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Soleimanian Y, Ghazani SM, Marangoni AG. Enzymatic glycerolysis for the conversion of plant oils into animal fat mimetics. Food Res Int 2023; 174:113651. [PMID: 37986489 DOI: 10.1016/j.foodres.2023.113651] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2023] [Revised: 10/25/2023] [Accepted: 10/30/2023] [Indexed: 11/22/2023]
Abstract
Substituting animal-based fats with plant-based fats of similar stability and functionality has always posed a significant challenge for the food industry. Enzymatic glycerolysis products are systems formed by converting native triacylglycerols in liquid oils into monoacylglycerols and diacylglycerols, mainly studied in the last few years for their unique structural ability. This study aims to modify and scale up the glycerolysis process of different plant oils, e.g., shea olein, palm olein, tigernut, peanut, cottonseed, and rice bran oils, with the goal of producing animal fat mimetics. The reactions were conducted at 65 °C, with a plant oil:glycerol molar ratio of 1:1, and without the addition of water, using a lab-scale reactor to convert up to 2 kg of oil into solid fat. Product characteristics were comparable at both laboratory and pilot plant scales, supporting the commercial viability of the process. Oil systems containing higher levels of both saturated and monounsaturated fatty acids, such as shea olein and palm olein, displayed higher solid fat content at elevated temperatures and broader melting profiles with significantly higher melting points. Comparison of the thermal softening behavior and mechanical properties of these systems with those of pork, beef, and lamb fat showed their high potential to replace adipose fat in the new generation of plant-based meat analogs.
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Affiliation(s)
- Yasamin Soleimanian
- Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada
| | - Saeed M Ghazani
- Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada
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Zhang Z, Wang H, Shu Y, Zhang X, Yang T, Qi W, Xu HN. Improving the freeze-thaw stability of pork sausage with oleogel-in-water Pickering emulsion used for pork backfat substitution. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114698] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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Development of Seed-Oil Based Dried Sausages, Considering Physicochemical and Nutritional Quality and the Role of Food Neophobia. Nutrients 2022; 14:nu14153106. [PMID: 35956283 PMCID: PMC9370214 DOI: 10.3390/nu14153106] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Revised: 07/21/2022] [Accepted: 07/27/2022] [Indexed: 02/05/2023] Open
Abstract
A growing number of consumers now consider the consumption of processed meat products to be an essentially unhealthy habit. Hence, the reformulation of meat products is crucial. In this regard, the aim of this study is to reformulate “fuet”, a traditional Spanish dried sausage, by replacing the pork fat with emulsified seed oils (50–50%, 25–75% and 0–100%). Four seed oils were evaluated, including commercial seeds (poppy and chia) and other seeds considered subproducts (melon and pumpkin). Physical parameters, nutritional quality and consumer evaluation of the reformulated dried sausages were analyzed. Additionally, we considered the effects of food neophobia on consumer evaluation. The resulting fuets had a higher concentration of linoleic and linolenic acids, which varied according to the oil used. In the sensory analysis, non-neophobic consumers showed higher preference for the reformulated fuets, while all consumers gave their highest ratings to the fuets produced with pumpkin seed oil.
