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Li H, Zhang Y, Cao H, Zhang Y, Wang J, Zhang Y, Pang X, Lv J, Zhang S, Yu J. Effects of Pre-Emulsification with Thermal-Denatured Whey Protein on Texture and Microstructure of Reduced-Sodium Processed Cheese. Foods 2023; 12:2884. [PMID: 37569152 PMCID: PMC10418433 DOI: 10.3390/foods12152884] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2023] [Revised: 07/20/2023] [Accepted: 07/26/2023] [Indexed: 08/13/2023] Open
Abstract
Thermal-denatured whey protein-milk fat emulsion gels with different degrees of pre-emulsification were prepared by pre-emulsifying milk fat with thermal-denatured whey protein and used in the preparation of reduced-sodium processed cheeses. The effect of the thermal-denatured whey protein pre-emulsification process on the texture and microstructure of reduced-sodium processed cheeses was evaluated by studying the composition, color, texture, functional properties, microstructure and sensory analysis of the processed cheeses. The results showed that compared with cheese without pre-emulsified fat (1.5% ES control), the moisture content of cheese with pre-emulsified 100% fat (1.5% ES100) increased by 5.81%, the L* values increased by 7.61%, the hardness increased by 43.24%, and the free oil release decreased by 38%. The microstructure showed that the particle size of fat was significantly reduced, and the distribution was more uniform. In addition, compared with the cheese added with 3% emulsifying salt (3% ES control), the amount of emulsifying salt in the 1.5% ES100 decreased by 50%, but the fat distribution of the two kinds of cheese tended to be consistent, and there was no obvious change in texture characteristics and meltability. Sensory scores increased with the increase in pre-emulsification degree. Overall, the pre-emulsification of milk fat with thermal-denatured whey protein can reduce the sodium content of processed cheese and improve its quality.
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Affiliation(s)
- Hongjuan Li
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, No. 29, No. 13 Ave., TEDA, Tianjin 300457, China
| | - Yumeng Zhang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, No. 29, No. 13 Ave., TEDA, Tianjin 300457, China
| | - Hongyu Cao
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, No. 29, No. 13 Ave., TEDA, Tianjin 300457, China
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China (J.L.)
| | - Yuchen Zhang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, No. 29, No. 13 Ave., TEDA, Tianjin 300457, China
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China (J.L.)
| | - Junna Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China (J.L.)
| | - Yumeng Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China (J.L.)
| | - Xiaoyang Pang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China (J.L.)
| | - Jiaping Lv
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China (J.L.)
| | - Shuwen Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China (J.L.)
| | - Jinghua Yu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, No. 29, No. 13 Ave., TEDA, Tianjin 300457, China
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Botella-Martínez C, Pérez-Álvarez JÁ, Sayas-Barberá E, Navarro Rodríguez de Vera C, Fernández-López J, Viuda-Martos M. Healthier Oils: A New Scope in the Development of Functional Meat and Dairy Products: A Review. Biomolecules 2023; 13:biom13050778. [PMID: 37238648 DOI: 10.3390/biom13050778] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Revised: 04/24/2023] [Accepted: 04/28/2023] [Indexed: 05/28/2023] Open
Abstract
In the present day, it has been widely established that a high intake of animal fat that contains a high content of saturated fatty acids may cause several life-threatening diseases, including obesity, diabetes-type 2, cardiovascular diseases, as well as several types of cancer. In this context, a great number of health organizations and government agencies have launched campaigns to reduce the saturated fat content in foods, which has prompted the food industry, which is no stranger to this problem, to start working to develop foods with a lower fat content or with a different fatty acid profile. Nevertheless, this is not an easy task due to the fact that saturated fat plays a very important role in food processing and in the sensorial perception of foods. Actually, the best way to replace saturated fat is with the use of structured vegetable or marine oils. The main strategies for structuring oils include pre-emulsification, microencapsulation, the development of gelled emulsions, and the development of oleogels. This review will examine the current literature on the different (i) healthier oils and (ii) strategies that will be potentially used by the food industry to reduce or replace the fat content in several food products.
