Healthier oils stabilized in konjac matrix as fat replacers in n−3 PUFA enriched frankfurters
Nutritional, sensory and technological properties of frankfurters as affected by reformulation processes designed to reduce fat content and improve fatty acid profile were investigated. Healthier oils stabilized in oil in water emulsion or in konjac matrix gel were used as fat replacers. Results sho...
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| Veröffentlicht in: | Meat science 2013-03, Vol.93 (3), p.757-766 |
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| creator | Salcedo-Sandoval, L. Cofrades, S. Ruiz-Capillas Pérez, C. Solas, M.T. Jiménez-Colmenero, F. |
| description | Nutritional, sensory and technological properties of frankfurters as affected by reformulation processes designed to reduce fat content and improve fatty acid profile were investigated. Healthier oils stabilized in oil in water emulsion or in konjac matrix gel were used as fat replacers. Results showed that improved fat content by the replacement of pork backfat with konjac gel and by the addition of healthier oils stabilized by various different systems, both resulted in products with very similar characteristics. From a nutritional standpoint, reformulated frankfurters with konjac gel and/or added a healthier oil combination may claim “reduced fat content” and/or “high omega 3 fatty acid content” according to European Regulation, since they could contain less than 30% of the fat in the reference product and more than 0.6g of ALA/100g and more than 80mg of the sum of EPA plus DHA per 100g, respectively. Chill storage over 40days generally had little effect on the technological characteristics of frankfurters. |
| doi_str_mv | 10.1016/j.meatsci.2012.11.038 |
| format | Article |
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Healthier oils stabilized in oil in water emulsion or in konjac matrix gel were used as fat replacers. Results showed that improved fat content by the replacement of pork backfat with konjac gel and by the addition of healthier oils stabilized by various different systems, both resulted in products with very similar characteristics. From a nutritional standpoint, reformulated frankfurters with konjac gel and/or added a healthier oil combination may claim “reduced fat content” and/or “high omega 3 fatty acid content” according to European Regulation, since they could contain less than 30% of the fat in the reference product and more than 0.6g of ALA/100g and more than 80mg of the sum of EPA plus DHA per 100g, respectively. 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Chill storage over 40days generally had little effect on the technological characteristics of frankfurters.</description><subject>Amorphophallus</subject><subject>Animals</subject><subject>Chilling storage</subject><subject>Diet, Fat-Restricted</subject><subject>Dietary Fats - analysis</subject><subject>Europe</subject><subject>Fatty Acids, Omega-3 - analysis</subject><subject>Fish Oils</subject><subject>Food Technology</subject><subject>Food, Fortified</subject><subject>Frankfurter characteristics</subject><subject>Gels</subject><subject>Healthier oils stabilized</subject><subject>Konjac gel</subject><subject>Linseed Oil</subject><subject>Meat - analysis</subject><subject>n − 3 PUFA enriched frankfurters</subject><subject>Oil in water emulsion</subject><subject>Olive Oil</subject><subject>Plant Oils</subject><subject>Plant Preparations</subject><subject>Reference Values</subject><subject>Swine</subject><issn>0309-1740</issn><issn>1873-4138</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2013</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkMtOHDEQRa0oKAyPT0jkZTbduOy2272KEIIQCQkWsLY87rLw0I-J7YkSviBrPpEvwaOZZItqUZtzb6kOIZ-B1cBAna3qEW1OLtScAa8Baib0B7IA3YqqAaE_kgUTrKugbdghOUppxRgDwfUncsgFVyCFWhBzjXbIjwEjncOQaMp2GYbwjD0NE32ap5V1dLQ5ht_UJuptphHXg3UY05aYXv--CHr3cHVOcYrBPZagj3Z68puYC3NCDrwdEp7u9zF5uLq8v7iubm6__7g4v6mcUDJX0jqltJPOKes173iLVrhGCe275ZI3XnIvAZznfdPytmdac9spbmUvObSdOCZfd73rOP_cYMpmDMnhMNgJ500ywFtRpuGyoHKHujinFNGbdQyjjX8MMLN1a1Zm79Zs3RoAU9yW3Jf9ic1yxP5_6p_MAnzbAVge_VWUmlKBk8M-RHTZ9HN458QbjoaN4A</recordid><startdate>201303</startdate><enddate>201303</enddate><creator>Salcedo-Sandoval, L.