Using inulin‐based emulsion gels as fat substitute in salt reduced Bologna sausage
BACKGROUND A high‐fiber emulsion gel (EG) containing inulin, soy protein isolate, and soybean oil was applied as animal fat replacer in reduced salt and fat Bologna sausage containing mechanically deboned chicken meat, pork meat, and pork back fat. Technological and microbiological properties were e...
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| Veröffentlicht in: | Journal of the science of food and agriculture 2021-01, Vol.101 (2), p.505-517 |
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| creator | Souza Paglarini, Camila Vidal, Vitor AS Ribeiro, Wanessa Badan Ribeiro, Ana P Bernardinelli, Oigres D Herrero, Ana M Ruiz‐Capillas, Claudia Sabadini, Edvaldo Pollonio, Marise A |
| description | BACKGROUND
A high‐fiber emulsion gel (EG) containing inulin, soy protein isolate, and soybean oil was applied as animal fat replacer in reduced salt and fat Bologna sausage containing mechanically deboned chicken meat, pork meat, and pork back fat. Technological and microbiological properties were evaluated for 60 days at 4 °C.
RESULTS
A reduction of 11 to 34% and 35 to 45% of fat and sodium were obtained in reformulated products, respectively. An increase in fiber content and polyunsaturated fatty acid was noticed in the formulations with EG. The addition of EG in Bologna increased L* (lightness) values and reduced a* (redness/greenness) values comparing to control treatment. Microstructural properties of sausages exhibited a denser network with the presence of EG. Softer, more elastic, cohesive and resilient samples with a higher intensity of lipid oxidation (P |
| doi_str_mv | 10.1002/jsfa.10659 |
| format | Article |
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A high‐fiber emulsion gel (EG) containing inulin, soy protein isolate, and soybean oil was applied as animal fat replacer in reduced salt and fat Bologna sausage containing mechanically deboned chicken meat, pork meat, and pork back fat. Technological and microbiological properties were evaluated for 60 days at 4 °C.
RESULTS
A reduction of 11 to 34% and 35 to 45% of fat and sodium were obtained in reformulated products, respectively. An increase in fiber content and polyunsaturated fatty acid was noticed in the formulations with EG. The addition of EG in Bologna increased L* (lightness) values and reduced a* (redness/greenness) values comparing to control treatment. Microstructural properties of sausages exhibited a denser network with the presence of EG. Softer, more elastic, cohesive and resilient samples with a higher intensity of lipid oxidation (P < 0.05) were observed in EG added sausages. The nuclear magnetic resonance (NMR) data shows that the presence of EG recovers the matrix that has been weakened due to reduction of fat and salt. Sensory evaluation showed that the incorporation of the EGs resulted in acceptable scores.
CONCLUSION
These results suggest that inulin‐based EG is a potential fat substitute for developing healthier meat products, with better fatty acids composition and stable to chilled storage. © 2020 Society of Chemical Industry</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.10659</identifier><identifier>PMID: 32648307</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>Adult ; Aged ; Animal fat ; Animals ; dietary fiber ; Emulsions - analysis ; Fat substitutes ; Fat Substitutes - analysis ; Fatty acids ; Fatty Acids - analysis ; Female ; Food Handling ; gelled emulsion ; Gels ; Gels - analysis ; Humans ; Inulin ; Inulin - analysis ; Lipid peroxidation ; Lipids ; low‐salt sausage ; Male ; Meat ; Meat products ; Meat Products - analysis ; mechanically deboned chicken meat ; Middle Aged ; NMR ; Nuclear magnetic resonance ; Oxidation ; Polyunsaturated fatty acids ; Pork ; Reduction ; Salts ; Sausages ; Sensory evaluation ; Soybean oil ; Soybeans ; Swine ; Taste ; Young Adult</subject><ispartof>Journal of the science of food and agriculture, 2021-01, Vol.101 (2), p.505-517</ispartof><rights>2020 Society of Chemical Industry</rights><rights>2020 Society of Chemical Industry.</rights><rights>Copyright © 2021 Society of Chemical Industry</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3939-323e4e3255a9260a04c65b122521226c967b897e00dc209e783ee81a5059b1713</citedby><cites>FETCH-LOGICAL-c3939-323e4e3255a9260a04c65b122521226c967b897e00dc209e783ee81a5059b1713</cites><orcidid>0000-0002-0779-7193</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.10659$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.10659$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/32648307$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Souza Paglarini, Camila</creatorcontrib><creatorcontrib>Vidal, Vitor AS</creatorcontrib><creatorcontrib>Ribeiro, Wanessa</creatorcontrib><creatorcontrib>Badan Ribeiro, Ana P</creatorcontrib><creatorcontrib>Bernardinelli, Oigres D</creatorcontrib><creatorcontrib>Herrero, Ana M</creatorcontrib><creatorcontrib>Ruiz‐Capillas, Claudia</creatorcontrib><creatorcontrib>Sabadini, Edvaldo</creatorcontrib><creatorcontrib>Pollonio, Marise A</creatorcontrib><title>Using inulin‐based emulsion gels as fat substitute in salt reduced Bologna sausage</title><title>Journal of the science of food and agriculture</title><addtitle>J Sci Food Agric</addtitle><description>BACKGROUND
A high‐fiber emulsion gel (EG) containing inulin, soy protein isolate, and soybean oil was applied as animal fat replacer in reduced salt and fat Bologna sausage containing mechanically deboned chicken meat, pork meat, and pork back fat. Technological and microbiological properties were evaluated for 60 days at 4 °C.
