Total and Partial Fat Replacement by Gelled Emulsion (Hemp Oil and Buckwheat Flour) and Its Impact on the Chemical, Technological and Sensory Properties of Frankfurters

A gelled emulsion (GE) prepared with hemp oil and buckwheat flour was used to replace pork back fat in frankfurters. Five different formulations were prepared: control (with 35% pork back fat—SC), and the following four to achieve 25%, 50%, 75%, and 100% pork back fat substitution by GE (S1, S2, S3, and S4, respectively). Nutritional, technological, and sensorial characteristics of frankfurters were evaluated. Sausages containing GE presented a lower total fat content with a higher amount of polyunsaturated fatty acids, increased omega 3 content, and reduced saturated fat by up to 55%. The incorporation of GE did not significantly modify technological properties such as emulsion stability or lipid oxidation in spite of using vegetable oils highly susceptible to oxidation. The reformulation of the frankfurters presented a greater effect on the texture and sensory properties when GE was used as total substitution for the pork back fat (S4). When GE was used only as partial substitution for the pork back fat, sausages similar to control frankfurter were obtained. So this study demonstrated that the use of GE could be a promising strategy in the reformulation of healthier meat product

Modelling the thermal effects on structural components of composite slabs under fire conditions

This paper presents a finite-element-based computational model to evaluate the thermal behaviour of composite slabs with a steel deck submitted to standard fire exposure. This computational model is used to estimate the temperatures in the slab components that contribute to the fire resistance according to the load-bearing criterion defined in the standards. The numerical results are validated with experimental results, and a parametric study of the effect of the thickness of the concrete on the temperatures of the slab components is presented. Composite slabs with normal or lightweight concrete and different steel deck geometries (trapezoidal and re-entrant) were considered in the simulations. In addition, the numerical temperatures are compared with those obtained using the simplified method provided by the standards. The results of the simulations show that the temperatures predicted by the simplified method led, in most cases, to an unsafe design of the composite slab. Based on the numerical results, a new analytical method, alternative to the simplified method, is defined in order to accurately determine the temperatures at the slab components and, thus, the bending resistance of the composite slabs under fire conditions.info:eu-repo/semantics/publishedVersio

Chia and hemp oils-based gelled emulsions as replacers of pork backfat in burgers: effect on lipid profile, technological attributes and oxidation stability during frozen storage

Gelled emulsions based on chia and hemp oils were used as partial (25% and 50%) fat replacer in beef burgers. The effect of formulation, frozen storage during 60 days and cooking process was assessed on lipid profile, oxidation susceptibility and technological attributes (cooking properties). Reformulated burgers showed better nutritional quality (in reference to dietary fats) than control, mainly due to the increase in PUFAs (specifically a-linolenic (C18:3) and linoleic (C18:2) fatty acids) and decrease in SFAs which was higher in burgers with hemp-GE than in burgers with chia-GE and also dependent on the substitution level (the highest at 50%). This pattern was not modified by frozen storage for 60 days or by cooking process. In addition, cooking increased the susceptibility of reformulated burgers to oxidation in a more intense way than 60 days of frozen storage, being burgers with 50% chia-GEs the most susceptibl

Development of plant-based burgers using gelled emulsions as fat source and beetroot juice as colorant: Effects on chemical, physicochemical, appearance and sensory characteristics

fat source and, beetroot juice (fresh and commercial) as colorant ingredient and to assess their quality properties. Burgers with low fat content (<3%) and remarkable protein (18.6–19.5%) and dietary fiber content (14.5–16.2%) were obtained. The use of GE allows improving their lipid profile being PUFAs the main fraction (>57%, PUFA/SFA >4.5, n-6/n-3 40%) depending on the GE used: α-linolenic in the case of chia-GE and linoleic when hemp-GE was used. The use of beetroot fresh juice allows to obtain burgers with a redness similar to that of traditional meat burgers (16–21), with higher betalains content (27–38 mg/100 g dw) but more susceptible to color changes during cooking than when commercial juice was used. Plant-based burgers suffer less cooking loss (14–17%) and dimensional changes (shrinkage 3–5% and not thickness increase) than reported for traditional meat burgers. According to the results of sensory evaluation, although all plant-based burgers were scored with a good overall acceptability, it could be enhanced by the ingredient optimization because each of the ingredients studied either improved or worsened the different attributes assessed

