Improvement of the Functional and Healthy Properties of Meat Products

Beriain, M.J.; Gómez, Inmaculada; Ibáñez, Francisco C.; Sarriés, M.V.; Ordóñez, A.I.

doi:10.1016/b978-0-12-811442-1.00001-8

Cited by 35 publications

(34 citation statements)

References 315 publications

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“…Sausages made with ingredients that provide specific nutrients such as polyunsaturated fatty acids, represent an alternative with positive impact to improve the nutritional status of the consumer (Beriain et al, ) without neglecting the sensory characteristics that are essential for a product to be accepted by consumers. This is how OEO has been used in the present study as a natural antioxidant (Benavides, Villalobos‐Carvajal, & Reyes, ) and it confers attraction to foods.…”

Section: Resultsmentioning

confidence: 99%

Section: Proximate Compositionmentioning

confidence: 99%

“…The accelerated changes in the world meat market seeks to deliver new “healthy” meat (Pogorzelska‐Nowicka, Atanasov, Horbańczuk, & Wierzbicka, ) and “healthier” products preserved with natural alternatives that ensure quality. Some strategies used in the meat industry include reformulation of meat products with functional ingredients that provide beneficial effects for human health (Beriain, Gómez, Ibáñez, Sarriés, & Ordóñez, ). Decreasing saturated fatty acid content, lowering cholesterol, and adding natural antioxidant products could be an example of such strategies (Afshari et al, ; Afshari, Hosseini, Khaneghah, & Khaksar, ).…”

Section: Introductionmentioning

confidence: 99%

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Frankfurters formulated with pecan nut paste and oregano essential oil as functional components: Proximate composition, lipid oxidation, and fatty acid profile

Orozco

Alarcón-Rojo

Chávez-Mendoza

et al. 2019

J Food Process Preserv

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This study aimed to evaluate the quality of frankfurter sausages containing pecan nut paste (PN) and Mexican oregano essential oil (MO) of two varieties (Poliomintha longiflora Gray, MOP; and Lippia berlandieri, MOL). Frankfurters were processed under six treatments: control, MOP (control + 100 ppm MOP), MOL (control + 100 ppm MOL), MOP–N (MOP treatment + 6% PN), MOL–N (MOL treatment + 6% PN), and C–N (control + 6% PN). PN and MO did not influence (p > 0.05) the proximate composition of sausages; lipid oxidation increased in treatments containing EO and PN after 7 days of storage. PN did not alter the content of MUFAs and PUFAs, however MO decreased the MUFAs. MOL–N and C–N showed the highest UFA/SFA ratio. It was concluded that the combination of PN with MOL or control formula could be a good strategy for increasing the ratio of UFA/SFA without compromising on frankfurter quality. Practical applications Pecan nut paste and oregano essential oil can be used to enhance functionality of frankfurters without altering the proximal composition of the product. The combination of oregano (L. berlandieri) essential oil and pecan nut paste is a strategy for reducing the unsaturated/saturated fatty acid ratio of the traditional emulsified meat products. These findings may be useful for the production of emulsified cooked sausages with healthier characteristics and offer an opportunity for the meat industry to improve its image and bring benefits to the society.

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Section: Resultsmentioning

confidence: 99%

Section: Proximate Compositionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Frankfurters formulated with pecan nut paste and oregano essential oil as functional components: Proximate composition, lipid oxidation, and fatty acid profile

Orozco

Alarcón-Rojo

Chávez-Mendoza

et al. 2019

J Food Process Preserv

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“…The numerous studies show that the structure peculiarities and the presence of hydrophobic groups contribute to the fat binding by the raw material components [3][4][5][6][7][8]. By the experimental studies the good FHC was found for citrus fibers Herbacel AQ Plus, type N and Citrifi; carrageenans; carob bean, guar and xanthan gums [7][8][9]; the egg powder, the milk powder and the dairy foods; wheat, soya, oatmeal and pea flour [7,9,10]; various functional ingredients derived from the industrial by-products (skin, hoof, feathers, by-products, etc.) [9,11]; and the oil based functional gels [12,13].…”

Section: Introductionmentioning

confidence: 99%

“…By the experimental studies the good FHC was found for citrus fibers Herbacel AQ Plus, type N and Citrifi; carrageenans; carob bean, guar and xanthan gums [7][8][9]; the egg powder, the milk powder and the dairy foods; wheat, soya, oatmeal and pea flour [7,9,10]; various functional ingredients derived from the industrial by-products (skin, hoof, feathers, by-products, etc.) [9,11]; and the oil based functional gels [12,13]. First grade flour binds and holds the fats better compared with top quality flour due to the higher content of proteins and food fibers in it.…”

