Effect of Inca peanut oil on omega-3 polyunsaturated fatty acids, physicochemical, texture and sensory properties in chicken sausage

Wongpattananukul, Saranporn; Nungarlee, Uarna; Ruangprach, Arnakorn; Sulong, Suwaibah; Sanporkha, Promluck; Ngamukote, Sathaporn

doi:10.1016/j.lwt.2022.113559

Cited by 11 publications

(5 citation statements)

References 58 publications

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“…These findings, therefore, confirm that substituting pork backfat with HE-containing a high concentration of omega-3 fatty acids significantly compromised the oxidative quality of the burgers. Other researchers obtained similar results when applying oils rich in omega-3 fatty acids to meat products [ 46 , 47 , 48 ]. Incorporating raspberry extract in HE reduced the sensory defects observed in the analyzed descriptors.…”

Section: Resultssupporting

confidence: 59%

Raspberry Extract as a Strategy to Improve the Oxidative Stability of Pork Burgers Enriched with Omega-3 Fatty Acids

Oliveira

Santos

Farias

et al. 2023

Foods

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Hydrogelled emulsions (HEs) of linseed oil and pea protein (PP) were produced with four levels (0, 5, 7.5, and 10%) of raspberry extract obtained by a green extraction technique (microwave hydrodiffusion and gravity—MHG). HEs were applied in burgers to replace 50% of pork backfat content. The products’ technological, nutritional, oxidative, microbiological, and sensory properties were evaluated. Besides reducing the fat level by approximately 43%, the reformulation reduced the n-6/n-3 PUFA ratio to healthy levels, decreased the diameter reduction by 30%, and increased the cooking yield by 11%. Including 7.5 and 10% of raspberry extract in the HEs decreased the oxidative defects caused by the enrichment of the burgers with omega-3 fatty acids. In addition, the raspberry extract did not cause alterations in the mesophilic aerobic count and the burgers’ sensory profile.

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Section: Resultssupporting

confidence: 59%

Raspberry Extract as a Strategy to Improve the Oxidative Stability of Pork Burgers Enriched with Omega-3 Fatty Acids

Oliveira

Santos

Farias

et al. 2023

Foods

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“…However, it increased the PUFA content. Our results are similar to those of Wongpattananukul et al [65], where SIO was used as a fat substitute in chicken sausages, decreasing the total saturated fat content. The fortified burger had 640 ± 0.22 mg/100 g of n-3 fatty acids, with ALA being the most predominant n-3 PUFA, an essential fatty acid which the body can use as a precursor of EPA and DHA [66].…”

Section: Fatty Acid Profilesupporting

confidence: 92%

Fish Burgers Fortified with Microencapsulated Sacha Inchi Oil: Effects on Technological and Sensory Properties

Rengifo,

Rios-Mera,

Huamaní

et al. 2024

Foods

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The long-chain omega-3 fatty acids alpha linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) have proven health benefits, but it is not common to find them together in a processed food product. This could lead to healthier and more functional food products, which may have positive implications for consumer health and well-being. This work aimed to fortify a model burger manufactured with fillets of an Amazonian fish (boquichico, Prochilodus nigricans) by adding microencapsulated sacha inchi oil (Plukenetia volubilis, rich in ALA) (MSIO) produced by spray-drying. MSIO was incorporated into the burgers at different levels (0, 3, 4, 5, and 6%). The burgers were characterized by their proximal composition, cooking losses, texture profile, lipid oxidation, sensory profile, overall liking, and fatty acid profile. The results showed that adding MSIO up to concentrations of 5% or 6% increased the instrumental hardness, chewiness, and lipid oxidation in the burgers. However, fortifying the burgers with 3% MSIO was possible without affecting the burgers’ sensory properties and overall liking. Regarding the fatty acid profile, the burgers with 3% MSIO had a higher content of polyunsaturated fatty acids, with the ALA, EPA, and DHA types of fatty acids. Therefore, we recommend using this fortification concentration, but future studies should be carried out to improve the oxidative stability of MSIO and the burgers.

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“…Texture profile analysis (TPA) of the tilapia sausages was performed using a texture analyzer (TAXT2 Plus, Stable Micro System, England) with a P036 metallic probe. The parameters used to analyze the mechanical properties of sausages were defined by Surasani et al (2020) and Wongpattananukul et al (2022) hardness, cohesiveness, adhesiveness and gumminess. The samples were cut in longitudinal sections.…”

Section: Texture Profilementioning

confidence: 99%

Effect of the addition of bacterial cellulose on the texture and color properties of sausages obtained from mechanically separated meat from Nile tilapia (Oreochromis niloticus L.)

et al. 2023

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Bacterial cellulose has been considered a potential ingredient in food development. In this study it was used to replace fat in Nile tilapia (Oreochromis niloticus) mechanically separated meat sausages. Response surface methodology with complete Central Composite Rotatable Design (CCRD) 2 2 was used, including 4 axial points and 3 center points, with fat ranging from 0 to 8% and bacterial cellulose ranging from 0 to 13.66%. The variables BC and fat had no significant effect (p>0.05) on hardness, gumminess and color parameters c and h of sausages. BC had a significant effect (p<0.05) on cohesiveness, adhesiveness and luminosity, and tests 1 and 2 provided the best formulations.

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Effect of Inca peanut oil on omega-3 polyunsaturated fatty acids, physicochemical, texture and sensory properties in chicken sausage

Cited by 11 publications

References 58 publications

Raspberry Extract as a Strategy to Improve the Oxidative Stability of Pork Burgers Enriched with Omega-3 Fatty Acids

Raspberry Extract as a Strategy to Improve the Oxidative Stability of Pork Burgers Enriched with Omega-3 Fatty Acids

Fish Burgers Fortified with Microencapsulated Sacha Inchi Oil: Effects on Technological and Sensory Properties

Effect of the addition of bacterial cellulose on the texture and color properties of sausages obtained from mechanically separated meat from Nile tilapia (Oreochromis niloticus L.)

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