Effects of emulsion gels containing bioactive compounds on sensorial, technological, and structural properties of frankfurters

Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional
T PintadoF Jiménez-Colmenero

Abstract

Emulsion gels prepared with olive oil, chia, and cold gelling agents (transglutaminase, alginate, or gelatin) were used as fat replacers in reduced-fat frankfurter formulation. Nutritional advantages, sensory analysis, technological properties, and microbiological populations of frankfurters were evaluated along with their lipid structural characteristics over chilled storage. Frankfurters with emulsion gels showed significant improvements in fat content (lower saturated fatty acid, higher mono- and polyunsaturated fatty acid contents) and had good fat and water-binding properties. The presence of an emulsion gel reduced lightness and redness, but increased yellowness. Textural behavior of samples was significantly affected by the presence of emulsion gels and by storage. Sensory properties were not affected by the incorporation of emulsion gels, and all frankfurters were judged acceptable. Attenuated total reflectance-Fourier transform infrared spectroscopy results showed that samples with emulsion gels involve more lipid-protein interactions. Frankfurters with emulsion gels showed good stability to oxidation during storage and contained lower levels of microorganism than reduced-fat control at 85 days.

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Citations

Oct 2, 2020·Critical Reviews in Food Science and Nutrition·Camila de Souza PaglariniMarise Aparecida Rodrigues Pollonio
Jul 11, 2020·Journal of the Science of Food and Agriculture·Camila de Souza PaglariniMarise A Rodrigues Pollonio
Jan 19, 2021·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional·Camila de Souza PaglariniMarise Aparecida Rodrigues Pollonio
Feb 11, 2021·Foods·Claudia Ruiz-Capillas, Ana M Herrero
Mar 7, 2021·Foods·Claudia Ruiz-CapillasGonzalo Delgado-Pando
Mar 23, 2021·Journal of Food Science and Technology·Hae In YongYun-Sang Choi
Aug 12, 2021·Comprehensive Reviews in Food Science and Food Safety·Iftikhar Hussain BadarBaohua Kong
Aug 28, 2021·Foods·Mirosława Karpińska-TymoszczykAnna Draszanowska

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Software Mentioned

SPSS
Spectrum
Statistical Package for the Social Sciences

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