Effects Of Micronized Sodium Chloride On The Sensory Profile And Consumer Acceptance Of Turkey Ham With Reduced Sodium Content

The impact of sodium chloride reduction and its substitution for micronized salt on consumer acceptance of turkey ham was investigated. Five formulations - F1 (control - 2.0% NaCl), F2 (1.7% NaCl), F3 (1.4% NaCl), F4 (1.7% micronized NaCl), and F5 (1.4% micronized NaCl) - were evaluated with respect to sodium chloride content and by consumers using a nine-point hedonic scale for overall acceptability and CATA (check-all-that-apply) using 24 sensory descriptors. Trained panelists characterized the products using the flash profiling technique. Reductions in the salt content by up to 30% did not affect the overall acceptability of the samples by the consumers. However, the consumers characterized the formulations with lower salt content as "less salty and less seasoned" in comparison to the contents in the control. Products containing 1.7% NaCl were considered very similar to the control. The results obtained indicate that it is possible to reduce NaCl content by 30% without affecting consumer acceptance of the product. The use of micronized salt did not affect the sensory characteristics when compared with those of formulations containing the same level of sodium chloride indicating that micronized salt does not influence perception of salt.341189194Ares, G., Barreiro, C., Deliza, R., Gimènez, A., Gámbaro, A., Application of check-all-that-apply questions to the development of chocolate milk desserts (2010) Journal of Sensory Studies, 25 (1), pp. 67-86Ares, G., Deliza, R., Barreiro, C., Gimènez, A., Gambarro, A., Comparison of two sensory profiling techniques based on consumer perception (2010) Food Quality and Preference, 21 (4), pp. 417-426. , http://dx.doi.org/10.1016/j.foodqual.2009.10.006(2007) Official Methods of Analysis, , Association of Official Analytical Chemists., (18th ed.) Washington: AOACDairou, V., Sieffermann, J.M., Comparison of 14 jams characterized by conventional profile and a quick original method, the Flash profile (2002) Journal of Food Science, 67 (2), pp. 826-834. , http://dx.doi.org/10.1111/j.1365-2621.2002.tb10685.xGuàrdia, M.D., Guerrero, L., Gelabert, J., Gou, P., Arnau, J., Sensory characterization and consumer acceptability of small calibre fermented sausage with 50% substitution of NaCl by mixtures of KCl and potassium lactate (2008) Meat Science, 8 (4), pp. 1225-1230. , http://dx.doi.org/10.1016/j.meatsci.2008.05.031Horita, C.N., Morgano, M.A., Celeghini, R.M.S., Pollonio, M.A.R., Physico-chemical and sensory properties of reduced-fat mortadella prepared with blends of calcium, magnesium and potassium chloride as partial substitutes for sodium chloride (2011) Meat Science, 89 (4), pp. 426-433. , http://dx.doi.org/10.1016/j.meatsci.2011.05.010Jimènez-Colmenero, F., Cofrades, F., Lópes-Lópes, I., Ruiz-Capillas, C., Pintado, T., Solas, M.T., Technological and sensory characteristics of reduced/low fat, low-salt frankfurters as affected by the addition of kinjac and seaweed (2010) Meat Science, 84 (3), pp. 356-363. , http://dx.doi.org/10.1016/j.meatsci.2009.09.002Katz, B., Williams, L.A., Salt reduction: Gains momentum (2010) Food Technology, 64 (5), pp. 24-32Kilcast, D., Angus, F., (2007) Reducing salt in foods. Cambridge: Woodhead Publishing Limited, , http://dx.doi.org/10.1533/9781845693046Lucas, L., Riddell, L., Liem, G., Whitelock, S., Keast, R., The influence of sodium on liking and consumption of salty food (2011) Journal of Food Science, 76 (1), pp. S72-S76. , http://dx.doi.org/10.1111/j.1750-3841.2010.01939.xStone, H., Sidel, J.L., Affective Testing (2004) Sensory evaluation practices, pp. 247-277. , http://dx.doi.org/10.1016/B978-012672690-9/50011-1, In H. Stone & J. L. Sidel (Eds.), (chapter 7). San Diego: Elsevier Academic PressToldra, F., Reig, M., Innovations for healthier processed meats (2011) Trends in Food Science and Technology, 22, pp. 517-522. , http://dx.doi.org/10.1016/j.tifs.2011.08.007, 2011Veinand, B., Godefroy, C., Adam, C., Delarue, J., Highlight of important product characteristics for consumers: Comparison of three sensory descriptive methods performed by consumers (2011) Food Quality and Preference, 22 (5), pp. 474-485. , http://dx.doi.org/10.1016/j.foodqual.2011.02.01

Physicochemical Evaluation And Fatty Acids Profile Of Broiler Chicken Fed Broiler Diets Containing Barley Brewer (hordeum Vulgare) [avaliação Físico-química E Perfil De ácidos Graxos Da Carne De Frangos De Corte Alimentados Com Rações Contendo Cevada Cervejeira (hordeum Vulgare)]