Use of Olive and Sunflower Oil Hydrogel Emulsions as Pork Fat Replacers in Goat Meat Burgers: Fat Reduction and Effects in Lipidic Quality

[EN] Diversified strategies to incorporate healthier lipids in processed meat products are being developed. Alternative fat sources to replace animal fat associated with the reduction of fat content are some of the methods used to obtain healthier meat products well recognized by consumers. In order to create a healthier product that can also be consumed in the Halal and Kosher consumer markets, an experimental study was developed to assess the effects of replacing the pork fat (4%) with the same amount of hydrogel emulsion incorporating olive oil or sunflower oil. Three burgers were randomly selected from each lot manufactured and analyzed in triplicate. Burgers were physicochemical analyzed for pH, water activity, composition, fatty acid profile, color, yield, texture, oxidative stability, and volatile compounds and compared according to the fat source. Burgers with hydrogel emulsions can be considered reduced-fat meat products with a healthier fatty acid profile than pork fat burgers. The use of hydrogel emulsions did not negatively affect the quality characteristics assessed in the product and improved the oxidative stability during the storage of cooked burgers. By the characteristics and formulations evaluated, the replacement of pork fat with olive oil hydrogel emulsion proved to be the most effective strategy for obtaining a healthier goat meat productSIThis research received no external fundin

Ghanaian Cocoa (Theobroma cacao L.) Bean Shells Coproducts: Effect of Particle Size on Chemical Composition, Bioactive Compound Content and Antioxidant Activity

The worldwide cocoa bean shell (CBS) generation is estimated at around 900,000 tons. In their composition, this coproduct showed several bioactive compounds like methylxanthines or polyphenolic compounds. Thus, the aim of this work was to investigate the effects of different particle sizes on the chemical composition, physico-chemical, bioactive compounds content, and antioxidant properties of flours obtained from cocoa (Theobroma cacao L.) bean shells. The flours obtained from CBS with different particle sizes had high content of dietary fiber (61.18–65.58 g/100 g). The polyphenolic profile identified seven compounds being epicatechin and catechin (values ranged 4.56–6.33 and 2.11–4.56 mg/g, respectively) as the most abundant compounds. Additionally, the methylxanthines theobromine and caffeine were quantified with values ranging from 7.12 to 12.77 and 4.02 to 6.13 mg/g, respectively. For the fatty acid profile, the principal compounds identified were oleic, stearic and palmitic acids. CBS had antioxidant capacity with all methods assayed. For DPPH, ABTS and FRAP assays values ranged between 2.35–5.53, 3.39–11.55, and 3.84–7.62 mg Trolox equivalents/g sample, respectively. This study suggests that cocoa bean shells may constitute a valuable coproduct for the food industry due to its high content in valuable bioactive compounds

Assessment of Chemical, Physico-Chemical and Sensory Properties of Low-Sodium Beef Burgers Formulated with Flours from Different Mushroom Types

It is now widely demonstrated that excessive salt consumption can cause various health problems, and meat products are among the foods most consumed with a high salt content. For that, the aim of this work was to assess the effects of the utilization of flours obtained from oyster mushrooms (Pleurotus ostreatus), button mushrooms (Agaricus bisporus), and portobello mushrooms (Agaricus brunnescen) as salt replacers on chemical, physicochemical, and sensory properties of beef burgers. The fat and protein content was not affected by the inclusion of mushroom flour, while the sodium content was reduced by 55–61% compared to the control sample. The control sample had the lowest values for cooking loss and shrinkage (12.29 and 18.69%, respectively) whilst the reformulated samples had higher values ranging between 16.08 and 18.88% for cooking loss, respectively, and between 19.55 and 28.25% for shrinkage, respectively. The reformulated samples showed higher lipid oxidation values (ranging from 0.18 and 0.20 mg malondialdehyde/kg sample) than the control sample. Sensorially, all parameters analyzed were not affected by the replacement of sodium chloride by the different mushroom flours. The use of flours obtained from different mushroom flours is a viable alternative to be used as sodium chloride replacers in the preparation of beef burger

