Effect of functional ingredients and vegetable oils on the technological properties and microstructure of emulsified cooked sausages Vegetable ingredients and oils for cooked sausage reformulation
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Abstract
The aim of this study was to investigate the effect of the incorporation of vegetable oils (chia, milk thistle and pumpkin seed oils) and non-meat functional ingredients, such as quinoa flour or potato starch, into the manufacture of emulsified cooked sausages with reduced animal fat content. The samples were evaluated with respect to the texture properties, emulsion stability, colour and microstructural characteristics of the reformulated meat products. The sausages formulated with quinoa flour were found to have better emulsion stability and lower hardness, gumminess and adhesiveness values according to the results of the TPA analysis. Furthermore, higher L* and b* and lower а* values were measured in these samples compared to the analogical samples prepared with potato starch. The milk thistle oil led to the highest a* and the lowest b* and h (C) values, whereas the samples containing pumpkin seed oil were characterised by increased values in the yellow spectrum and the highest lightness of all samples studied. The SEM images of the samples formulated with the addition of vegetable oils and quinoa flour exhibited a more uniform distribution of the individual components restructured into a more compact protein network, unlike the samples made with potato starch, which had rougher and less organised morphological structure.
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References
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Badar I.H., Liu H., Chen Q., Xia X., Kong B. Future trends of processed meat products concerning perceived healthiness: a review. Comprehensive Reviews in Food Science and Food Safety, 2021, 20(5): 4739-4778. http://doi.org/10.1111/1541-4337.12813. PMid:34378319
Bis-Souza C.V., Barba F.J., Lorenzo J.M., Penna A.L.B., Barretto A.C.S. New strategies for the development of innovative fermented meat products: a review regarding the incorporation of probiotics and dietary fibers. Food Reviews International, 2019, 35(5): 467-484. http://doi.org/10.1080/87559129.2019.1584816
Bis-Souza C.V., Pateiro M., Domínguez R., Penna A.L.B., Lorenzo J.M., Silva Barretto A.C. Impact of fructooligosaccharides and probiotic strains on the quality parameters of low-fat Spanish Salchichón. Meat Science, 2020, 159: 107936.https://doi.org/10.1016/j.meats ci.2019.107936
Bourne M.C. Food texture and viscosity: concept and measurement (Second Edition). Academic Press, Elsevier, 2002, 426 pages. Print ISBN: 0-12-119062-5.
Bourne M.C. Texture profile analysis. Food Technology, 1978, 32: 62-66.
Cáceres E., García M.L. and Selgas M.D. Effect of pre-emulsified fish oil–as source of PUFA n− 3–on microstructure and sensory properties of mortadella, a Spanish bologna-type sausage. Meat Science, 2008, 80(2): 183-193.https://doi.org/10.1016/j.meatsci.2007.11.018
Carvalho F.A.L., Munekata P.E., Pateiro M., Campagnol P.C., Domínguez R., Trindade M.A., Lorenzo J.M. Effect of replacing backfat with vegetable oils during the shelf-life of cooked lamb sausages. Lebensmittel- Wissenschaft and Technologie, 2020, 122: 109052. http://dx.doi.org/10.1016/j.lwt.2020.109052
Choe J.H., Kim H.Y., Lee J.M, Kim Y.J., Kim C.J. Quality of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacers, Meat Science, 2013, 93(4): 849-854.https://doi.org/10.1016/j.meatsci.2012.11.054
