Replacement of Animal Fat by Canola Oil in Chicken Meatball

Vieira, Asp; Souza, XR; Rodrigues, Erika Cristina; Sousa, DC

doi:10.1590/1806-9061-2019-1013

Cited by 5 publications

(5 citation statements)

References 26 publications

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“…In addition to their composition, there are few studies that used soybean oil as fat replacers in meat products [ 44 , 45 , 46 ], which demonstrated its viability as animal fat replacer. Finally, canola oil presents high monounsaturated (mainly oleic acid; 60%) and polyunsaturated fatty acids amounts (36%), with intermediate α-linolenic acid contents (about 10%) [ 47 ]. This oil was previously used in the reformulation of chicken meatballs [ 47 ] and sausages [ 48 ], and the results demonstrated a significant nutritional improvement without affecting the sensory characteristics of the products (presented the same consumer acceptability as control samples).…”

Section: Introductionmentioning

confidence: 99%

“…Finally, canola oil presents high monounsaturated (mainly oleic acid; 60%) and polyunsaturated fatty acids amounts (36%), with intermediate α-linolenic acid contents (about 10%) [ 47 ]. This oil was previously used in the reformulation of chicken meatballs [ 47 ] and sausages [ 48 ], and the results demonstrated a significant nutritional improvement without affecting the sensory characteristics of the products (presented the same consumer acceptability as control samples). Based on these aspects, the use of olive, canola, and soybean oils was proposed in the present study.…”

Section: Introductionmentioning

confidence: 99%

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Inclusion of Healthy Oils for Improving the Nutritional Characteristics of Dry-Fermented Deer Sausage

Vargas-Ramella

Munekata

Gagaoua

et al. 2020

Foods

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The influence of partial replacement of animal fat by healthy oils on composition, physicochemical, volatile, and sensory properties of dry-fermented deer sausage was evaluated. Four different batches were manufactured: the control was formulated with animal fat (18.2%), while in the reformulated batches the 50% of animal fat was substituted by olive, canola, and soy oil emulsions immobilized in Prosella gel. The reformulation resulted in a decrease of moisture and fat contents and an increase of protein and ash amount. Moreover, reformulated sausages were harder, darker, and had higher pH values. This fact is related to the lower moisture content in these samples. As expected, the fatty acid composition was changed by the reformulation. The use of soy and canola oils increased polyunsaturated fatty acids and omega-3 content and decreased n-6/n-3 ratio and saturated fatty acids. Thus, the use of these two oils presented the best nutritional benefits. The changes observed in the fatty acids reflected the fatty acid composition of the oils employed in the emulsions. Regarding volatile compounds (VOC), the replacement of animal fat by healthy emulsion gels increased the content of both total VOC and most of individual VOC. However, the lipid-derived VOC did not show this trend. Generally speaking, the control samples presented similar or higher VOC derived from lipid oxidation processes, which could be related to the natural antioxidant compounds present in the vegetable oils. Finally, all reformulated sausages presented higher consumer acceptability than control samples. In fact, the sausage reformulated with soy oil emulsion gel was the most preferred. Thus, as a general conclusion, the reformulation of deer sausages with soy emulsion gel improves both composition and sensory quality of the final product, which could be an excellent strategy to the elaboration of healthy fermented sausages.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Inclusion of Healthy Oils for Improving the Nutritional Characteristics of Dry-Fermented Deer Sausage

Vargas-Ramella

Munekata

Gagaoua

et al. 2020

Foods

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“…Direct oil fortification in meat products showed significant drawbacks due to more susceptibility to oxidation reactions, reduced solubility, and increased hardness issues resulting from small fat globules formation (Zetzl et al., 2012). Recently, vegetable oils have been added directly to meat products such as chicken batters (Wirkowska‐Wojdyła et al., 2021), meatballs (Vieira et al., 2019; Öztürk & Turhan, 2020), burgers (Lu et al., 2017; Paula et al., 2019; Antonini et al., 2020), restructured ham‐like products (Ding et al., 2018), fermented Sausages (Bolumar et al., 2015), and chicken nuggets (Barros et al., 2019). These strategies improved fatty acid profile; however, these strategies affect some quality attributes (i.e., flavor, color, and sensory acceptance) of the reformulated products.…”

Section: Methods To Incorporate Plant‐based Oils In Processed Meat Pr...mentioning

confidence: 99%

“…Although the results showed potential, further work was required to match the traditional sausage's texture and sensory attributes. Vieira et al (2019) indicated the substitution of animal fat with canola oil emulsion (citric acid as the antioxidant) as a promising approach to enhance the PUFA/SFA ratio while decreasing the ω-6/ω-3 ratio of chicken meatballs without affecting the texture, color parameters, oxidation, and sensory attributes. In the production of emulsion-type sausages, the use of canola oil in animal fat substitution reduced the SFA content (from 30.38% to 17.41%), increased MUFA (from 41.42% to 52.72%) and PUFA levels (from 26.78% to 27.28%), and decreased the ω-6/ω-3 (from 12.63 to 3.74) ratio.…”