Improving the lipid profile of beef burgers added with chia oil (Salvia hispanica L.) or hemp oil (Cannabis sativa L.) gelled emulsions as partial animal fat replacers

New gelled emulsions (GE) based on amaranth flour mixed with chia or hemp oil were developed and used as partial pork back-fat replacer (25 and 50%) in beef burgers. The addition of GE decreased the fat content in the burgers between 12% and 33%. The use of GE decreased the amount of palmitic, stearic, and oleic fatty acids and increased the amount of linolenic (higher in amaranth-hemp GE) and α-linolenic (higher in amaranth-chia GE) fatty acids. Both GE improved the n-6/n-3 and PUFA/SFA nutritional ratios in burgers and the AI, TI, h/H indices related to healthy properties of lipid fractions. Color, water activity, pH, and texture were not affected by the addition of GE but cooking loss, shrinkage, and thickness changes were increased (higher in amaranth-hemp GE). Burgers containing amaranth-chia GE (both raw and cooked) resulted in more susceptibility to lipid oxidation than the others and also resulted in lower sensorial acceptability. As a general conclusion, the use of amaranthhemp GE as pork backfat substitute improve nutritional characteristics of the burgers without affecting technological or sensory properties

Focused Coordination Models towards Sustainability in Higher Education. Case of Quevedo State Technical University (Ecuador)

This research studied the relationship between coordination models (CM) focused on sustainability and satisfaction, as a competitive advantage, which increases sustainability at the Quevedo State Technical University (UTEQ) in Ecuador. A survey in situ on a random sample of 3200 students was done in 2019. By using multivariate methods, an organizational typology was built. Next, CM were related to the level of student satisfaction by general linear model (GLM). Twenty-three organizational variables were grouped into six components that explained 66.23% of the variance. A typology with three groups was built: Cluster 1 with a moderate CM level (44.57% of the sample), Cluster 2 with a low level of CM (38.18%), and Cluster 3 with a high level of CM (15.25%). By GLM, a positive relation between typology and students’ levels of satisfaction was found. Therefore, an increase of CM turned into a major satisfaction level at UTEQ. We suggest, as a priority, to improve communication amongst students and administrative staff. Communication should be frequent, accurate, on time, and oriented to solve problems. It would also be positive to increase the CM amongst students and representatives in solving communication problems, sharing knowledge, goals, and mutual respect

Structural control of the non-ionic surfactant alcohol ethoxylates (AEOs) on transport in natural soils

Surfactants, after use, enter the environment through diffuse and point sources such as irrigation with treated and non-treated waste water and urban and industrial wastewater discharges. For the group of non-ionic synthetic surfactant alcohol ethoxylates (AEOs), most of the available information is restricted to the levels and fate in aquatic systems, whereas current knowledge of their behavior in soils is very limited. Here we characterize the behavior of different homologs (C12-C18) and ethoxymers (E03, E06, and E08) of the AEOs through batch experiments and under unsaturated flow conditions during infiltration experiments. Experiments used two different agricultural soils from a region irrigated with reclaimed water (Guadalete River basin, SW Spain). In parallel, water flow and chemical transport were modelled using the HYDRUS-1D software package, calibrated using the infiltration experimental data. Estimates of water flow and reactive transport of all surfactants were in good agreement between infiltration experiments and simulations. The sorption process followed a Freundlich isotherm for most of the target compounds. A systematic comparison between sorption data obtained from batch and infiltration experiments revealed that the sorption coefficient (K-d) was generally lower in infiltration experiments, performed under environmental flow conditions, than in batch experiments in the absence of flow, whereas the exponent (beta) did not show significant differences. For the low clay and organic carbon content of the soils used, no clear dependence of K-d on them was observed. Our work thus highlights the need to use reactive transport parameterization inferred under realistic conditions to assess the risk associated with alcohol ethoxylates in subsurface environments. (C) 2020 The Authors. Published by Elsevier Ltd