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KAYNAKCI E, KILIÇ B. Effect of replacing beef fat with safflower oil on physicochemical, nutritional and oxidative stability characteristics of wieners. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.07720] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Rabadán A, Álvarez-Ortí M, Martínez E, Pardo-Giménez A, Zied D, Pardo J. Effect of replacing traditional ingredients for oils and flours from nuts and seeds on the characteristics and consumer preferences of lamb meat burgers. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110307] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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Bahrami Feridoni S, Khademi Shurmasti D. Effect of the nanoencapsulated sour tea ( Hibiscus sabdariffa L.) extract with carboxymethylcellulose on quality and shelf life of chicken nugget. Food Sci Nutr 2020; 8:3704-3715. [PMID: 32724633 PMCID: PMC7382146 DOI: 10.1002/fsn3.1656] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2020] [Revised: 04/28/2020] [Accepted: 04/29/2020] [Indexed: 11/05/2022] Open
Abstract
In this study, the antioxidant properties of sour tea extract (Hibiscus sabdariffa L.) were investigated in both free and nanoencapsulated forms to increase the quality and shelf life of chicken nugget during a 9-day refrigerated storage period. For this purpose, the extract was prepared using ultrasound and quantities of phenolic and anthocyanin compounds, and antioxidant properties (DPPH free radical scavenging, FRAP) of extract was examined. The results showed that the value of phenolic compounds and anthocyanin compounds were 626.57 mg/g gallic acid and 379.11 µg/ml, respectively, and the extract had high antioxidant activity. Maltodextrin-whey protein concentrate was used for nanoencapsulation of the extract. Then, to investigate the effect of sour tea extract (free and nanoencapsulated forms) with carboxymethylcellulose (CMC) on quality and shelf life of chicken nugget, five treatments, including T1: control, T2: CMC, T3: CMC +1,000 ppm extract, T4: CMC +1,000 ppm nano extract; and T5: CMC +TBHQ, were prepared. First, physicochemical properties of nugget were measured. The results showed that CMC and sour tea extract reduced oil uptake, moisture content, frying percentage, frying efficiency, and soft texture of fried chicken nugget, and overall the best results were observed in CMC treatment with both extract and nano-extract (p < .05). Then, peroxide value (PV), total volatile nitrogen base (TVB-N), thiobarbituric acid (TBA), and sensory indexes were evaluated in treatments stored at refrigerator for 9 days. The results showed that sour tea extract has antioxidant properties and coating of extract increased its antioxidant properties as nugget containing 1,000 ppm the nanoencapsulated sour tea extract with CMC delayed oxidative spoilage and organoleptic changes of chicken nugget (p < .05). Therefore, it seems that the nanoencapsulated sour tea extract with CMC can be used as a natural preservative in meat and meat products.
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Kılıç B, Özer CO. Potential use of interesterified palm kernel oil to replace animal fat in frankfurters. Meat Sci 2019; 148:206-212. [DOI: 10.1016/j.meatsci.2018.08.024] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2017] [Revised: 07/14/2018] [Accepted: 08/29/2018] [Indexed: 01/22/2023]
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Bilska A, Waszkowiak K, Błaszyk M, Rudzińska M, Kowalski R. Effect of liver pâté enrichment with flaxseed oil and flaxseed extract on lipid composition and stability. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:4112-4120. [PMID: 29388690 DOI: 10.1002/jsfa.8928] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/13/2017] [Revised: 01/24/2018] [Accepted: 01/26/2018] [Indexed: 06/07/2023]
Abstract
BACKGROUND There is an increase interest from food technologists in the improvement of the nutritional value of meat products, especially their lipid profile and shelf life. The aim of this study was to determine the effect of animal fat replacement with flaxseed oil (20%) and flaxseed extract addition (0.05%-0.25%) on changes in composition and stability of liver pâté lipid fractions. RESULTS Replacement of animal fat with flaxseed oil was observed to lower the saturated and monoenoic fatty acid in the product's fatty acid profile by around 12% and to raise the polyene fatty acid contribution by more than 70% when compared to the control. The replacement also resulted in enriching the pâté with phytosterols (β-sitosterol, campesterol, and cycloartenol). The addition of 0.05% and 0.10% ethanol flaxseed extract significantly slowed down lipid oxidation changes during storage of the pâté. CONCLUSIONS The study showed that a storage-stable meat product - liver pâté - characterized by a high nutritional value can be designed through the addition of flax oil rich in unsaturated fatty acids and flaxseed extract. The addition of 0.05% of the extract was found to be sufficient to improve the liver pâté's oxidative stability; it can thus be recommended for this type of product. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Agnieszka Bilska
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
| | - Katarzyna Waszkowiak
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
| | - Martyna Błaszyk
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
| | - Magdalena Rudzińska
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
| | - Ryszard Kowalski
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
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Alaei F, Hojjatoleslamy M, Hashemi Dehkordi SM. The effect of inulin as a fat substitute on the physicochemical and sensory properties of chicken sausages. Food Sci Nutr 2018; 6:512-519. [PMID: 29564119 PMCID: PMC5849924 DOI: 10.1002/fsn3.585] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2017] [Revised: 10/17/2017] [Accepted: 10/23/2017] [Indexed: 11/30/2022] Open
Abstract
Due to its high thermal resistance and compatibility with the sausage emulsion system, the long‐chain inulin can be used as a fat substitute in the formulation of this product. This study was conducted to investigate the effect of inulin on the physicochemical, textural, and sensory properties of chicken sausages. The study included treatments of 25%, 50%, 75%, and 100% substitution. After preparing the samples, their physicochemical, textural, calorimetric, and sensory properties were evaluated. The treatment of 100% substitution of inulin had the maximum amount of sugar (29.90%), moisture (72.63%), protein (51.34), ash (6.95%), and salt (4.02%) (dry basis). The fat content was decreased with the increased levels of inulin substitution (p < .05). The increased amount of inulin reduced hardness, cohesiveness, gumminess, and stringiness, but increased springiness and chewiness up to the 25% substitution of inulin. The highest color difference and hue angle were related to 100% substitution treatment. The sensory evaluation of the samples showed that with the increase in the amount of inulin, the mean scores of the factors including color, appearance, and texture were increased, but the mean scores of smell and mouthfeel were decreased. Overall, the substitution of the entire fat existing in the formulation of the sausage with inulin led to the best physicochemical, textural, colorimetric, and sensory results. The use of inulin could be recommended as a fat substitute in the formulation of chicken sausages.
