New strategies for reducing the pork back-fat content in typical Italian salami

Nobile, Matteo Alessandro Del; Conte, Amalia; Incoronato, Anna Lucia; Panza, Olimpia; Sevi, A.; Marino, R.

doi:10.1016/j.meatsci.2008.07.026

Cited by 65 publications

(47 citation statements)

References 24 publications

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“…Vários estudos têm relatado o desenvolvimento de produtos cárneos com menor teor de gordura saturada, através da utilização de óleos vegetais, principalmente óleo de soja, linhaça, canola, girassol e azeite de oliva, como substitutos de gordura animal (MUGUERZA et al, 2004;LURUEÑA-MARTINEZ;VIVAR-QUINTANA;REVILLA, 2004;PELSER et al, 2007;SANTOS et al, 2008;VALENCIA et al, 2008;DEL-NOBILE et al, 2009;CHOI et al, 2013;YUNES et al, 2013).…”

Section: Introductionunclassified

Características físico-químicas e aceitação sensorial de salame tipo Italiano com adição de óleo de canola

et al. 2013

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ResumoO objetivo deste trabalho foi avaliar os efeitos da substituição parcial da gordura suína por emulsão contendo óleo de canola em salame tipo Italiano. Foram elaborados três tratamentos, entre eles: Controle (100% de gordura suína, sem substituição de gordura), T1 (15% da gordura suína foi substituída pela emulsão contendo óleo de canola) e T2 (30% da gordura suína foi substituída pela emulsão com óleo de canola). Foram avaliados as características físico-químicas dos salames (pH, atividade de água, perda de peso, cor e oxidação lipídica) durante o período de fabricação e armazenamento, além da avaliação sensorial após o término do processamento. A adição do óleo de canola emulsionado em diferentes concentrações não afetou os valores de pH e cor durante o período de processamento, apesar de diferenças significativas encontradas nesses parâmetros durante o tempo de estocagem. A atividade de água não diferiu significativamente entre os tratamentos. No entanto, os tratamentos com adição de óleo de canola tiveram menor perda de peso do que o controle. Foi possível observar a elevação nos valores de oxidação lipídica no T2 durante o processamento e armazenamento dos embutidos, enquanto que no T1 os valores não diferiram do Controle ao final do processamento e mantiveram-se mais baixos que o controle durante o tempo de estocagem. Ainda, a substituição parcial da gordura suína por óleo de canola emulsionado não afetou a aceitação do produto quanto ao aroma, sabor, cor, textura e aparência visual. Dessa forma, a substituição de 15% de gordura suína por emulsão contendo óleo de canola em salames é uma alternativa viável para a diversificação de produtos. Palavras-chave: Produto cárneo fermentado, óleo vegetal, armazenamento, oxidação lipídica AbstractThe aim of this study was to evaluate the effects of partial pork fat replacement with emulsified canola oil in Italian-type salami. Three treatments were done: Control (100% pork fat, without fat replacement), T1 (15% pork fat was replaced by emulsified canola oil) and T2 (30% pork fat was replaced by emulsified oil canola). There were evaluated the salamis' physicochemical characteristics (pH, water activity, weight loss, color and lipid oxidation) during the manufacture and storage period, and sensory

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Section: Introductionunclassified

Características físico-químicas e aceitação sensorial de salame tipo Italiano com adição de óleo de canola

et al. 2013

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“…In contrast, polyunsaturated fatty acids (PUFA), and especially ω-3 type PUFAs, have beneficial health effects (Simopoulos, 1997;Connor, 2000). Therefore, great efforts are being made to improve the lipid fraction of meat products, some of them attempting an increment in the PUFA content (Del Nobile, Conte, Incoronato, Panza, Sevi & Marino, 2009;Jiménez-Colmenero, 2007;Lee, Faustman, Djordjevic, Faraji & Decker, 2006;Martín, Ruiz, Kivikari & Puolanne, 2008;Pelser, Linssen, Legger & Houben, 2007;García-Íñiguez de Ciriano, Larequi, Rehecho, Calvo, Cavero & Navarro-Blasco, 2010a;García-Íñiguez de Ciriano et al, 2010b). One of the main problems dealing with these strategies is the higher susceptibility of PUFAs to oxidation processes (Gurr, Harwood & Frayn, 2002) what makes necessary the use of potent antioxidants in these products.…”

