Low-fat frankfurters formulated with a healthier lipid combination as functional ingredient: microstructure, lipid oxidation, nitrite content, microbiological changes and biogenic amine formation |
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Authors: | Delgado-Pando Gonzalo Cofrades Susana Ruiz-Capillas Claudia Solas Maria Teresa Triki Mehdi Jiménez-Colmenero Francisco |
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Affiliation: | Instituto de Ciencia y Tecnología de Alimentos y Nutrición-ICTAN (formerly Instituto del Frío) (CSIC), Ciudad Universitaria, 28040 Madrid, Spain. |
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Abstract: | 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. |
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Keywords: | Frankfurter Healthier oil combination Oil-in-water emulsion Meat-based functional foods Chilling storage Physicochemical properties |
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