Delgado-Pando G., Cofrades S., Ruiz-Capillas C., Solas M.T., Triki M., Jiménez-Colmenero, F. Low-fat frankfurters formulated with a healthier lipid combination as functional ingredient: Microstructure, lipid oxidation, nitrite content, microbiological changes and biogenic amine formation. Meat Science, 2011, 89(1): 65-71.https://doi.org/10.1016/j.meatsci.2011.03.022
Dickinson E. Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets. Food Hydrocolloids, 2012, 28(1): 224-241. https://doi.org/10.1016/j.foodhyd. 2011.12.017
Dickinson E. Stabilising emulsion-based colloidal structures with mixed food ingredients. Journal of the Science of Food and Agriculture, 2013, 93(4): 710-721. https://doi.org/10.1002/jsfa.6013
Felisberto M.H.F., Galvão M.T.E.L., Picone C.S.F., Cunha R.L, Pollonio M.A.R. Effect of prebiotic ingredients on the rheological properties and microstructure of reduced-sodium and low-fat meat emulsions. LWT-Food Science and Technology, 2015, 60(1): 148-155. https://doi.org/10. 1016/j.lwt.2014.08.004
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Fernández-López J., Lucas-González R., Viuda-Martos M., Sayas-Barberá E., Ballester-Sánchez J., Haros C.M., Martínez-Mayoral A., Pérez-Álvarez J.A. Chemical and technological properties of bologna-type sausages with added black quinoa wet-milling coproducts as binder replacer. Food Chemistry, 2020a, 310(4): 125936.https://doi.org/10.1016/j.foodchem.2019.125936
Grasso S., Brunton N.P., Lyng J.G., Lalor F., Monahan F.J. Healthy processed meat products – Regulatory, reformulation and consumer challenges. Trends in Food Science and Technology, 2014, 39(1): 4-17. https://doi.org/10.1016/j.tifs.2014.06.006
Guiné R.P.F., Florença S.G., Barroca M.J., Anjos O. The link between the consumer and the innovations in food product development. Foods, 2020, 9(9): 1317. http://doi.org/10.3390/foods9091317
Heck R.T., Saldaña E., Lorenzo J.M., Correa L.P., Fagundes M.B., Cichoski J.A., De Menezes C.R., Wagner R., Campagnol P.C.B. Hydrogelled emulsion from chia and linseed oils: A promising strategy to produce low-fat burgers with a healthier lipid profile. Meat Science, 2019, 156: 174-182.https://doi.org/10.1016/j.meatsci.2019.05.034
Jiménez-Colmenero F., Herrero A., Pintado T., Solas M.T., Ruiz-Capillas C. Influence of emulsified olive oil stabilizing system used for pork backfat replacement in frankfurters. Food Research International, 2010, 43(8): 2068-2076.https://doi.org/10.1016/j.foodres.2010.06.010
Kim E.J., Corrigan V.K., Hedderley D.I., Motoi L., Wilson A.J., Morgenstern M.P. Predicting the sensory texture of cereal snack bars using instrumental measurements. Journal of Texture Studies, 2009, 40(4): 457-481.https://doi.org/10.1111/j.1745-4603.2009.00192.x
Kim T.K., Ham Y.K., Shin D.M., Kim H.W., Jang H.W., Kim Y.B., Choi Y.S. Extraction of crude gelatin from duck skin: effects of heating methods on gelatin yield. Poultry Science, 2020, 99(1): 590-596.https://doi.org/10.3382/ps/pez519
Kulkarni S., DeSantos F.A., Kattamuri S., Rossi S.J., Brewer M.S. Effect of grape seed extract on oxidative, color and sensory stability of a pre-cooked, frozen, re-heated beef sausage model system. Meat Science, 2011, 88(1): 139-144.https://doi.org/10.1016/j.meatsci.2010.12.014
Medronho B., Filipe A., Costa C., Romano A., Lindman B., Edlund H., Norgren M. Microrheology of novel cellulose stabilized oil-in-water emulsions. Journal of Colloid and Interface Science, 2018, 531: 225-232. https://doi.org/10.1016/j.jcis.2018.07.043