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Affiliation(s)
- Fereshteh Alaei
- Department of Food Science and Technology Islamic Azad University Shahrekord Branch Shahrekord Iran
| | - Mohammad Hojjatoleslamy
- Department of Food Science and Technology Islamic Azad University Shahrekord Branch Shahrekord Iran
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Effects of replacement of beef fat with interesterified palm kernel oil on the quality characteristics of Turkish dry-fermented sausage. Meat Sci 2017; 131:18-24. [DOI: 10.1016/j.meatsci.2017.04.020] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2017] [Revised: 04/15/2017] [Accepted: 04/18/2017] [Indexed: 11/17/2022]
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Sukandar D, Muawanah A, Rudiana T, Aryani KF. PEMANFAATAN MINYAK ATSIRI KULIT BUAH HONJE SEBAGAI ANTIOKSIDAN PRODUK SOSIS AYAM. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2017. [DOI: 10.6066/jtip.2017.28.1.20] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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Novel applications of oil-structuring methods as a strategy to improve the fat content of meat products. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2015.04.011] [Citation(s) in RCA: 119] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Stajić S, Živković D, Tomović V, Nedović V, Perunović M, Kovjanić N, Lević S, Stanišić N. The utilisation of grapeseed oil in improving the quality of dry fermented sausages. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12555] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Slaviša Stajić
- Department of Food Technology and Biochemistry; Faculty of Agriculture; University of Belgrade; Nemanjina 6 11080 Belgrade Serbia
| | - Dušan Živković
- Department of Food Technology and Biochemistry; Faculty of Agriculture; University of Belgrade; Nemanjina 6 11080 Belgrade Serbia
| | - Vladimir Tomović
- Faculty of Technology; University of Novi Sad; Bulevar Cara Lazara 1 21000 Novi Sad Serbia
| | - Viktor Nedović
- Department of Food Technology and Biochemistry; Faculty of Agriculture; University of Belgrade; Nemanjina 6 11080 Belgrade Serbia
| | - Marija Perunović
- Department of Food Technology and Biochemistry; Faculty of Agriculture; University of Belgrade; Nemanjina 6 11080 Belgrade Serbia
| | - Nataša Kovjanić
- Department of Food Technology and Biochemistry; Faculty of Agriculture; University of Belgrade; Nemanjina 6 11080 Belgrade Serbia
| | - Steva Lević
- Department of Food Technology and Biochemistry; Faculty of Agriculture; University of Belgrade; Nemanjina 6 11080 Belgrade Serbia
| | - Nikola Stanišić
- Institute for Animal Husbandry; Autoput 16 PO Box 23 11080 Belgrade-Zemun Serbia
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Wenjiao F, Yongkui Z, Yunchuan C, Junxiu S, Yuwen Y. TBARS predictive models of pork sausages stored at different temperatures. Meat Sci 2013; 96:1-4. [PMID: 23896130 DOI: 10.1016/j.meatsci.2013.06.025] [Citation(s) in RCA: 50] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2013] [Revised: 06/14/2013] [Accepted: 06/18/2013] [Indexed: 11/25/2022]
Abstract
2-Thiobarbituric acid reactive substances (TBARS) is an important quality index for pork sausages. To study this in pork sausages during storage, kinetic models were developed to predict TBARS content changes of pork sausages at different temperatures. The predictive models of TBARS content with respect to storage time and temperature were developed based on primary and Arrhenius equations. The regression coefficients (R(2)>0.95) indicated the acceptability of the primary reaction and Arrhenius model for predicting TBARS content changes of pork sausages. The activation energy (EA) of TBARS is 14.12 kJ mol(-1), and the corresponding rate constant (k0) is 9.262×10(10). Relative errors between predicted and measured values of TBARS content are all within ±8%. Thus, the established model could effectively predict the TBARS content of pork sausages between 5 and 35°C during storage.
