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.     

PRODUCTION OF LOW-FAT FRANKFURTERS WITH VEGETABLE OILS FOLLOWING THE DIETARY GUIDELINES FOR FATTY ACIDS

Low-fat frankfurters (10% fat) were produced with vegetable oils following the dietary guidelines for fatty acids as suggested in the currently recommended diet (CRD) by the American Heart Association, the Grundy diet (GD) and the Mediterranean diet (MD). MD-frankfurters, produced with olive oil (31.82%) and soybean oil (17.51%), had the highest (P<0.05) ratio of monousaturated fatty acids (MUFA)/saturated fatty acids (SFA) minus stearic. CRD-frankfurters, produced mainly with cottonseed oil (40.70%) and soybean oil (6.90%), had the highest (P<0.05) content of polyunsaturated fatty acids (PUFA). GD-frankfurters, produced with cottonseed oil (34.04%) and olive oil (15.19%), had the highest (P<0.05) ratio of (C18:2 n-6)/(C18:3 n-3). Compared to high-fat frankfurters (27% all animal fat), low-fat frankfurters had lower (P<0.05) stearic acid and trans ω-9 oleic acid, higher (P<0.05) content of total PUFA, higher (P<0.05) ratio of (C18:2+C 18:3)/SFA minus stearic acid, and lower cholesterol content (52.60%-59.11%), were darker, redder and more yellow, firmer and less juicy, but had similar overall acceptabily.     

A healthier oil combination and konjac gel as functional ingredients in low-fat pork liver pâté

Healthier lipid patés were formulated by reducing the fat content and/or replacing the pork backfat by a healthier oil combination (olive, linseed and fish oils) and konjac gel (0-15%). The reformulation results were evaluated by composition (proximate analysis and fatty acid profile), technological properties (emulsion stability, colour, and texture), microbiological and sensory parameters of the patés. Patés with partial or total replacement of pork backfat had lower levels of saturated fatty acids (SFA) (27.4% and 21.3%) and monounsaturated fatty acids (MUFA) (49.8% and 42.5%), and higher levels of polyunsaturated fatty acids (PUFA) (22.4% and 35.6%) compared with control patés (32.2%, 58.2% and 9.04% respectively). The n-6/n-3 PUFA ratio was decreased from 6.78 (in control patés) to 0.79 and 0.48 when partial and total pork backfat respectively was replaced by a healthier oil combination. Although emulsion stability was affected by the formulation, in general all patés had good fat and water binding properties. The fat reduction produced a softer and more spreadable paté, although no effect on penetration parameters was observed after by pork fat replacement by a healthier oil combination. The addition of 15% of konjac gel produced stiffer structures (as compared with 0 and 7%) which are very close to those of the control samples. No microbiological limitations were produced by the reformulation process, obtaining patés with acceptable sensory characteristics, similar to the control sample.     

煎炸油中极性物质与酸价之间的相关性研究

本实验以油茶籽油、橄榄油和棕榈油为研究对象,研究经过180℃下油炸薯条后三种油的酸价与极性物质的相关性以及主要脂肪酸的变化。发现,三种油随着油炸时间的增加酸价(p<0.05)显著增大。油茶籽油、橄榄油和棕榈油的最终酸价分别为0.32、0.66、0.58mg/g。经过20次油炸,三种油的总极性物质(TPC)显著增加,油茶籽油、橄榄油和棕榈油总极性物质分别为16.01%、20.91%和17.66%。随着油炸时间的增加,三种煎炸油的饱和脂肪酸含量显著增加。不饱和脂肪酸的含量变化较大,C18∶2和C18∶3显著下降,而C18∶1逐渐下降。      

Bypassing the rumen in dairy ewes: the reticular groove reflex vs. calcium soap of olive fatty acids

