A healthier oil combination and konjac gel as functional ingredients in low-fat pork liver pâté

Delgado‐Pando, Gonzalo; Cofrades, Susana; Rodríguez-Salas, L.; Jiménez‐Colmenero, Francisco

doi:10.1016/j.meatsci.2010.12.028

Cited by 77 publications

(68 citation statements)

References 44 publications

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“…In addition, the nutritive value also increased as olive oil was included in the pâté. Nutritional improvements with the replacement of animal fat for vegetable oils were also observed by other authors (Delgado-Pando et al, 2011;Rodríguez-Carpena et al, 2012) who reported lower AI and TI in reformulated meat products than in products with pork back fat. Finally, the inclusion of olive oil considerably reduced the cholesterol content, while it increased the α-tocopherol content.…”

Section: Fatty Acids Profi Le Cholesterol and Tocopherol Content Andsupporting

confidence: 75%

“…Pâté is a very popular and cheap cooked meat product manufactured worldwide (Delgado-Pando et al, 2011) and forms part of the gastronomic culture in some countries such as Spain, France, Germany and Denmark (Martín et al, 2009). However, this product presents some negative health concerns related to its fat content and fatty acid profile (Jiménez-Colmenero, 2007).…”

Section: Introductionmentioning

confidence: 99%

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Effect of fat replacement by olive oil on the physico-chemical properties, fatty acids, cholesterol and tocopherol content of pâté

Domínguez¹,

Agregán²,

Gonçalves³

et al. 2016

Grasas y Aceites

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SUMMARY:The present study investigates the effects of olive oil when used as back fat replacers on the physico-chemical properties, fatty acids, cholesterol and α-tocopherol content of pâté. The replacement of back fat by olive oil at 50 and 100% did not affect the moisture, fat or protein contents, while it increased yellowness. According to texture parameters, reformulated pâté presented lower values for hardness, cohesiveness, gumminess and chewiness. The use of olive oil significantly (P<0.05) affected the fatty acid content. The amount of MUFA increased, while the content of SFA and PUFA decreased as the back fat was replaced by olive oil. The replacement of fat resulted in an improvement in all nutritional indexes. Atherogenic and thrombogenic indexes decreased while the h/H ratio increased with fat replacement. At the same time, the content of α-tocopherol increased and the amount of cholesterol decreased with the addition of olive oil. Therefore, olive oil provides pâté with high levels of C18:1n9c and MUFA, natural antioxidants such as α-tocopherol and reduces cholesterol levels. As a general conclusion, the replacement of back fat by olive oil allows us to obtain a healthier product. KEYWORDS: Fat replacement; Nutritional value; Olive oil; PâtéRESUMEN: Efecto de la substitución de grasa por aceite de oliva en las propiedades físico-químicas, ácidos grasos y contenido de colesterol y tocoferol de pâté. Este estudio se realizó para investigar el efecto del aceite de oliva como substituto de grasa dorsal sobre las propiedades físico-químicas, ácidos grasos y contenido en colesterol y α-tocoferol de pâté. La substitución de la grasa dorsal por aceite de oliva al 50% y al 100% no afectó al contenido de humedad, grasa y proteína, mientras que incrementó la intensidad de color amarillo. Con respecto a los paráme-tros de textura, el pâté reformulado presentó una menor dureza, cohesividad, gomosidad y masticabilidad. El uso de aceite de oliva también afectó significativamente al perfil de los ácidos grasos. El contenido de ácidos grasos monoinsaturados incrementó, mientras que el contenido de ácidos grasos saturados y poliinsaturados disminuyó a medida que la grasa dorsal fue reemplazada por aceite de oliva. El reemplazo de la grasa de cerdo mejoró todos los índices nutricionales, disminuyendo los índices aterogénico y trombogénico mientras que aumento el ratio h/H. A su vez, el contenido en α-tocoferol incrementó y la cantidad de colesterol disminuyó con la adición de aceite de oliva. Por tanto, el uso de aceite de oliva nos proporciona un pâté con altos niveles de C18:1n9c y ácidos grasos monoinsaturados, antioxidantes naturales como α-tocoferol y una menor cantidad de colesterol. Como conclusión general, el reemplazo de grasa por aceite de oliva nos permite obtener un producto más saludable.

