Healthier oils stabilized in konjac matrix as fat replacers in n−3 PUFA enriched frankfurters

Salcedo-Sandoval, Lorena; Cofrades, Susana; Ruíz‐Capillas, Claudia; Solas, M.T.; Jiménez‐Colmenero, Francisco

doi:10.1016/j.meatsci.2012.11.038

Cited by 99 publications

(108 citation statements)

References 40 publications

(78 reference statements)

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“…The addition of citrus fiber was associated with increased adhesiveness and chewiness. These findings agreed with those reported by Salcedo-Sandoval et al (2013), who observed that reducing the fat content by replacing pork back fat with konjac gel increased hardness, adhesiveness, and chewiness. Crehan et al (2000) reported that reducing fat from 30 to 5% significantly decreased the hardness, cohesiveness, gumminess, and chewiness of frankfurters.…”

Section: Cooking Loss and Texture Profile Analysissupporting

confidence: 93%

The improvement effect and mechanism of citrus fiber on the water-binding ability of low-fat frankfurters

Song

Pan

et al. 2016

J Food Sci Technol

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Water-binding ability is a major quality attribute of low-fat meat products. This study aimed to evaluate the effects of citrus fiber on the water-binding ability of low-fat frankfurters. Low-fat (10% fat) frankfurters with different contents (0, 1, 2, and 3%) of citrus fiber were prepared. Their cooking loss, water distribution, microstructure, and protein structure were assessed and compared to those of normal-fat (20% fat) frankfurters. Results demonstrated that citrus fiber could significantly reduce the cooking loss of low-fat frankfurters from 12.69 to 4.71%. Adding citrus fiber led to a faster relaxation time in low-fat frankfurters, and a significant increase in the proportion of immobilized water. Frankfurters with citrus fiber exhibited a more compact, continuous protein network structure. Furthermore, the intensity changes in the Raman bands near 760 and 2930 cm -1 showed that citrus fiber increased hydrophobic interactions around hydrocarbon chains and tryptophan residues in myofibrillar proteins. In conclusion, citrus fiber effectively improved the water-binding ability of low-fat frankfurters by increasing the hydrophobic interactions of myofibrillar proteins and changing the frankfurter microstructure.

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Section: Cooking Loss and Texture Profile Analysissupporting

confidence: 93%

The improvement effect and mechanism of citrus fiber on the water-binding ability of low-fat frankfurters

Song

Pan

et al. 2016

J Food Sci Technol

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“…The lightness (L*) value of the high fat control was significantly higher than low fat formulations and decreased with the increasing concentration of xanthan gum (0.5-1.5 %) (p < 0.05). The decrease in lightness (L*) values of the low fat formulations might be due to the reduction in fat content (Salcedo-Sandoval et al 2013). The redness (a*) value of the low fat formulations were significantly higher than high fat control containing 20 % fat (p < 0.05).…”

Section: Ph and Colourmentioning

confidence: 93%

“…1a) showed the formation of numerous cavities, producing structures with a spongy (honeycomb like) appearance. The formation of these cavities may have been due to the expansion of a number of constituents, mainly fat, water or air (Salcedo-Sandoval et al 2013). The scanning electron microscopy micrographs of the low fat control goshtaba (10 % fat) presented less spongy and more compact appearance than high fat control, so that the goshtaba was firmer than high fat control.…”

Section: Microstructurementioning

confidence: 98%

Xanthan gum as a fat replacer in goshtaba-a traditional meat product of India: effects on quality and oxidative stability

et al. 2015

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Goshtaba is a restructured meat product of Kashmiri wazwan prepared from meat emulsion with added fat (20 %), salt, spices and condiments and cooked in the curd. The present study was undertaken for the development of low fat goshtaba with the addition of xanthan gum as a fat replacer and was evaluated for proximate composition, pH, colour, lipid and protein oxidation, texture, microstructure and sensory properties. Low fat goshtaba formulations containing xanthan gum were higher in protein and moisture contents but, lower in fat content and pH value than the high fat control (p < 0.05). Colour evaluation revealed that high fat goshtaba had significantly higher L* value, but lower a* value than its low fat counterparts (p < 0.05). The significant decrease of TBARS values, protein carbonyls and loss of protein sulphydryl groups in low fat goshtaba formulations reflects the potential antioxidant activity of xanthan gum (p < 0.05). Hardness was significantly higher in high fat control but, cohesiveness, gumminess, and chewiness did not show any significant difference. Springiness increased with the increasing concentration of xanthan gum (0.5-1.5 %) and was higher in low fat product containing 1.5 % xanthan gum. SEM results indicate that xanthan gum lead to formation of an additional gel network which holds more water. Sensory evaluation revealed that goshtaba product with 0.5 % xanthan gum had quality characteristics that were similar to the control product containing 20 % fat.

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“…Compared with various technological methods for replacement of animal fat, pre-emulsion technology has been reported to be useful as a means of stabilizing the non-meat fats used for incorporation in meat matrix (Jimenez-Colmenero, 2007). Some studies have been reported that replacement pork back-fat by different pre-emulsified plants oil in emulsion meat products (Delgado-Pando et al, 2011;Salcedo-Sandoval et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Effect of pre-emulsified sesame oil on physical-chemical and rheological properties of pork batters

Kang

Zhu

et al. 2017

Food Sci. Technol

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Physical-chemical and rheological properties of pork batters as affected by replacing pork back-fat with pre-emulsified sesame oil were investigated. Replacement of pork back-fat with pre-emulsified sesame oil, improved L* value, moisture and protein content, hardness, cohesiveness, and chewiness, declined a* value, fat content and energy, but not affect cooking yield. When used pre-emulsified sesame oil to replace pork back-fat 50%, the sample had the highest L* value and texture. According to the results of dynamic rheological, replaced pork back-fat by pre-emulsified sesame oil increased the storage modulus (G') values at 80 °C, and formed firm gel. The result of Low-field nuclear magnetic resonance (LF-NMR) shown that the batters with pre-emulsified sesame oil had higher water holding capacity than the control. Overall, the batters with pre-emulsified sesame oil enabled lowering of fat and energy contents, making the pork batter had better texture.

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Healthier oils stabilized in konjac matrix as fat replacers in n−3 PUFA enriched frankfurters

Cited by 99 publications

References 40 publications

The improvement effect and mechanism of citrus fiber on the water-binding ability of low-fat frankfurters

The improvement effect and mechanism of citrus fiber on the water-binding ability of low-fat frankfurters

Xanthan gum as a fat replacer in goshtaba-a traditional meat product of India: effects on quality and oxidative stability

Effect of pre-emulsified sesame oil on physical-chemical and rheological properties of pork batters

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