of fat contents, which achieved reductions of 34.22% (“reduced fat content”) and 28.17% in the T1 and T2 samples, respectively, and the lipid reformulation did not affect (p > 0.05) the texture or lipid oxidation of the samples. Furthermore, both microencapsulated oil mixtures significantly (p < 0.001) reduced (11−15%) saturated fatty acid (SFA) concentrations and increased (p < 0.001) mono- (T2) and polyunsaturated (T1) fatty acid contents (8% and 68%, respectively), contributing to the obtainment of nutritional indices in line with health recommendations. Additionally, consumer acceptability did not display significant (p > 0.05) differences among samples. Hence, the outcomes indicated that the incorporation of these microencapsulated oil mixtures as partial animal fat replacers, especially the T1 mixture, represents a promising strategy to obtain healthier foal pâtés, without compromising consumer approval.
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13
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Domínguez R, Lorenzo JM, Pateiro M, Munekata PES, Alves Dos Santos B, Basso Pinton M, Cichoski AJ, Bastianello Campagnol PC. Main animal fat replacers for the manufacture of healthy processed meat products. Crit Rev Food Sci Nutr 2022; 64:2513-2532. [PMID: 36123812 DOI: 10.1080/10408398.2022.2124397] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
The technological, sensory, and nutritional characteristics of meat products are directly related to their animal fat content. Adding animal fat to meat products significantly influences their sensory properties, such as color, taste, and aroma. In addition, the physicochemical properties of fat decisively contribute to the texture of meat products, playing a fundamental role in improving the properties of viscosity, creaminess, chewiness, cohesiveness, and hardness. However, meat products' high animal fat content makes them detrimental to a healthy diet. Therefore, reducing the fat content of meat products is an urgent need, but it is a challenge for researchers and the meat industry. The fat reduction in meat products without compromising the product's quality and with minor impacts on the production costs is not a simple task. Thus, strategies to reduce the fat content of meat products should be studied with caution. During the last decades, several fat replacers were tested, but among all of them, the use of flours and fibers, hydrocolloids, mushrooms, and some animal proteins (such as whey and collagen) presented promising results. Additionally, multiple strategies to gel oils of vegetable origin are also a current topic of study, and these have certain advantages such as their appearance (attempts to imitate animal fat), while also improving the nutritional profile of the lipid fraction of the products meat. However, each of these fat substitutes has both advantages and limitations in their use, which will be discussed in subsequent sections. Therefore, due to the growing interest in this issue, this review focuses on the main substitutes for animal fat used in the production of meat products, offering detailed and updated information on the latest discoveries and advances in this area.
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Affiliation(s)
- Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense, Spai
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense, Spai
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, Ourense, Spain
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense, Spai
| | - Paulo E S Munekata
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense, Spai
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14
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Santiesteban-López NA, Gómez-Salazar JA, Santos EM, Campagnol PCB, Teixeira A, Lorenzo JM, Sosa-Morales ME, Domínguez R. Natural Antimicrobials: A Clean Label Strategy to Improve the Shelf Life and Safety of Reformulated Meat Products. Foods 2022; 11:foods11172613. [PMID: 36076798 PMCID: PMC9455744 DOI: 10.3390/foods11172613] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2022] [Revised: 08/17/2022] [Accepted: 08/23/2022] [Indexed: 12/03/2022] Open
Abstract
Meat is a nutrient-rich matrix for human consumption. However, it is also a suitable environment for the proliferation of both spoilage and pathogenic microorganisms. The growing demand to develop healthy and nutritious meat products with low fat, low salt and reduced additives and achieving sanitary qualities has led to the replacement of the use of synthetic preservatives with natural-origin compounds. However, the reformulation process that reduces the content of several important ingredients (salt, curing salts, etc.), which inhibit the growth of multiple microorganisms, greatly compromises the stability and safety of meat products, thus posing a great risk to consumer health. To avoid this potential growth of spoiling and/or pathogenic microorganisms, numerous molecules, including organic acids and their salts; plant-derived compounds, such as extracts or essential oils; bacteriocins; and edible coatings are being investigated for their antimicrobial activity. This review presents some important compounds that have great potential to be used as natural antimicrobials in reformulated meat products.
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Affiliation(s)
| | - Julián Andrés Gómez-Salazar
- Departamento de Alimentos, División de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Irapuato 36500, Mexico
| | - Eva M. Santos
- Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Mineral de la Reforma 42039, Mexico
| | - Paulo C. B. Campagnol
- Departmento de Tecnologia e Ciência de Alimentos, Universidade Federal de Santa Maria, Santa Maria 97105-900, Brazil
| | - Alfredo Teixeira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
| | - María Elena Sosa-Morales
- Departamento de Alimentos, División de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Irapuato 36500, Mexico
- Correspondence: (M.E.S.-M.); (R.D.)
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
- Correspondence: (M.E.S.-M.); (R.D.)