Section: Introductionmentioning

confidence: 99%

“High in omega-3 fatty acids” bologna-type sausages stabilized with an aqueous-ethanol extract of Melissa officinalis

et al. 2011

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A new formulation of Bologna-type sausage enriched in ω-3 polyunsaturated fatty acids (PUFA) (8.75% linseed oil) was developed, using a lyophilized aqueous-ethanolic extract of Melissa officinalis. A comparison with the effectiveness of butylhydroxy anisole (BHA) synthetic antioxidant to decrease the oxidation of PUFAs was performed.The formulation increased the ω-3 PUFAs content, especially α-linolenic acid, decreasing significantly the ω-6/ω-3 ratio from 17.3 to 1.9, and also the Atherogenic Index and Thrombogenic Index (0.38-0.31 and 1.03-0.54, respectively).Modified sausages with BHA and Melissa extract showed significantly lower peroxides value (2.62 and 6.11meqO 2 /kg) and thiobarbituric acid value (0.26 and 0.27mg malondialdehyde/kg) and higher antioxidant capacity (hydrophilic fraction ABTS: 0.45 and 0.74meq Trolox/g product; lipofilic fraction ABTS: 0.44 and 0.37meq Trolox/g product) than those without these ingredients (16.49meq O 2 /kg, 2.08 mg malondialdehyde /kg, 0.26 and 0.27meq Trolox/g product, respectively). Sensorial tests showed that acceptability of the new formulations was similar to control products.

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“…Different amounts of whey proteinbased crumb (DAVISCO Food International, Inc., USA) soaked in commercial available extra-virgin olive oil, were also added to meat formulation. The whey protein crumb was prepared according to Del Nobile and others [10], by mixing 100 g whey protein, 4 g NaCl, 10 g Na 2 CO 3 and 120 ml distilled water. This mixture was cooked at 160 °C for 40-50 min in the oven (Moulinex Activys, France).…”

Section: Production Of Functional Meat and Fish-based Burgersmentioning

confidence: 99%

“…This mixture was cooked at 160 °C for 40-50 min in the oven (Moulinex Activys, France). After cooking, the whey protein-based foam was minced by a Sterilmixer (PBI International, USA), reduced to crumbs that were soaked in the extra virgin olive oil in a 1:4 ratio and mixed at different amounts (5,10,15 and 20% w/w) with minced meat. Each mixture was homogenized for a few minutes and then shaped by means of a burger maker to obtain hamburgers with extra virgin olive oil.…”

Section: Production Of Functional Meat and Fish-based Burgersmentioning

confidence: 99%

“…One of the most important approaches to the development of potential meat-based functional foods is the partial replacement of meat fats with various non-meat fats of plant and marine origin [8]. Several technological options have been applied to fresh, cooked and fermented meat products to give healthier lipid formulation [10][11][12][13]. Numerous efforts have been also made to fortify meat products with various components [14][15][16].…”

Section: Introductionmentioning

confidence: 99%

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Recipe Optimization to Produce Functional Food Based on Meat and Fish

Conte¹,

Mastromatteo²

2016

J Nutr Food Sci

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Functional foods were produced from the combination of minced meat or fish with extra virgin olive oil and vegetable flour. Proper concentrations of oil and vegetable flours were selected to improve the nutritional properties of processed meat and fish burgers. Sensory evaluations were also carried out in different sessions by trained panel and generic consumers to assess product acceptability. The results of the work demonstrated that the two ingredients, selected for their well-known healthy benefits, enhance not only the nutritional value but also the sensory properties of food. In particular, the best formulation for meat patties contained 10% oil and 10% red pepper flour, whereas, 15% oil and 5% yellow pepper flour and 17.5% oil and 7.5% zucchini flour were the optimized ingredients for fish burgers. These recipes did not score significantly different from other CCD options but were preferred by consumers, when asked to compare these new products to traditional burgers. Moreover, analytical investigations carried out before and after cooking assessed the preservation of the health-giving compounds deriving from the pepper flour.

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New strategies for reducing the pork back-fat content in typical Italian salami

Cited by 65 publications

References 24 publications

Características físico-químicas e aceitação sensorial de salame tipo Italiano com adição de óleo de canola

Características físico-químicas e aceitação sensorial de salame tipo Italiano com adição de óleo de canola

“High in omega-3 fatty acids” bologna-type sausages stabilized with an aqueous-ethanol extract of Melissa officinalis

Recipe Optimization to Produce Functional Food Based on Meat and Fish

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