Neđeral S., Petrović M., Vincek D., Pukec D., Škevin D., Kraljić K., Obranović M. Variance of quality parameters and fatty acid composition in pumpkin seed oil during three crop seasons. Industrial Crops and Products, 2014, 60(9): 15-21.https://doi.org/10.1016/j.indcrop.2014.05.044
Paglarini C.S., Martini S., Pollonio M.A.R. Using emulsion gels made with sonicated soy protein isolate dispersions to replace fat in frankfurters. Lebensmittel-Wissenschaft and Technologie, 2019, 99(1): 453-459. https://doi.org/10.1016/j.lwt.2018.10.005
Pellegrini M., Lucas-Gonzalez R., Sayas-Barberá E., Fernández-López J., Pérez-Álvarez J.A., Viuda-Martos M. Quinoa (Chenopodium quinoa Willd) paste as partial fat replacer in the development of reduced fat cooked meat product type pâté: Effect on quality and safety. CyTA-Journal of Food, 2018, 16(1): 1079-1088.https://doi.org/10.1080/19476337.2018.1525433
Pereira J., Zhou G.H., Zhang W.G. Effects of rice flour on emulsion stability, organoleptic characteristics and thermal rheology of emulsified sausage. Journal of Food and Nutrition Research, 2016, 4(4): 216-222. https://doi: 10.12691/jfnr-4-4-4
Pintado T., Herrero A.M., Ruiz-Capillas C., Triki M., Carmona P., Jiménez-Colmenero, F. Effects of emulsion gels containing bioactive compounds on sensorial, technological, and structural properties of frankfurters. Food Science and Technology International, 2015, 22(2): 132-145.https://doi.org/10.1177/1082013215577033
Pintado T., Ruiz-Capillas C., Jiménez-Colmenero F., Carmona P., Herrero A.M. Oil-in-water emulsion gels stabilized with chia (Salvia hispanica L.) and cold gelling agents: Technological and infrared spectroscopic characterization. Food Chemistry, 2015а, 185(10): 470-478. https://doi.org/10.1016/j.foodchem.2015.04.024
Poyato C., Ansorena D., Berasategi I., Navarro-Blasco Í., Astiasarán I. Optimization of a gelled emulsion intended to supply ω-3 fatty acids into meat products by means of response surface methodology. Meat Science, 2014, 98(4): 615-621. https://doi.org/10.1016/j.meatsci.2014.06.016
Repo-Carrasco-Valencia, Ann-Mari R., Serna L.A. Quinoa (Chenopodium quinoa,Willd.) as a source of dietary fiber and other functional components. Food Science and Technology, 2011, 31(1): 225-230. https://doi.org/10.1590/S0101-20612011000100035
Rodrigues C.F., Salgueiro W., Bianchini M., Veit J.C., Puntel R.L., Emanuelli T., Dernadin C.C., Ávila D.S. Salvia hispanica L. (chia) seeds oil extracts reduce lipid accumulation and produce stress resistance in Caenorhabditis elegans. Nutrition and Metabolism, 2018, 15(1): 1-9. https://doi.org/10.1186/s12986-018-0317-4
Salcedo-Sandoval L., Cofrades S., Pérez C.R.C., Solas M.T., Jiménez-Colmenero F. Healthier oils stabilized in konjac matrix as fat replacers in n-3 PUFA enriched frankfurters. Meat Science, 2013, 93(3): 757-766. https://doi.org/10.1016/j.meatsci.2012.11.038
Scott L.N.D. A review of plants used in the treatment of liver disease: part 1. Alternative Medicine Review, 1998, 3(6): 410-421. Available at: https://chiro.org/Graphics_Box_NUTRITION/Review_of_Plants_Part_1.pdf
Serdaroğlu M., Nacak B., Karabıyıkoğlu M., Keser G. Effects of partial beef fat replacement with gelled emulsion on functional and quality properties of model system meat emulsions. Korean Journal for Food Science of Animal Resources, 2016, 36(6): 744-751. https://doi.org/10.5851/kosfa.2016.36.6.744