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15
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Liu S, Lu J, Zhang J, Su X, Peng X, Guan H, Shi C. Emulsion gels prepared with chia mucilage and olive oil as a new animal fat replacer in beef patties. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16972] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Shuping Liu
- College of Tourism and Cuisine Harbin University of Commerce Harbin P. R. China
| | - Jiahui Lu
- College of Tourism and Cuisine Harbin University of Commerce Harbin P. R. China
| | - Jiamei Zhang
- College of Tourism and Cuisine Harbin University of Commerce Harbin P. R. China
| | - Xiaowen Su
- College of Tourism and Cuisine Harbin University of Commerce Harbin P. R. China
| | - Xiuwen Peng
- College of Tourism and Cuisine Harbin University of Commerce Harbin P. R. China
| | - Huanan Guan
- College of Food Engineering Harbin University of Commerce Harbin P. R. China
| | - Changbo Shi
- College of Tourism and Cuisine Harbin University of Commerce Harbin P. R. China
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16
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Development of Seed-Oil Based Dried Sausages, Considering Physicochemical and Nutritional Quality and the Role of Food Neophobia. Nutrients 2022; 14:nu14153106. [PMID: 35956283 PMCID: PMC9370214 DOI: 10.3390/nu14153106] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Revised: 07/21/2022] [Accepted: 07/27/2022] [Indexed: 02/05/2023] Open
Abstract
A growing number of consumers now consider the consumption of processed meat products to be an essentially unhealthy habit. Hence, the reformulation of meat products is crucial. In this regard, the aim of this study is to reformulate “fuet”, a traditional Spanish dried sausage, by replacing the pork fat with emulsified seed oils (50–50%, 25–75% and 0–100%). Four seed oils were evaluated, including commercial seeds (poppy and chia) and other seeds considered subproducts (melon and pumpkin). Physical parameters, nutritional quality and consumer evaluation of the reformulated dried sausages were analyzed. Additionally, we considered the effects of food neophobia on consumer evaluation. The resulting fuets had a higher concentration of linoleic and linolenic acids, which varied according to the oil used. In the sensory analysis, non-neophobic consumers showed higher preference for the reformulated fuets, while all consumers gave their highest ratings to the fuets produced with pumpkin seed oil.
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17
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Editorial for the Special Issue: Game Meat and Game Meat Products: Safety, Quality and Consumer Perception. Foods 2022; 11:foods11142073. [PMID: 35885316 PMCID: PMC9321794 DOI: 10.3390/foods11142073] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2022] [Accepted: 07/11/2022] [Indexed: 02/04/2023] Open
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18
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Onopiuk A, Kołodziejczak K, Szpicer A, Marcinkowska-Lesiak M, Wojtasik-Kalinowska I, Stelmasiak A, Poltorak A. The Effect of Partial Substitution of Beef Tallow on Selected Physicochemical Properties, Fatty Acid Profile and PAH Content of Grilled Beef Burgers. Foods 2022; 11:foods11131986. [PMID: 35804801 PMCID: PMC9266241 DOI: 10.3390/foods11131986] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2022] [Revised: 06/24/2022] [Accepted: 07/01/2022] [Indexed: 01/25/2023] Open
Abstract
The objective of this study was to analyze the impact of partial replacement of beef tallow with sunflower, canola, linseed, olive oil and milk fat on physical properties, oxidation stability, fatty acid profile and PAHs (polycyclic aromatic hydrocarbons) content of beef burgers. Studies have shown a strong relationship between the fatty acid profile and the PAH content (especially of the heavy PAHs). The partial replacement of beef tallow with oils and milk fat (MF) contributed to a change in the fatty acid profile and a reduction in the hardness of the burgers. The highest PAH content was found in samples with canola oil (CO), which had the highest levels of monounsaturated fatty acids (MUFA), and in the control group (CON) without fat substitution, which had the highest levels of saturated fatty acids (SFA) and trans conformations. Substitution of animal fat with vegetable oils contributed to a change in the color of the burgers’ surface, as there was a statistically significant increase in the L* color component and a decrease in the a* component. The burgers with canola oil (CO) and linseed oil (LO) were the most susceptible to oxidation, whereas the burgers with reduced fat content (CON_LOW FAT) were the most stable in terms of oxidation, where the malondialdehyde (MDA) content was 32.8% lower compared with the control group (CON). The studies confirm that partial replacement of beef tallow with vegetable oils and milk fat and reduction in fat content in burgers to be grilled can be an effective way to change their fatty acid profile and reduce the cyclization reaction of organic compounds leading to the formation of PAH. Correlation coefficient analysis showed that there is a relationship between fatty acid profile and the presence of selected PAHs in grilled beef burgers. The results of this study indicate that replacing beef tallow with vegetable oils is a promising approach in designing meat products with controlled PAH content.
