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

Sarriés Martínez, María Victoria

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