RESULTS
A reduction of 11 to 34% and 35 to 45% of fat and sodium were obtained in reformulated products, respectively. An increase in fiber content and polyunsaturated fatty acid was noticed in the formulations with EG. The addition of EG in Bologna increased L* (lightness) values and reduced a* (redness/greenness) values comparing to control treatment. Microstructural properties of sausages exhibited a denser network with the presence of EG. Softer, more elastic, cohesive and resilient samples with a higher intensity of lipid oxidation (P < 0.05) were observed in EG added sausages. The nuclear magnetic resonance (NMR) data shows that the presence of EG recovers the matrix that has been weakened due to reduction of fat and salt. Sensory evaluation showed that the incorporation of the EGs resulted in acceptable scores.
CONCLUSION
These results suggest that inulin‐based EG is a potential fat substitute for developing healthier meat products, with better fatty acids composition and stable to chilled storage. © 2020 Society of Chemical Industry</description><subject>Adult</subject><subject>Aged</subject><subject>Animal fat</subject><subject>Animals</subject><subject>dietary fiber</subject><subject>Emulsions - analysis</subject><subject>Fat substitutes</subject><subject>Fat Substitutes - analysis</subject><subject>Fatty acids</subject><subject>Fatty Acids - analysis</subject><subject>Female</subject><subject>Food Handling</subject><subject>gelled emulsion</subject><subject>Gels</subject><subject>Gels - analysis</subject><subject>Humans</subject><subject>Inulin</subject><subject>Inulin - analysis</subject><subject>Lipid peroxidation</subject><subject>Lipids</subject><subject>low‐salt sausage</subject><subject>Male</subject><subject>Meat</subject><subject>Meat products</subject><subject>Meat Products - analysis</subject><subject>mechanically deboned chicken meat</subject><subject>Middle Aged</subject><subject>NMR</subject><subject>Nuclear magnetic resonance</subject><subject>Oxidation</subject><subject>Polyunsaturated fatty acids</subject><subject>Pork</subject><subject>Reduction</subject><subject>Salts</subject><subject>Sausages</subject><subject>Sensory evaluation</subject><subject>Soybean oil</subject><subject>Soybeans</subject><subject>Swine</subject><subject>Taste</subject><subject>Young Adult</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp90MtKxDAUBuAgijNeNj6AFNyIUD1JmqRZ6uAVwYXOuqSdM0OHTKs9DTI7H8Fn9EnMOOrChZuckHz8HH7GDjiccgBxNqepizet7AYbcrAmBeCwyYbxU6SKZ2LAdojmAGCt1ttsIIXOcglmyJ7GVDezpG6Cr5uPt_fSEU4SXARPddskM_SUOEqmrk8olNTXfegx8oSc75MOJ6GK_qL17axx8TGQm-Ee25o6T7j_PXfZ-OryaXST3j9c347O79NKWmlTKSRmKIVSzgoNDrJKq5ILoUQ8dGW1KXNrEGBSCbBocomYc6dA2ZIbLnfZ8Tr3uWtfAlJfLGqq0HvXYBuoEJmQoIy1K3r0h87b0DVxu6i0EbnRmYzqZK2qriXqcFo8d_XCdcuCQ7Hqulh1XXx1HfHhd2QoFzj5pT_lRsDX4LX2uPwnqrh7vDpfh34CUMOH_A</recordid><startdate>20210130</startdate><enddate>20210130</enddate><creator>Souza Paglarini, Camila</creator><creator>Vidal, Vitor AS</creator><creator>Ribeiro, Wanessa</creator><creator>Badan Ribeiro, Ana P</creator><creator>Bernardinelli, Oigres D</creator><creator>Herrero, Ana M</creator><creator>Ruiz‐Capillas, Claudia</creator><creator>Sabadini, Edvaldo</creator><creator>Pollonio, Marise A</creator><general>John Wiley & Sons, Ltd</general><general>John Wiley and Sons, Limited</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>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0002-0779-7193</orcidid></search><sort><creationdate>20210130</creationdate><title>Using inulin‐based emulsion gels as fat substitute in salt reduced Bologna sausage</title><author>Souza Paglarini, Camila ; Vidal, Vitor AS ; Ribeiro, Wanessa ; Badan Ribeiro, Ana P ; Bernardinelli, Oigres D ; Herrero, Ana M ; Ruiz‐Capillas, Claudia ; Sabadini, Edvaldo ; Pollonio, Marise A</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3939-323e4e3255a9260a04c65b122521226c967b897e00dc209e783ee81a5059b1713</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Adult</topic><topic>Aged</topic><topic>Animal fat</topic><topic>Animals</topic><topic>dietary fiber</topic><topic>Emulsions - analysis</topic><topic>Fat substitutes</topic><topic>Fat Substitutes - analysis</topic><topic>Fatty acids</topic><topic>Fatty Acids - analysis</topic><topic>Female</topic><topic>Food Handling</topic><topic>gelled emulsion</topic><topic>Gels</topic><topic>Gels - analysis</topic><topic>Humans</topic><topic>Inulin</topic><topic>Inulin - analysis</topic><topic>Lipid peroxidation</topic><topic>Lipids</topic><topic>low‐salt sausage</topic><topic>Male</topic><topic>Meat</topic><topic>Meat products</topic><topic>Meat Products - analysis</topic><topic>mechanically deboned chicken meat</topic><topic>Middle Aged</topic><topic>NMR</topic><topic>Nuclear magnetic resonance</topic><topic>Oxidation</topic><topic>Polyunsaturated fatty acids</topic><topic>Pork</topic><topic>Reduction</topic><topic>Salts</topic><topic>Sausages</topic><topic>Sensory evaluation</topic><topic>Soybean oil</topic><topic>Soybeans</topic><topic>Swine</topic><topic>Taste</topic><topic>Young Adult</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Souza Paglarini, Camila</creatorcontrib><creatorcontrib>Vidal, Vitor AS</creatorcontrib><creatorcontrib>Ribeiro, Wanessa</creatorcontrib><creatorcontrib>Badan Ribeiro, Ana P</creatorcontrib><creatorcontrib>Bernardinelli, Oigres D</creatorcontrib><creatorcontrib>Herrero, Ana M</creatorcontrib><creatorcontrib>Ruiz‐Capillas, Claudia</creatorcontrib><creatorcontrib>Sabadini, Edvaldo</creatorcontrib><creatorcontrib>Pollonio, Marise A</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Ecology Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Souza Paglarini, Camila</au><au>Vidal, Vitor AS</au><au>Ribeiro, Wanessa</au><au>Badan Ribeiro, Ana P</au><au>Bernardinelli, Oigres D</au><au>Herrero, Ana M</au><au>Ruiz‐Capillas, Claudia</au><au>Sabadini, Edvaldo</au><au>Pollonio, Marise A</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Using inulin‐based emulsion gels as fat substitute in salt reduced Bologna sausage</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J Sci Food Agric</addtitle><date>2021-01-30</date><risdate>2021</risdate><volume>101</volume><issue>2</issue><spage>505</spage><epage>517</epage><pages>505-517</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><abstract>BACKGROUND
A high‐fiber emulsion gel (EG) containing inulin, soy protein isolate, and soybean oil was applied as animal fat replacer in reduced salt and fat Bologna sausage containing mechanically deboned chicken meat, pork meat, and pork back fat. Technological and microbiological properties were evaluated for 60 days at 4 °C.
RESULTS
A reduction of 11 to 34% and 35 to 45% of fat and sodium were obtained in reformulated products, respectively. An increase in fiber content and polyunsaturated fatty acid was noticed in the formulations with EG. The addition of EG in Bologna increased L* (lightness) values and reduced a* (redness/greenness) values comparing to control treatment. Microstructural properties of sausages exhibited a denser network with the presence of EG. Softer, more elastic, cohesive and resilient samples with a higher intensity of lipid oxidation (P < 0.05) were observed in EG added sausages. The nuclear magnetic resonance (NMR) data shows that the presence of EG recovers the matrix that has been weakened due to reduction of fat and salt. Sensory evaluation showed that the incorporation of the EGs resulted in acceptable scores.
CONCLUSION
These results suggest that inulin‐based EG is a potential fat substitute for developing healthier meat products, with better fatty acids composition and stable to chilled storage. © 2020 Society of Chemical Industry</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><pmid>32648307</pmid><doi>10.1002/jsfa.10659</doi><tpages>13</tpages><orcidid>https://orcid.org/0000-0002-0779-7193</orcidid><oa>free_for_read</oa></addata></record> |
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| subjects | Adult Aged Animal fat Animals dietary fiber Emulsions - analysis Fat substitutes Fat Substitutes - analysis Fatty acids Fatty Acids - analysis Female Food Handling gelled emulsion Gels Gels - analysis Humans Inulin Inulin - analysis Lipid peroxidation Lipids low‐salt sausage Male Meat Meat products Meat Products - analysis mechanically deboned chicken meat Middle Aged NMR Nuclear magnetic resonance Oxidation Polyunsaturated fatty acids Pork Reduction Salts Sausages Sensory evaluation Soybean oil Soybeans Swine Taste Young Adult |
| title | Using inulin‐based emulsion gels as fat substitute in salt reduced Bologna sausage |
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