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19
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Sayed Mostafa H, Fawzy El Azab E. Efficacy of green coffee as an antioxidant in beef meatballs compared with ascorbic acid. Food Chem X 2022; 14:100336. [PMID: 35634220 PMCID: PMC9130523 DOI: 10.1016/j.fochx.2022.100336] [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: 09/17/2021] [Revised: 04/08/2022] [Accepted: 05/15/2022] [Indexed: 11/08/2022] Open
Abstract
Anti-oxidative effect of green coffee versus ascorbic acid (Asc) was compared. Green coffee (GC) has a negative effect on a* due to its chlorogenic acid content. Addition of ≥ 500 ppm GC was more effective than Asc in improving oxidative stability. GC addition lowered hydrocarbons by 87.6%, compared with 84% in Asc-containing samples. GC improved the nutritional value indices of fats in meatballs preserved for 14 days.
The effect of green coffee addition on the physicochemical attributes, fatty acid profile, and volatiles of beef meatballs was investigated. Five batches were prepared; no antioxidant (control), ascorbic acid (Asc, 500 ppm), and three concentrations of green coffee (GC) powder (250, 500, and 1000 ppm), then aerobically stored onto polypropylene trays at 4 °C for 14 days. The physicochemical properties (pH, color, metmyoglobin, and antioxidant stability) were assessed at 0, 3, 7, and 14 days. Free fatty acids and hydrocarbons were detected by GC–MS as well. GC addition, compared with control and Asc samples, significantly (p < 0.05) improved the oxidative stability and scavenging ability, decreased the microbial count by 30.8 %, and negatively affected the redness and metmyoglobin content. Remarkably, at ≥ 500 ppm, GC outperformed ascorbic acid in lowering the aliphatic hydrocarbons (877% reduction). Under the conditions tested, GC at 1000 ppm could be recommended to inhibit meat deterioration, particularly fat oxidation.
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20
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Botella-Martínez C, Gea-Quesada A, Sayas-Barberá E, Pérez-Álvarez JÁ, Fernández-López J, Viuda-Martos M. Improving the lipid profile of beef burgers added with chia oil (Salvia hispanica L.) or hemp oil (Cannabis sativa L.) gelled emulsions as partial animal fat replacers. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113416] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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21
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Hydrogel Emulsion with Encapsulated Safflower Oil Enriched with Açai Extract as a Novel Fat Substitute in Beef Burgers Subjected to Storage in Cold Conditions. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27082397. [PMID: 35458595 PMCID: PMC9031012 DOI: 10.3390/molecules27082397] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/09/2022] [Revised: 03/30/2022] [Accepted: 04/04/2022] [Indexed: 01/16/2023]
Abstract
This study evaluates the effects of using a fat substitute in beef burgers composed of a hydrogel emulsion enriched with encapsulated safflower oil and açai extract. The influences of the fat substitute on the chemical (TBARS, fatty acids, and volatile compounds profile) and physical (weight loss, cooking loss, water-holding capacity, color, and texture analyses) characteristics of the burgers were analyzed after 0, 4 and 8 days of storage at 4 ± 1 °C. The obtained results were compared with control groups (20 g of tallow or 8 g of safflower oil). The fat substitute used improved burger parameters such as chewiness, hardness and the a* color parameter remained unchanged over storage time. The addition of açai extract slowed the oxidation rate of polyunsaturated fatty acids and reduced the changes in the volatile compounds profile during the storage of burgers. The utilization of a fat substitute enriched the burgers with polyunsaturated fatty acids and lowered the atherogenic index (0.49 raw, 0.58 grilled burger) and the thrombogenicity index (0.8 raw, 1.09 grilled burger), while it increased the hypocholesterolemic/hypercholesterolemic ratio (2.59 raw, 2.09 grilled burger) of consumed meat. Thus, the application of the presented fat substitute in the form of a hydrogel enriched with açai berry extract extended the shelf life of the final product and contributed to the creation of a healthier meat product that met the nutritional recommendations.
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22
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The Role of Microencapsulation in Food Application. Molecules 2022; 27:molecules27051499. [PMID: 35268603 PMCID: PMC8912024 DOI: 10.3390/molecules27051499] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2022] [Revised: 02/16/2022] [Accepted: 02/21/2022] [Indexed: 11/17/2022] Open
Abstract
Modern microencapsulation techniques are employed to protect active molecules or substances such as vitamins, pigments, antimicrobials, and flavorings, among others, from the environment. Microencapsulation offers advantages such as facilitating handling and control of the release and solubilization of active substances, thus offering a great area for food science and processing development. For instance, the development of functional food products, fat reduction, sensory improvement, preservation, and other areas may involve the use of microcapsules in various food matrices such as meat products, dairy products, cereals, and fruits, as well as in their derivatives, with good results. The versatility of applications arises from the diversity of techniques and materials used in the process of microencapsulation. The objective of this review is to report the state of the art in the application and evaluation of microcapsules in various food matrices, as a one-microcapsule-core system may offer different results according to the medium in which it is used. The inclusion of microcapsules produces functional products that include probiotics and prebiotics, as well as antioxidants, fatty acids, and minerals. Our main finding was that the microencapsulation of polyphenolic extracts, bacteriocins, and other natural antimicrobials from various sources that inhibit microbial growth could be used for food preservation. Finally, in terms of sensory aspects, microcapsules that mimic fat can function as fat replacers, reducing the textural changes in the product as well as ensuring flavor stability.
