Use of Different O/W or W/O Emulsions as Functional Ingredients to Reduce Fat Content and Improve Lipid Profile in Spanish Cured Processed Meat Product (‘Chorizo’)

Author:

Martínez Elena1,Vieira Júnior Wagner Goncalves2ORCID,Álvarez-Ortí Manuel1ORCID,Rabadán Adrián1ORCID,Pardo José Emilio1ORCID

Affiliation:

1. Escuela Técnica Superior de Ingeniería Agronómica y de Montes y Biotecnología, Campus Universitario s/n, 02071 Albacete, Spain

2. Graduate Program in Agricultural and Livestock Microbiology, School of Agricultural and Veterinarian Sciences, São Paulo State University (UNESP), São Paulo 14884-900, Brazil

Abstract

In this work, three out of five types of oil-in-water and water-in-oil emulsions were selected to replace pork backfat to reduce the fat content and the improve monounsaturated and polyunsaturated fatty acid content in dry cured sausage (‘chorizo’). Different characteristics of the new product were studied: the texture profile, color, nutritional value, lipid profile, vitamin E and thiobarbituric acid (TBA) and sensory qualities. The use of emulsions to replace the animal fat affected all color parameters, obtaining darker, less red and yellow products, which could impact the consumer’s purchase intention. This replacement also altered the texture parameters, increasing or decreasing the hardness in comparison with the control sample. The cohesiveness, however, decreased in all cases, which meant that when the samples are cut for consumption, they disintegrated more than the traditional ones. The most relevant aspect for nutritional value is that the use of the new emulsions helped to reduce the total fat and energy value of the reformulated samples. The most significant aspect is that this reformulation helped to reduce the fat content—specifically, saturated fat—while increasing the content of Omega 3/6. The new formulas contained significant quantities of TBA and vitamin E when comparing them with the traditional product.

Funder

Castilla-La Mancha Regional Government

University of Castilla-La Mancha and the European Regional Development Fund

University of Castilla-La Mancha through the European Social Fund Plus

Publisher

MDPI AG

Reference50 articles.

1. Effect of the partial replacement of wheat flour with tumeric flour (Curcuma longa) on the physicochemical and sensory properties of a common chorizo;DYNA,2020

2. BOE (2024, June 13). Real Decreto 474/2014, de 13 de Junio, Por el Que se Aprueba la Norma de Calidad de Derivados Cárnicos. Available online: https://www.boe.es/boe/dias/2014/06/18/pdfs/BOE-A-2014-6435.pdf.

3. Strategies for enrichement in w-3 fatty acids aiming for healthier meat products;Solomando;Food Rev. Int.,2019

4. Substitution of Saturated Fat in Processed Meat Products: A Review;Ochoa;Crit. Rev. Food Sci. Nutr.,2011

5. Martínez, E., Pardo, J.E., Álvarez-Ortí, M., Rabadán, A., Pardo-Giménez, A., and Alvarruiz, A. (2023). Substitution of Pork backfat by Emulsified Seed Oils in Fresh Deer Sausage (‘Chorizo’) and Its Impact on the Physical, Nutritional, and Sensory Properties. Foods, 12.

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号  京ICP备18003416号-3