The aim of this study was to analyze the chemical composition and the fatty acids (FA) profile of broiler chicken (breast and thigh/on-thigh) fed diets containing 10 and 20% of barley and a control diet. The FAs were evaluated by gas chromatography. There was not a significant difference (p > 0.05) in the breast chemical composition. In the thigh/on-thigh cut, the ration containing 20% of barley reduced the ashes (p 0.05). As for the ω6/ω3 ratio, the highest one was observed in the 20% barley fed animals, in both cuts, being considered the worst quality. It can be concluded that the 20% barley ration was worse than the others and the 10% barley ration was better than the control ration, especially when considering the saturated FA quantity that was reduced.293495503(2007) História da Agrária, , http://www.agraria.com.br/brasil/pagina.php?menu=comunicacao_noticia &banner=comunicacao&comunicacao_noticia=mostra_noticia&idnoticia =386, AGRARIA - Cooperativa Agrária Mista Entre Rios, Disponível em, Acesso em: DezembroAnderson, J.W., Hanna, T.J., Impact of nondigestible carbohydrates on serum lipoproteins and risk for cardiovascular disease (1999) The Journal of Nutrition, 129 (7), pp. 1475S-1466sFat (Crude) or Ether Extract in Animal Feed (1995) Official methods of analysis of AOAC international, (1), p. 17. , Association of Official Analytical Chemistry - AOAC., In, 16 ed. Arlington, Virginia: Patricia Cunniff, cap. 4(1995) Official Methods of Analysis, , Association of Official Analytical Chemistry - AOAC, 16 ed. Arlington, VAProtein (Crude) in Animal Feed (1995) Official methods of analysis of AOAC international, 1, pp. 7-9. , Association of Official Analytical Chemistry - AOAC, In, Method 976.06 G.H. 16 ed. Arlington, Virginia: Patricia Cunniff, cap. 4Behall, K.M., Scholfield, D.J., Hallfrisch, J., Diets containing barley significantly reduce lipids in mildly hypercholesterolemic men and women (2004) American Journal Clinical of Nutrition, 80 (5), pp. 1185-1193Bertoglio, O., (2006) Avicultura de corte brasileira: Desempenho recente e competitividade internacional, p. 176. , Santa Maria, Dissertação (Mestrado em Integração Latino-Americana.) - Universidade Federal de Santa Maria - UFSMBou, R., Influence of dietary fat source, α-tocopherol, and ascorbic acid supplementation on sensory quality of dark chicken meat (2001) Poultry Science, 80 (1), pp. 1-8Bragagnolo, N., Aspectos comparativos entre carnes segundo a composição de ácidos graxos e teor de colesterol (2001) Anais, , In: CONFERÊNCIA INTERNACIONAL VIRTUAL SOBRE QUALIDADE DE CARNE SUÍNA, 2, CampinasBragagnolo, N., Rodriguez-Amaya, D.B., Teores de colesterol em carne de frango (1992) Revista Farmácia Bioquímica, 28 (2), pp. 122-131Bragagnolo, N., Rodriguez-Amaya, D.B., Teores de colesterol, lipídios totais e ácidos graxos em cortes de carne suína (2002) Ciência e Tecnologia de Alimentos, 22 (1), pp. 98-104Brufau, J., Pérez-Vendrell, A.M., Francesch, M., Papel de la fibra en la alimentación avícola (1994) Anais, pp. 101-105. , In: SIMPÓSIO DE AVICULTURA, SECCION ESPANOLA DE LA ASSOCIACION MUNDIAL DE AVICULTURA CIENTÍFICA, 31, 1994, Pamplona, PamplonaBurger, W.C., Effects of Different Fractions of the Barley Kernel on the Hepatic Lipid Metabolism of Chickens (1982) Lipids, 17 (12), pp. 56-63Camiruaga, M., Respuesta productiva de pollos broilers a la adición de enzimas exógenas a dietas basadas en maíz o triticale (2001) Ciência y Investigación Agraria, 28 (1), pp. 23-36Chouinard, Y., Corneau, L., Barbano, D.M., Conjugated linoleic acids alter milk fatty acid composition and inhibit milk fat secretion in dairy cows (1999) The Journal of Nutrition, 129 (8), pp. 1579-1584Cortinas, L., Fatty Acid Content in Chicken Thigh and Breast as Affected by Dietary Polyunsaturation Level (2004) Poultry Science, 83 (7), pp. 1155-1164Cortinas, L., Influencia del nivel de insaturación dietética sobre el depósito y efecto antioxidante del alfa-tocoferol en muslo de pollo (crudo, cocido y cocido-refrigerado) Proceedings, pp. 141-148. , In: SYMPOSIUM CIENTÍFICO DE AVICULTURA. SECCIÓN ESPAÑOLA DE LA WPSA, 38, 2001, Córdoba, SpainCrespo, N., Esteve-Garcia, E., Dietary fatty acid profile modifiles abdominal fat deposition in broiler chickens (2001) Poultry Science, 80 (1), pp. 71-78Dale, N., Ingredient analysis table: 1996 edition (1996) Feedstuffs, 68 (30), pp. 24-31(1999) Boletim Informativo de Pesquisa - Embrapa Suínos e Aves e Extensão, 8 (12), pp. 1-61. , EMBRAPA. Alimentos para suínosFarfan, J.A., Alimentos que influenciam os níveis de colesterol no organismo (1996) Anais, , In: SEMINÁRIO "COLESTEROL": ANÁLISE, OCORRÊNCIA, REDUÇÃO EM ALIMENTOS E IMPLICAÇÕES NA SAÚDE, Campinas: ITAL(1997) FEED Industry Red Book: Reference & buyers guide, p. 208. , Chaska: ZMAG Publishing IncFerreira, D.F., (1999) Sistema de análise de variância - SISVAR, , Versão 4.6. Lavras: UFLAFonseca, R.A., (1996) Mejora de la utilización de la harina de raíz de mandioca en dietas avícolas mediante aplicación de enzimas, p. 172. , Zaragoza, Tesis (Doctorado en Veterinaria) - Universidad de Zaragoza - UNIZAR(1994) Consultation on Fats and Oils. Fats and Oils in Human Nutrition, , Food and Agriculture Organization and World Health Organization, [S.L]: [s.n.], 1994. (FAO Food & Nutrition Paper, n. 57(2005) Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids, , FOOD and Nutrition Board, Washington, DC: The National Academies PressFrancesch, M., Pérez-Vendrell, A.M., Brufau, J., Effects of cultivar, pelleting and enzyme addition on nutritive value of garley in poultry diets (1994) British Poultry Science, 35 (2), pp. 259-272González-Esquerra, R., Leeson, S., Effects of menhaden oil and flaxseed in broiler diets on sensory quality and lipid composition of poultry meat (2000) British Poultry Science, 41 (1), pp. 481-488Grau, A., Cholesterol oxidation in frozen dark chickenmeat: Influence of dietary fat source, and α-tocopherol and ascorbic acid supplementation (2001) Meat Science, 57 (2), pp. 197-208Grau, A., Oxidative stability of dark chicken meat through frozen storage: Influence of dietary fat and α-tocopherol and ascorbic acid supplementation (2001) Poultry Science, 80 (11), pp. 1630-1642Hartman, L., Lago, R.C.A., Rapid preparation of fatty acids methyl esters (1986) Laboratory Practice, 22 (6), pp. 475-476Hrdinka, C., Effects of dietary fatty acid pattern on melting