Low-fat frankfurters enriched with n−3 PUFA and edible seaweed: Effects of olive oil and chilled storage on physicochemical,sensory and microbial characteristics

This article reports a study of the physicochemical, sensory and microbiological characteristics of low-fat (10%) and n−3 PUFA-enriched frankfurters as affected by addition of seaweed (5% Himanthalia elongata), partial substitution (50%) of animal fat by olive oil and chilled storage (41 days at 2 °C). The presence of seaweed improved water and fat binding properties, reduced (P < 0.05) lightness and redness and increased (P < 0.05) the hardness and chewiness of low-fat frankfurters enriched with n−3 PUFA. The effect of olive oil on those characteristics was less pronounced than that of seaweed. Replacing pork backfat with olive oil in frankfurters produced acceptable sensory characteristics, similar to control, while addition of seaweed resulted in less acceptable products, due mainly to the special flavour of the seaweed. Formulation and storage time affected the total viable count and lactic acid bacteria count. Frankfurters containing olive oil and seaweed had the highest total viable count from day 14 of storage, with lactic acid bacteria becoming the predominant microflora.     

Low-fat frankfurters formulated with a healthier lipid combination as functional ingredient: microstructure, lipid oxidation, nitrite content, microbiological changes and biogenic amine formation

Oil (healthier lipid combination of olive, linseed and fish oils)-in-water emulsions stabilized with different protein systems (prepared with sodium caseinate (SC), soy protein isolate (SPI), and microbial transglutaminase (MTG)) were used as pork backfat replacers in low-fat frankfurters. Microstructure, lipid oxidation, nitrite content, microbiological changes and biogenic amine formation of frankfurters were analyzed and found to be affected by the type of oil-in-water emulsion and by chilling storage (2° C, 41 days). Although the lipid oxidation levels attained were low, replacement of animal fat by healthier oil combinations in frankfurter formulation did promote a slight increase in lipid oxidation. Residual nitrite was affected (P < 0.05) by formulation and storage. Only 51-61% of the added nitrite was detectable in the product after processing and 17-46% at the end of storage. The microbial population was low in all formulations during chilling storage. Spermine was the most abundant amine (19-20 mg/kg), but similar in level to all samples.     

Effect of total replacement of pork backfat with walnut on the nutritional profile of frankfurters

The nutritional profile of a frankfurter with walnut (25%) (WF) was compared with that of low fat (6%) (LF) and normal fat (16%) (NF) sausages. LF frankfurters did not improve the fatty acid profile as compared with NF (p>0.05), or the indices of atherogenicity (IA) (0.50) or thrombogenicity (IT) (1.12), indicating that the reduction of animal fat produced no cardioprotective effect. However, frankfurter with walnut had a healthy polyunsaturated fatty acid profile, a lower ω-6/ω-3 ratio and lower IA (0.10) and IT (0.15). In addition, WF could be a good source of manganese, iron, copper, potassium and magnesium, supplying 39%, 35%, 34%, 16% and 15% of the respective daily recommended intakes, respectively. Also, there were significant amounts of other bioactive components such as α-,γ- and δ-tocopherol, total dietary fibre, polyphenols and tannins. The amino acid composition of WF indicated a healthier lysine/arginine ratio (0.83) than in LF (1.23) and NF (1.19).     

Effect of cooking on the chemical composition of low-salt, low-fat Wakame/olive oil added beef patties with special reference to fatty acid content

Changes in chemical composition, with special reference to fatty acids, as affected by cooking, were studied in low-salt (0.5%)/low-fat patties (10%) with added Wakame (3%) and partial or total replacement of pork backfat with olive oil-in-water emulsion. The addition of Wakame and olive oil-in-water emulsion improved (P < 0.05) the binding properties and the cooking retention values of moisture, fat, fatty acids and ash, which were close to 100%. Partial and total replacement of animal fat with olive oil-in-water emulsion reduced (P < 0.05) saturated fatty acids (SFAs), while total replacement also reduced (P < 0.05) polyunsaturated fatty acid (PUFAs) contents. The fatty acid concentration in cooked patties was affected by product formulation. Unlike the case of all animal fat patties, when olive oil was added the cooking process increased (P < 0.05) SFAs, monounsaturated fatty acids (MUFAs) and PUFA n-3 (linolenic acid) and n-6 (linoleic acid) contents. Cooked formulated patties with seaweed and partial or total replacement of pork backfat by oil-in-water emulsion and with seaweed added were less calorie-dense and had lower SFAs levels, while samples with olive oil had higher MUFAs levels.     

Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurters

The effects of substituting olive, grape seed, corn, canola, or soybean oil and rice bran fiber on the chemical composition, cooking characteristics, fatty acid composition, and sensory properties of low-fat frankfurters were investigated. Ten percent of the total fat content of frankfurters with a total fat content of 30% (control) was partially replaced by one of the vegetable oils to reduce the pork fat content by 10%. The moisture and ash content of low-fat frankfurters with vegetable oil and rice bran fiber were all higher than the control (P < 0.05). Low-fat frankfurters had reduced-fat content, energy values, cholesterol and trans-fat levels, and increased pH, cooking yield and TBA values compared to the controls (P < 0.05). Low-fat frankfurters with reduced-fat content plus rice bran fiber had sensory properties similar to control frankfurters containing pork fat.     

Physicochemical properties of low sodium frankfurter with added walnut: effect of transglutaminase combined with caseinate, KCl and dietary fibre as salt replacers

This study compares the effects of combinations of microbial transglutaminase (TGase) and various non-meat ingredients (caseinate, KCl and wheat fibre) used as salt replacers, with the effects of NaCl on the physicochemical properties (cooking loss, emulsion stability, texture and colour) of frankfurters with added walnuts. The combination of TGase with caseinate, KCl or fibre led to harder, springier and chewier (P < 0.05) frankfurters with better water- and fat-binding properties (emulsion stability and cooking loss) (P < 0.05) than those made with TGase only. Ranking of ingredient efficiency in combination with TGase showed that caseinate > KCl > fibre. Frankfurters with caseinate presented the highest lightness and the lowest redness values. Frankfurter with NaCl had a harder, springier and chewier gel/emulsion network with lower cooking loss than those NaCl free.     

Total lipid content and fatty acid composition of commercially important fish species from the Mediterranean, Mar Grande Sea

The fatty acid (FA) profiles of 11 commercially important fish species from the sea of Southern Italy (Mar Grande Sea) were investigated.The results showed significant differences among the fatty acid profiles of the examined fish (p < 0.05). A relatively high proportion of n − 3 polyunsaturated fatty acids (PUFAs), of which more than 70% were accounted by docoesahexaenoic acid (DHA) and eicoesapentaenoic acid (EPA) in salema, bogue, common two-banded seabream and sand smelt, and lower proportions of oleic acid (C18:1n − 9) and palmitic acid (C16:0) also dominating. The percentages of EPA and DHA were between 5.03-8.61% and 9.85-17.39% of total lipid, respectively.The results showed that the fish examined are a good source of n − 3 PUFAs, resulting in a very favourable n3 - n6 ratio, especially in salema, sand smelt, common two-banded seabream and picarel.     

亚麻籽油的营养成分、功能活性及应用研究进展北大核心CSCD

亚麻籽油含有α-亚麻酸、植物甾醇、维生素E和多酚等多种活性物质,具有抗氧化、抗癌、抗炎、降压等功效,并具有预防和改善神经系统和免疫性疾病、糖尿病和心血管疾病等作用,其营养价值较高。对亚麻籽油的主要营养成分、功能活性及其在食品、医药、饲料及生物柴油领域的应用进行了阐述,旨在为亚麻籽油的进一步研究及其在相关产业的深度加工和综合利用提供理论借鉴。     

Agro-industrial potential of the mango peel based on its nutritional and functional properties

The mango peel represents from 15% to 20% of the total weight of the fruit. The aim of this review is to discuss the nutritional, functional, and nutraceutical properties of mango peel. It also shows several ways to add value to the mango peels, and their uses. Mango peel contains considerable content of antioxidants and dietary fiber. The mango peel offers a range of possibilities to develop value-added products. By-products from the agro-industrial processing of mangos can potentially make a significant contribution to the design of natural products rich in dietary fiber for widespread consumption. Additionally, food rich in soluble dietary fiber from mango peels could be designed for diabetic persons, since the mango peel reduces the speed with which glucose reaches the blood. Optimal extraction methods and drying technologies that do not impair the functional properties need to be further investigated. Economic, nutritional, and environmental benefits could be obtained with the proper use of this processing by-product.     

