Double emulsions to improve frankfurter lipid content: impact of perilla oil and pork backfat

Journal of the Science of Food and Agriculture
María FreireF Jiménez-Colmenero

Abstract

The technology involving the use of water-in-oil-in-water double emulsions (DEs) offers an interesting approach to improve the fat content of foods. With this aim, the effect on frankfurter properties of replacing pork backfat with two different DEs prepared using perilla oil and pork backfat as lipid phases was assessed. This strategy was compared with straightforward addition of the lipid source and addition by means of an oil-in-water (O/W) emulsion. As compared with all-pork-fat frankfurters, the ones with perilla oil had a higher proportion of n-3 polyunsaturated fatty acids. Reduced-fat frankfurters had similar water- and fat-binding properties irrespective of the lipid source or the technological strategy used to incorporate it. Moreover, the oil source but not its mode of incorporation determined the oxidation levels of frankfurters. In reduced-fat samples, except in the case of frankfurters formulated with a perilla oil-in-water emulsion, hardness was unaffected either by the type of fat or by its mode of incorporation. The replacement of pork backfat by perilla oil reduced the overall acceptability of products when perilla oil was added by means of the O/W emulsion and DE approaches. This technology is suitable for la...Continue Reading

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Citations

Aug 30, 2016·Journal of the Science of Food and Agriculture·Burcu ÖztürkMeltem Serdaroğlu
Nov 1, 2017·Journal of Food Science and Technology·M FreireF Jimenez-Colmenero
Jan 19, 2021·Journal of the Science of Food and Agriculture·Viktorija EisinaitėDaiva Leskauskaitė
Feb 13, 2021·Advances in Nutrition·Adrián Macho-GonzálezFrancisco J Sánchez-Muniz
May 1, 2017·Comprehensive Reviews in Food Science and Food Safety·Gerald Muschiolik, Eric Dickinson
Feb 23, 2021·Meat Science·Berker NacakMeltem Serdaroğlu
Nov 26, 2020·Food Research International·Aniseh JamshidiJesus Simal-Gandara

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