point and composition of adipose tissues and intramuscular fat of broiler carcasses (1996) Poultry Science, 75 (2), pp. 208-215Hulan, H.W., Omega-3 fatty acid levels and performance of broiler chickens fed redfish meal or redfish oil (1988) Canadian Journal of Animal Science, 68 (2), pp. 533-547Hulbert, A.J., Dietary fats and membrane function: Implications for metabolism and disease (2005) Biological Reviews, 80 (1), pp. 155-169(1985) Normas analíticas: Métodos químicos e físicos para análise de alimentos, 1, pp. 23-58. , INSTITUTO ADOLFO LUTZ, São Paulo: Instituto Adolfo Lutz(2003) Levantamento sistemático da produção agrícola, , http://www.ibge.gov.br, Instituto Brasileiro de Geografia e Estatística - IBGE, Disponível em, Acesso em: MarçoJunior, C.J., A cadeia da carne de frango: Tensões, desafios e oportunidades (2007) BNDES Setorial, 26, pp. 191-232Keys, A., Anderson, J.T., Grande, F., Serum cholesterol response to changes in the diet. IV Particular Satured fatty acids in the diet (1965) Metabolism, 14 (1), pp. 776-780Ladeira, M.M., Oliveira, R.L., Estratégias nutricionais para melhoria da carcaça bovina (2006) Anais, , In: SIMPÓSIO SOBRE DESAFIOS E NOVAS TECNOLOGIAS NA BOVINOCULTURA DE CORTE. - SIMBOI, 2, 2006, Brasília: Faculdades Integradas - UPISLawrie, R.A., (2004) Ciência da Carne, p. 384. , 6 ed. Porto Alegre: ArtmedLi, J., Effects of fiber intake on the blood pressure, lipids, and heart rate (2004) Nutrition, 20 (11-12), pp. 1003-1007. , In: Goto Kakizaki ratsLopez-Bote, C.J., Dietary vegetable oils and -α-tocopherol reduce lipid oxidation in rabbit muscle (1997) Journal of Nutrition, 127 (6), pp. 1176-1182López-Ferrer, S., N-3 enrichment of chicken meat. 1. Use of very long-chain fatty acids in chicken diets and their influence on meat quality: Fish oil (2001) Poultry Science, 80 (6), pp. 741-752Mahan, L.K., Arlin, M.T., (2005) Alimentos, Nutrição e Dietoterapia, pp. 38-40. , 11 ed. São Paulo: RocaMir, P.S., Conjugated linoleic acid enriched beef production (2004) American Journal of Clinical Nutrition, 79 (6), pp. 1207s-1211sMoore, M.A., Park, C.B., Tsuda, H., Soluble and insoluble fiber influence on cancer development (1998) Critical Review Oncology/ hematology, 27 (3), pp. 229-242(2000) Tópicos em nutrição clínica: Fibras em nutrição enteral, questões contemporâneas, p. 27. , NESTLÉ Nutrition Services, [S.L.]Neves, N.M.S., (1997) Nutrição e doença cardiovascular, p. 109. , Rio de Janeiro: Guanabara KooganNewman, R.E., Dietary n-3 and n-6 fatty acids alter avian metabolism: Metabolism and abdominal fat deposition (2002) British Journal of Nutrition, 88 (1), pp. 11-18Nwokolo, E., Sim, J., Barley and full-fat canola seed in broiler diets (1989) Poultry Science, 68 (10), pp. 1374-1380Pan, D.A., Storlien, L.H., Dietary lipid profile is a determinant of tissue phospholipid fatty acid composition and rate of weight gain in rats (1993) Journal of Nutrition, 123 (3), pp. 512-519Pariza, M.W., Park, Y., Cook, M.E., The biologically active isomers of conjugated linoleic acid (2001) Progress in Lipid Research, 40 (4), pp. 283-298Perez, J.R.O., Efeito do peso ao abate de cordeiros santa inês e bergamácia sobre o perfil de ácidos graxos, colesterol e propriedades químicas (2002) Ciência e Tecnologia de Alimentos, 22 (1), pp. 11-18Pinotto, R.N., de Orini e Paulillo, L.F., A estruturação da rede de empresas processadoras de aves no estado de Santa Catarina: Governança contratual e dependência de recursos (2006) Gestão e Produção, 13 (1), pp. 167-177Qureshi, A.A., Influence of culture filtrate of Trichoderma Viride and barley on lipid metabolism of laying hens (1984) Lipids, 19 (4), pp. 250-257Qureshi, A.A., Regulation of lipid metabolism in chicken liver by dietary cereals (1980) The Journal Nutrition, 110 (3), pp. 388-393Qureshi, A.A., Regulation of lipid metabolism in chicken liver by dietary cereals supplemented with culture filtrate of Trichoderma viride (1980) The Journal Nutrition, 110 (7), pp. 1473-1478Rafaelli, D.R., Análise da qualidade quanto à acidez do óleo de frango utilizado para a fabricação de ração (2001) Ciência e Agrotecnologia, 25 (3), pp. 641-645Ratnayake, W.M.N., Ackman, R.G., Hulan, H.W., Effect of redfish meal enriched diets on the taste and n-3PUFA of 42-day-old broiler chickens (1989) Journal of The Science of Food and Agriculture, 49 (1), pp. 59-74Rostagno, H.S., (2000) Tabelas brasileiras para aves e suínos: Composição de alimentos e exigências nutricionais, p. 60. , Viçosa: Universidade Federal de ViçosaRuberfroid, M., Dietary fiber, inulin and oligofrutose: A revewcomparing their phisiological efects (1993) Critical Review of Food Science Nutrition, 33 (6), pp. 1303-1348Santini, G.A., Inovações tecnológicas em cadeias agroindustriais: Alguns casos do segmento de processamento de carnes, leite e café (2006) Gestão da Produção, Operações e Sistemas - GEPROS, 1 (3), pp. 1-13Sanz, M., Abdominal fat deposition and fatty acid synthesis are lower and β-oxidation is higher in broiler chickens fed diets containing unsaturated rather than saturated fat (2000) Journal of Nutrition, 130 (12), pp. 3034-3037Souza, S.A.B., Lipids and fatty acids in roasted chickens (1999) Archivos Latinoamericanos de Nutrición, 4 (3), pp. 295-297Souza-Soares, L.A., Siewerdt, F., (2005) Aves e ovos, p. 138. , Pelotas: UFPELTorres, D.M., (2003) Valor nutricional de farelos de arroz suplementados com fitase, determinado por diferentes metodologias com aves, p. 172. , Lavras, Tese (Doutorado em Zootecnia) - Universidade Federal de Lavras - UFLATorres, E.A.F.S., Composição centesimal e valor calórico de alimentos de origem animal (2000) Ciência e Tecnologia de Alimentos, 20 (2), pp. 145-150(2004) Tabela Brasileira de Composição de Alimentos - TACO, p. 114. , UNICAMP, Campinas: NEPA(1999) Nutrient data base for standard reference, , United States Department of Agriculture - USDA. NDB n.10199, Released 13. EUAvan Heerden, S.M., Nutrient Content of South African Chickens (2002) Journal of Food Composition and Analysis, 15 (1), pp. 47-64Villaverde, C., Total fatty acid quantification as an estimator of total body fat content in broilers fed unsaturated diets (2003) Proceedings, , In: EUROPEAN SYMPOSIUM ON THE QUALITY OF POULTRY MEAT, 16, FranceZardo, A.O., Lima, G.J.M.M., Alimentos para suínos (1999) Boletim Informativo de Pesquisa - Embrapa Suínos e Aves e Extensão, (12). , Ano.