Effects of fat level and maltodextrin on the functional properties of frankfurters formulated with 5, 12 and 30% fat

The effects of fat level (5, 12 and 30%) and maltodextrin on emulsion stability, cook loss, colour, texture and sensory characteristics of frankfurters were investigated. Three fat levels (5, 12 and 30%) were formulated containing added maltodextrin. For each fat level a control was prepared without added maltodextrin giving a total of 6 treatments (3×2 factorial design). Reducing the fat from 30 to 5% increased cook loss and decreased emulsion stability. Panellists detected an increase in juiciness and a decrease in overall texture, overall acceptability when the fat level was reduced from 30 to 5%. Instron texture profile analysis showed a decrease in hardness, chewiness and gumminess and an increase in springiness with decreasing fat level. Maltodextrin addition caused a significant decrease in cook loss of the frankfurters but also decreased the emulsion stability. An interactive effect (P<0.05) occurred between fat level and maltodextrin resulting in no significant difference in hardness, gumminess and chewiness values when maltodextrin was present in the reduced-fat (5 and 12%) frankfurters. Saltiness, overall flavour intensity, overall texture and overall acceptability were unaltered (P>0.05) by maltodextrin. The results indicate that maltodextrin can be used as a suitable fat replacer since it offset some of the changes brought about by fat reduction, decreasing cook loss and maintaining a number of textural and sensory characteristics of the frankfurters.     

Effects of monoglyceride content,cooling rate and shear on the rheological properties of olive oil/monoglyceride gel networks

Functionality of conventional fat spreads can be achieved without hydrogenation by the formation of stable network structures upon cooling of mixtures of monoglycerides (MGs) and vegetable oils from the melt. Such mixtures are healthy substitutes for margarine and butter. The effects of MG content, cooling rate and shear on the temperature ramp, mechanical spectra and hardness of olive oil/MG gel networks were investigated. A minimum MG volume fraction was necessary for formation of a gelled network, but this concentration was less than that needed for a space‐filling network structure. Onset of gel network or structure formation was indicated by a sudden divergence in value of the elastic modulus G′. The temperature at onset of structure formation, T_o, final G′ value and network hardness all increased with increase in MG content. High cooling rates led to low final G′ values but harder networks, and vice versa. Maximum gel network development occurred when moderate shear (about 300 s^?1) was applied at incipient gelation. Copyright © 2004 Society of Chemical Industry     

Chemical,antioxidant, functional and thermal properties of rice bran proteins after yeast and natural fermentations

The paper focuses on the chemical, antioxidant, functional and thermal properties of rice bran proteins after yeast, natural fermentations and unfermented rice bran. Protein content of yeast‐fermented rice bran protein concentrate (YFRBPC), naturally fermented rice bran protein concentrate (NFRBPC) and unfermented rice protein concentrate (UFRBPC) were 72.50%, 68.92% and 65.73%, respectively, while ash content were 4.72%, 4.61% and 3.04%, respectively. The total amino acids of YFRBPC, NFRBPC and UFRBPC were 123.16, 118.45 and 99.39, respectively. DPPH radical inhibition of YFRBPC, NFRBPC and UFRBPC were 58.62%, 55.29% and 47.14%, respectively, while ferric reducing ability power were 0.73, 0.58 and 0.41 mmol TE per gram, respectively. The highest foam capacity of UFRBPC (57.56%), NFRBPC (64.15%) and YFRBPC (76.00%) was observed at pH 9.0. YFRBPC and NFRBPC were lighter in colour than UFRBPC. YFRBPC had higher denaturation temperature and enthalpy value than NFRBPC and UFRBPC. The β‐sheets structures were more in YFRBPC and NFRBPC than UNFBPC.     

