Pork skin-based emulsion gels as animal fat replacers in hot-dog style sausages

Santos, Mírian dos; Munekata, Paulo E. S.; Pateiro, Mirian; Magalhães, Giseli Carvalho; Barretto, Andrea C.S.; Lorenzo, José M.; Pollonio, Marise Aparecida Rodrigues

doi:10.1016/j.lwt.2020.109845

Cited by 33 publications

(21 citation statements)

References 27 publications

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“…Similar results were reported when soybean oil hydrogels replaced total animal fat in frankfurters [ 33 ], canola oil hydrogels replaced partial (50%) or total fat in hot dog sausages [ 57 ], and camellia oil hydrogels replaced from 20% to 100% of animal fat in Harbin sausage [ 58 ]. Generally speaking, all of these studies found that the reformulation increased moisture, MUFA, and PUFA, while observing a significant reduction in total fat, energy, and SFA, which collectively caused an improvement in nutritional indices.…”

Section: Incorporation Of Lipid Bio-based Ingredients Into Meat Sysupporting

confidence: 73%

“…Regarding color, all reformulations produced an increase for L*, and the use of camellia [ 58 ] and soybean [ 33 ] oil hydrogels also increased b* values. In contrast, the reformulation with canola and camellia oils reduced a* values in hot dog [ 57 ] and Harbin sausages [ 58 ], respectively. The reformulation did not influence the texture in frankfurter [ 33 ] and hot dog sausages [ 57 ], while decreasing hardness in Harbin sausages [ 58 ].…”

Section: Incorporation Of Lipid Bio-based Ingredients Into Meat Symentioning

confidence: 99%

“…In contrast, the reformulation with canola and camellia oils reduced a* values in hot dog [ 57 ] and Harbin sausages [ 58 ], respectively. The reformulation did not influence the texture in frankfurter [ 33 ] and hot dog sausages [ 57 ], while decreasing hardness in Harbin sausages [ 58 ]. On the other hand, both partial and total replacement of fat by camellia oil decreased lipid oxidation of Harbin sausages [ 58 ], while the use of soybean oil in hot dogs did not influence oxidation [ 57 ].…”

Section: Incorporation Of Lipid Bio-based Ingredients Into Meat Symentioning

confidence: 99%

“…The reformulation did not influence the texture in frankfurter [ 33 ] and hot dog sausages [ 57 ], while decreasing hardness in Harbin sausages [ 58 ]. On the other hand, both partial and total replacement of fat by camellia oil decreased lipid oxidation of Harbin sausages [ 58 ], while the use of soybean oil in hot dogs did not influence oxidation [ 57 ]. Moreover, the different reformulations did not affect nor decrease cooking loss [ 33 , 57 ].…”

Section: Incorporation Of Lipid Bio-based Ingredients Into Meat Symentioning

confidence: 99%

“…On the other hand, both partial and total replacement of fat by camellia oil decreased lipid oxidation of Harbin sausages [ 58 ], while the use of soybean oil in hot dogs did not influence oxidation [ 57 ]. Moreover, the different reformulations did not affect nor decrease cooking loss [ 33 , 57 ]. Finally, the total replacement of fat using soybean hydrogels reduced the consumer acceptability of frankfurters [ 33 ].…”

Section: Incorporation Of Lipid Bio-based Ingredients Into Meat Symentioning

confidence: 99%

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Recent Discoveries in the Field of Lipid Bio-Based Ingredients for Meat Processing

et al. 2021

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Current culture and pace of lifestyle, together with consumer demand for ready-to-eat foods, has influenced the food industry, particularly the meat sector. However, due to the important role that diet plays in human health, consumers demand safe and healthy food products. As a consequence, even foods that meet expectations for convenience and organoleptic properties must also meet expectations from a nutritional standpoint. One of the main nutritionally negative aspects of meat products is the content and composition of fat. In this sense, the meat industry has spent decades researching the best strategies for the reformulation of traditional products, without having a negative impact in technological processes or in the sensory acceptance of the final product. However, the enormous variety of meat products as well as industrial and culinary processes means that a single strategy cannot be established, despite the large volume of work carried out in this regard. Therefore, taking all the components of this complex situation into account and utilizing the large amount of scientific information that is available, this review aims to comprehensively analyze recent advances in the use of lipid bio-based materials to reformulate meat products, as well as their nutritional, technological, and sensorial implications.

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Section: Incorporation Of Lipid Bio-based Ingredients Into Meat Sysupporting

confidence: 73%