Addition Of Golden Flaxseed (linum Usitatissimum L.) And Derivatives In Beef Burgers: Sensory Acceptance And Survival Analysiss [adição De Linhaça Dourada (linum Usitatissimum L.) E Derivados Em Hambúrgueres Bovinos: Aceitação Sensorial E Análise De Sobrevivência]

This paper aimed to study the influence of golden flaxseed oil, flour and seed in bovine hamburgers using sensory evaluation and survival analysis to select the best level of acceptance of each ingredient. It has been utilized rib and shoulder cuts to elaborate hamburgers containing levels of 2.5%, 5.0%, 7.5% and 10.0% of golden flaxseed oil, flour or seed, and a control formulation. The sensory evaluation considered the following attributes: appearance, flavor, texture and aroma also being applied, the overall acceptance testing and purchase intent. There was no difference (p>0.05) between the appearance of products. However, other attributes scored lower for the addition levels of 7.5 and 10.0% of each ingredient. The addition of up to 5.0% of each ingredient received good sensory acceptance. Survival analysis showed that addition levels greater than 10% of golden flaxseed and derivatives would be well accepted by consumers. In the analysis of optimization, flavor and texture attributes were the most influents on the acceptance of products. It was concluded that the addition of golden flaxseed and derivatives in beef burgers is feasible and results in a healthier alternative to the population.302273286(2006) Catálogo Brasileiro De Cortes Bovinos, , ABIEC. Associação Brasileira dos Importadores e Exportadores de Carne, Porto Alegre (RS): Grafic-OffsetArihara, K., Nakashima, Y., Ishikawa, S., Itoh, M., Antihypertensive activities generated from porcine skeletal muscle proteins by lactic acid bacteria (2004) INTERNATIONAL CONGRESS of MEAT SCIENCE and TECHNOLOGY, 50th, 2004, p. 236. , Helsinki. Abstracts. Helsinki: University of HelsinkiArihara, K., Strategies for designing novel functional meat products (2006) Meat Science, 74 (1), pp. 219-229Arisseto, A.P., Pollonio, M.A.R., Avaliação da estabilidade oxidativa do hambúrguer tipo calabresa, formulado com reduzidos teores de nitrito e diferentes percentagens de gordura, durante armazenamento congelado (2005) Higiene Alimentar, 19 (136), pp. 72-80Bilek, A.E., Turhan, S., Enhancement of the nutritional status of beef patties by adding flaxseed flour (2009) Meat Science, 82 (4), pp. 472-477Carvalho, A.V., Avaliação físico-química e sensorial de mandioca pré-processada armazenada sob congelamento (2011) Boletim Do CEPPA, 29 (2), pp. 223-228Dutcosky, S.D., (2011) Análise Sensorial De Alimentos, , 3. ed. Curitiba (PR): ChampagnatElmore, J.S., Mottram, D.S., Enser, M., Wood, J.D., Effect of the polyunsaturated fatty acid composition of beef muscle on the profile of aroma volatiles (1999) Journal of Agricultural and Food Chemistry, 47 (4), pp. 1619-1625Gámbaro, A., Ares, G., Giménez, A., Shelf life estimation of apple baby food (2006) Journal of Sensory Studies, 21 (1), pp. 101-111Garitta, L.V., Serrat, C., Hough, G.E., Curia, A.V., Determination of optimum concentrations of a food ingredient using survival analysis statistics (2006) Journal of Food Science, 71 (7), pp. 526-532Giménez, A., Ares, G., Gámbaro, A., Consumers' perception of sandiness in dulce de leche (2008) Journal of Sensory Studies, 23 (2), pp. 171-185Giménez, A., Gastón, A., Gámbaro, A., Consumer reaction to changes in sensory profile of dulce de leche due to lactose hydrolysis (2008) International Dairy Journal, 18 (9), pp. 951-955Giménez, A., Varela, P., Salvador, A., Ares, G., Fiszman, S., Garitta, L., Shelf life estimation of brown bread: A consumer approach (2007) Food Quality and Preferences, 18 (2), pp. 196-204Gómez, G., (2002) Análisis De Supervivencia, , Barcelona: Univ. Politècnica de Catalunya, (Apuntes del curso de la, Licenciatura en Ciencias y Técnicas Estadísticas de la Facultat de Matemàtiques i Estadística)Hough, G., Garitta, L., Sánchez, R., Determination of consumer acceptance limits to sensory defects using survival analysis (2004) Food Quality and Preferences, 15 (7-8), pp. 729-734Hough, G., Langohr, K., Gomez, G., Curia, A., Survival analysis applied to sensory shelf life of foods (2003) Journal of Food Science, 68 (1), pp. 359-362Jiménez-Colmenero, F., Healthier lipid formulation approaches in meat based functional foods. Technological options for replacement of meat fats by non-meat fats (2007) Trends In Food Science Technology, 8 (11), pp. 567-578Jiménez-Colmenero, F., Technologies for developing low-fat meat products - review (1996) Trends In Food Science Technology, 7 (2), pp. 41-48Klein, J.P., Moeschberger, M.L., (2003) Survival Analysis, Techniques For Censored and Truncated Data, , 2nd ed. New York (NY): SpringerLadikos, D., Lougovois, V., Lipid oxidation in muscle foods: A review (1990) Food Chemistry, 35 (4), pp. 295-314MaCfie, H.J., Bratchell, N., Greenhoff, K., Vallis, L.V., Designs to balance the effect of order of presentation and first-order carry-over effects in hall tests (1989) Journal of Food Science, 4 (2), pp. 129-148(2001) Statgraphics Plus. Version 5.1 for Windows, , MANUGISTICS GROUP RockvilleMorris, D.H., (2012) Flax - a Smart Choice, , http://www.flaxcouncil.ca/english/pdf/Flx_FctSht_SmartChoice_R3.pdf, New Flax Facts. Flax Council of Canada. Disponível em, Acesso em: 30 agoMoskowitz, H.R., Product optimization approaches and applications (1994) Measurement of Food Preferences, pp. 67-136. , MAcFIE, H.J.THOMSON, D.M. (Eds.), London (UK): Blackie Academic and ProfessionalOvesen, L., Cardiovascular and obesity health concerns (2004) Encyclopedia of Meat Sciences, pp. 623-628. , In: JENSEN, W.K.DEVINE, C.DIKEMAN, M. (Eds.), Oxford (UK): ElsevierOvesen, L., Cancer health concerns (2004) Encyclopedia of Meat Sciences, pp. 628-633. , In: JENSEN, W.K.DEVINE, C.DIKEMAN, M. (Eds.), Oxford (UK): ElsevierPereira, A.M., Feihrmann, A.C., Farinha de linhaça em hambúrguer de carne bovina (2009) Revista Nacional Da Carne, 389, pp. 110-114Prinyawiwatkul, W., Chompreeda, P., Applications of discriminant and logistic regression analysis for consumer acceptance and consumer-oriented product optimization study (2007) Accelerating New Food Product Design and Development. Ames, pp. 279-295. , In: BECKLEY, J.H, Iowa): Blackwell Publishing Professional(2007) R: A Language and Environment For Statistical Computing, , R FOUNDATION FOR STATISTICAL, ViennaRocha, C., Elaboração e avaliação de iogurte sabor frutos do Cerrado (2008) Boletim Do CEPPA, 26 (2), pp. 255-266Rodrigues, M.I., Iemma, A.F., (2005) Planejamento De Experimentos E Otimização De Processos: Uma Estratégia Sequêncial De Planejamentos, p. 325. , Campinas: Editora Casa do PãoSantos, C., Hoz, L., Cambero, M.I., Cabeza, M.C., Ordóñez, J.A., Enrichment of dry-cured ham with α-linolenic acid and α-tocopherol by the use of linseed oil and α-tocopheryl acetate in pig diets (2008) Meat Science, 80 (3), pp. 668-674(2003) Statistical Analysis System: Release 9.0 For Windows, , SAS INSTITUTE, CaryShahidi, F., Lipid-derived flavors in meat products (2002) Meat Processing: Improving Quality, pp. 105-121. , In: KERRY, J.KERRY, J.LEDWARD, D. (Eds.), Boca Raton (FL): Woodhead Publishing LimitedStatsoft, I.N.C., (2004) Programa Computacional Statistica 7.0, , TulsaValsta, L.M., Tapanainen, H., Mannisto, S., Meat fats in nutrition (2005) Meat Science, 70 (3), pp. 525-53

Reducing animal fat in Bologna sausage using pre-emulsified linseed oil: technological and sensory properties