棕榈油与猪油在组成结构和功能特性上的比较

比较了3种棕榈油和6种猪油产品在理化指标、营养与功能特性指标以及脂肪酸组成及其在甘油三酯Sn-2位上的分布情况,以判断棕榈油对猪油的可替代性.结果表明,棕榈油和猪油的熔点、碘值、酸值、过氧化值等理化指标很接近;棕榈油不含胆固醇,具有比猪油较高的V_E含量和氧化稳定性;在可塑性方面,精炼棕榈油与猪板油相当,而且好于猪杂油和猪膘油,棕榈硬脂与猪骨油相当,棕榈液油与猪皮油相当;虽然棕榈油和猪油的脂肪酸组成具有相似性,猪油的不饱和脂肪酸含量略高于棕榈油的不饱和脂肪酸含量,但是棕榈油的Sn-2位上主要分布不饱和脂肪酸,而猪油的Sn-2位上主要分布饱和脂肪酸,使棕榈油比猪油更加容易消化吸收.     

Effect of replacement of fat with sesame oil and additives on rheological, microstructural, quality characteristics and fatty acid profile of cakes

Effect of replacement of fat with 25, 50, 75 and 100% sesame oil (on fat basis); 50% sesame oil, hydrocolloids and emulsifiers on the rheological, microstructural, quality characteristics and fatty acid profile of cake was studied. Addition of increasing amount of sesame oil decreased viscosity, increased specific gravity of cake batter; decreased cake volume and overall quality score. Microstructure studies showed disrupted gluten matrix. Among the two different hydrocolloids [hydroxypropylmethylcellulose (HPMC) and xanthan] and emulsifiers [glycerol monostearate (GMS) and sodium stearoyl-2-lactylate (SSL)] tried, HPMC and SSL increased the batter viscosity, decreased the specific gravity, increased the volume and overall quality score. Use of combination of HPMC and SSL improved significantly the quality characteristics of cake with 50% sesame oil in such a way that the overall quality score was higher than that of the control cake with fat. The microstructure of cake crumb with 50% sesame oil and HPMC showed a smooth structure with less number of cavities and SSL showed a continuous protein matrix. On replacing the fat with 50% sesame oil, there was a decrease in saturated fatty acids and increase in unsaturated fatty acids, particularly linoleic acid. The fatty acid profile of cake with 50% sesame oil was better than the control cake as there was 2.4 times decrease in palmitic acid content and 5.9 times increase in essential fatty acids (EFA) content.     

Optimizing the orosensory properties of model functional beverages: the influence of novel sweeteners, odorants, bitter blockers, and their mixtures on (+)-catechin

This paper is dedicated to the memory of colleague and friend, Dr. Samson Agboola, who recently passed away. Abstract: The use of flavor‐modifying strategies are important to improving the sensory profile of some excessively bitter and astringent functional ingredients, such as (+)‐catechin (CAT). Two bitter blockers (ß‐cyclodextrin [CYCLO], homoeriodictyol sodium salt [HED]), two sweeteners (sucrose [SUC], rebaudioside A [REB]), and two odorants (vanillin [VAN], black tea aroma [TEA]) were assessed for their efficacy at modifying the bitterness and astringency of CAT in model aqueous solutions. The intensity of oral sensations elicited by CAT was determined in duplicate in binary, ternary, and quaternary mixtures of these stimuli by a trained panel (n= 15) using a 15 cm visual analogue scale. Overall, bitterness and astringency were most effectively reduced by ternary solutions containing CYCLO + REB or CYCLO + SUC (68%, 60%, and 45%, 43% for bitterness and astringency, respectively). Odorants were not effective at modifying the bitterness or astringency of CAT. We conclude that the use of select bitter blockers and sweeteners may be of value in optimizing the flavor and acceptance of functional food and beverages fortified with phenolic compounds. Practical Application: (+)‐Catechin is a bitter‐tasting plant‐derived health‐promoting phenolic compound of interest to functional food and beverage manufacturers. We investigated the efficacy of bitter blockers, plant‐based sweeteners, and odorants in decreasing the bitterness and astringency elicited by (+)‐catechin. Some of these additives, both alone and in combination, reduced bitterness and astringency, and may therefore assist in optimizing the flavor and consumer acceptance of some phenolic‐based functional foods and beverages.     

