Lipid and protein structure analysis of frankfurters formulated with olive oil-in-water emulsion as animal fat replacer

Food Chemistry

Volumn 135, Issue 1, 2012, Pages 133-139

  Herrero, A M ^a   Carmona, P ^b   Pintado, T ^a   Jimenez Colmenero F ^a   Ruiz Capillas, C ^a  

^a INSTITUTE OF FOOD SCIENCE   (Spain)

^b INSTITUTO DE ESTRUCTURA DE LA MATERIA   (Spain)

Author keywords

Healthier lipid frankfurter; Lipid structure; Olive oil in water emulsion; Protein structure; Soy protein isolate; Texture

Indexed keywords

HEALTHIER LIPID FRANKFURTER; LIPID STRUCTURES; OIL-IN-WATER EMULSIONS; PROTEIN STRUCTURES; SOY PROTEIN ISOLATES;

AMIDES; EMULSIFICATION; EMULSIONS; FOURIER TRANSFORM INFRARED SPECTROSCOPY; MEATS; SODIUM; TEXTURES; VEGETABLE OILS;

PROTEINS;

MICROBIAL ENZYME; OLIVE OIL; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE; SOYBEAN PROTEIN; WATER;

ARTICLE; EMULSION; FOOD COMPOSITION; FOOD TEXTURE; FOURIER TRANSFORMATION; HEALTH FOOD; INFRARED SPECTROSCOPY; LIPID ANALYSIS; MEAT; PROTEIN ANALYSIS; STRUCTURE ANALYSIS;

ANIMALIA;

EID: 84862192803     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.04.114     Document Type: Article

References (30)