Pre-emulsified linseed oil with sodium caseinate was used to partially replace pork fat in commercial formulations of bologna sausage. A central composite rotational design was carried out to determine the effects of pork fat content (5-20%) and linseed oil (2.5-12.5%) on the emulsion stability, texture profile, color and sensory acceptance of the products. The fat content above 15% influenced both hardness and chewiness of the products. Only the linear effect of the independent variable linseed oil was significant for L* values (P<0.05). The formulations containing more than 3.95% linseed oil presented higher a* values, lower b* values and improved emulsion stability. The results obtained for the technological properties corroborate the sensory evaluation, in which the attributes color, aroma and flavor had satisfactory scores for the products containing up to 3.95% linseed oil. Practical Applications: Bologna sausages are widely consumed in Brazil but traditionally have a high content of saturated fats. Therefore, changing the lipid profile of these products is an alternative to the meat industry to offer healthier products to consumers. In this study, the replacement of pork fat by linseed oil was investigated with the aim of providing a new choice for consumption aimed at meeting the nutritional requirements without affecting the sensory and technological properties.38320121

Characterization And Properties Of Linseed (linum Usitatissimun L.) And By-products [caracterização E Propriedades Da Linhaça (linum Usitatissimun L.) E Subprodutos]

This literature review aimed to collect information concerning the properties and characteristics of flaxseed (Linum usitatissimun L.) and by-products for human consumption. The present study addressed aspects such as the origin, concept, physicochemical composition, sensory characteristics, processing and storage, nutritional recommendations and microbiological aspects as well as legal requirement. Regardless of flaxseed high nutritional value, due mostly to its high concentration of ω-3, its consumption is still low as well as its addition in industrialized food products. Therefore a detailed study of its attributes becomes relevant in order to increase flaxseed intake considering its several benefits.292317330Abdel-Rahman, M.K., Mahmoud, E.M., Abdel-Moemin, A.R., Rafaat, O.G.A., Re-evaluation of individual and combined garlic and flaxseed diets on hyperlipidemic rats (2009) Pakistan Journal of Nutrition, 8 (1), pp. 1-8Adlercreutz, H., Fotsis, T., Bannwart, C., Wähälä, K., Mäkelä, T., Brunow, G., Hase, T., Determination of urinary lignans and phytoestrogen metabolites, potential antiestrogens and anticarcinogens, in urine of women of various habitual diets (1986) Journal of Steroid Biochemistry, 25 (5 B), pp. 791-797Ahmed, S.Z., Physico-chemical, structural and sensory quality of corn-based flax-snack (1999) Nahrung, 43 (4), pp. 253-258Anjo, D.L.C., Alimentos funcionais em angiologia e cirurgia vascular (2004) Jornal Vascular Brasileiro, 3 (2), pp. 145-154Belitz, H.D., Grosch, W., Schieberle, P., (2004) Food Chemistry, , 3rd ed. Berlin: Ed. Springer VerlagBell, J.M., Keith, M.O., Nutritional evaluation of linseed meals from flax with yellow or brown hulls, using mice and pigs (1993) Animal Feed Science and Technology, 43 (1-2), pp. 1-18Bemiller, J.N., Quince seed, psyllium seed, flax seed and okra gums (1973) Industrial Gumes, , In: WHISTLER, R.L.BEMILLER, J.N, 2nd ed. New York: Academic PressResolução RDC n o 12, de 22 de setembro de 2005 (2010) Regulamento Técnico Sobre Padrões Microbiológicos Para Alimentos, , http://www.anvisa.gov.br/legis/resol/12_01rdc.htm, BRASIL. Agência Nacional de Vigilância Sanitária, Disponível em, Acesso em: 27 julResolução RDC N o 16, De 30 De Abril De 1999a (2010) Regulamento Técnico De Procedimentos Para O Registro De Alimentos E Ou Novos Ingredientes, , http://www.engetecno.com.br/port/legislacao/rotulagem_registro_alimentos.htm, BRASIL. ANVISA - Agência Nacional de Vigilância Sanitária, Disponível em:, Acesso em: 16 agoResolução RDC n o 17, de 30 de abril de 1999b (2010) Regulamento Técnico Que Estabelece As Diretrizes Básicas Para Avaliação De Risco E Segurança Dos Alimentos, , http://www.engetecno.com.br/port/legislacao/geral_alim_aval_risco.htm, BRASIL. ANVISA - Agência Nacional de Vigilância Sanitária, Disponível em:, Acesso em: 16 ago(2010) Instrução Normativa No 60, de 10 de dezembro de 2009. Estabelece os padrões de identidade e qualidade para a produção de sementes das espécies: Brassica napus L. var, , http://extranet.agricultura.gov.br/sislegis-consulta/consultarLegislacao.do;jsessionid=3807195571783092859c484aa85e1a3d85b5ae066f0a4cffb65f7943fbbb363a.e3uQbh0LahaSe34Pbh0Kbx0Mahn0?operacao=visualizar&id=21236, BRASIL. Ministério da Agricultura, Pecuária e Abastecimento, var. oleifera (canola)secale cereale l. (centeio) e hordeum vulgare l. (cevada)pisum sativum l. s.l. (ervilha)sesamum indicum l. (gergelim)corchorus capsularis l. e c. olitorius l. (juta)linum usitatissimum l. (linho)e nicotiana tabacum l. (tabaco). Disponível em, Acesso em: 12 setResolução RDC N o 278, De 22 De Setembro De 2005 (2010) Aprova As Categorias De Alimentos E Embalagens Dispensadas E Com Obrigatoriedade, , http://abenutri.org/yahoo_site_admin/assets/docs/RDC_278_2005.24771432.pdf, BRASIL. Agência Nacional de Vigilância Sanitária, Disponível em:, Acesso em: 18 agoResolução n o 16, de 30 de abril de 1999 (2010) Determina a Rotulagem De Novos Alimentos E Novos Ingredientes, , http://www.engetecno.com.br/port/legislacao/rotulagem_registro_alimentos.htm, BRASIL. Agência Nacional de Vigilância Sanitária, Disponível em, Acesso em: 02 maiResolução n o 19, de 30 de abril de 1999 (2010) Dispõe Sobre Alimentos Com Alegações De Propriedades Funcionais E Ou De Saúde, , http://www.engetecno.com.br/port/legislacao, BRASIL. Agência Nacional de Vigilância Sanitária, Disponível em, Acesso: maiCanada Western Flaxseed and Of Yellow Flaxseed Samples, , CANADIAN GRAIN COMMISSION, Manitoba, 2001. (Nutritional profile of n.1 Winnipeg)Carrara, C.L., Esteves, A.P., Gomes, R.T., Guerra, L.L., Uso da semente de linhaça como nutracêutico para prevenção e tratamento da arterosclerose (2009) Revista Eletrônica De Farmácia, 4, pp. 1-9Carter, J.F., Potential of flaxseed and flaxseed oil in baked goods and other products in human nutrition (1993) Cereal Foods World, 38 (10), pp. 753-759Carter, J.F., Sensory evaluation of flaxseed of different varieties (1996) Proceedings Flax Institute, 56 (1), pp. 201-203Castro, I.A., Barroso, L.P., Sinnecker, P., Functional foods for coronary heart disease risk reduction: A metaanalysis using a multivariate approach (2005) The American Journal of Clinical Nutrition, 82 (1), pp. 32-40Castro, R.J.S., Maciel, T.C., Martins, S., Avaliação da qualidade microbiológica de linhaça como parâmetro de qualidade e segurança alimentar (2008) Anais, , CONGRESSO DE PESQUISA E INOVAÇÃO DA REDE NORTE NORDESTE DE EDUCAÇÃO TECNOLÓGICA, 3., 2008, Fortaleza., Fortaleza: Educação TecnológicaChen, H.H., Xu, S.Y., Wang, Z., Gelation properties of flaxseed gum (2006) Journal of