A 3 x 3 Latin Square experiment was designed to compare 2 ways of bypassing the effects of the rumen with olive oil fatty acids in 'Manchega' dairy ewes. Treatments were a control diet, CaOFA (control diet plus 45 g of olive fatty acids as calcium soap), and OO (control plus 45 g/d of olive fatty acids as olive oil emulsified in skim milk) and bottle-fed to animals trained to maintain the reticular groove reflex). No differences were found in milk, protein, and lactose yields, but fat yield and milk fat content were greater in treatments with added fat (CaOFA and OO). Content of short- and medium-chain fatty acids in milk fat was greater for control treatment than for the other 2 groups, the yield of these fatty acids being similar for all 3 diets, except that of C12:0, which was greater for the control treatment. Content and yield of C18:0 and isomers of C18:1 others than oleic acid were greater in milk from the CaOFA diet than from the other 2 diets. Oleic acid content and yield were greater in milk after OO treatment (23.9% and 16.8 g/d, respectively), intermediate after CaOFA treatment (19.2% and 13.8 g/d, respectively), and lower after control diet (10.7% and 6.52 g/d, respectively). Linoleic acid yield and content were greater in ewes fed the OO diet than in those on the other 2 diets, both of which showed similar data. All these changes indicated that the "protected" olive fatty acids (as calcium soap) were severely affected by the rumen environment and that the use of the reticular groove reflex seems to be a more effective way of bypassing the rumen in adult lactating dairy ewes.     

Comparison of the stability of palm olein and a palm olein/canola oil blend during deep‐fat frying of chicken nuggets and French fries

Stability of palm olein (PO) and a blend 50% palm olein/50% canola oil (POC) during deep‐fat frying at 180 °C of French fries (FF) or chicken nuggets (CN) was studied through the determination of physical and chemical parameters in the fresh and used oils. Degradation at the end of the study resulted in total polar compounds of 12–13.5% for PO and 11.5–14.5% for POC and viscosity of 65–123.3 cP for PO and 63–72.8 cP for POC. Lower peroxide values (5.33–6.32) were obtained for the blend (PO had 5.21–8.55). Food type affected colour parameters and p‐anisidine value of the oils. For CN, the lowest fat content and higher hardness were obtained when they were fried in PO. CN caused a faster deterioration in the oils, in comparison with FF, especially in POC. Gas chromatography allowed to observe differences in fatty acids composition for both used oils.     

基于脂肪酸和生育酚组成的油茶籽油掺假判别可行性分析

从脂肪酸和生育酚的组成分析以及所得色谱数据的系统聚类分析(HCA)和主成分分析(PCA)方面考察了10种植物油的异同点。气相色谱分析10种植物油的脂肪酸组成,鉴别得到12种脂肪酸。对脂肪酸组成数据的HCA分析结果表明,油茶籽油与橄榄油和菜籽油具有相似的脂肪酸组成,而与其他植物油的脂肪酸组成差异显著;而PCA分析结果可以进一步区分油茶籽油与橄榄油和菜籽油。高效液相色谱分析10种植物油的生育酚组成,测得4种异构体的相对含量。对生育酚组成数据的HCA、PCA分析结果表明,油茶籽油和菜籽油的生育酚组成差异显著。因此,基于脂肪酸和生育酚组成分析可以作为油茶籽油掺假判别的依据。     

基于质量标准的油茶籽油和橄榄油比较分析北大核心CSCD

基于质量标准对油茶籽油和橄榄油进行比较分析。结果表明:油茶籽油与橄榄油的特征指标和质量指标相似,油茶籽油具有碘值低、抗氧化能力强、稳定性好、烟点高等特性;油茶籽油与橄榄油中不饱和脂肪酸含量均高,油酸均是最主要的脂肪酸,油茶籽油中油酸含量甚至比橄榄油的高;油茶籽油中饱和脂肪酸含量约10%,比橄榄油的低;油茶籽油中含有多酚、黄酮等活性营养成分,营养价值高。另外,指出了现行油茶质量标准体系亟待完善的问题,为油茶籽油的深度开发利用提供参考。     