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Yu Y, Lu X, Zhang T, Zhao C, Guan S, Pu Y, Gao F. Tiger Nut ( Cyperus esculentus L.): Nutrition, Processing, Function and Applications. Foods 2022; 11:foods11040601. [PMID: 35206077 PMCID: PMC8871521 DOI: 10.3390/foods11040601] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2022] [Revised: 02/10/2022] [Accepted: 02/18/2022] [Indexed: 02/01/2023] Open
Abstract
The tiger nut is the tuber of Cyperus esculentus L., which is a high-quality wholesome crop that contains lipids, protein, starch, fiber, vitamins, minerals and bioactive factors. This article systematically reviewed the nutritional composition of tiger nuts; the processing methods for extracting oil, starch and other edible components; the physiochemical and functional characteristics; as well as their applications in food industry. Different extraction methods can affect functional and nutritional properties to a certain extent. At present, mechanical compression, alkaline methods and alkali extraction-acid precipitation are the most suitable methods for the production of its oil, starch and protein in the food industry, respectively. Based on traditional extraction methods, combination of innovative techniques aimed at yield and physiochemical characteristics is essential for the comprehensive utilization of nutrients. In addition, tiger nut has the radical scavenging ability, in vitro inhibition of lipid peroxidation, anti-inflammatory and anti-apoptotic effects and displays medical properties. It has been made to milk, snacks, beverages and gluten-free bread. Despite their ancient use for food and feed and the many years of intense research, tiger nuts and their components still deserve further exploitation on the functional properties, modifications and intensive processing to make them suitable for industrial production.
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Foggiaro D, Domínguez R, Pateiro M, Cittadini A, Munekata PES, Campagnol PCB, Fraqueza MJ, De Palo P, Lorenzo JM. Use of Healthy Emulsion Hydrogels to Improve the Quality of Pork Burgers. Foods 2022; 11:foods11040596. [PMID: 35206072 PMCID: PMC8870787 DOI: 10.3390/foods11040596] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2022] [Revised: 02/16/2022] [Accepted: 02/17/2022] [Indexed: 02/04/2023] Open
Abstract
The present research evaluated the use of oil mixture emulsion hydrogels as animal fat replacers and their effect on the physicochemical, nutritional and sensory characteristics of pork burgers. Three different types of burgers were manufactured: control (samples elaborated with 100% pork fat), T1 and T2 (pork fat totally replaced by emulsion hydrogels of walnut or pistachio oil and algal oil, respectively). Fat replacement increased the moisture and ash contents and colour parameters (L* and b*) of pork burgers. Modified samples turned out to be firmer and chewier than those in the control group. The addition of oil emulsion hydrogels caused a significant decrease in fat and energy contents and the products obtained can be considered "reduced fat content". Moreover, the content of saturated fatty acids decreased, while mono- and polyunsaturated fatty acids increased, constituting an improvement in health indices. Sensory differences were found between the samples and T2 was the most preferred for flavour and overall. However, both modified burgers had good levels of acceptability. To conclude, the use of the proposed oil mixture emulsion hydrogels as pork backfat substitutes represents a promising strategy to obtain healthier pork burgers without negatively affecting technological or sensory properties.
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Affiliation(s)
- Danila Foggiaro
- Department of Veterinary Medicine, University of Bari A. Moro, Valenzano, 70010 Bari, Italy; (D.F.); (P.D.P.)
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Avd. Galicia n° 4, San Cibrao das Viñas, 32900 Ourense, Spain; (R.D.); (M.P.); (A.C.); (P.E.S.M.)
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Avd. Galicia n° 4, San Cibrao das Viñas, 32900 Ourense, Spain; (R.D.); (M.P.); (A.C.); (P.E.S.M.)
| | - Aurora Cittadini
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Avd. Galicia n° 4, San Cibrao das Viñas, 32900 Ourense, Spain; (R.D.); (M.P.); (A.C.); (P.E.S.M.)
- Instituto de Innovación y Sostenibilidad en la Cadena Agroalimentaria (IS-FOOD), Universidad Pública de Navarra (UPNA), Arrosadia Campus, 31006 Pamplona, Spain
| | - Paulo E. S. Munekata
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Avd. Galicia n° 4, San Cibrao das Viñas, 32900 Ourense, Spain; (R.D.); (M.P.); (A.C.); (P.E.S.M.)
| | - Paulo C. B. Campagnol
- Departmento de Tecnologia e Ciência de Alimentos, Universidade Federal de Santa Maria, 97105-900 Santa Maria, Brazil;
| | - Maria João Fraqueza
- CIISA—Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, 1300-477 Lisboa, Portugal;
| | - Pasquale De Palo
- Department of Veterinary Medicine, University of Bari A. Moro, Valenzano, 70010 Bari, Italy; (D.F.); (P.D.P.)