Food Engineering, 77 (2), pp. 295-303Chen, H.H., Xu, S.Y., Wang, Z., Separation and purification of acidic polysaccharides and neutral polysaccharides in flaxseed gum (2004) Journal of Food and Fermentation Industry, 30 (1), pp. 96-100Chiwona-Karltun, L., Brimer, L., Kalenga, S.J.D., Mhone, A.R., Mkumbira, J., Johansson, L., Bokanga, M., Rosling, H., Bitter taste in cassava roots correlates with cyanogenic glucoside levels (2004) Journal of the Science of Food and Agriculture, 84 (6), pp. 581-590Coskuner, Y., Karababa, E., Some physical properties of flaxseed (linum usitatissimum L.) (2007) Journal of Food Engineering, 78 (3), pp. 1067-1073Credidio, E., Propriedades Nutricionais Da Linhaça, , http://www.abran.org.br/inf_artigos/123.htm, Acesso em: 21 abr. 2010Cui, W., Mazza, G., Physicochemical characteristics of flaxseed gum (1996) Food Research International, 29 (3-4), pp. 397-400Cui, W., Mazza, G., Biliaderis, C.G., Chemical structure, molecular size distribution and rheological properties of flaxseed gum (1994) Journal of Agriculture and Food Chemistry, 42 (9), pp. 1891-1895Cunnane, S.C., Hamadeh, M.J., Liede, A.C., Thompson, L.U., Wolever, T.M., Jenkins, D.J., Nutritional attributes of traditional flaxseed in healthy young adults (1995) The American Journal of Clinical Nutrition, 61 (1), pp. 62-68Daun, J.K., Barthet, V.J., Chornick, T.L., Duguid, S., Structure, composition, and variety development of flaxseed (2003) Flaxseed In Human Nutrition, pp. 1-40. , THOMPSON, L.U.CUNNANE, S.C., 2nd ed. Champaign IL.: AOCS PressDessi, M.A., Deiana, M., Day, B.W., Rosa, A., Banni, S., Corongiu, F.P., Oxidative stability of polyunsaturated fatty acids: Effect of squalene (2002) European Journal of Lipid Science, 104 (8), pp. 506-512(2004) Worldwide Regulations For Mycotoxins In Food and Feed In 2003, p. 170. , FAO. Food and Agriculture Organization, Rome, Food and Nutrition Paper, 81Fedeniuk, R.W., Biliaderis, C.G., Composition and physicochemical properties of linseed mucilage (1994) Journal of Agriculture and Food Chemistry, 42 (2), pp. 240-247Firestone, D., (2006) AOCS Catalog, Physical and Chemical Characteristics of Oils, Fats, and Waxes, p. 237. , 2nd ed. Boulder, USA: AOCS PressFitzpatrick, K., (2010) North America Flax Facts Important Questions & Answers For Improved Health and Nutrition. 2nd Ed. Revised May 2006. Disponível Em:, , http://www.ameriflax.com/UserFiles/Image/Flax_Facts_II.pdf, Acesso em: 29 jul(2010) Statistics, , http://www.flaxcouncil.ca/english/index.jsp?p=statistics2&mp=statistics, FLAX COUNCIL OF CANADA, Disponível em, Acesso em: 14 jul. 2010Freeman, T.P., Structure of flaxseed (1995) Flaxseed in Human Nutrition, pp. 11-21. , CUNNANE, S.C.THOMPSON, L.U. (Eds.), Champaign, IL: AOCS PressFung, D.Y.C., Kastner, C.L., Hunt, M.C., Dikeman, M.E., Kropk, D., Mesophilic and psychrotrophyc bacteria population on hot-boned and conventionally processed beef (1980) Journal of Food Protection, 43 (7), pp. 547-550Griel, A.E., Kris-Etherton, P.M., Hilpert, K.F., Zhao, G., West, S.G., Corwin, R.L., An increase in dietary n-3 fatty acids decreases a marker of bone resorption in humans (2007) Nutrition Journal, 6 (1), pp. 2-10Gubbels, G.H., Bonner, D.M., Kenaschuk, E.O., Effect of frost injury on quality of flax seed (1994) Canadian Journal of Plant Science, 74 (2), pp. 331-333Guillevic, M., Kouba, M., Mourot, J., Effect of a linseed diet on lipid composition, lipid peroxidation and consumer evaluation of French fresh and cooked pork meats (2009) Meat Science, 81 (4), pp. 612-618Hall, C., Schwarz, J., Functionality of flaxseed in frozen desserts-preliminary report. FLAX - a health and nutrition primer 103 (2002) Proceedings Flax Institute, 59, pp. 21-24Hall, C., Tulbek, M.C., Xu, Y., Flaxseed Advances In Food and Nutrition Research, pp. 1-97. , TAYLOR, S. (Eds.), (51). San Diego, CA: Academic Press, 2006. Chapter 1Helbaek, H., Plant collecting, dry-farming, and irrigation agriculture in prehistoric Deh Luran Prehistory and Human Ecology of the Deh Luran Plain, pp. 386-426. , HOLE, F.FLANNERY, K.NEELY, J. (Eds.), Ann Arbor: University of Michigan, 1969., (Memoirs of the Museum of Anthropology, Memoir 1)Hillman, G.C., Colledge, S.M., Harris, D.R., Plant-food economy during the epipalaeolithic period at Tell Abu Hureyra. Syria: Dietary diversity, seasonality, and modes of exploitation (1989) Foraging and Farming: The Evolution of Plant Exploitation, pp. 240-268. , In: HARRIS D.R.HILLMAN, O.H. (Eds.), London: Unwin & HymanHillman, O., The plant remains from Tell Abu Hureyra: A prelimmnary report (1975) Proceedings of the Prehistoric Society, 41 (1), pp. 70-73Hopf, M., Jericho plant remains (1969) Excavations Al Jericho, 5, pp. 576-621. , KENYON K.M.HOLLAND T.A. (Eds), London: British School of Archaeology in JerusalemHussain, S., Anjum, F.M., Butt, M.S., Khan, M.I., Asghar, A., Physical and sensoric attributes of flaxseed flour supplemented cookies (2006) Turkish Journal of Biology, 30 (1), pp. 87-92Jacinto, K.A., (2007) Efeito Do Consumo De Farinha De Linhaça (Linum Usitatissimum L.) No Crescimento De Ratos Wistar E Sua Relação Com a Digestibilidade De Globullinas E Fatores Antinutricionais Protéicos Nas Albuminas, , Dissertação (Mestrado em Bioquímica) - Centro de Ciências Biológicas, Universidade Federal do Rio Grande do Norte, NatalJudd, J.T., Baer, D.J., Clevidence, B.A., Muesing, R.A., Chen, S.C., Weststrate, J.A., Meijer, G.W., Schaefer, E.J., Effects of margarine compared with those of butter on blood lipid profiles related to cardiovascular disease risk factors in normolipemic adults fed controlled diets (1998) The American Journal of Clinical Nutrition, 68 (4), pp. 768-777Kamm, W., Dionisi, F., Hischenhuber, C., Engel, K.-H., Authenticity assessment of fats and oils (2001) Food Reviews International, 17 (3), pp. 249-290Kozlowska, J., The use of flax seed for food purposes (1989) Proceedings... Poznan, pp. 189-199. , EUROPEAN REGIONAL WORKSHOP ON FLAX, Poznan, 1989, Poland: FAOKrause, J.P., Schultz, M., Dudek, S., Effect of extraction conditions on composition, surface activity and rheological properties of protein isolates from flaxseed (Linum usitativissimum L) (2002) Journal of the Science of Food and Agriculture, 82 (9), pp. 970-976Kurzer, M.S., Xu, X., Dietary phytoestrogens (1997) Annual Reviews of Nutrition, 17 (1), pp. 353-381Lee, K.W., Lip, G.Y.H., The role of omega-3 fatty acids in the secondary prevention of cardiovascular disease (2003) QJM Monthly Journal of the Association of Physicians, 96 (7), pp. 465-480Lee, S., Inglett, G.E., Carriere, C.J., Effect of Nutrim oat bran and flaxseed on rheological properties of cakes (2004) Cereal Chemistry, 81 (5), pp. 637-642Lima, J.R., Caracterização físico-química e sensorial de hambúrguer vegetal elaborado à base de caju (2008) Ciência E Agrotecnologia, 32 (1), pp. 191-195Maciel, L.M.B., Pontes, D.F., Rodrigues, M.C.P., Efeito da adição de farinha de linhaça no processamento de biscoito tipo cracker (2008) Alimentos E Nutrição, 19 (4), pp. 385-392Madhusudhan, B., Potential benefits of flaxseed in health and disease - a perspective (2009) Agriculturae Conspectus