Influence of canola-olive oils, rice bran and walnut on functionality and emulsion stability of frankfurters

Effect of walnut green husk addition on some quality properties of cooked sausages

“…Higher fat content was also observed in restructured beef steaks formulated with 20 g/100 g walnut and cooked by three different methods (Serrano et al, 2007). Similar results were presented by Alvarez et al (2011) who stated that frankfurter emulsions with backfat and 2.5 g/100 g walnut paste added as macronutrients, had higher amount of fat and slightly less of protein than control emulsion samples (23.38 and 14.62 g/100 g; 27.71 and 14.73 g/100 g, respectively). The highest fat content was determinated in samples of emulsion with canola-olive oils and walnut paste (27.2 g/100 g).…”

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

“…A number of studies have been conducted to reduce fat and improve the lipid profile of frankfurters by using a large variety of plant and marine oils (olive, cottonseed, sunflower, soyseed, high-oleic-acid sunflower, palm, fish, etc.). These oils have been added in variable proportions (2-20 g oil/100 g of product) and in different ways, including directly during product manufacture (in liquid or solid form at the end of the process), oil-in-water emulsified or interesterified (Alvarez et al, 2011;Delgado-Pando, Cofrades, Ruiz-Capillas, Solas, et al, 2010a;Jimenez-Colmenero, 2007). When oil combinations (as oil-in-water emulsion with SC) have been incorporated to improve fat content in frankfurters, the oil contents have varied between 4 (Paneras et al, 1998) and9.5 g (Delgado-Pando, Cofrades, RuizCapillas, Solas, et al, 2010a) per 100 g of product, in the latter case by using the same oil combination as in this experiment.…”

Role of interfacial protein membrane in oxidative stability of vegetable oil substitution emulsions applicable to nutritionally modified sausage

“…To address the animal fat issue, researchers have long been exploring unsaturated fatty acids from vegetable oils and certain marine oils as possible replacements for fats containing high amounts of cholesterol, for example, in frankfurter-type sausage production (Álvarez et al, 2011;Jiménez-Colmenero, 2007;Youssef & Barbut, 2009). Of particular interest is the substitution for animal fat (lard or tallow) in meat emulsion products with selective vegetable oils that are abundant in ω-3 fatty acids (e.g., α-linolenic), ω-6 fatty acid (e.g., linoleic) or ω-9 monounsaturated fatty acids (e.g., oleic) (Alvarez, Castillo, Payne, & Xiong, 2009;López-López, Cofrades, & Jiménez-Colmenero, 2009;Toldrá & Reig, 2011).…”