Shokry A.M. The usage of quinoa flour as a potential ingredient in production of meat burger with functional properties. Middle East Journal of Applied Sciences, 2016, 6(4): 1128-1137. Available at: https://www.curresweb.com/mejas/mejas/2016/1128-1137.pdf
Silva S.L., Amaral J.T., Ribeiro M., Sebastião E.E., Vargas C., Franzen F.L., Schneider G., Lorenzo J.M., Fries L.L.M., Cichoski A.J., Campagnol P.C.B. Fat replacement by oleogel rich in oleic acid and its impact on the technological, nutritional, oxidative, and sensory properties of Bologna-type sausages. Meat Science, 2019, 149(3): 141-148.http://doi.org/10.1016/j.meatsci.2018.11.020
Skeaff C.M., Miller J. Dietary fat and coronary heart disease: Summary of evidence from prospective cohort and randomised controlled trials. Annals of Nutrition & Metabolism, 2009, 55(1-3): 173-201.https://doi.org/10.1159/000229002
Srujana M.N.S., Kumari B., Suneetha W., Prathyusha P. Processing technologies and health benefits of quinoa. The Pharma Innovation Journal, 2019, 8(5): 155-160. Available at: https://www.thepharmajournal.com/archives/2019/vol8issue5/PartC/8-4-44-448.pdf
Suryawanshi N., Naik S., Jujjawarapu, S. E. Exopolysaccharides and their applications in food processing industries. Food Science and Applied Biotechnology, 2022, 5(1): 22-44.https://doi.org/10.30721/fsab2022.v5.i1.165
Winuprasith T., Suphantharika M. Microfibrillated cellulose from mangosteen (Garcinia mangostana L.) rind: Preparation, characterization, and evaluation as an emulsion stabilizer. Food Hydrocolloids, 2013, 32(2): 383-394. https://doi.org/10.1016/j.foodhyd.2013.01.023
Youssef M.K., Barbut S. Fat reduction in comminuted meat products-effects of beef fat, regular and pre-emulsified canola oil, Meat Science, 2011, 87(4): 356-360. https://doi.org/10.1016/j.meatsci.2010.11.011
Zambrano P.V., González G.R., Viera L.C. Quinoa as gelling agent in a mortadella formulation. International Food Research Journal, 2019, 26(3): 1069-1077. Available at: http://www.ifrj.upm.edu.my/26%20(03)%202019/36%20-%20IFRJ18143.R1-Final.pdf
Zorba Ö., Kurt Ş. Optimization of emulsion characteristics of beef, chicken and turkey meat mixtures in model system using mixture design. Meat science, 2006, 73(4): 611-618. https://doi: 10.1016/j.meatsci.2006.02.017
Ansorena D., Astiasarán I. The use of linseed oil improves nutritional quality of the lipid fraction of dry-fermented sausages. Food Chemistry, 2004, 87(1): 69-74.https://doi.org/10.1016/j.foodchem.2003.10.019
Badar I.H., Liu H., Chen Q., Xia X., Kong B. Future trends of processed meat products concerning perceived healthiness: a review. Comprehensive Reviews in Food Science and Food Safety, 2021, 20(5): 4739-4778. http://doi.org/10.1111/1541-4337.12813. PMid:34378319
Bis-Souza C.V., Barba F.J., Lorenzo J.M., Penna A.L.B., Barretto A.C.S. New strategies for the development of innovative fermented meat products: a review regarding the incorporation of probiotics and dietary fibers. Food Reviews International, 2019, 35(5): 467-484. http://doi.org/10.1080/87559129.2019.1584816
Bis-Souza C.V., Pateiro M., Domínguez R., Penna A.L.B., Lorenzo J.M., Silva Barretto A.C. Impact of fructooligosaccharides and probiotic strains on the quality parameters of low-fat Spanish Salchichón. Meat Science, 2020, 159: 107936.https://doi.org/10.1016/j.meats ci.2019.107936
Bourne M.C. Food texture and viscosity: concept and measurement (Second Edition). Academic Press, Elsevier, 2002, 426 pages. Print ISBN: 0-12-119062-5.
Bourne M.C. Texture profile analysis. Food Technology, 1978, 32: 62-66.