Section: Modification Of Traditional Processed Meat Productsmentioning

confidence: 99%

Future trends of processed meat products concerning perceived healthiness: A review

Badar

Liu

Chen

et al. 2021

Comp Rev Food Sci Food Safe

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The 21st-century consumer is highly demanding when it comes to the health benefits of food and food products. In the pursuit of attracting these consumers and easing the rise in demand for high-quality meat products, the processed meat sector is intensely focused on developing reformulated, low-fat, healthy meat products. Meat and meat products are considered the primary sources of saturated fatty acids in the human diet. Therefore, these reformulation strategies aim to improve the fatty acid profile and reduce total fat and cholesterol, which can be achieved by replacing animal fat with plant-based oils; it could be performed as direct inclusion of these oils or pre-emulsified oils. However, emulsions offer a viable option for incorporating vegetable oils while avoiding the multiple issues of direct inclusion of these oils in meat products. Processed meat products are popular worldwide and showing a gradually increasing trend of consumption. Various types of plant-based oils have been studied as fat replacers in meat products. This review will focus on possible methods to reduce the saturated fatty acid content in meat products. K E Y W O R D Sanimal fat substitution, emulsified meat products, emulsion, plant-based oil, saturated fatty acid INTRODUCTIONFood delivers health-promoting nutrients and bioactive compounds, provides energy for growth, functions as a structural component, and participates in all metabolic processes (Hygreeva et al., 2014). Meat and meat products as components of the human diet provide an important source of proteins with high biological value and nutrients (i.e., vitamins, essential amino acids, fatty acids, and soluble minerals) essential for biochemical and physiological stability (Kausar et al., 2019). However, the perception of meat fat as being high in saturated fatty acids (SFA) has led to the belief that meat, particularly red meat, should be avoided. The scientific rationale for decreasing fat intake in the diet, and, consequently, even if misguidedly, meat consumption, is the association between a high intake of SFA and the incidence of physiological disorders, such as obesity, type 2 diabetes, high blood lipids, high cholesterol level, and cardiovascular diseases (Islam et al., 2019;Kumar et al., 2017). Recent data published by the World Health Organization (WHO) showed that 39.5 million deaths out of 54.7 million global deaths are mainly due to noncommunicable diseases (WHO, 2018a). Such concerns have prompted the WHO to establish future recommendations for replacing SFA in meat products (López-Pedrouso et al., 2020), reinforcing dietary guidelines to reduce fat consumption, especially SFA (Sacks et al., 2017). Therefore, the

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“…The increase in the world population has driven the demand for improving the quality, quantity, and diversity of oil sources (Prates-Valério, Celayeta & Cren, 2019). This led to the popularization of the consumption of vegetable oils associated with the search and development of new sources (Senger et al, 2017) aiming its beneficial effects on human health and high consumer acceptance (Vieira, Souza, Rodrigues & Sousa, 2019). In this context, studies with bioactive lipids from easily available plant sources have been conducted in order to analyse their quality, stability, and nutritional characteristics (Hashempour-baltork, Torbati, Azadmard-damirchi & Savage, 2016;Ramadan & Wahdan, 2012).…”

Section: Introductionmentioning

confidence: 99%

Functional and technological potential of arabica coffee oils

Lima

Pagnossa

Lago

et al. 2020

RSD

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The purpose of the study was to evaluate the antioxidant activity, rheological behaviour, oxidative stability, and antibacterial potential of coffee oils (Coffea arabica L.). The extraction process took place from green and roasted beans, by cold pressing, and filtration via filtering card. The experimental design consisted of five treatments: R100 (100% roasted oil); R75G25 (75% roasted oil and 25% green oil); R50G50 (50% roasted oil and 50% green oil); R25G75 (25% roasted oil and 75% green oil), and G100 (100% green oil). The treatment R75G25 showed a higher content of total phenolic compounds and higher DPPH• and ABTS•+ anti-radical efficiency. Regarding rheological behaviour, all coffee oils can be characterized as Newtonian fluids because the shear stress and strain rate varied linearly, with the line intersecting at zero. The treatments R75G25 and R25G75 showed a longer oxidation induction time, in the oxidative stability analysis, in addition to antibacterial activity having been verified for all oil samples. Besides that, the investigated green and roasted coffee oils are sources of fatty acids, including from the omega 3, 6, and 9 classes. Therefore, the use of arabica coffee oil mixtures as natural preservatives in food can be considered a promising alternative for the partial replacement of chemical additives in food matrices and in cosmetic formulations allowing the development of innovative products.

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Replacement of Animal Fat by Canola Oil in Chicken Meatball

Cited by 5 publications

References 26 publications

Inclusion of Healthy Oils for Improving the Nutritional Characteristics of Dry-Fermented Deer Sausage

Inclusion of Healthy Oils for Improving the Nutritional Characteristics of Dry-Fermented Deer Sausage

Future trends of processed meat products concerning perceived healthiness: A review

Functional and technological potential of arabica coffee oils

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