盐肤木果及其果油与籽油品质比较

以不同产地盐肤木果为原料,分别采用溶剂浸出法、热榨法、冷榨法提取盐肤木果油,对盐肤木果的主要组分和盐肤木果油的品质进行检测分析,并与盐肤木果籽油进行比较。结果表明：盐肤木果粗脂肪质量分数为19.17%～19.62%,粗蛋白质量分数为8.87%～11.98%,粗纤维质量分数为25.20%～31.41%;盐肤木果毛油的酸价（以KOH计）为12.5～22.7?mg/g,过氧化值为14.5～47.9?mmol/kg,毛油色泽很深且难以脱除。盐肤木果油的主要脂肪酸是棕榈酸（25.92%～38.50%）、油酸（14.77%～18.49%）、亚油酸（38.05%～54.30%）、硬脂酸（2.30%～3.26%）、α-亚麻酸（1.75%～2.56%）;盐肤木果油VE含量为682.8～837.9?mg/kg,总黄酮质量浓度为102.28～165.92?mg/100?mL,甾醇含量为37.28～108.07?mg/100?g;盐肤木果油不饱和脂肪酸相对含量明显低于籽油（分别约为70%和90%）,亚油酸相对含量显著低于籽油（分别为54.30%和74.08%）,棕榈酸相对含量高于籽油（分别为25.92%和8.13%）。盐肤木果油与籽油的脂肪酸组成及毛油品质有很大差距。?     

化学计量学结合气相色谱法对12种植物油判别模型的构建

测定了12种植物油的脂肪酸组成和含量,探讨了利用植物油脂肪酸的指标对不同种类的植物油进行分类和判别的可能性。采用气相色谱法对12种植物油脂肪酸的组成和含量进行测定,利用SPSS 22. 0统计软件进行主成分分析、系统聚类、 K-平均值聚类和判别分析。结果表明：12种植物油的主要共有组成为油酸（15.635%~66.569%）和亚油酸（10.521%~58.227%）,其中棉籽油（16.285%）中单不饱和脂肪酸含量最低,橄榄油（67.628%）中单不饱和脂肪酸含量最高;橄榄油（11.284%）中多不饱和脂肪酸含量最低,核桃油（67.167%）中多不饱和脂肪酸含量最高;12种植物油中不饱和度最小为棉籽油3.235,最大为低芥酸菜籽油14.672。主成分分析降维得到5个主成分,利用主成分分析数据,依次进行聚类分析和判别分析,系统聚类和K-平均值聚类结果一致,可对12种植物油聚类区别,通过判别分析建立了3个典则判别函数,对不同植物油的分类和判别的效果良好。     

常用食用油的营养特点和作用研究进展

常用食用油有橄榄油、花生油、大豆油、茶油、芝麻油等。不同食用油的脂肪酸组成和含量不同,特别是一些重要的脂肪酸如油酸、亚油酸、亚麻酸等不饱和脂肪酸含量不近相同。橄榄油和茶油的油酸含量高达70％以上;花生油中油酸约占40％;大豆油的多不饱和脂肪酸含量较高,主要为亚麻酸;芝麻油中亚油酸含量占到40％以上。食用油除提供能量和必需脂肪酸外,还有脂溶性维生素和一些植物化合物,一些食用油对控制脂代谢异常具有一定的作用。     

Design and nutritional properties of potential functional frankfurters based on lipid formulation, added seaweed and low salt content

The aim of this paper was to design and analyse the nutritional composition (fatty acid profile, cholesterol, mineral and amino acid content) of low-fat frankfurters enriched with n−3 polyunsaturated fatty acids (PUFA) (using algal oil to add 400 mg of docosahexanoic acid – DHA/100 g of product) as affected by the addition of seaweed (5.5% Himanthalia elongata) and the partial substitution (50%) of animal fat by olive oil (as a source of monounsaturated fatty acids – MUFA) or combinations of olive oil and seaweed. Reduction of NaCl level was also studied. The presence of algal oil produced frankfurters with high long-chain n−3 PUFA contents. The partial substitution of the pork fat by olive oil reduced (P < 0.05) saturated fatty acids (SFA) and promoted (P < 0.05) MUFA. A healthier lipid formulation (algal and olive oils and the reducing animal fat) produced a good balance of MUFA/SFA, PUFA/SFA and n−6/n−3 ratios. Although adding seaweed had little effect on the lipid and amino acid profiles of frankfurters, it does constitute a means to produce low-sodium products with important dietary fibre content, with better Na/K ratios and rich in Ca.     

