Design of healthier beef sausage formulations by hazelnut-based pre-emulsion systems as fat substitutes

Urgu-Öztürk, Müge; Öztürk‐Kerimoğlu, Burcu; Serdaroğlu, Meltem

doi:10.1016/j.meatsci.2020.108162

Cited by 27 publications

(16 citation statements)

References 33 publications

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“…The highest and lowest values were measured for the control burgers and HOM50 sample, respectively. In contrast to our results, it was reported that the increasing level of hazelnut oil emulsions as a fat substitute in sausages led to higher lipid oxidation (Urgu‐Öztürk et al, 2020). In the present study, TBARS values decreased with the increase in the replacement level of HOM.…”

Section: Resultscontrasting

confidence: 99%

“…Hazelnut oil is known as a rich source of oleic acid which comprises about 82.78% of the total fatty acids (Alasalvar et al, 2006). To date, the use of hazelnut paste, hazelnut pellicle, hazelnut oil, and a combination of hazelnut oil and powder has been investigated in meat products (Ilikkan et al, 2009; Saygi et al, 2018; Turhan et al, 2005; Urgu‐Öztürk et al, 2020; Yıldız‐Turp & Serdaroğlu, 2008). In studies on hazelnut oil usage, the use of hazelnut oil directly or in emulsion form has been investigated in meat products.…”

Section: Introductionmentioning

confidence: 99%

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Effect of partial fat replacement by hazelnut oil microcapsules in beef burger formulations on physicochemical properties, fatty acid composition, and sensory attributes

Alaşalvar

Yıldırım

2022

Food Processing Preservation

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This study was conducted to evaluate the effects of partial use of hazelnut oil microcapsules (HOM) instead of animal fat on beef burgers. For this purpose, the burgers were prepared with the replacement levels of 10%, 25%, and 50% of animal fat by HOM. The incorporation of HOM decreased lipid content (from 13.42% to 9.23%) in the burgers. Lipid reformulation improved the fatty acid profiles. The saturated fatty acid content, atherogenic index, and thrombogenic index of burgers decreased from 43.11% to 29.69%, 0.59 to 0.33, and 1.26 to 0.73, respectively. The replacement level of 50% resulted in the lowest thiobarbituric acid reactive substances value. No changes were measured for hardness and gumminess up to the replacement level of 25%. According to these findings, the use of HOM as an animal fat substitute can enhance the nutritional and cooking characteristics and fatty acid profiles of the burgers without affecting sensory acceptability. Novelty impact statement Hazelnut oil microcapsules (HOM) were used for the first time as a fat substitute in burgers. The use of HOM improved the fatty acid profiles and decreased the lipid oxidation of burgers. Consequently, fat replacement with HOM could be an alternative approach to reduce fat content and manipulate the fatty acid profile of the burgers.

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Section: Resultscontrasting

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of partial fat replacement by hazelnut oil microcapsules in beef burger formulations on physicochemical properties, fatty acid composition, and sensory attributes

Alaşalvar

Yıldırım

2022

Food Processing Preservation

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“…In this context, recent studies have been making efforts to improve meat product formulations with the incorporation of plant or marine oils as fat replacers, which is one of the most advantageous strategies. For instance, hazelnut oil is an interesting candidate to be a fat replacer as well as a functional food supplement, since it contains 79.05-83.16% monounsaturated fatty acids (MUFA), 7.15-9.00% saturated, and 8.47-15.66% polyunsaturated fatty acids (PUFA) [48]. Saygi, Ercoskun, and Sahin [49] studied the effects of fat substitution (15%, 30%, and 45% ratio) with hazelnut paste in traditional fermented sucuks.…”

Section: Saturated Fat Replacementmentioning

confidence: 99%

Development of Healthier and Functional Dry Fermented Sausages: Present and Future

Sirini

Munekata

Lorenzo

et al. 2022

Foods

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In recent years, consumer perception about the healthiness of meat products has changed. In this scenario, the meat industry and the scientific and technological areas have put their efforts into improving meat products and achieving healthier and functional formulations that meet the demands of today’s market and consumers. This article aims to review the current functional fermented meat products, especially on sausage development. Firstly, an emphasis is given to reducing and replacing traditional ingredients associated with increased risk to consumer’s health (sodium, fat, and nitrites), adding functional components (prebiotics, probiotics, symbiotics, and polyphenols), and inducing health benefits. Secondly, a look at future fermented sausages is provided by mentioning emerging strategies to produce innovative healthier and functional meat products. Additional recommendations were also included to assist researchers in further development of healthier and functional sausages.

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“…In particular, the addition of hazelnut powder with the content of up to 10% endows meat products with the desired nutritional and technological qualities. No significant differences were observed in technological, oxidative, and sensory attributes in sausage formulations pre‐emulsified by hazelnut oil and hazelnut powder (Urgu‐Öztürk et al., 2020). Some derivatives of dietary fibers have been explored as emulsifiers that enhance the stability of the emulsion model system (L. Zhou et al., 2022).…”

Section: Factorsmentioning

confidence: 99%

Gel‐type emulsified muscle products: Mechanisms, affecting factors, and applications

Zhu

Lv³

et al. 2022

Comp Rev Food Sci Food Safe

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The gel-type emulsified muscle products improve fatty acid composition, maintain the oxidative stability, and achieve a better sensory acceptability. This review emphasizes the stabilization mechanisms of these emulsified muscle products. In particular, factors associated with the stability of the emulsified muscle systems are outlined, including the processing conditions (pH and heating), lipids, and emulsifiers. Besides, some novel systems are further introduced, including the Pickering emulsions and organogels, due to their great potential in stabilizing emulsified gels. Moreover, the promising prospects of emulsion muscle products such as improved gel properties, oxidative stability, freeze-thaw stability, fat replacement, and nutraceutical encapsulation were elaborated. This review comprehensively illustrates the considerations on developing gel-type emulsified products and provides inspiration for the rational design of emulsified muscle formulations with both oxidatively stable and organoleptically acceptable performance.

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Design of healthier beef sausage formulations by hazelnut-based pre-emulsion systems as fat substitutes

Cited by 27 publications

References 33 publications

Effect of partial fat replacement by hazelnut oil microcapsules in beef burger formulations on physicochemical properties, fatty acid composition, and sensory attributes

Effect of partial fat replacement by hazelnut oil microcapsules in beef burger formulations on physicochemical properties, fatty acid composition, and sensory attributes

Development of Healthier and Functional Dry Fermented Sausages: Present and Future

Gel‐type emulsified muscle products: Mechanisms, affecting factors, and applications

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