1. AOAC (2000). Official methods of analysis of AOAC international (17th ed.). Maryland, USA: Association of Official Analytical Chemistry.
2. A. Barth Infrared spectroscopy of proteins Biochemical Biophysical Acta 1767 9 2007 1073 1101 (Pubitemid 47313388)
3. E.G. Bligh, and W.J. Dyer A rapid method of total lipid extraction and purification Canadian Journal of Biochemistry and Physiology 37 8 1959 911 917
4. U. Böcker, R. Ofstad, H.C. Bertram, B. Egelandsdal, and A. Kohler Salt-induced changes in pork myofibrillar tissue investigated by FT-IR microspectroscopy and light microscopy Journal of Agricultural and Food Chemistry 54 18 2006 6733 6740 (Pubitemid 44426952)
5. M.C. Bourne Texture profile analysis Food Technology 32 1978 62 65
6. E. Cáceres, M.L. García, and M.D. Selgas Effect of pre-emulsified fish oil - As source of PUFA n-3 - On microstructure and sensory properties of mortadella, a Spanish bologna-type sausage Meat Science 80 2 2008 183 193
7. P. Carmona, C. Ruiz-Capillas, F. Jiménez-Colmenero, T. Pintado, and A.M. Herrero Infrared study of structural characteristics of frankfurter formulated with olive oil-in-water emulsion stabilized with casein as pork backfat replacer Journal of Agricultural and Food Chemistry 59 24 2011 12998 13003
8. J.L. Damez, and S. Clerjon Meat quality assessment using biophysical methods related to meat structure Meat Science 80 1 2008 132 149
9. K.P. Das, and J.E. Kinsella Stability of food emulsions: Physicochemical role of protein and nonprotein emulsifiers J.E. Kinsella, Advances in food and nutrition research 1990 Academic Press, Inc London 81 201
10. G. Delgado-Pando, S. Cofrades, C. Ruiz-Capillas, M.T. Solas, and F. Jiménez-Colmenero Healthier lipid combination oil-in-water emulsions prepared with various protein systems: An approach for development of functional meat products European Journal Lipid Science Technology 112 7 2010 791 801
11. Y. Fang, and D.G. Dalgleish The conformation of α-lactalbumin as a function of pH, heat treatment and adsorption at hydrophobic surfaces studied by FTIR Food Hydrocolloids 12 2 1998 121-12
12. M.V. Fraile, B. Patrón-Gallardo, G. López-Rodríguez, and P. Carmona FT-IR study of multilamellar lipid dispersions containing cholesteryl linoleate and dipalmitoylphosphatidylcholine Chemistry and Physics of Lipids 97 2 1999 119 128 (Pubitemid 29094599)
13. A. Gordon, and S. Barbut Mechanisms of meat batter stabilization: A review Critical Review in Food Science and Nutrition 32 4 1992 299 332
14. M.D. Guillén, and N. Cabo Relationships between the composition of edible oils and lard and the ratio of the absorbance of specific bands of their Fourier transform infrared spectra. Role of some bands of the fingerprint region Journal of Agricultural and Food Chemistry 46 5 1998 1788 1793
15. A.M. Herrero, P. Carmona, F. Jiménez-Colmenero, and C. Ruiz-Capillas Applications of vibrational spectroscopy to study protein structural changes in muscle and meat batter systems J. Chalmers, P. Griffiths, E. Li-Chan, Applications of vibrational spectroscopy to food science 2010 John Wiley & Sons West Sussex, UK 315 328
16. A.M. Herrero, P. Carmona, T. Pintado, F. Jiménez-Colmenero, and C. Ruíz-Capillas Olive oil-in-water emulsions stabilized with caseinate: Elucidation of protein-lipid interactions by infrared spectroscopy Food Hydrocolloids 25 1 2011 12 18
17. A.M. Herrero, P. Carmona, T. Pintado, F. Jiménez-Colmenero, and C. Ruíz-Capillas Infrared spectroscopic analysis of structural features and interactions in olive oil-in-water emulsions stabilized with soy protein Food Research International 44 1 2011 360 366
18. G. Hong, S. Lee, and S. Min Effects of replacement pork backfat with soybean oil on the quality characteristics of spreadable liver sausage Food Science and Biotechnology 13 1 2004 51 56
19. F. Jiménez-Colmenero, A. Herrero, T. Pintado, M.T. Solas, and C. Ruiz-Capillas Influence of emulsified olive oil stabilizing system used for pork backfat replacement in frankfurters Food Research International 43 8 2010 2068 2076
20. C. Kirschner, R. Ofstad, H.J. Skarpeid, V. Host, and A. Kohler Monitoring of denaturation processes in aged beef loin by Fourier transform infrared microspectroscopy Journal of Agricultural and Food Chemistry 52 12 2004 3920 3929
21. H.A. Lee, S.J. Choi, and T.W. Moon Characteristics of sodium caseinate- and soy protein isolate-stabilized emulsion-gels formed by microbial transglutaminase Journal of Food Science 71 6 2006 C352 C357
22. S.H. Lee, T. Lefévre, M. Subirade, and P. Paquin Effects of ultra-high pressure homogenization on the properties and structure of interfacial protein layer in whey-protein-stabilized emulsion Food Chemistry 113 1 2009 191 195
23. D. Martín, J. Ruiz, R. Kivikari, and E. Puolanne Partial replacement of pork fat by conjugated linoleic acid and/or olive oil in liver pâtés: Effect on physicochemical characteristics and oxidative stability Meat Science 80 2 2008 496 504
24. M. Muguruma, K. Tsuruoka, K. Katayama, Y. Erwanto, S. Kawahara, and K. Yamauchi Soybean and milk proteins modified by transglutaminase improves chicken sausage texture even at reduced levels of phosphate Meat Science 63 2 2003 191 197
25. E.F. Olsen, E.O. Rukke, A. Flatten, and T. Isaksson Quantitative determination of saturated-, monounsaturated- and polyunsaturated fatty acids in pork adipose tissue with non-destructive Raman spectroscopy Meat Science 76 4 2007 628 634 (Pubitemid 46656432)
26. J.H. Shao, Y.F. Zou, X.L. Xu, J.Q. Wu, and G.H. Zhou Evaluation of structural changes in raw and heated meat batters prepared with different lipids using Raman spectroscopy Food Research International 44 9 2011 2955 2961
27. H. Yang, J. Irudayaraj, and M.M. Paradkar Discriminant analysis of edible oils and fats by FTIR, FT-NIR and FT-Raman spectroscopy Food Chemistry 93 1 2005 25 32 (Pubitemid 40603410)
28. M.K. Youssef, and S. Barbut Effects of protein level and fat/oil type on emulsion stability, texture, microstructure and color of meat batters Meat Science 82 2 2009 228 233
29. M.K. Youssef, and S. Barbut Physicochemical effects of the lipid phase and protein level on meat emulsion stability, texture, and microstructure Journal of Food Science 75 2 2010 S108 S114
30. M.K. Youssef, and S. Barbut Fat reduction in comminuted meat products: Effects of beef fat, regular and pre-emulsified canola oil Meat Science 87 4 2011 356 360