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Avd. Galicia n° 4, San Cibrao das Viñas, 32900 Ourense, Spain; (R.D.); (M.P.); (A.C.); (P.E.S.M.)
- Universidade de Vigo, Área de Tecnoloxía dos Alimentos, Facultade de Ciencias, 32004 Ourense, Spain
- Correspondence: ; Tel.: +34-(98)-8548277
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Sam FE, Ma TZ, Atuna RA, Salifu R, Nubalanaan BA, Amagloh FK, Han SY. Physicochemical, Oxidative Stability and Sensory Properties of Frankfurter-Type Sausage as Influenced by the Addition of Carrot ( Daucus carota) Paste. Foods 2021; 10:3032. [PMID: 34945583 PMCID: PMC8702096 DOI: 10.3390/foods10123032] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2021] [Revised: 11/21/2021] [Accepted: 12/02/2021] [Indexed: 12/05/2022] Open
Abstract
This study examined the addition of carrot paste (CP) at levels of 3%, 5%, and 10% as a potential antioxidant in frankfurter-type sausages, denoted as F1, F2, and F3. F0, was a control sample with no addition of CP. All formulated samples were stored for 14 days during which their physicochemical, oxidative stability, and sensory properties were evaluated. Results showed that the pH of frankfurter-type sausages was not affected by the addition of CP, however, higher pH values were observed in CP-enriched samples on the first day of production and subsequent storage days. Cooking loss (CL) in frankfurter-type sausages was in the range of 2.20% to 2.87%, with the CP-enriched samples having a lower CL percentage, particularly F3 samples, compared to the control. Protein and fat content were lower in CP-enriched samples, but ash content increased. CP-enriched frankfurter-type sausages recorded significantly higher polyphenol contents compared to the control. Total polyphenol content in CP-enriched samples F1, F2, and F3 was higher throughout storage compared to the control. Lower peroxide values were also recorded in CP-enriched samples F1 (2.5 meq/kg), F2 (2.4 meq/kg), and F3 (2.2 meq/kg) compared to the control (2.9 meq/kg), demonstrating greater 2,2-Diphenyl-1-picrylhydrazyl (DPPH) antioxidant activity than the control samples. Formulations treated with 10% CP gained significantly higher scores for color, texture, and overall acceptability. Principal component analysis showed that higher inclusion levels of CP in formulation improved the sensory quality and oxidative stability. In conclusion, CP could be used to enhance the oxidative stability of frankfurter-type sausage without negatively influencing the sensory quality.
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Affiliation(s)
- Faisal Eudes Sam
- Gansu Key Laboratory of Viticulture and Enology, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (F.E.S.); (R.S.); (S.-Y.H.)
| | - Teng-Zhen Ma
- Gansu Key Laboratory of Viticulture and Enology, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (F.E.S.); (R.S.); (S.-Y.H.)
| | - Richard Atinpoore Atuna
- Department of Food Science and Technology, University for Development Studies, Tamale P.O. Box 1882, Ghana; (R.A.A.); (B.-A.N.)
| | - Rafia Salifu
- Gansu Key Laboratory of Viticulture and Enology, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (F.E.S.); (R.S.); (S.-Y.H.)
| | - Bilal-Ahmad Nubalanaan
- Department of Food Science and Technology, University for Development Studies, Tamale P.O. Box 1882, Ghana; (R.A.A.); (B.-A.N.)
| | - Francis Kweku Amagloh
- Department of Food Science and Technology, University for Development Studies, Tamale P.O. Box 1882, Ghana; (R.A.A.); (B.-A.N.)
| | - Shun-Yu Han
- Gansu Key Laboratory of Viticulture and Enology, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (F.E.S.); (R.S.); (S.-Y.H.)
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Cocoa Coproducts-Based and Walnut Oil Gelled Emulsion as Animal Fat Replacer and Healthy Bioactive Source in Beef Burgers. Foods 2021; 10:foods10112706. [PMID: 34828987 PMCID: PMC8621434 DOI: 10.3390/foods10112706] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2021] [Revised: 11/01/2021] [Accepted: 11/03/2021] [Indexed: 11/16/2022] Open
Abstract
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.
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Influence of Murta (Ugni molinae Turcz) Powder on the Frankfurters Quality. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11188610] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
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.