Cáceres E., García M.L. and Selgas M.D. Effect of pre-emulsified fish oil–as source of PUFA n− 3–on microstructure and sensory properties of mortadella, a Spanish bologna-type sausage. Meat Science, 2008, 80(2): 183-193.https://doi.org/10.1016/j.meatsci.2007.11.018
Carvalho F.A.L., Munekata P.E., Pateiro M., Campagnol P.C., Domínguez R., Trindade M.A., Lorenzo J.M. Effect of replacing backfat with vegetable oils during the shelf-life of cooked lamb sausages. Lebensmittel- Wissenschaft and Technologie, 2020, 122: 109052. http://dx.doi.org/10.1016/j.lwt.2020.109052
Choe J.H., Kim H.Y., Lee J.M, Kim Y.J., Kim C.J. Quality of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacers, Meat Science, 2013, 93(4): 849-854.https://doi.org/10.1016/j.meatsci.2012.11.054
Delgado-Pando G., Cofrades S., Ruiz-Capillas C., Solas M.T., Triki M., Jiménez-Colmenero, F. Low-fat frankfurters formulated with a healthier lipid combination as functional ingredient: Microstructure, lipid oxidation, nitrite content, microbiological changes and biogenic amine formation. Meat Science, 2011, 89(1): 65-71.https://doi.org/10.1016/j.meatsci.2011.03.022
Dickinson E. Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets. Food Hydrocolloids, 2012, 28(1): 224-241. https://doi.org/10.1016/j.foodhyd. 2011.12.017
Dickinson E. Stabilising emulsion-based colloidal structures with mixed food ingredients. Journal of the Science of Food and Agriculture, 2013, 93(4): 710-721. https://doi.org/10.1002/jsfa.6013
Felisberto M.H.F., Galvão M.T.E.L., Picone C.S.F., Cunha R.L, Pollonio M.A.R. Effect of prebiotic ingredients on the rheological properties and microstructure of reduced-sodium and low-fat meat emulsions. LWT-Food Science and Technology, 2015, 60(1): 148-155. https://doi.org/10. 1016/j.lwt.2014.08.004
Fernández-López J., Lucas-González R., Roldán-Verdú A., Viuda-Martos M., Sayas-Barberá E., Ballester-Sánchez J., Haros C.M., Pérez-Álvarez J.A. Effects of black quinoa wet-milling coproducts on the quality properties of bologna-type sausages during cold storage. Foods, 2020b, 9(3): 274.https://doi:10.3390/foods9030274
Fernández-López J., Lucas-González R., Viuda-Martos M., Sayas-Barberá E., Ballester-Sánchez J., Haros C.M., Martínez-Mayoral A., Pérez-Álvarez J.A. Chemical and technological properties of bologna-type sausages with added black quinoa wet-milling coproducts as binder replacer. Food Chemistry, 2020a, 310(4): 125936.https://doi.org/10.1016/j.foodchem.2019.125936
Grasso S., Brunton N.P., Lyng J.G., Lalor F., Monahan F.J. Healthy processed meat products – Regulatory, reformulation and consumer challenges. Trends in Food Science and Technology, 2014, 39(1): 4-17. https://doi.org/10.1016/j.tifs.2014.06.006
Guiné R.P.F., Florença S.G., Barroca M.J., Anjos O. The link between the consumer and the innovations in food product development. Foods, 2020, 9(9): 1317. http://doi.org/10.3390/foods9091317
Heck R.T., Saldaña E., Lorenzo J.M., Correa L.P., Fagundes M.B., Cichoski J.A., De Menezes C.R., Wagner R., Campagnol P.C.B. Hydrogelled emulsion from chia and linseed oils: A promising strategy to produce low-fat burgers with a healthier lipid profile. Meat Science, 2019, 156: 174-182.https://doi.org/10.1016/j.meatsci.2019.05.034
Jiménez-Colmenero F., Herrero A., Pintado T., Solas M.T., Ruiz-Capillas C. Influence of emulsified olive oil stabilizing system used for pork backfat replacement in frankfurters. Food Research International, 2010, 43(8): 2068-2076.https://doi.org/10.1016/j.foodres.2010.06.010