食用植物油的高分辨气相色谱分析

为评估食用植物油的营养价值,该文分析了常用食用植物油中的脂肪酸组成和各种油的营养特色。用KOH—CH3OH溶液将植物油皂化后,在三氟化硼作为催化剂的作用下,用CH3OH将样品甲酯化,正己烷提取甲酯化产物。以毛细管柱DB-23作为分离柱,用气相色谱法测定植物油的脂肪酸组成。大豆油、葵花籽油和玉米油中含有50％-60％的亚油酸和20％-30％的油酸,营养均衡合理;花生油和芝麻油中油酸与亚油酸含量相当,有35％-45％,易于人体吸收;菜籽油中含有45％的油酸和15％芥酸,对人体健康有不利作用;橄榄油和茶油中含有75％-80％的油酸,红花籽油中含有约80％的亚油酸,有降低胆固醇功效。     

Effects of incorporation of interesterified plant oils on quality and fatty acid composition of Turkish‐type salami

Application of interesterified plant oils (IPOs) prepared from palm, cottonseed and olive oil (IPaO, ICO and IOO, respectively) have been studied in Turkish‐type salamis. Beef fat (10%) was replaced by one of the IPOs for 20, 60 or 100%. Incorporation of IPO was well reflected in fatty acid composition and saturated fatty acids/unsaturated fatty acids (SFA/UFA) ratios of the lipid fraction of all batches. Significant differences in appearance, color, texture, flavour or total score were not found among the control and Turkish‐type salamis with different types and levels of IPO. We conclude that IPOs may be successfully applied as beef fat substitutes in Turkish‐type salami.     

脂肪酸含量对植物油介电特性的影响

为了提供植物油在微波和射频等介电加热技术和通电加热技术中的应用基础数据,考察脂肪酸含量对植物油介电特性的影响,分别利用LCR阻抗测试仪和网络分析仪(同轴探针法)测量了4种植物油(橄榄油、自制橄榄油、橄榄调和油、大豆油)和5种脂肪酸(棕榈酸、硬脂酸、油酸、亚油酸、亚麻酸)在低频段(1 000 Hz~2 MHz)和高频段(300~10 000 MHz)的介电特性。结果表明:低频下,植物油的介电常数比较稳定,其均值为(1.56±0.02),介电损耗随着频率的增加而下降,其中0.7 MHz时橄榄油具有最大的介电常数(1.67±0.00)和介电损耗(7.31±0.02);高频下,植物油的介电特性随着频率的上升而缓慢下降,4种植物油之间的介电特性的差异不显著(p0.05);低频下,在植物油中加入油酸后,植物油的介电常数和介电损耗呈现先上升后下降的趋势,而添加亚油酸呈现相反的趋势。添加脂肪酸会加快油脂的氧化反应。     

橄榄油市场行情及其与其他植物油的脂肪酸组成和微量营养成分比较

旨在更全面、深入地了解橄榄油,对2010—2021年世界橄榄油的产量和消费量以及2015—2019年中国橄榄油的进口量进行了统计分析,测定不同品牌和不同等级市售橄榄油(特级初榨橄榄油、混合橄榄油和混合油橄榄果渣油)与9种其他植物油的脂肪酸组成和微量营养成分,并分析比较其差异。结果显示：世界橄榄油的产量和消费量常年维持在300万t左右,其中欧盟占比最大,分别为58.71%～76.68%和48.73%～62.15%;2015—2019年中国橄榄油产量仅在0.5万～0.7万t,而消费量和进口量分别达到了3.9万～5.75万t和3.86万～5.37万t;不同品牌和不同等级市售橄榄油的脂肪酸组成整体差异不大,但微量营养成分存在明显差异,其中特级初榨橄榄油的角鲨烯、多酚含量明显高于混合橄榄油和混合油橄榄果渣油,而混合油橄榄果渣油的甾醇和总生育酚含量最高;与一级菜籽油、一级玉米油、一级葵花籽油、一级大豆油和亚麻籽油等其他植物油比较,特级初榨橄榄油的油酸、角鲨烯和多酚含量最高,而甾醇和总生育酚含量偏低。     

气相色谱法测定常见植物油中脂肪酸

随着营养学研究发展,人们对脂肪酸认识不断增加。中国营养学会也推荐膳食中必需脂肪酸摄入理想比值,市场上也出现大量调和油,为了评估食用植物油营养价值,该研究分析常用食用植物油中脂肪酸组成和各种油营养特色。方法:用氢氧化钾-甲醇溶液将植物油皂化后,在三氟化硼作为催化剂作用下,用甲醇将样品甲酯化,正己烷提取甲酯化产物。以毛细管柱DB-23作为分离柱,用气相色谱法测定植物油脂肪酸组成。结果:大豆油,葵花籽油,玉米油中含有50％-60％亚油酸和20％-30％油酸,营养均衡合理;花生油,芝麻油中油酸、亚油酸含量约35％-45％,易于人体吸收;菜籽油中含有45％油酸和15％芥酸,芥酸对人体健康有不利作用;橄榄油,茶籽油中含有75％-80％油酸,红花籽油中含有约80％亚油酸,有降低胆固醇功效。     