Scientificus, 74 (2), pp. 67-72Madhusudhan, B., Wiesenborn, D., Schwarz, J., Tostenson, K., Gillespie, J., A dry mechanical method for concentrating the lignan Secoisolariciresinol Diglucoside in Flaxseed (2000) Lebensmittel-Wissenschaft Und-Technologie, 33 (4), pp. 268-275Madhusudhan, K.T., Singh, N., Studies on linseed proteins (1983) Journal of Agricultural and Food Chemistry, 31 (5), pp. 959-963Marcone, M.F., Kakuda, Y., Yada, R.Y., Salt-soluble seed globulins of dicotyledonous and monocotyledonous plants. II. Structural characterization (1998) Food Chemistry, 62 (1), pp. 27-47Morais, V.A.D., (2010) Linhaça - Alimento Seguro?, , http://www.hbatools.com.br/congresso/trabalho/42/VANESSA_MORAIS_CPF_27594726634-ENVIO_8-6-2009_16-40-46.doc, Fundação Ezequiel Dias, Instituto Octávio Magalhães, Divisão de Vigilância Sanitária. Disponível em:, Acesso em: 30 julMorris, D.H., (2007) Flax - a Health and Nutrition Primer, p. 106. , 4th ed. Winnipeg, MB: Flax Council of CanadaMorris, D.H., Vaisey-Genser, M., Flaxseed (2003) Encyclopedia of Food Sciences and Nutrition, 10 (2), pp. 2525-2531Oomah, B.D., Mazza, G., Flaxseed products for disease prevention (1998) Functional Foods: Biochemical & Processing Aspects, pp. 91-138. , In: MAZZA, G. (Eds.), Lancaster, PA: Technomic PublishingOomah, B.D., Flaxseed as a functional food source (2001) Journal of the Science of Food and Agriculture, 81 (9), pp. 889-894Oomah, B.D., Der, T.J., Godfrey, D.V., Thermal characteristics of flaxseed (Linum usitatissimum L.) proteins (2006) Food Chemistry, 98 (4), pp. 733-741Oomah, B.D., Kenaschuck, E.O., Mazza, G., Phenolic acids in flaxseed (1995) Journal of Agricultural and Food Chemistry, 43 (8), pp. 2016-2019Oomah, B.D., Mazza, G., Effect of dehulling on chemical composition and the physical properties of flaxseed (1997) Lebensmittel-Wissenschaft Und-Technologie, 30 (2), pp. 135-140Oomah, B.D., Mazza, G., Flaxseed proteins - a review (1993) Food Chemistry, 48 (1), pp. 109-114Oomah, B.D., Kenaschuk, E.O., Mazza, G., Tocopherols in flaxseed (1997) Journal of Agricultural and Food Chemistry, 45 (6), pp. 2076-2080Pan, A., Yu, D., Demark-Wahnefried, W., Franco, O.H., Lin, X., Meta-analysis of the effects of flaxseed interventions on blood lipids (2009) The American Journal of Clinical Nutrition, 90 (2), pp. 288-297Pretova, A., Vojtekova, M., Chlorophylls and carotenoids in flax embryos during embryogenesis (1985) Photosynthetica, V, 19 (2), pp. 194-197Ranich, T., Bhathena, S.J., Velasques, M.T., Protective effects of dietary phytoestrogens in chronic renal disease (2001) Journal of Renal Nutrition, 11 (4), pp. 183-193Ribereau-Gayon, P., (1972) Plant Phenolics, p. 254. , Edinburg: Oliver and BoydRiedel, G., (1992) Controle Sanitário Dos Alimentos, p. 320. , 2. ed. São Paulo: AtheneuRollefson, G.O., Excavations at the pre-pottery neolithic B village of Ain Ghazal (Jordan), (1983) (1985) Mitteilungen Der Deutschen Orient Gesellschaft, 117 (1), pp. 69-116Roy, H.J., Lundy, S., Eriksen, C., Healthier lives through education in nutrition and preventive medicine. Flaxseed a Review of health benefits (2007) Pennington Nutrition Series, 5, pp. 1-4Rudkowska, I., Jones, P.J., Functional foods for the prevention and treatment of cardiovascular diseases: Cholesterol and beyond (2007) Expert Review of Cardiovascular Therapy, 5 (3), pp. 477-490Sammour, R.H., Proteins of linseed (Linum usitatissimum L.), extraction and characterization by electrophoresis (1999) Botanical Bulletin of Academia Sinica, 40 (1), pp. 121-126Santos, C., Hoz, L., Cambero, M.I., Cabeza, M.C., Ordóñez, J.A., Enrichment of dry-cured ham with α-linolenic acid and a-tocopherol by the use of linseed oil and α-tocopheryl acetate in pig diets (2008) Meat Science, 80 (3), pp. 668-674Shukla, V.K.S., A designer oil for better health (2003) International News On Fats, Oils, and Related Materials, 14 (6), pp. 340-341Spence, J.D., Thornton, T., Muir, A.D., Westcott, N.D., The effect of flax seed cultivars with differing content of α-linolenic acid and lignans on responses to mental stress (2003) Journal of the American College of Nutrition, 22 (6), pp. 494-501Stitt, P.A., History of flax: 9000 years ago to 1986 (1994) PROCCEDINGS of 55th Flax Institute of the United States, pp. 152-153. , Fargo, ND: Flax Institute of the United StatesTarpila, S., Aro, A., Salminen, I., Tarpila, A., Kleemola, P., Akkila, J., Adlercreutz, H., The effect of flaxseed supplementation in processed foods on serum fatty acids and enterolactone (2002) European Journal of Clinical Nutrition, 56 (2), pp. 157-165Thompson, L.U., Chen, J.M., Li, T., Strasser-Weippl, K., Goss, P.E., (2005) Dietary Flaxseed Alters Tumor Biological Markers In Postmenopausal Breast Cancer, 11 (10), pp. 3828-3835Trucom, C., (2006) A Importância Da Linhaça Na Saúde, p. 151. , São Paulo: Alaúde(2001) Nutrient Database For Standard Reference, , USDA. United State Department of Agriculture, Release 14. WashingtonValencia, I., O'grady, M.N., Ansorena, D., Astiasarán, I., Kerry, J.P., Enhancement of the nutritional status and quality of fresh pork sausages following the addition of linseed oil, fish oil and natural antioxidants (2008) Meat Science, 80 (4), pp. 1046-1054van Zeiste, W., Paleobotanical results of the 1970 season at Çayönü (1972) Turkey. Helinium, 12 (1), pp. 3-19Wanasundara, P.K.J.P.D., Wanasundara, I.J.N., Shahidi, F., Changes in flax (Linum usitatissimum L.) seed lipids during germination (1999) Journal of the American Oil Chemists' Society, 76 (1), pp. 41-48Warrand, J., Michaud, P., Picton, L., Muller, G., Courtois, B., Ralainirina, R., Courtois, J., Structural investigations of the neutral polysaccharide of Linum usitatissimum L. seeds mucilage (2005) International Journal of Biological Macromolecules, 35 (3-4), pp. 121-125Food Agriculture Organization. WHO and FAO joint consultation: Fats and oils in human nutrition (1995) Nutrition Reviews, 53 (7), pp. 202-205. , WHO. World Health Organization. FAOWiesenborn, D., Doddapaneni, R., Tostenson, K., Kangas, N., Kinetic characterization of cooking-induced changes in crambe seed prepared for expelling (2002) Journal of Food Engineering, 55 (2), pp. 157-163Wiesenborn, D., Tostenson, K., Kangas, N., Continuous abrasive method for mechanically fractionating flaxseed (2003) Journal of the American Oil Chemists Society, 80 (3), pp. 295-300Wiesenborn, D.P., Zheng, Y., Kangas, N., Tostenson, K., Hall, C., Chang, K.C., Quality of screw-pressed flaxseed oil (2004) PROCEEDINGS of the 60th FIax Institute of the United States, pp. 8-14. , Fargo, ND: FIax Institute of the United StatesZhao, G., Etherton, T.D., Martin, K.R., West, S.G., Gillies, P.J., Kris-Etherton, P.M., Dietary α-linolenic acid reduces inflammatory and lipid cardiovascular risk factors in hypercholesterolemic men and women (2004) Journal of Nutrition, 134 (11), pp. 2991-2997Zheng, Y.L., Wiesenborn, D.P., Tostenson, K., Kangas, N., Energy analysis in the screw pressing of whole and dehulled flaxseed (2005) Journal of Food Engineering, 66 (2), pp. 193-202Zimmerman, D.C., Vick, B.A., Specificity of flaxseed lipoxidase (1970) Lipids, 5 (4), pp. 392-39

