Quality characteristics of healthy dry fermented sausages formulated with a mixture of olive and chia oil structured in oleogel or emulsion gel as animal fat replacer

This article belongs to the Special Issue New Strategies for Innovative and Enhanced Meat and Meat Product.The present work evaluates the suitability of beeswax oleogels and emulsion gel prepared with a healthy lipid mixture (olive and chia oils) as pork fat replacers for the development of a dry fermented meat product (fuet). Because these systems offer various possibilities, this study has compared their effect on the nutritional quality and sensory acceptability of fuets and their behaviour with regard to technological properties and microbiological and oxidative stability during 30 days of chilled storage. This strategy allowed products with an improved fatty acid profile and a 12-fold decrease of the polyunsaturated fatty acids (PUFA) n-6/n-3 ratio, as compared to the control samples. Irrespective of the structuring method used as animal fat replacer, reformulated samples showed a good oxidative status during chilled storage. In general, no differences that depended on the use of oleogel or emulsion gel were observed in the technological properties and microbiological status, so the choice of one or the other would be conditioned by other factors than the characteristics that the product develops. However, further studies are needed to improve the sensory attributes of the reformulated samples.This research was funded by the Spanish Ministry of Economy and Competitiveness, AGL2014-53207-C2-1-R and PID2019-103872RB-I00, and the Intramural 202070E177 was funded by The Spanish National Research Council (CSIC)Peer reviewe

Antioxidant activity of hydroxytyrosol in frankfurters enriched with n-3 polyunsaturated fatty acids

8 páginas,6 tablas.The capacity of hydroxytyrosol (HXT) to inhibit lipid oxidation in cooked pork meat batter, oil-in-water emulsions and potential functional frankfurters formulated with a healthier oil combination (as animal fat replacer) was studied during chilling storage, and its effect compared with those produced by synthetic antioxidants (BHA/BHT). Although efficiency varied, HXT was an effective antioxidant during chilling storage in the three food matrices studied. In general the order of inhibition capacity of HXT against lipid oxidation (thiobarbituric acid-reactive substances-TBARS) was cooked meat batter > oil-in-water emulsion > frankfurters, whereas in the case of BHA/BHT (with lower inhibitory activity than HXT) it was cooked meat batter > oil-in-water emulsion, and there was no antioxidative effect in frankfurters. Whereas significant correlations were established between lipid oxidation (TBARS) and antioxidative capacity measured by photochemiluminescence (PCL) in frankfurters supplemented with HXT and BHA/BHT, no significant correlations were found between ferric reducing/antioxidant power assay (FRAP) and TBARS and PCL.This research was supported by the projects AGL2008-04892- CO3-01 and Consolider Ingenio 2010: CARNISENUSA (CSD2007- 00016).Peer reviewe

Tendencias en la conservación de productos cárnicos

La aplicación de las altas presiones en la industria cárnica ha adquirido gran relevancia en los últimos años como proceso de conservación y comercialización de los productos cárnicos al aumentar su calidad sanitaria prolongando su periodo de conservación, modificando al mínimo sus características nutritivas y sensoriales.Este estudio ha sido financiado por los proyectos AGL-2014-53207-C2-R y S2013/ABI-2913 (MEDGAN-CM) y el proyecto intramural (CSIC) 2014-470E073.Peer Reviewe

Protein molecular interactions involved in the formation of frankfurters: Effect of fat level and heating rate

The effect of the heating rate (0·55,1·10 and 1·90°C/min) on the types of interactions and proteins involved in emulsifying and gelation processes of high-fat (23%) and low-fat (9%) frankfurters was evaluated by means of a selective soluble protein study and SDS electrophoresis. The selective soluble protein analysis showed that with both fat levels alike, the molecular associations involved in the formation of the gel/emulsion network were hydrophobic interactions and hydrogen bridges, which are equally involved in protein denaturation and aggregation. It also showed that oxidation of the sulphydryl groups could facilitate molecule aggregation. Non-disulphide covalent bonds also play an essential role in the properties of frankfurters. Electrophoresis analysis showed that myosin heavy chain (MHC) and actin (A) were involved in both emulsifying and gelation processes of low-fat and high-fat frankfurters. © 1998 Elsevier Science Ltd. All rights reserved.Peer Reviewe

Tendencias en el desarrollo de análogos cárnicos sostenibles

Se estima que en el año 2050 la población mundial ascienda a más de 9.000 millones de personas, con un incremento de la demanda de alimentos de origen animal de entre un 70-80% (Oonincx y de Boer, 2012). Esta demanda es debida no solamente a la mayor población, sino también al incremento del nivel de renta, pues se ha observado que el mayor desarrollo conlleva la adopción de dietas más occidentalizadas (Turk, 2016).Este estudio ha sido financiado por los proyectos AGL-2014-53207-C2-R y S2013/ABI-2913 (MEDGAN-CM).Peer reviewe

Estrategias para modificar el perfil lipídico en productos carnicos funcionales

Por todos es conocido el importante papel que tienen la carne y los productos cárnicos en nuestra dieta, así como el impacto económico en los países desarrollados. La carne y los productos cárnicos son importantes fuentes de proteínas de alto valor biológico conteniendo aminoácidos esenciales para la salud humana, ácidos grasos, vitaminas principalmente del grupo B, minerales esencialmente hierro y zinc de alta biodisponibilidad y manganeso; por todo ello, tienen una repercusión muy significativa sobre la ingesta de nutrientes en las dietas de los países occidentales, como España. Sin embargo, también pueden contener ácidos grasos saturados (AGS), colesterol, sal, nitritos, etc., siendo estos componentes los que, tras diversos estudios, se asocian con un aumento en el riesgo de padecer ciertas enfermedades crónicas del mundo Occidental; enfermedades cardiovasculares (ECV) y distintos tipos de cáncer como el de colon. Entre todos los componentes anteriormente citados, son los lípidos de la carne los que mayor atención han recibido a la hora de diseñar y desarrollar productos cárnicos más saludables.Este estudio ha sido financiado por el Proyecto AGL2014-53207-C2-1-R (MINECO)