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Badar IH, Liu H, Chen Q, Xia X, Kong B. Future trends of processed meat products concerning perceived healthiness: A review. Compr Rev Food Sci Food Saf 2021; 20:4739-4778. [PMID: 34378319 DOI: 10.1111/1541-4337.12813] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2021] [Revised: 06/03/2021] [Accepted: 06/29/2021] [Indexed: 11/30/2022]
Abstract
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.
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Affiliation(s)
- Iftikhar Hussain Badar
- College of Food Science, Northeast Agricultural University, Harbin, China.,Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Qian Chen
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, China
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Teixeira A, Ferreira I, Pereira E, Vasconcelos L, Leite A, Rodrigues S. Physicochemical Composition and Sensory Quality of Goat Meat Burgers. Effect of Fat Source. Foods 2021; 10:1824. [PMID: 34441600 PMCID: PMC8391382 DOI: 10.3390/foods10081824] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2021] [Revised: 08/01/2021] [Accepted: 08/04/2021] [Indexed: 11/16/2022] Open
Abstract
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.
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Affiliation(s)
- Alfredo Teixeira
- Mountain Research Centre (CIMO), Escola Superior Agrária, Instituto Politécnico de Bragança, Campus Sta Apolónia Apt, 5300-253 Bragança, Portugal; (I.F.); (L.V.); (A.L.); (S.R.)
| | - Iasmin Ferreira
- Mountain Research Centre (CIMO), Escola Superior Agrária, Instituto Politécnico de Bragança, Campus Sta Apolónia Apt, 5300-253 Bragança, Portugal; (I.F.); (L.V.); (A.L.); (S.R.)
| | - Etelvina Pereira
- Escola Superior Agrária, Instituto Politécnico de Bragança, 5300-253 Bragança, Portugal;
| | - Lia Vasconcelos
- Mountain Research Centre (CIMO), Escola Superior Agrária, Instituto Politécnico de Bragança, Campus Sta Apolónia Apt, 5300-253 Bragança, Portugal; (I.F.); (L.V.); (A.L.); (S.R.)
| | - Ana Leite
- Mountain Research Centre (CIMO), Escola Superior Agrária, Instituto Politécnico de Bragança, Campus Sta Apolónia Apt, 5300-253 Bragança, Portugal; (I.F.); (L.V.); (A.L.); (S.R.)
| | - Sandra Rodrigues
- Mountain Research Centre (CIMO), Escola Superior Agrária, Instituto Politécnico de Bragança, Campus Sta Apolónia Apt, 5300-253 Bragança, Portugal; (I.F.); (L.V.); (A.L.); (S.R.)
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Munekata PE, Pérez-Álvarez JÁ, Pateiro M, Viuda-Matos M, Fernández-López J, Lorenzo JM. Satiety from healthier and functional foods. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.05.025] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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Cittadini A, Munekata PES, Pateiro M, Sarriés MV, Domínguez R, Lorenzo JM. Physicochemical composition and nutritional properties of foal burgers enhanced with healthy oil emulsion hydrogels. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15087] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Affiliation(s)
- Aurora Cittadini
- Campus de Arrosadía IS‐FOOD Institute for Innovation & Sustainable Development in Food Chain Universidad Pública de Navarra Pamplona 31006 Spain
| | - Paulo E. S. Munekata
- Centro Tecnológico de la Carne de Galicia Parque Tecnológico de Galicia Avd. Galicia n° 4, San Cibrao das Viñas Ourense 32900 Spain
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia Parque Tecnológico de Galicia Avd. Galicia n° 4, San Cibrao das Viñas Ourense 32900 Spain
| | - María V. Sarriés
- Campus de Arrosadía IS‐FOOD Institute for Innovation & Sustainable Development in Food Chain Universidad Pública de Navarra Pamplona 31006 Spain
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia Parque Tecnológico de Galicia Avd. Galicia n° 4, San Cibrao das Viñas Ourense 32900 Spain
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia Parque Tecnológico de Galicia Avd. Galicia n° 4, San Cibrao das Viñas Ourense 32900 Spain
- Área de Tecnología de los Alimentos Facultad de Ciencias de Ourense Universidad de Vigo Ourense 32004 Spain
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Komprda T, Jůzl M, Matejovičová M, Piechowiczová M, Popelková V, Vymazalová P, Nedomová Š, Levá L. Fatty acid composition, oxidative stability, and sensory evaluation of the sausages produced from the meat of pigs fed a diet enriched with 8% of fish oil. J Food Sci 2021; 86:2312-2326. [PMID: 33963532 DOI: 10.1111/1750-3841.15749] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2020] [Revised: 03/24/2021] [Accepted: 03/29/2021] [Indexed: 12/23/2022]
Abstract
The objective of the present study was to increase by dietary means the long-chain polyunsaturated fatty acid (LC-PUFA) n-3 content in selected meat products. Fatty acid (FA) composition, texture, sensory characteristics, and oxidative stability were determined in the Vienna sausages (V-sausages) and Bologna-type salami (B-salami) produced from the meat of six pigs fed a standard feed (control, C) and six pigs fed a standard feed enriched with 8% of fish oil (F), respectively. The saturated FA content in the unheated FV and FB products was decreased (p < 0.05) by 24% and 39%, PUFA n-6/n-3 ratio improved (p < 0.001) from 13.9 to 2.8 and from 13.5 to 2.6, respectively. LC-PUFA n-3 content in the VF and BF products was 360 and 214 mg/100 g, which corresponds to 80% and 48% of the recommended daily intake. Interestingly, dietary fish oil decreased (p < 0.01) instrumentally the measured core hardness of the V-sausages, but increased (p < 0.001) this texture characteristic in the B-salami. Malondialdehyde content in the VF and BF products increased (p < 0.05) on average by 23% and the flavor of the heated FV sausages scored lower (p < 0.05) in comparison with the C-counterparts.