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Affiliation(s)
- Fan Wenjiao
- School of Chemical Engineering, Sichuan University, Chengdu 610065, China; Department of Food Science, Sichuan Tourism University, Chengdu 610100, China.
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Mora-Gallego H, Serra X, Guàrdia MD, Miklos R, Lametsch R, Arnau J. Effect of the type of fat on the physicochemical, instrumental and sensory characteristics of reduced fat non-acid fermented sausages. Meat Sci 2012; 93:668-74. [PMID: 23273479 DOI: 10.1016/j.meatsci.2012.11.042] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2012] [Revised: 11/02/2012] [Accepted: 11/10/2012] [Indexed: 11/28/2022]
Abstract
Four batches of reduced fat non-acid fermented sausages were manufactured with pork-ham lean, and the addition of no fat (Lean), 5% pork backfat (BF), 5% sunflower oil (SO) and 5% diacylglycerols (DAGs). The effect of the type of fat as pork-fat substitute on some physicochemical parameters, instrumental color and texture and sensory attributes of the sausages was studied. Results showed that reduced fat non-acid fermented sausages containing less than 12.5% of fat (BF, SO and DAGs) had a good overall sensory quality. This means a fat reduction of more than 70% compared with the average fat content of standard fermented sausages of similar characteristics. Sausages with SO showed higher sensory ratings in desirable ripened odor and flavor attributes and improved texture defined by lower hardness and chewiness (both sensory and instrumental) and higher crumbliness. Sausages with DAGs showed a similar behavior to that of BF, so they could be a good alternative to produce healthier reduced fat non-acid fermented sausages.
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Affiliation(s)
- Héctor Mora-Gallego
- IRTA, XaRTA, Food Technology, Finca Camps i Armet, s/n, E-17121, Monells, Girona, Spain
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Effect of ground poppy seed as a fat replacer on meat burgers. Meat Sci 2011; 89:400-4. [PMID: 21620577 DOI: 10.1016/j.meatsci.2011.04.032] [Citation(s) in RCA: 63] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2011] [Revised: 04/12/2011] [Accepted: 04/29/2011] [Indexed: 11/22/2022]
Abstract
Poppy seed paste was used in koefte production as an animal fat replacer and efficacy of using poppy seed was investigated. The use of ground poppy seed in formulation of meat burgers had no effect on the moisture content of uncooked meat burgers; however, it did have a significant effect (p<0.05) on the fat content of meat burgers. Ground poppy seed addition significantly affected (p<0.05) cooking yield, moisture retention, and fat retention of meat burgers. Ground poppy seed addition significantly decreased (p<0.05) saturated fatty acid contents as the amount of ground poppy seed increased in meat burgers. A strong significant decrease (p<0.05) on the cholesterol content of meat burgers with ground poppy seed addition was observed. Samples having 20% ground poppy seed had significantly better texture and juiciness score (p<0.05) than any other sample which could be explained by increased moisture retention. Replacing animal fat with ground poppy seed paste is effective and may pave the way for an innovative meat product.
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Yıldız-Turp G, Serdaroğlu M. Effect of replacing beef fat with hazelnut oil on quality characteristics of sucuk – A Turkish fermented sausage. Meat Sci 2008; 78:447-54. [DOI: 10.1016/j.meatsci.2007.07.013] [Citation(s) in RCA: 58] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2007] [Revised: 07/11/2007] [Accepted: 07/12/2007] [Indexed: 10/23/2022]
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Healthier lipid formulation approaches in meat-based functional foods. Technological options for replacement of meat fats by non-meat fats. Trends Food Sci Technol 2007. [DOI: 10.1016/j.tifs.2007.05.006] [Citation(s) in RCA: 132] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Pelser WM, Linssen JP, Legger A, Houben JH. Lipid oxidation in n−3 fatty acid enriched Dutch style fermented sausages. Meat Sci 2007; 75:1-11. [DOI: 10.1016/j.meatsci.2006.06.007] [Citation(s) in RCA: 96] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2005] [Revised: 04/26/2006] [Accepted: 06/03/2006] [Indexed: 10/24/2022]
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