Kim E.J., Corrigan V.K., Hedderley D.I., Motoi L., Wilson A.J., Morgenstern M.P. Predicting the sensory texture of cereal snack bars using instrumental measurements. Journal of Texture Studies, 2009, 40(4): 457-481.https://doi.org/10.1111/j.1745-4603.2009.00192.x
Kim T.K., Ham Y.K., Shin D.M., Kim H.W., Jang H.W., Kim Y.B., Choi Y.S. Extraction of crude gelatin from duck skin: effects of heating methods on gelatin yield. Poultry Science, 2020, 99(1): 590-596.https://doi.org/10.3382/ps/pez519
Kulkarni S., DeSantos F.A., Kattamuri S., Rossi S.J., Brewer M.S. Effect of grape seed extract on oxidative, color and sensory stability of a pre-cooked, frozen, re-heated beef sausage model system. Meat Science, 2011, 88(1): 139-144.https://doi.org/10.1016/j.meatsci.2010.12.014
Medronho B., Filipe A., Costa C., Romano A., Lindman B., Edlund H., Norgren M. Microrheology of novel cellulose stabilized oil-in-water emulsions. Journal of Colloid and Interface Science, 2018, 531: 225-232. https://doi.org/10.1016/j.jcis.2018.07.043
Neđeral S., Petrović M., Vincek D., Pukec D., Škevin D., Kraljić K., Obranović M. Variance of quality parameters and fatty acid composition in pumpkin seed oil during three crop seasons. Industrial Crops and Products, 2014, 60(9): 15-21.https://doi.org/10.1016/j.indcrop.2014.05.044
Paglarini C.S., Martini S., Pollonio M.A.R. Using emulsion gels made with sonicated soy protein isolate dispersions to replace fat in frankfurters. Lebensmittel-Wissenschaft and Technologie, 2019, 99(1): 453-459. https://doi.org/10.1016/j.lwt.2018.10.005
Pellegrini M., Lucas-Gonzalez R., Sayas-Barberá E., Fernández-López J., Pérez-Álvarez J.A., Viuda-Martos M. Quinoa (Chenopodium quinoa Willd) paste as partial fat replacer in the development of reduced fat cooked meat product type pâté: Effect on quality and safety. CyTA-Journal of Food, 2018, 16(1): 1079-1088.https://doi.org/10.1080/19476337.2018.1525433
Pereira J., Zhou G.H., Zhang W.G. Effects of rice flour on emulsion stability, organoleptic characteristics and thermal rheology of emulsified sausage. Journal of Food and Nutrition Research, 2016, 4(4): 216-222. https://doi: 10.12691/jfnr-4-4-4
Pintado T., Herrero A.M., Ruiz-Capillas C., Triki M., Carmona P., Jiménez-Colmenero, F. Effects of emulsion gels containing bioactive compounds on sensorial, technological, and structural properties of frankfurters. Food Science and Technology International, 2015, 22(2): 132-145.https://doi.org/10.1177/1082013215577033
Pintado T., Ruiz-Capillas C., Jiménez-Colmenero F., Carmona P., Herrero A.M. Oil-in-water emulsion gels stabilized with chia (Salvia hispanica L.) and cold gelling agents: Technological and infrared spectroscopic characterization. Food Chemistry, 2015а, 185(10): 470-478. https://doi.org/10.1016/j.foodchem.2015.04.024
Poyato C., Ansorena D., Berasategi I., Navarro-Blasco Í., Astiasarán I. Optimization of a gelled emulsion intended to supply ω-3 fatty acids into meat products by means of response surface methodology. Meat Science, 2014, 98(4): 615-621. https://doi.org/10.1016/j.meatsci.2014.06.016
Repo-Carrasco-Valencia, Ann-Mari R., Serna L.A. Quinoa (Chenopodium quinoa,Willd.) as a source of dietary fiber and other functional components. Food Science and Technology, 2011, 31(1): 225-230. https://doi.org/10.1590/S0101-20612011000100035
Rodrigues C.F., Salgueiro W., Bianchini M., Veit J.C., Puntel R.L., Emanuelli T., Dernadin C.C., Ávila D.S. Salvia hispanica L. (chia) seeds oil extracts reduce lipid accumulation and produce stress resistance in Caenorhabditis elegans. Nutrition and Metabolism, 2018, 15(1): 1-9. https://doi.org/10.1186/s12986-018-0317-4
