Healthier lipid combination as functional ingredient influencing sensory and technological properties of low-fat frankfurters

European Journal of Lipid Science and Technology

Volumn 112, Issue 8, 2010, Pages 859-870

  Delgado Pando, Gonzalo ^a   Cofrades, Susana ^a   Ruiz Capillas, Claudia ^a   Jiménez Colmenero, Francisco ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Chilling storage; Fatty acid profile; Frankfurter; Healthier oil combination; Oil in water emulsion

Indexed keywords

GLYCINE MAX;

EID: 77956906698     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.201000076     Document Type: Article

References (47)

1. Bloukas, J. G., Paneras, E. D., Substituting olive oil for pork backfat affects quality of low-fat frankfurters. J. Food Sci. 1993, 58, 705-709.
2. Paneras, E. D., Bloukas, J. G., Filis, D. G., Production of low-fat frankfurters with vegetable oils following the dietary guidelines for fatty acids. J. Muscle Food 1998, 9, 111-126.
3. Jiménez-Colmenero, F., Healthier lipid formulation approaches in meat-based functional foods. Technological options for replacement of meat fats by non-meat fats. Trends Food Sci. Technol. 2007, 18, 567-578.
4. Park, J., Rhee, S. K., Keeton, J. T., Rhee, K. C., Properties of low-fat frankfurters containing monounsaturated and omega-3 polyunsaturated oils. J. Food Sci. 1989, 54, 500-504.
5. Park, J., Rhee, K. S., Ziprin, Y. A., Low-fat frankfurters with elevated levels of water and oleic acid. J. Food Sci. 1990, 55, 871-872, 874.
6. Bloukas, J. G., Paneras, E. D., Fournitzis, G. C., Effect of replacing pork backfat with olive oil on processing and quality characteristics of fermented sausages. Meat Sci. 1997, 45, 133-144.
7. Lurueña-Martinez, M. A., Vivar-Quintana, A. M., Revilla, I., Effect of locust bean/xanthan gum addition and replacement of pork fat with olive oil on the quality characteristics of lowfat frankfurters. Meat Sci. 2004, 68, 383-389.
8. Paneras, E. D., Bloukas, J. G., Vegetable-oils replace pork backfat for low-fat frankfurters. J. Food Sci. 1994, 59, 725-728.
9. Lopez-Lopez, I., Cofrades, S., Jimenez-Colmenero, F., Lowfat frankfurters enriched with n-3 PUFA and edible seaweed: Effects of olive oil and chilled storage on physicochemical, sensory and microbial characteristics. Meat Sci. 2009, 83, 148-154.
10. Pappa, I. C., Bloukas, J. G., Arvanitoyannis, I. S., Optimization of salt, olive oil and pectin level for low-fat frankfurters produced by replacing pork backfat with olive oil. Meat Sci. 2000, 56, 81-88.
11. Ayo, J., Carballo, J., Serrano, J., Olmedilla-Alonso, B. et al., Effect of total replacement of pork backfat with walnut on the nutritional profile of frankfurters. Meat Sci. 2007, 77, 173-181.
12. Caceres, E., Garcia, M. L., Selgas, M. D., Effect of preemulsified fish oil - as source ofPUFA n-3 - onmicrostructure and sensory properties of mortadella, a Spanish bologna-type sausage. Meat Sci. 2008, 80, 183-193.
13. WHO, Diet, nutrition and the prevention of chronic diseases, In: Technical Report Series, WHO, Geneve, Switzerland 2003, No. 916.
14. Garg, M. L., Wood, L. G., Singh, H., Moughan, P. J., Means of delivering recommended levels of long chain n-3 polyunsaturated fatty acids in human diets. J. Food Sci. 2006, 71, R66-R71.
15. Kolanowski, W., Swiderski, F., Berger, S., Posibilities of fish oil application for food products enrichement with v-3 PUFA. Int. J. Food Sci. Nutr. 1999, 50, 39-49.
16. Mattson, F. H., Grundy, S. M., Comparison of effects of saturated, monounsaturated and polyunsaturated fatty acids on plasma lipids and lipoproteins in man. J. Lipid Res. 1985, 26, 194-202.
17. Simopoulos, A. P., The importance of the ratio of omega-6/omega-3 essential fatty acids. Biomed. Pharmacother. 2002, 56, 365-379.
18. López-López, I., Cofrades, S., Ruiz-Capillas, C., Jimenez-Colmenero, F., Design and nutritional properties of potential functional frankfurters based on lipid formulation, added seaweed and low salt content. Meat Sci. 2009, 83, 255-262.
19. Bishop, D. J., Olson, D. G., Knipe, C. L., Pre-emulsified corn oil, pork fat, or added moisture affect quality of reduced fat bologna quality. J. Food Sci. 1993, 58, 484-487.
20. Djordjevic, D., McClements, D. J., Decker, E. A., Oxidative stability of whey protein-stabilized oil-in-water emulsions at pH 3: Potential ωy acid delivery systems (Part B). J. Food Sci. 2004, 69, C356-362.
21. Delgado-Pando, G., Cofrades, S., Ruiz-Capillas, C., Solas, M. T., Jiménez Colmenero, F., Characteristics of oil (healthier lipid combination)-in-water emulsions prepared with various protein systems. An approach for the development of functional meat products. Eur. J. Lipid Sci. Technol., DOI: 10.1002/ejlt.200900234.