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Affiliation(s)
- Carmen Botella-Martínez
- IPOA Research Group, Agro-Food Technology Department, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, 03312 Orihuela, Spain
| | - José Ángel Pérez-Álvarez
- IPOA Research Group, Agro-Food Technology Department, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, 03312 Orihuela, Spain
| | - Estrella Sayas-Barberá
- IPOA Research Group, Agro-Food Technology Department, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, 03312 Orihuela, Spain
| | - Casilda Navarro Rodríguez de Vera
- IPOA Research Group, Agro-Food Technology Department, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, 03312 Orihuela, Spain
| | - Juana Fernández-López
- IPOA Research Group, Agro-Food Technology Department, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, 03312 Orihuela, Spain
| | - Manuel Viuda-Martos
- IPOA Research Group, Agro-Food Technology Department, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, 03312 Orihuela, Spain
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Zeng X, Zhang Y, Tian G, Zhang K, Bai S, Ding X, Wang J, Lv L, Xuan Y, Liao Y, Zeng Q. Effects of supplemented mode of emulsifier on growth performance, serum biochemical index, quality of meat and skin fat, and nutrient utilization in Pekin ducks. Poult Sci 2023; 102:102515. [PMID: 36774710 PMCID: PMC9947419 DOI: 10.1016/j.psj.2023.102515] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2022] [Revised: 01/15/2023] [Accepted: 01/16/2023] [Indexed: 01/22/2023] Open
Abstract
In our previous experiment, we found that fats with pre-emulsification (PreE), a new supplemented mode of emulsifier, had an improved bioavailability for Pekin ducks than fats without PreE based on dietary EE utilization. Therefore, this study was conducted to investigate the effects of the supplemented mode of emulsifier (PreE vs. emulsifier direct supplementation) on the growth performance, serum biochemical index, quality of meat and skin fat, and nutrient utilization in Pekin ducks. A total of 640 healthy 10-day-old Pekin male ducks (408.65 ± 12.00 g) were randomly allocated into 4 treatments with 16 replicates of 10 birds each. The 4 dietary treatments were as follows: the positive control group (PC; the oil supplemented amount of 6%), the negative control group (NC; the oil supplemented amount of 5.4%), the emulsifier group (E; NC diet with an emulsifier added directly), and the oil pre-emulsification group (PreE; NC diet with oil PreE). The results showed reducing the amount of fat in the diet (NC vs. PC) significantly decreased growth performance and quality of skin fat, and affected serum lipid metabolism (P < 0.05). Interestingly, the body weight (BW), body weight gain (BWG), and the shear force of skin fat were increased, but the feed to gain ratio (F/G) was markedly decreased in the PreE group (P < 0.05) compared to those in the NC group, and these levels were similar to those in the PC group (P > 0.05). Additionally, the utilization of dietary dry matter (DM), ether extract (EE), and total phosphorous (TP) were increased, but the activity of aspartate aminotransferase (AST) in serum was decreased in the PreE group compared to those in the NC group (P < 0.05). Furthermore, compared to the E group, the F/G was decreased (P < 0.05), and the utilization of dietary EE, the shear force of skin fat and content of collagen in skin fat were markedly increased (P < 0.05) in the PreE group. However, no differences were observed (P > 0.05) in growth performance between the group administered a direct supplementation of emulsifier and the control groups (PC and NC). These results indicate that the negative effect of reducing the oil supplementation amount (-0.6%) in the diet can be restored by supplementation with emulsifier, especially by oil with PreE.
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Affiliation(s)
- X.Y. Zeng
- Institute of Animal Nutrition, Key Laboratory for Animal Disease-Resistance Nutrition of Ministry of Education, Ministry of Agriculture and Rural Affairs, Sichuan Agricultural University, Chengdu 611130, Sichuan, China
| | - Y. Zhang
- Habio Biotech Co., Ltd., Chengdu 610000, China
| | - G. Tian
- Institute of Animal Nutrition, Key Laboratory for Animal Disease-Resistance Nutrition of Ministry of Education, Ministry of Agriculture and Rural Affairs, Sichuan Agricultural University, Chengdu 611130, Sichuan, China
| | - K.Y. Zhang
- Institute of Animal Nutrition, Key Laboratory for Animal Disease-Resistance Nutrition of Ministry of Education, Ministry of Agriculture and Rural Affairs, Sichuan Agricultural University, Chengdu 611130, Sichuan, China
| | - S.P. Bai
- Institute of Animal Nutrition, Key Laboratory for Animal Disease-Resistance Nutrition of Ministry of Education, Ministry of Agriculture and Rural Affairs, Sichuan Agricultural University, Chengdu 611130, Sichuan, China
| | - X.M. Ding
- Institute of Animal Nutrition, Key Laboratory for Animal Disease-Resistance Nutrition of Ministry of Education, Ministry of Agriculture and Rural Affairs, Sichuan Agricultural University, Chengdu 611130, Sichuan, China
| | - J.P. Wang
- Institute of Animal Nutrition, Key Laboratory for Animal Disease-Resistance Nutrition of Ministry of Education, Ministry of Agriculture and Rural Affairs, Sichuan Agricultural University, Chengdu 611130, Sichuan, China
| | - L. Lv
- Institute of Animal Nutrition, Key Laboratory for Animal Disease-Resistance Nutrition of Ministry of Education, Ministry of Agriculture and Rural Affairs, Sichuan Agricultural University, Chengdu 611130, Sichuan, China
| | - Y. Xuan
- Institute of Animal Nutrition, Key Laboratory for Animal Disease-Resistance Nutrition of Ministry of Education, Ministry of Agriculture and Rural Affairs, Sichuan Agricultural University, Chengdu 611130, Sichuan, China
| | - Y.P. Liao
- Sichuan Action Biotech Co., Ltd., Guanghan City 618302, China
| | - Q.F. Zeng
- Institute of Animal Nutrition, Key Laboratory for Animal Disease-Resistance Nutrition of Ministry of Education, Ministry of Agriculture and Rural Affairs, Sichuan Agricultural University, Chengdu 611130, Sichuan, China,Corresponding author:
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