Open Access
Physicochemical composition and nutritional properties of foal burgers enhanced with healthy oil emulsion hydrogels
(Blackwell Scientific Publications, 2021) Cittadini, Aurora; Munekata, Paulo E. S.; Pateiro, Mirian; Sarriés Martínez, María Victoria; Domínguez, Rubén; Lorenzo, José M.; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD
This study investigates the effect of animal fat replacement by oil mixture emulsion hydrogels on quality characteristics of foal burgers. Three batches were manufactured: control (CON) -100% of pork fat; treatments 1 and 2 (T1 and T2)- pork fat was totally replaced using oil mixture emulsions, avocado (T1) or pumpkin seed (T2) mixed with algal oil. These fat replacements were accompanied by a significant decrease in fat content (P < 0.001) and colour parameters (P < 0.05). Any significant differences in texture were observed in reformulated patties, except for gumminess (P < 0.05) and chewiness (P < 0.001). Moreover, a healthier fatty acid profile was reached (P < 0.001), saturated fat decreased, mono- (T1) and polyunsaturated fatty acids (T2) increased and an improvement of all health indices was observed. However, the sensory acceptability of burgers was unaffected (P > 0.05). Thus, these fat reformulations represent a promising strategy to obtain healthier foal burgers with improved nutritional characteristics without affecting sensory properties. © 2021 Institute of Food Science and Technology
Open Access
Use of oil mixture emulsion hydrogels as partial animal fat replacers in dry-fermented foal sausages
(Elsevier, 2022) Cittadini, Aurora; Domínguez, Rubén; Munekata, Paulo E. S.; Pateiro, Mirian; Sarriés Martínez, María Victoria; Lorenzo, José M.; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD
This study aimed to evaluate the influence of partial replacement of animal fat by oil mixture emulsion hydrogels on the quality properties of dry-fermented foal sausages. Three batches were elaborated: control (CON) -100 % of pork fat; treatments 1 and 2 (T1 and T2)- 50 % of pork fat was replaced by oil mixture emulsions, tigernut (T1) or sesame oils (T2) blended with algal oil. Lipid reformulations reduced (P < 0.001) fat (36.91 % vs about 30 %, for CON and reformulated samples, respectively), and moisture contents (33.57 % vs about 28 %, for CON and reformulated samples, respectively), while darker sausages were obtained. These changes in the both, fat and moisture contents, have an important influence on the texture parameters, since reformulated samples presented higher values of hardness (283¿317 N) than control samples (152 N). Both oil emulsion hydrogels favored a decrease (P < 0.001) of saturated fatty acids (34.16 vs 30 g/100 g of fat), an increase (P < 0.001) of mono- (T1) and polyunsaturated (T2) fatty acids (depending on the batch), and an improvement of all health indices as omega-6/omega-3 (n-3/n-6) and polyunsaturated fatty acids/ saturated fatty acid ratios (PUFA/SFA), atherogenic (AI) and thrombogenic (TI) indices and hypocholesterolaemic/hypercholesterolaemic ratio (h/H). T2 seemed to reduce (P < 0.001) the lipid oxidation in the samples, while T1 presented the highest values. On the other hand, the terpenes and terpenoids were the most abundant volatile compounds (VOCs) found in all sausages, mainly due to the use of pepper as flavoring spice. Several differences were observed on the content of different individual VOCs (hydrocarbons, acids, alcohols, aldehydes, etc.) and also in the total VOCs content, due of both, differences in lipid oxidation processes (in accordance with TBARS values) and also the moisture and fat content of the samples. Nevertheless, consumer acceptability resulted to be unaffected (T1) or improved (T2) by the fat reformulation. Thus, overall results pointed out that the use of T2 emulsion hydrogel as a partial animal fat replacer could be a promising strategy to achieve healthier dry-cured foal sausages with high consumers¿ approval. © 2022 Elsevier Ltd
Open Access
Study of Pansalt® or Laminaria ochroleuca seaweed powder as potential NaCl replacers in dry-cured foal "cecina"