Section: Introductionmentioning

confidence: 99%

The Study of the Interaction Mechanism of Linoleic Acid and 1-Linoleyl-2-Oleoyl-3-Linolenoyl-Glycerol with Fe3O4 Nanoparticles

Tsykhanovska¹,

Evlash²,

Alexandrov³

et al. 2019

ChChT

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The interaction mechanism of Fe 3 O 4 nanoparticles with linoleic acid and 1-linoleyl-2-oleoyl-3-linolenoyl-glycerol represented by two-layer coordination model has been determined. By means of Fourier spectroscopy, scanning electron microscopy, energy dispersive X-ray spectroscopy, X-ray photoelectron spectroscopy, X-ray phase and thermal gravitational analysis, the interaction mechanism of lipids (linoleic acid and sunflower oil) with Fe 3 O 4 nanoparticles has been studied. Кeywords: Fe 3 О 4 nanoparticles, linoleic acid, 1-linoleyl-2oleoyl-3-linolenoyl-glycerol, sunflower oil, chemisorption.

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Effect of partial mutton meat substitution with Bambara groundnut (Vigna subterranea (L.) Verdc.) flour on physicochemical properties, lipid oxidation, and sensory acceptability of low‐fat patties

Ramatsetse,

Ramashia,

Mashau

2024

Food Science & Nutrition

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Health concerns regarding fat consumption, as well as shifts in customer preference, have prompted substantial studies into low‐fat products. This study examined the nutritional, color, functional, and antioxidant properties of Bambara groundnut (BGN) flour varieties (cream, brown, and red‐coated) grains as well as their influence on the physicochemical properties, lipid oxidation, and sensory acceptability of low‐fat mutton patties. The patties were formulated with 2.5%, 5%, 7.5%, and 10% of BGN flour for each variety, and 100% mutton patties were used as a control. The BGN flours showed significant (p < .05) differences in their nutritional composition (except for ash content), color, functional (excluding emulsion stability), and antioxidant properties. The increase in the percentage of substitution of BGN flours significantly increased the fiber (0.00% to 0.79%), ash (1.16% to 1.99%), and carbohydrates (2.14% to 1.99%) contents of the formulated mutton patties. However, moisture and protein contents decreased. The cooking yield of the formulated patties significantly increased with the increase in the percentage substitution of BGN flours (2.5%–10%), with values ranging from 76.39% to 86.80%, but the diameter reduction was limited. The increase in the inclusion of BGN flours significantly increased the lightness, hue angle, color difference, and whiteness of patties. Nevertheless, the redness, yellowness, chroma, and yellowness index of the patties decreased. The hardness and resilience of formulated patties significantly increased, with values varying from 16.41 to 17.66 N, and from 0.35 to 0.48 J/J, respectively, whereas the springiness, cohesiveness, and chewiness decreased. The lipid oxidation of formulated mutton patties significantly increased from Days 7 to 21, but was still less than that of the control sample within storage days. The sensory properties of formulated patties were not significantly different from the control sample and were above the acceptable score of five. All BGN varieties had positive effects on the mutton patties, more especially red, followed by brown, and cream, respectively. The inclusion of a 10% red BGN flour variety is highly recommended due to its significant impact on mutton patties. Nevertheless, different types of BGN varieties can each be used as additives in mutton patties without having detrimental effects on the quality parameters of the patties.

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Improvement of the Functional and Healthy Properties of Meat Products

Cited by 35 publications

References 315 publications

Frankfurters formulated with pecan nut paste and oregano essential oil as functional components: Proximate composition, lipid oxidation, and fatty acid profile

Frankfurters formulated with pecan nut paste and oregano essential oil as functional components: Proximate composition, lipid oxidation, and fatty acid profile

The Study of the Interaction Mechanism of Linoleic Acid and 1-Linoleyl-2-Oleoyl-3-Linolenoyl-Glycerol with Fe3O4 Nanoparticles

Effect of partial mutton meat substitution with Bambara groundnut (Vigna subterranea (L.) Verdc.) flour on physicochemical properties, lipid oxidation, and sensory acceptability of low‐fat patties

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