22. Jiménez-Colmenero, F., Barreto, G., Mota, N., Carballo, J., Influence of protein and fat content and cooking temperature on texture and sensory evaluation of bologna sausage. Lebensm. Wiss. Technol. 1995, 28, 481-487.
23. AOAC, Official methods of analysis of AOAC International, Association of Official Analytical Chemistry, Maryland, USA 2000
24. Bligh, E. G., Dyer, W. J., A rapid method of total lipid extraction and purification. Can. J. Biochem. Physiol. 1959, 37, 911-917.
25. Ulbricht, T. L. V., Southgate, D. A. T., Coronary heartdisease - 7 dietary factors. Lancet 1991, 338, 985-992.
26. Bourne, M. C., Texture profile analysis. Food Technol. 1978, 32, 62-65.
27. Wood, J. D., Richardson, R. I., Nute, G. R., Fisher, A. V. et al., Effects of fatty acids on meat quality: A review. Meat Sci. 2004, 66, 21-32.
28. Hu, F. B., Manson, J. E., Willett, W. C., Types of dietary fat and risk of coronary heart disease: A critical review. J. Am. Coll. Nutr. 2001, 20, 5-19.
29. EFSA, Opinion of the scientific panel on dietetic products, nutrition and allergies on a request from the Commission related to nutrition claims concerning omega-3 fatty acids, monounsaturated fat, polyunsaturated fat and unsaturated fat. EFSA J. 2005, 253, 1-29.
30. MAFF: Fatty acids. Supplement to McCance & Widdowson's. The Composition of Foods. The Royal Society of Chemistry, Cambridge, and Ministry of Agriculture, Fisheries and Food, London 1998.
31. McAfee, A. J., McSorley, E. M., Cuskelly, G. J., Moss, B. W. et al., Red meat consumption: An overview of the risks and benefits. Meat Sci. 2010, 84, 1-13.
32. Vural, H., Javidipour, I., Ozbas, O. O., Effects of interesterified vegetable oils and sugarbeet fiber on the quality of frankfurters. Meat Sci. 2004, 67, 65-72.
33. Serrano, A., Cofrades, S., Ruiz-Capillas, C., Olmedilla-Alonso, B. et al., Nutritional profile of restructured beef steak with added walnuts. Meat Sci. 2005, 70, 647-654.
34. Valencia, I., Ansorena, D., Astiasaran, I., Development of dry fermented sausages rich in docosahexaenoic acid with oil from the microalgae Schizochytrium sp.: Influence on nutritional properties, sensorial quality and oxidation stability. Food Chem. 2007, 104, 1087-1096.
35. Commission Regulation (EU) No 116/2010 of 9 February 2010 amending Regulation (EC) No 1924/2006 of the European Parliament and of the Council with regard to the list of nutrition claims. Of. J. Eur. Union. 2010, L37, 18.
36. Candogan, K., Kolsarici, N., The effects of carrageenan and pectin on some quality characteristics of low-fat beef frankfurters. Meat Sci. 2003, 64, 199-206.
37. Andres, S. C., Garcia, M. E., Zaritzky, N. E., Califano, A., Storage stability of low-fat chicken sausages. J. Food Eng. 2006, 72, 311-319.
38. Hong, G., Lee, S., Min, S., Effects of replacement pork backfat with soybean oil on the quality characteristics of spredeable liver sausage. Food Sci. Biotechnol. 2004, 13, 51-56.
39. Jiménez-Colmenero, F., Herrero, A., Pintado, T., Solas, M. T., Ruiz-Capillas, C., Influence of emulsified olive oil stabilizing system used for pork backfat replacement in frankfurters. Food Res. Inter., DOI: 10.1016/j.foodres. 2010.06.010.
40. Su, Y. K., Bowers, J. A., Zayas, J. F., Physical characteristics and microstructure of reduced-fat frankfurters as affected by salt and emulsified fat stabilized with nonmeat proteins. J. Food Sci. 2000, 65, 123-128.
41. Feiner, G., Meat Products Handbook. Practical Science and Technology, Woodhead Publishing, Cambridge, England 2006.
42. Marquez, E. J., Ahmed, E. M., West, R. L., Johnson, D. D., Emulsion stability and sensory quality of beef frankfurters produced at different fat and peanut oil levels. J. Food Sci. 1989, 54, 867-870, 873.
43. Calhoun, C. M., Eilert, S. J., Mandigo, R. W., Connective tissue/acidic phosphate preblend effects on reduced fat frankfurters. J. Food Sci. 1996, 61, 459-464.
44. Hammer, G., Verabeitung pflanzlicher öle zu brüwurst. Fleischwirtschaft 1991, 71, 1248-1254.
45. Carballo, J., Fernández, P., Barreto, G., Solas, M. T., Jiménez-Colmenero, F., Morphology and texture of bologna sausage containing different levels of fat, starch and egg white. J. Food Sci. 1996, 61, 652-655.
46. Claus, J. R., Hunt, M. C., Kastner, C. L., Effects of substituting added water for fat on the textural, sensory, and processing characteristics of bologna. J. Muscle Foods 1989, 1, 1-21.
47. Kao, W. T., Lin, K. W., Quality of reduced-fat frankfurter modified by konjac-starch mixed gels. J. Food Sci. 2006, 71, S326-S332.