20 research outputs found
Influence of animal fat substitution by vegetal fat on Mortadella-type products formulated with different hydrocolloids
Meat has played a crucial role in human evolution and is an important component of a healthy and well-balanced diet on account of its nutritional properties, its high biological value as a source of protein, and the vitamins and minerals it supplies. We studied the effects of animal fat reduction and substitution by hydrogenated vegetal fat, sodium alginate and guar gum. Fatty acid composition, lipid oxidation, color and instrumental texture as well as the sensorial difference between low, substituted-fat and the traditional formulations for mortadella-type products were analyzed. Both substitution and reduction of animal fat decreased the saturated fatty acids percentage from 40% down to 31%. A texture profile analysis showed differences between the formulations. Furthermore, lipid oxidation values were not significant for treatments as regards the type and quantity of fat used while the use of sodium alginate and guar gum reduced the amounts of liquid released after cooking. Animal fat substitution does cause, however, a difference in overall sensorial perception compared with non-substituted products. The results confirm the viability of substituting vegetal fat for animal fat
Chemical evaluation and thermal behavior of Chilean hazelnut oil (Gevuina avellana Mol) a comparative study with extra virgin olive oil
There is a growing interest in the study of oils from native fruits, especially when the oil has high quality. In this sense it is mandatory to evaluate the oxidative stability and the relationship with the modifications of the fatty acid content, physicochemical parameters, the antioxidant capacity and its protection against the thermal deterioration processes. The fatty acid profiles of Chilean hazelnut oil showed a relevant presence of the omega series (Ï-9, Ï-5, and Ï-9) with good stability across the thermal treatment. The physicoâchemical parameters such as polar compounds and absorption coefficients K232 and K270 showed a similar behavior compared with olive oil oxidation in the range of 25â360 °C. The antioxidant capacity and total phenolic content in olive oil is significatively higher than Chilean hazelnut oil at 25 °C; however, this antioxidant capacity decreases in the olive oil after 100 °C; until 247 °C the antioxidant capacities for both oils are equalized. Total phenolic content of olive oil diminishes after 100 °C until the final study temperature (360 °C), where its concentration is very similar to Chilean hazelnut oil. The results of the thermogravimetric and differential analysis in the range of 100â700 °C show that the thermal oxidative decomposition processes occurred in both samples mainly in three steps with a total mass loss for olive oil and Chilean hazelnut oil of 99.7% and 99.9%, respectively. It is important to note that hazelnut oil remains thermally stable up to 247 °C just a few degrees lower than olive oil (252 °C).Oscar Forero-Doria Thanks FONDECYT (FONDECYT Postdoctoral Fellowship No. 3170757) and Luis GuzmĂĄn thanks FONDECYT (FONDECYT Initiation No. 11150390).Peer Reviewe