Effects of replacing pork fat with grape seed oil and gelatine/alginate for meat emulsions

Kim, Tae‐Kyung; Yong, Hae-In; Jung, Samooel; Kim, Young-Boong; Choi, Yun‐Sang

doi:10.1016/j.meatsci.2020.108079

Cited by 59 publications

(29 citation statements)

References 28 publications

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“…The interest of the food industry in vegetable oils is also increasing. Meat products were improved in terms of quality when adding grape seed oil instead of animal fats [ 159 ]; the effect was significant when the oil was previously emulsified with rice bran fiber [ 160 ]. Popular products such as sausages were found to be healthier when grape seed oil was added [ 161 ].…”

Section: Grape Seed Oil: a Novel Functional Foodmentioning

confidence: 99%

Grape (Vitis vinifera L.) Seed Oil: A Functional Food from the Winemaking Industry

Martín

Grao‐Cruces

Millán-Linares

et al. 2020

Foods

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Wine production is an ancient human activity that generates several by-products, which include some constituents known for their potential in health care and for their role in the food or cosmetic industries. Any variety of grape (Vitis vinifera L.) contains nutrients and bioactive compounds available from their juice or solid parts. Grape seed extract has demonstrated many activities in disease prevention, such as antioxidant effects, which make it a potential source of nutraceuticals. Grape seed is a remarkable winery industry by-product due to the bioactivity of its constituents. Methods for recovery of oil from grape seeds have evolved to improve both the quantity and quality of the yield. Both the lipophilic and hydrophilic chemicals present in the oil of V. vinifera L. make this wine by-product a source of natural nutraceuticals. Food and non-food industries are becoming novel targets of oil obtained from grape seeds given its various properties. This review focuses on the advantages of grape seed oil intake in our diet regarding its chemical composition in industries not related to wine production and the economic and environmental impact of oil production.

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Section: Grape Seed Oil: a Novel Functional Foodmentioning

confidence: 99%

Grape (Vitis vinifera L.) Seed Oil: A Functional Food from the Winemaking Industry

Martín

Grao‐Cruces

Millán-Linares

et al. 2020

Foods

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“…Examples of animal fat replacements in frankfurters include the use of several plant-based ingredients (but also animal-derived ones such as collagen have been used), such as rye bran and collagen [13], chia seeds [14], pineapple dietary fibres and water [15]. Other animal fat replacements used in meat matrices are mushrooms in pork sausages [16] and grape seed oil emulsified with gelatin and alginate in meat emulsions [17]. However, to the best of our knowledge, there are no studies available on the incorporation of sunflower by-products into popular meat products such as frankfurters.…”

Section: Introductionmentioning

confidence: 99%

Potential of a Sunflower Seed By-Product as Animal Fat Replacer in Healthier Frankfurters

Grasso

Pintado

Pérez‐Jiménez

et al. 2020

Foods

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Upcycled defatted sunflower seed flour (SUN), a by-product obtained from sunflower oil extraction, was used as an animal fat replacer to develop healthier frankfurters. For that end, animal fat was replaced (~50%) with water and 2% or 4% of SUN. Nutritional composition, technological, structural and sensorial properties were evaluated. SUN incorporation led to a significant increase in protein, minerals (magnesium, potassium, copper and manganese) and a decrease in fat content (~37% less than control with all animal fat). The incorporation of SUN in frankfurters promoted the presence of phenolic compounds. Increasing SUN addition lead to an increasingly (p < 0.05) darker frankfurter colour. Samples with SUN at 4% were firmer than the control according to TPA and sensory analysis results and showed the highest lipid disorder attributed to more lipid interactions in the meat matrix. SUN addition as an animal fat replacer in frankfurters is a feasible strategy to valorise sunflower oil by-products and obtain healthier frankfurters.

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“…Kang et al [16] have shown that the cooking loss of meat products with alginate was lower than that of the control. According to Kim et al, [26] pre-emulsion made with alginate decrease the cooking loss when it compared to control. Pork meat gels with ISP also showed the low cooking loss compared to control meat gels.…”

Section: )mentioning

confidence: 97%

“…When alginate was added to pre-emulsion, apparent viscosity was increased compared to control. [26] Kim et al [18] indicated that the apparent viscosity of restructured duck ham batter containing alginate, konjac, and carrageenan was higher than that of the Means within a row with different letters are significantly different (P < 0.05).…”

Section: Protein Solubilitymentioning

confidence: 99%

Functional and instrumental textural properties of reduced-salt meat emulsions with konjac gel: Combined effects of transglutaminase, isolate soy protein, and alginate

Yong

Kim

et al. 2020

International Journal of Food Properties

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The functional and instrumental textural properties of reduced-salt meat emulsions (RSMEs) containing konjac gel, with combined transglutaminase (TG), isolated soy protein (ISP), and alginate were investigated to determine optimal quality characteristics. Control groups were produced using 1.2% salt (-) and 1.5% salt (+). RSMEs (1.2% salt) formulations contained T1 (konjac gel), T2 (konjac gel + TG), T3 (konjac gel + ISP), T4 (konjac gel + TG + ISP), T5 (konjac gel + alginate), and T6 (konjac gel + TG + alginate). The moisture content and myofibrillar protein solubility of all RSMEs (from T1 to T6) were significantly higher than that of control (-) (P < .05). T5 and T6 showed the lowest cooking loss and expressible fluid separation (P < .05), which means that T5 and T6 have good emulsion stability. Texture profile analysis of T6 were most similar to those of controls (+) with normal salt (1.5%) levels. in addition, the apparent viscosity of T6 was the maximal. These results indicated that T6 might successfully induce certain technical properties in RSMEs. Consequently, the combination of konjac gel, TG, and alginate are worthy to improve the quality of RSMEs.

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Effects of replacing pork fat with grape seed oil and gelatine/alginate for meat emulsions

Cited by 59 publications

References 28 publications

Grape (Vitis vinifera L.) Seed Oil: A Functional Food from the Winemaking Industry

Grape (Vitis vinifera L.) Seed Oil: A Functional Food from the Winemaking Industry

Potential of a Sunflower Seed By-Product as Animal Fat Replacer in Healthier Frankfurters

Functional and instrumental textural properties of reduced-salt meat emulsions with konjac gel: Combined effects of transglutaminase, isolate soy protein, and alginate

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