Effect of acetic acid deamidation‐induced modification on functional and nutritional properties and conformation of wheat gluten

BACKGROUND: Acids are often used for deamidating proteins, but the literature on acetic acid deamidation of proteins is sparse. Previous research on acetic acid‐induced modification of proteins has focused on peptide proteolysis by relatively high concentrations of acetic acid (>1.5 mol L^?1) rather than on the accompanying effect of deamidation. Therefore the objective of this study was to determine the deamidation effect of acetic acid with as little peptide proteolysis as possible by employing low‐concentration acetic acid (<0.05 mol L^?1) to deamidate wheat gluten. Changes in surface hydrophobicity, conformation, functional properties and nutritional characteristics of acetic acid‐modified samples were determined and compared with those of hydrochloric acid (HCl)‐modified samples. RESULTS: At similar degree of deamidation and nitrogen solubility index, samples deamidated with acetic acid showed less destruction of peptides bandings, better foaming properties and a more decompacted form (lower S? S content in protein as determined by Raman spectroscopy) than those deamidated with HCl and also exhibited improved emulsification capacity and emulsion stability compared with native wheat gluten. Acetic acid deamidation led to fewer changes in peptide molecular size and secondary structure of wheat gluten compared with HCl deamidation according to the results of sodium dodecyl sulfate polyacrylamide gel electrophoresis and Fourier transform infrared spectroscopy respectively. Amino acid analysis revealed that the nutritional characteristics of wheat gluten were well maintained after deamidation with acetic acid. CONCLUSION: The results show that low‐concentration acetic acid can modify wheat gluten mainly by deamidation, resulting in deamidated wheat gluten with good functional and nutritional properties. Copyright © 2009 Society of Chemical Industry     

Characterization of several hazelnut (Corylus avellana L.) cultivars based in chemical, fatty acid and sterol composition

Nineteen cultivars of hazelnuts (Corylus avellana L.) collected during the 2001 crop, from Vila Real, Portugal, were analysed for chemical composition, including moisture, total oil content, crude protein, ash, carbohydrates and nutritional value. Fat was the predominant component, ranging from 59.3 to 69.0%. Total oil was extracted and analysed for fatty acid and sterol compositions and oxidative stability. Fatty acid and sterol compositions were determined by Gas–Liquid Chromatography coupled to a Flame Ionisation Detector (GLC/FID). Monounsaturated fatty acids, particularly oleic acid, were predominant (78.7–84.6%). Total phytosterol content ranged from 133.8 to 263.0 mg/100 g of oil. Among the nine sterols identified and quantified, β-sitosterol was the major one with a mean percentage of 83.6%, while Δ⁵-avenasterol and campesterol were the second and the third components of the group with mean values of 6.1 and 5.8%, respectively. Since hazelnut oil can be used in olive oil adulteration, the values obtained were compared with published mean values of olive oils from different geographical origins.     

Effect of lipid type on growth performance,meat quality and the content of long chain n − 3 fatty acids in pork meat

The aim of the present study was to produce pork with enhanced nutritive value for humans, both in terms of fatty acid profile (mainly long chain n − 3 fatty acids by feeding fish oil) and selenium. Forty-eight female pigs were allocated to one of six treatment groups: animal by-products and plant feedstuffs with tallow, plant feedstuffs with a blend of soybean oil and linseed oil with or without a supplement (CLA, selenium, vitamin E and vitamin C), plant feedstuffs with tallow and supplement, plant feedstuffs with fish oil and supplement. The diets containing the fish oil were fed up to either 49 days or 28 days before slaughter. The dietary treatments had no significant effects on growth performance, carcass characteristics and meat quality. When fish oil was included in the diet, higher levels of EPA, DPA and DHA were measured in the subcutaneous fat (up to 3.74%).