Influence of emulsified olive oil stabilizing system used for pork backfat replacement in frankfurters

Jiménez‐Colmenero, Francisco; Herrero, Ana M.; Pintado, Tatiana; Solas, M.T.; Ruíz‐Capillas, Claudia

doi:10.1016/j.foodres.2010.06.010

Cited by 143 publications

(132 citation statements)

References 36 publications

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“…AFS.2016.3.30 www.food.actapol.net/ that low-fat products are typically darker, due to the decrease or absence of glossiness normally provided by fat. According to Jiménez-Colmenero et al (2010), meat products with a reduced fat content are expected to be redder in colour, due to their greater lean meat content (myoglobin). On the other hand, inulin has been reported to mimic similar glossy characteristics of fat containing products.…”

Section: Resultsmentioning

confidence: 99%

The eff ect of replacing pork fat of inulin on the physicochemical and sensory quality of guinea fowl pate

Latoch

Glibowski

Libera

2016

Acta Sci Pol Technol Aliment

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Section: Resultsmentioning

confidence: 99%

The eff ect of replacing pork fat of inulin on the physicochemical and sensory quality of guinea fowl pate

Latoch

Glibowski

Libera

2016

Acta Sci Pol Technol Aliment

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“…Similar behavior was obtained by Özvural et al (2009) using brewery's spent grain (1, 3 and 5%) in sausages. Dn the other hand, Ayo et al (2008) highlighted that by reducing the fat content, L* and b* values decreased and a* increased, but a number of variations can be found in color when the fat level and meat content (myoglobin) is changed (Jiménez-Colmenero et al, 2010b). Therefore, the addition of pectin and inulin affects the lightness, redness, and yellowness values.…”

Section: Colormentioning

confidence: 99%

Fat reduction in the formulation of frankfurter sausages using inulin and pectin

Méndez‐Zamora¹,

García‐Macías²,

Santellano‐Estrada³

et al. 2015

Food Sci. Technol (Campinas)

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The aim of this study was to evaluate the influence of different concentrations of inulin and pectin as fat substitutes on the chemical composition, texture, and sensory acceptance of frankfurter sausages. Six treatments were evaluated to test fat replacement: control (T0); low fat control (T1); low fat with 15% inulin (T2); low fat with 30% inulin (T3); low fat with 7.5% inulin and 7.5% pectin (T4); and low fat with 15% inulin and 15% pectin (T5). The addition of fibers increased the yield (T3 and T5; 98.96%), and the color parameters were slightly reduced (T3). Moisture (61.14%) and ashes (6.96%) of sausages with inulin and pectin were higher (T5), while shear force, hardness, fracturability, gumminess, and chewiness (T3 and T5) were slightly lower than those of the control. The addition of inulin (T2) increased the sensory acceptance of the sausages (5.75). Fat can be replaced with inulin and pectin in frankfurter sausages to produce healthy and functional products.

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“…Textural properties of these oat emulsion gels and oil-free gels are consistent (in the same range) with other animal fat replacers (emulsions, emulsion gels, oil bulking agent, etc.) (Jimenez-Colmenero et al 2012;Pintado et al 2015) used in the reformulation of meat products with optimal texture behaviour (Jiménez-Colmenero et al 2010;Pintado et al 2016).…”

Section: Colour Measurementmentioning

confidence: 99%

Emulsion gels as potential fat replacers delivering β-glucan and healthy lipid content for food applications

et al. 2016

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Oat emulsion gels and oil-free oat gels were formulated with varying proportions of oat bran/olive oil (from 12/40 to 28/0) without or with alginate or gelatin used as animal fat replacers and/or to provide b-glucan and MUFA for meat products. Composition, technological properties (thermal stability, colour, texture, etc.) and the effects of chilled and frozen storage of samples were evaluated. Depending on the proportion, samples developed for use as animal fat replacers in meat products may endow these with properties qualifying them for nutrition and health claims. No samples showed any noticeable syneresis and all showed good thermal stability. Increasing of oat bran/olive oil increased a* and reduced b* values, while differences in L* depended on the gelling agent. Penetration force (PF) and gel strength increased when the oat bran/oil ratio increased, with the highest values in the samples containing alginate or gelatin. Thermal losses and PF generally increased during chilled and frozen storage, and no significant differences were observed in colour or pH over storage.

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Influence of emulsified olive oil stabilizing system used for pork backfat replacement in frankfurters

Cited by 143 publications

References 36 publications

The eff ect of replacing pork fat of inulin on the physicochemical and sensory quality of guinea fowl pate

The eff ect of replacing pork fat of inulin on the physicochemical and sensory quality of guinea fowl pate

Fat reduction in the formulation of frankfurter sausages using inulin and pectin

Emulsion gels as potential fat replacers delivering β-glucan and healthy lipid content for food applications

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