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Affiliation(s)
- Tomas Komprda
- Department of Food Technology, Mendel University in Brno, Brno, Czech Republic
| | - Miroslav Jůzl
- Department of Food Technology, Mendel University in Brno, Brno, Czech Republic
| | - Milena Matejovičová
- Department of Food Technology, Mendel University in Brno, Brno, Czech Republic
| | | | - Vendula Popelková
- Department of Food Technology, Mendel University in Brno, Brno, Czech Republic
| | - Pavla Vymazalová
- Department of Food Technology, Mendel University in Brno, Brno, Czech Republic
| | - Šárka Nedomová
- Department of Food Technology, Mendel University in Brno, Brno, Czech Republic
| | - Lenka Levá
- Department of infection diseases and preventive medicine, Veterinary Research Institute, Brno, Czech Republic
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Vargas-Ramella M, Lorenzo JM, Domínguez R, Pateiro M, Munekata PES, Campagnol PCB, Franco D. Effect of NaCl Partial Replacement by Chloride Salts on Physicochemical Characteristics, Volatile Compounds and Sensorial Properties of Dry-Cured Deer Cecina. Foods 2021; 10:foods10030669. [PMID: 33800986 PMCID: PMC8004072 DOI: 10.3390/foods10030669] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2021] [Revised: 02/08/2021] [Accepted: 03/17/2021] [Indexed: 12/12/2022] Open
Abstract
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.
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Affiliation(s)
- Marcio Vargas-Ramella
- Centro de Educação Superior da Região Sul—CERES da Universidade do Estado de Santa Catarina, Laguna 88790-000, Brazil;
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (J.M.L.); (R.D.); (M.P.); (P.E.S.M.)
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (J.M.L.); (R.D.); (M.P.); (P.E.S.M.)
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (J.M.L.); (R.D.); (M.P.); (P.E.S.M.)
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (J.M.L.); (R.D.); (M.P.); (P.E.S.M.)
| | - Paulo E. S. Munekata
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (J.M.L.); (R.D.); (M.P.); (P.E.S.M.)
| | - Paulo C. B. Campagnol
- Departmento de Tecnologia e Ciência de Alimentos, Universidade Federal de Santa Maria, Santa Maria 97105-900, Brazil;
| | - Daniel Franco
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (J.M.L.); (R.D.); (M.P.); (P.E.S.M.)
- Correspondence:
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Immobilization of oils using hydrogels as strategy to replace animal fats and improve the healthiness of meat products. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2020.10.005] [Citation(s) in RCA: 46] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Thøgersen R, Bertram HC. Reformulation of processed meat to attenuate potential harmful effects in the gastrointestinal tract – A review of current knowledge and evidence of health prospects. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.12.015] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Domínguez R, Bohrer B, Munekata PES, Pateiro M, Lorenzo JM. Recent Discoveries in the Field of Lipid Bio-Based Ingredients for Meat Processing. Molecules 2021; 26:E190. [PMID: 33401677 PMCID: PMC7794924 DOI: 10.3390/molecules26010190] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2020] [Revised: 12/28/2020] [Accepted: 12/29/2020] [Indexed: 12/15/2022] Open
Abstract
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.
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Affiliation(s)
- Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (R.D.); (P.E.S.M.); (M.P.)
| | - Benjamin Bohrer
- Department of Animal Sciences, The Ohio State University, Columbus, OH 43210, USA;
| | - Paulo E. S. Munekata
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (R.D.); (P.E.S.M.); (M.P.)
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (R.D.); (P.E.S.M.); (M.P.)
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (R.D.); (P.E.S.M.); (M.P.)