(Elsevier, 2023) Cittadini, Aurora; Domínguez, Rubén; Sarriés Martínez, María Victoria; Pateiro, Mirian; Lorenzo, José M.; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD; Universidad Pública de Navarra / Nafarroako Unibertsitate Publikoa
This study aimed to evaluate the effect of the total or partial replacement of NaCl by a commercial low-salt mixture Pansalt® (T1) or Kombu (L. ochroleuca) seaweed powder (T2), respectively, on the quality properties of dry-cured foal “cecina”. Salt reformulation unaffected fat percentages, decreased (P < 0.001) moisture and ash contents, while protein amounts increased (P < 0.001) in the T2 batch. Considering the physicochemical variables, any significant differences were observed among batches, except for a*, water activity, and springiness values. T1 and T2 samples presented a significant (P < 0.001) sodium decrease of 39% and 48%, respectively, as well as, potassium and magnesium increase (P < 0.001). In addition, the seaweed improved (P < 0.001) calcium, iron, phosphorus, and zinc contents. All batches showed similar lipid profiles and the nutritional indices were in line with the health recommendations. NaCl replacement increased the proteolysis, causing the increment (P < 0.001) of the free amino acids total contents, especially in T2 samples. Changes were also detected in the aromatic profile of our samples, where lipid-derived compounds predominated in the CON batches, while substances originating from carbohydrate fermentation and amino acid breakdown were prevalent in reformulated samples, particularly in T2. In addition, the salting treatments did not affect the sensory profile, except for saltiness (T2). Hence, data indicated that the employ of these potential NaCl alternatives, in particular T2 formulation, represents a favorable approach to achieving equine “cecinas” with an enhanced mineral and healthier profile, without altering most of the sensorial properties.
Open Access
Microencapsulated healthy oil mixtures to enhance the quality of foal pâtés
(Frontiers Media, 2022) Cittadini, Aurora; Sichetti Munekata, Paulo E.; Pateiro, Mirian; Sarriés Martínez, María Victoria; Domínguez, Rubén; Lorenzo, José M.; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD
This study aimed to evaluate the use of microencapsulated oil mixtures as partial animal fat replacers and their effects on the physicochemical, nutritional and sensory qualities of foal pâtés. Three different batches were manufactured: a control (CON) formulation, with foal dorsal subcutaneous fat (30 g/100 g), and treatments 1 and 2 (T1 and T2), with 50% of the animal fat replaced by microcapsules containing algal oil mixed with walnut oil (T1) or pistachio oil (T2). The reformulated samples presented significant (p < 0.001) diminutions of fat contents, which achieved reductions of 34.22% (“reduced fat content”) and 28.17% in the T1 and T2 samples, respectively, and the lipid reformulation did not affect (p > 0.05) the texture or lipid oxidation of the samples. Furthermore, both microencapsulated oil mixtures significantly (p < 0.001) reduced (11–15%) saturated fatty acid (SFA) concentrations and increased (p < 0.001) mono- (T2) and polyunsaturated (T1) fatty acid contents (8% and 68%, respectively), contributing to the obtainment of nutritional indices in line with health recommendations. Additionally, consumer acceptability did not display significant (p > 0.05) differences among samples. Hence, the outcomes indicated that the incorporation of these microencapsulated oil mixtures as partial animal fat replacers, especially the T1 mixture, represents a promising strategy to obtain healthier foal pâtés, without compromising consumer approval.

Sarriés Martínez, María Victoria

Email Address

person.page.identifierURI

Birth Date

Job Title

Last Name

First Name

person.page.departamento

person.page.instituteName

ORCID

person.page.observainves

person.page.upna

Name

Filters

Author

Subject

Date

Has files

Item Type

Type

Settings

Sort By

Results per page

Search Results