</creator><creator>Cofrades, S.</creator><creator>Ruiz-Capillas Pérez, C.</creator><creator>Solas, M.T.</creator><creator>Jiménez-Colmenero, F.</creator><general>Elsevier Ltd</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>201303</creationdate><title>Healthier oils stabilized in konjac matrix as fat replacers in n−3 PUFA enriched frankfurters</title><author>Salcedo-Sandoval, L. ; Cofrades, S. ; Ruiz-Capillas Pérez, C. ; Solas, M.T. ; Jiménez-Colmenero, F.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c365t-5ac668c5cc6af82927ea3c4638f9bb24f52f511cf2d4727d0882a962a5d521793</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2013</creationdate><topic>Amorphophallus</topic><topic>Animals</topic><topic>Chilling storage</topic><topic>Diet, Fat-Restricted</topic><topic>Dietary Fats - analysis</topic><topic>Europe</topic><topic>Fatty Acids, Omega-3 - analysis</topic><topic>Fish Oils</topic><topic>Food Technology</topic><topic>Food, Fortified</topic><topic>Frankfurter characteristics</topic><topic>Gels</topic><topic>Healthier oils stabilized</topic><topic>Konjac gel</topic><topic>Linseed Oil</topic><topic>Meat - analysis</topic><topic>n − 3 PUFA enriched frankfurters</topic><topic>Oil in water emulsion</topic><topic>Olive Oil</topic><topic>Plant Oils</topic><topic>Plant Preparations</topic><topic>Reference Values</topic><topic>Swine</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Salcedo-Sandoval, L.</creatorcontrib><creatorcontrib>Cofrades, S.</creatorcontrib><creatorcontrib>Ruiz-Capillas Pérez, C.</creatorcontrib><creatorcontrib>Solas, M.T.</creatorcontrib><creatorcontrib>Jiménez-Colmenero, F.</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Meat science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Salcedo-Sandoval, L.</au><au>Cofrades, S.</au><au>Ruiz-Capillas Pérez, C.</au><au>Solas, M.T.</au><au>Jiménez-Colmenero, F.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Healthier oils stabilized in konjac matrix as fat replacers in n−3 PUFA enriched frankfurters</atitle><jtitle>Meat science</jtitle><addtitle>Meat Sci</addtitle><date>2013-03</date><risdate>2013</risdate><volume>93</volume><issue>3</issue><spage>757</spage><epage>766</epage><pages>757-766</pages><issn>0309-1740</issn><eissn>1873-4138</eissn><abstract>Nutritional, sensory and technological properties of frankfurters as affected by reformulation processes designed to reduce fat content and improve fatty acid profile were investigated. Healthier oils stabilized in oil in water emulsion or in konjac matrix gel were used as fat replacers. Results showed that improved fat content by the replacement of pork backfat with konjac gel and by the addition of healthier oils stabilized by various different systems, both resulted in products with very similar characteristics. From a nutritional standpoint, reformulated frankfurters with konjac gel and/or added a healthier oil combination may claim “reduced fat content” and/or “high omega 3 fatty acid content” according to European Regulation, since they could contain less than 30% of the fat in the reference product and more than 0.6g of ALA/100g and more than 80mg of the sum of EPA plus DHA per 100g, respectively. Chill storage over 40days generally had little effect on the technological characteristics of frankfurters.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>23261536</pmid><doi>10.1016/j.meatsci.2012.11.038</doi><tpages>10</tpages></addata></record> |
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| ispartof | Meat science, 2013-03, Vol.93 (3), p.757-766 |
| issn | 0309-1740 1873-4138 |
| language | eng |
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| source | MEDLINE; Elsevier ScienceDirect Journals |
| subjects | Amorphophallus Animals Chilling storage Diet, Fat-Restricted Dietary Fats - analysis Europe Fatty Acids, Omega-3 - analysis Fish Oils Food Technology Food, Fortified Frankfurter characteristics Gels Healthier oils stabilized Konjac gel Linseed Oil Meat - analysis n − 3 PUFA enriched frankfurters Oil in water emulsion Olive Oil Plant Oils Plant Preparations Reference Values Swine |
| title | Healthier oils stabilized in konjac matrix as fat replacers in n−3 PUFA enriched frankfurters |
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