Using Lipid Profiles for the Characterization of Turkish Monocultivar Olive Oils Produced by Different Systems

The aim of this study was to characterize the biochemical profiles of the virgin olive oils produced in various districts of Aegean and South East Anatolia regions of Turkey over two growing seasons (2001–2002). The olive oils were extracted by classic hydraulic pressing, three phase continuous system, Abencor oil method at laboratory scale, and foot oil process from monocultivar Turkish olives, including Ayvalik, Memecik, Nizip Yaglik, Gemlik, Domat, and Uslu. Total phenolics, ortho-diphenols, oxidative stability, and total chlorophylls of the oils differed by location. The cis-trans fatty acids, triacylglycerols, and the actual versus theoretical equivalent carbon number of 42 (ECN 42) triglycerol content (ΔECN42) were within national and international averages. Oil samples from the three phase continuous system had higher total phenolic contents than those of the hydraulic pressure system. Turkish monocultivar virgin olive oil samples were classified by biochemical profiles using the principal component and hierarchical cluster analyses multivariate statistical methods. Clustering analysis defined groups according to growing location. Triacylglycerols and fatty acid profiles can be used for identification of monocultivar olive oils with regard to authenticity and classification.     

Heat-oxidation stability of palm oil blended with extra virgin olive oil

Rancimat induction time of palm oil (PO), several extra virgin olive oils (EV) and their binary blends have been determined at three different temperatures (120, 130 and 140°C). Analytical composition and oxidation stability of PO/EV blends were found to be a linear combination of the oil partners. Induction time of pure PO was always higher than those of EV oils and blends, in which induction time increased proportionally with the percentage of PO. However, induction time of 80% PO blend was similar to that of pure PO. Fatty acid composition appeared to be the most important factor affecting heat-oxidation stability and a saturated/unsaturated ratio near 1 was the optimally stable composition. Conversely, total phenols had a zero or negative role on the oxidative stability of the blends. Finally, in heat-oxidised oils significant losses of polyunsaturated fatty acids and formation of short-chain fatty acids were recorded.     

Changes in fatty acids and polar material of restructured low-fat or walnut-added steaks pan-fried in olive oil

The study aims to determine the influence of pan-frying on the fatty acid composition and fat content and alteration of functional restructured beef steaks. Low-fat (L, 2% fat), 20% walnut-added (W, 13% fat) and medium fat (M, 13% fat) steaks were prepared and fried in extra virgin olive oil. Pan-frying increased fat in L and W steaks and decreased it in M ones. Raw L and M steaks showed similar fatty acid profiles while W ones contained a lower percentage of saturated fatty acids (SFA) and monounsaturated fatty acids (MUFA) but a higher percentage of polyunsaturated fatty acids (PUFA). The fatty acid profile of fried steaks was between that of the raw steaks and olive oil. Several fatty acids (g fatty acid/100 g edible steaks) were affected (p < 0.001) by the frying × meat-formulation interaction. Linoleic and linolenic acid contents did not decrease in fried W steaks, but decreased (p < 0.05) when data were expressed on a dry matter basis.Frying increased SFA, MUFA and ω-6 PUFA contents in L samples while it decreased SFA and increased ω-6 PUFA in M steaks. Before and after frying, W steaks had atherogenic and thrombogenic indexes at least three times lower than their counterparts. Both indexes decreased in fried L samples while only the AI in M ones. Polar material content (PM) increased only in L samples. No relevant differences were found between PM of the fried steaks and that of their corresponding used oils. Results suggest that pan-frying improves the fatty acid composition of L and M steaks with minor changes in PM. The high retention of lipids observed in the W samples permits consumption of ω-3 PUFA- and ω-6 PUFA-enriched meat with a very low content of alteration compounds.