Challenges to reduce or replace NaCl by chloride salts in meat products made from whole pieces-a review

NaCl is fundamental for the development of the physico-chemical, sensorial and microbiological stability in meat products made from whole pieces such as dry-cured lacón, loin, ham, bacon, jerked beef, and pastirma). The substitution of NaCl by other chloride salts (KCl, CaCl2 and MgCl2), in order to minimize changes in the processing steps and insertion of new ingredients, is a major challenge for the elaboration of salted meat products in the context of increasing awareness among consumer about sodium consumption and health. This review aims to discuss the potential use of binary, ternary and quaternary salting mixtures in the processing of salted meat products and their effects on microbiological evolution and safety, sensory properties, oxidative reactions on proteins and lipid, and proteolysis and lipolysis reactions. More specifically, the substitution of NaCl by other chloride salts can influence the growth of microorganisms, the formation of toxic compounds, progression of enzymatic and oxidative reactions, and the sensory attributes. Scientific evidences from a food technological point of view, support the use of KCl to partially replace NaCl while major advances/more sophisticated strategies are still necessary to effectively introduce CaCl2 and MgCl2 as NaCl replacers. Moreover, further studies regarding the shelf-life and economic problems of the alternatively salted products are still necessary

Bamboo fiber improves the functional properties of reduced salt and phosphate-free Bologna sausage

This study aimed to evaluate the effect of two levels (2.5% and 5.0% w/w) of bamboo fiber (BF) on technological properties of reduced-salt and sodium tripolyphosphate (ST)-free Bologna sausage. Values of pH and water activity were not affected by BF addition, while color parameters showed that Bolognas with BF were lighter than the controls. The increase in BF amount improved the emulsion stability of sausages. Samples with fiber were significantly harder than the controls. Microstructure of BF added samples were more compact than the controls, and Bolognas with 5.0% BF presented a denser network than those with 2.5% of fiber. Consumers judge acceptable the reformulated sausages. Check-all-that-apply (CATA) questions linked reformulated samples to mild aroma, unflavored, pale, opaque, dry, and gritty descriptors and overall liking was close to descriptors associated to controls. This study shown that BF may be a potential functional ingredient to be added in healthier Bologna sausages. Practical applications: Consumers have becoming concerned about the food they are eating and a claim for additive-free products is a trend in the meat industry. Phosphate salts are widely used as a synthetic additive in meat products, especially due to its capacity to increase water-holding capacity. However, in the last years they have been associated with health hazards and its reduction/substitution have been studied. Fibers are known for their ability to hold water and oil, and for this reason BF, a clean-label ingredient, presents a great potential to replace phosphate salts in the meat matrix being an interesting strategy to make meat products healthier.CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQ131073/2015-

Protein-based hydrogelled emulsions and their application as fat replacers in meat products: a review

Recent consumers’ concerns about diet and its health benefits has triggered a reduction in consumption of foods rich in sugar, fat, salt, and chemical additives. As a result, an expanded market for functional foods has arisen. In particular, high-fat foods normally composed by saturated fatty acids, cholesterol and trans-fatty acids have been reformulated to be healthier. The primary source of saturated fat ingested by humans includes meats and their by-products that have animal fat as lipid source. The reformulation of these products therefore represents an important strategy to make them healthier for human consumption. Substituting solid fat by unsaturated oils usually affects the texture of the products, and therefore, new structuring methods must be developed to provide vegetable oils a similar characteristic to solid fats and improve their functional and health-related properties. Among these structural models, gelled emulsions (GE) show great potential to be used as healthier lipid ingredients in low-calorie and reduced-fat products, including healthier meat products. This review addresses the GE properties to be used as structuring agent, their in vitro bioaccessibility in meat products and effect on technological, sensorial, microstructural and microbiological characteristics.CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESP140531/2015-7Sem informação2016/19967-