Salcedo-Sandoval L., Cofrades S., Pérez C.R.C., Solas M.T., Jiménez-Colmenero F. Healthier oils stabilized in konjac matrix as fat replacers in n-3 PUFA enriched frankfurters. Meat Science, 2013, 93(3): 757-766. https://doi.org/10.1016/j.meatsci.2012.11.038
Scott L.N.D. A review of plants used in the treatment of liver disease: part 1. Alternative Medicine Review, 1998, 3(6): 410-421. Available at: https://chiro.org/Graphics_Box_NUTRITION/Review_of_Plants_Part_1.pdf
Serdaroğlu M., Nacak B., Karabıyıkoğlu M., Keser G. Effects of partial beef fat replacement with gelled emulsion on functional and quality properties of model system meat emulsions. Korean Journal for Food Science of Animal Resources, 2016, 36(6): 744-751. https://doi.org/10.5851/kosfa.2016.36.6.744
Shokry A.M. The usage of quinoa flour as a potential ingredient in production of meat burger with functional properties. Middle East Journal of Applied Sciences, 2016, 6(4): 1128-1137. Available at: https://www.curresweb.com/mejas/mejas/2016/1128-1137.pdf
Silva S.L., Amaral J.T., Ribeiro M., Sebastião E.E., Vargas C., Franzen F.L., Schneider G., Lorenzo J.M., Fries L.L.M., Cichoski A.J., Campagnol P.C.B. Fat replacement by oleogel rich in oleic acid and its impact on the technological, nutritional, oxidative, and sensory properties of Bologna-type sausages. Meat Science, 2019, 149(3): 141-148.http://doi.org/10.1016/j.meatsci.2018.11.020
Skeaff C.M., Miller J. Dietary fat and coronary heart disease: Summary of evidence from prospective cohort and randomised controlled trials. Annals of Nutrition & Metabolism, 2009, 55(1-3): 173-201.https://doi.org/10.1159/000229002
Srujana M.N.S., Kumari B., Suneetha W., Prathyusha P. Processing technologies and health benefits of quinoa. The Pharma Innovation Journal, 2019, 8(5): 155-160. Available at: https://www.thepharmajournal.com/archives/2019/vol8issue5/PartC/8-4-44-448.pdf
Suryawanshi N., Naik S., Jujjawarapu, S. E. Exopolysaccharides and their applications in food processing industries. Food Science and Applied Biotechnology, 2022, 5(1): 22-44.https://doi.org/10.30721/fsab2022.v5.i1.165
Winuprasith T., Suphantharika M. Microfibrillated cellulose from mangosteen (Garcinia mangostana L.) rind: Preparation, characterization, and evaluation as an emulsion stabilizer. Food Hydrocolloids, 2013, 32(2): 383-394. https://doi.org/10.1016/j.foodhyd.2013.01.023
Youssef M.K., Barbut S. Fat reduction in comminuted meat products-effects of beef fat, regular and pre-emulsified canola oil, Meat Science, 2011, 87(4): 356-360. https://doi.org/10.1016/j.meatsci.2010.11.011
Zambrano P.V., González G.R., Viera L.C. Quinoa as gelling agent in a mortadella formulation. International Food Research Journal, 2019, 26(3): 1069-1077. Available at: http://www.ifrj.upm.edu.my/26%20(03)%202019/36%20-%20IFRJ18143.R1-Final.pdf
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How to Cite
MOMCHILOVA, Maria Marianovna; GRADINARSKA-IVANOVA, Dilyana; VALKOVA-YORGOVA, Katya.
Effect of functional ingredients and vegetable oils on the technological properties and microstructure of emulsified cooked sausages.
Food Science and Applied Biotechnology, [S.l.], v. 6, n. 1, p. 13-24, mar. 2023.
ISSN 2603-3380.
Available at: <https://www.ijfsab.com/index.php/fsab/article/view/214>. Date accessed: 14 oct. 2024.
doi: https://doi.org/10.30721/fsab2023.v6.i1.214.