Effect of the type of fat on the physicochemical, instrumental and sensory characteristics of reduced fat non-acid fermented sausages

Finely comminuted frankfurters fortified with potato juice – Quality and structure

“…Most research on enrichment of meat products concerned fat (Mora-Gallego et al, 2013;Cheong et al, 2010) and salt reduction (Canto et al, 2014). It can thus only be speculated that the juice underwent some thermal modification that affected its emulsifying power as well as water binding capacity.…”

Feasibility of X-ray microcomputed tomography for microstructure analysis and its relationship with hardness in non-acid lean fermented sausages

“…The samples used in this study were part of samples obtained from the study done by Mora-Gallego et al (2011). Three batches of non-acid pork lean fermented sausages were manufactured using pork lean ham (95%) and different types of fat (5%) (pork back fat, sunflower oil or DAGs).…”

“…The use of around 25% of pre-emulsified olive oil (Muguerza, Gimeno, Ansorena, Bloukas, & Astiasarán, 2001) and pre-emulsified soy oil (Muguerza, Ansorena, & Astiasarán, 2003) in Chorizo de Pamplona has been proved to be suitable alternatives. More recently, Mora-Gallego, Serra, Guàrdia, Miklos, Lametsch, and Arnau (2011) reported that sunflower oil is a promising ingredient to reduce the negative effects on sensory properties caused by the fat reduction in non-acid pork lean fermented sausages, such as the increase of hardness or the reduction of tenderness and juiciness. Recent studies have also focused on the use of diacylglycerols (DAGs) as an innovative fat substitute strategy for achieving more healthy products since DAGs have been reported to result in a lower fat accumulation in the human body compared to TAGs (Flickinger & Matsuo, 2003).…”

“…Recent studies have also focused on the use of diacylglycerols (DAGs) as an innovative fat substitute strategy for achieving more healthy products since DAGs have been reported to result in a lower fat accumulation in the human body compared to TAGs (Flickinger & Matsuo, 2003). Besides, sausages containing this substitute had beneficial effects on the technological characteristics of fat reduced products and showed a satisfactory overall sensory quality (Miklos, Xu, & Lametsch, 2011;Mora-Gallego et al, 2011), thus representing an improvement in both technological and health aspects of meat products.…”

Physicochemical and textural properties of pork patties as affected by buckwheat and fermented buckwheat

“…However, animal fat has high amounts of saturated fatty acids and cholesterol, and high animal fat intake could cause adverse cardiovascular effects on coronary heart disease, stroke and hypertension (Kannel 1996;Law 1997;Ozvural and Vural 2008). Because of health disadvantages with excessive fat intake, there have been increasing interests on healthier diets among consumers and development of reduced fat meat products by the substitution of animal fat with vegetable oils and other ingredients such as dietary fiber and isolated soy protein (Ansorena and Astiasarán 2004;Del Nobile et al 2009;Mora-Gallego et al 2013;Park et al 2005). …”