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
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Rabadán A, Álvarez-Ortí M, Martínez E, Pardo-Giménez A, Zied D, Pardo J. Effect of replacing traditional ingredients for oils and flours from nuts and seeds on the characteristics and consumer preferences of lamb meat burgers. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110307] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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Bellucci ERB, Munekata PE, Pateiro M, Lorenzo JM, da Silva Barretto AC. Red pitaya extract as natural antioxidant in pork patties with total replacement of animal fat. Meat Sci 2021; 171:108284. [DOI: 10.1016/j.meatsci.2020.108284] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2020] [Revised: 08/17/2020] [Accepted: 08/18/2020] [Indexed: 12/29/2022]
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Use of Turkey Meat Affected by White Striping Myopathy for the Development of Low-Fat Cooked Sausage Enriched with Chitosan. Foods 2020; 9:foods9121866. [PMID: 33333724 PMCID: PMC7765124 DOI: 10.3390/foods9121866] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2020] [Revised: 12/11/2020] [Accepted: 12/14/2020] [Indexed: 01/22/2023] Open
Abstract
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.
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Barros JC, Munekata PES, de Carvalho FAL, Domínguez R, Trindade MA, Pateiro M, Lorenzo JM. Healthy beef burgers: Effect of animal fat replacement by algal and wheat germ oil emulsions. Meat Sci 2020; 173:108396. [PMID: 33288362 DOI: 10.1016/j.meatsci.2020.108396] [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: 05/22/2020] [Revised: 10/13/2020] [Accepted: 11/25/2020] [Indexed: 11/17/2022]
Abstract
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.
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Affiliation(s)
- Julliane Carvalho Barros
- Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, 225 Duque de Caxias Norte Avenida, Jardim Elite, São Paulo, Pirassununga 13.635-900, Brazil
| | - Paulo E S Munekata
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense 32900, Spain
| | - Francisco Allan Leandro de Carvalho
- Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, 225 Duque de Caxias Norte Avenida, Jardim Elite, São Paulo, Pirassununga 13.635-900, Brazil
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense 32900, Spain
| | - Marco Antonio Trindade
- Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, 225 Duque de Caxias Norte Avenida, Jardim Elite, São Paulo, Pirassununga 13.635-900, Brazil
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense 32900, Spain
| | - José Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense 32900, Spain; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, Ourense 32004, Spain.
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Lima TLS, da Costa GF, da Silva Araújo ÍB, da Cruz GRB, Ribeiro NL, Filho EMB, Domínguez R, Lorenzo JM. Pre‐emulsioned linseed oil as animal fat replacement in sheep meat sausages: Microstructure and physicochemical properties. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15051] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
| | | | | | | | | | | | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia Ourense Spain
| | - Jose M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia Ourense Spain
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense Universidad de Vigo Ourense Spain
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Inclusion of Healthy Oils for Improving the Nutritional Characteristics of Dry-Fermented Deer Sausage. Foods 2020; 9:foods9101487. [PMID: 33080963 PMCID: PMC7603236 DOI: 10.3390/foods9101487] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2020] [Revised: 10/04/2020] [Accepted: 10/15/2020] [Indexed: 01/11/2023] Open
Abstract
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.
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Martins AJ, Lorenzo JM, Franco D, Pateiro M, Domínguez R, Munekata PES, Pastrana LM, Vicente AA, Cunha RL, Cerqueira MA. Characterization of Enriched Meat-Based Pâté Manufactured with Oleogels as Fat Substitutes. Gels 2020; 6:gels6020017. [PMID: 32455990 PMCID: PMC7344447 DOI: 10.3390/gels6020017] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2020] [Revised: 05/04/2020] [Accepted: 05/19/2020] [Indexed: 02/02/2023] Open
Abstract
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.
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Affiliation(s)
- Artur J. Martins
- International Iberian Nanotechnology Laboratory, Av. Mestre José Veiga s/n, 4715-330 Braga, Portugal; (L.M.P.); (M.A.C.)
- Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal;
- Correspondence: ; Tel.: +00351253140112–(2569)
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (J.M.L.); (D.F.); (M.P.); (R.D.); (P.E.S.M.)
| | - Daniel Franco
- Centro Tecnológico de la Carne de Galicia, rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (J.M.L.); (D.F.); (M.P.); (R.D.); (P.E.S.M.)
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (J.M.L.); (D.F.); (M.P.); (R.D.); (P.E.S.M.)
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (J.M.L.); (D.F.); (M.P.); (R.D.); (P.E.S.M.)
| | - Paulo E. S. Munekata
- Centro Tecnológico de la Carne de Galicia, rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (J.M.L.); (D.F.); (M.P.); (R.D.); (P.E.S.M.)
| | - Lorenzo M. Pastrana
- International Iberian Nanotechnology Laboratory, Av. Mestre José Veiga s/n, 4715-330 Braga, Portugal; (L.M.P.); (M.A.C.)
| | - António A. Vicente
- Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal;
| | - Rosiane L. Cunha
- Department of Food Engineering, Faculty of Food Engineering, University of Campinas, UNICAMP, CEP, Campinas 13083-862 SP, Brazil;
| | - Miguel A. Cerqueira
- International Iberian Nanotechnology Laboratory, Av. Mestre José Veiga s/n, 4715-330 Braga, Portugal; (L.M.P.); (M.A.C.)
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