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Section: Fatty Acids Profi Le Cholesterol and Tocopherol Content Andsupporting

confidence: 75%

Section: Introductionmentioning

confidence: 99%

Effect of fat replacement by olive oil on the physico-chemical properties, fatty acids, cholesterol and tocopherol content of pâté

Domínguez¹,

Agregán²,

Gonçalves³

et al. 2016

Grasas y Aceites

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“…Konjac gel, either prepared by deacetylation in mild alkali (calcium hydroxide) or by combining it with secondary gums (j-carrageenan, xanthan or gellan), has been applied to replace for fat in meat products such as low-fat, low-salt frankfurters (Jiménez-Colmenero et al 2010). Additionally, the flour is also associated with health benefits in terms of providing no caloric value, controlling weight gain, improving intestinal activity to alleviate constipation, providing satiation and lowering blood cholesterol and triglycerides (Delgado-Pando et al 2011). Due to its blinkages that cannot be hydrolyzed by human enzymes, konjac also represents an indigestible dietary fiber for other applications in the food industry.…”

Section: Introductionmentioning

confidence: 99%

Production and storage stability of formulated chicken nuggets using konjac flour and shiitake mushrooms

Akesowan

2016

J Food Sci Technol

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Formulated chicken nuggets which are low in fat and, high in dietary fiber and free from phosphate were developed by adding various levels of a konjac flour/xanthan gum (KF/XG) (3:1) mixture (0.2-1.5 %, w/w) and shiitake powder (SP) (1-4 %, w/w). A central composite rotatable design was used to investigate the influence of variables on the physical and sensory properties of nuggets and to optimize the formulated nugget formulation. The addition of the KF/XG mixture and SP was effective in improving nugget firmness and increasing hedonic scores for color, taste, flavor and overall acceptability. The nugget became darker with more SP was added. Optimal nuggets with 0.39 % KF/XG mixture and 1.84 % SP had reduced fat, higher dietary fiber and amino acids. After frozen (-18 ± 2°C) storage, optimal formulated nuggets showed slower decreased in moisture, hardness and chewiness compared to standard nuggets. Konjac flour and SP also lowered lipid oxidation in frozen formulated nuggets. A slight change in sensory score was observed in both nuggets were microbiologically safe after frozen storage for 75 days.

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“…These ingredients are a source of saturated fatty acids (SFA) and provide a considerable proportion of the fat (around 30%) and energy (around 350 kcal/100 g) contents of the final product. Reformulation has been used as a strategy for reducing the fat content and improving the quality of the lipid profile of liver pâté to help conform to health recommendations (D'Arrigo et al, 2004;Delgado-Pando, Cofrades, Rodríguez-Salas, & Jiménez-Colmenero, 2011a;Estévez, Ventanas, & Cava, 2005;Martín, Ruiz, Kivikari, & Puolanne, 2008, among others). What these strategies seek to achieve is to reduce SFAs and increase polyunsatured fatty acids (PUFA), especially long-chain n−3 PUFAs, thus improving the n−6/n−3 PUFA and PUFA/SFA ratios, and if possible achieving zero cholesterol (Jiménez-Colmenero, 2007).…”

Section: Introductionmentioning

confidence: 99%

Enriched n−3 PUFA/konjac gel low-fat pork liver pâté: Lipid oxidation, microbiological properties and biogenic amine formation during chilling storage

et al. 2012

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A healthier oil combination and konjac gel as functional ingredients in low-fat pork liver pâté

Cited by 77 publications

References 44 publications

Effect of fat replacement by olive oil on the physico-chemical properties, fatty acids, cholesterol and tocopherol content of pâté

Effect of fat replacement by olive oil on the physico-chemical properties, fatty acids, cholesterol and tocopherol content of pâté

Production and storage stability of formulated chicken nuggets using konjac flour and shiitake mushrooms

Enriched n−3 PUFA/konjac gel low-fat pork liver pâté: Lipid oxidation, microbiological properties and biogenic amine formation during chilling storage

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