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
Effect of linseed supplementation and slaughter age on meat quality of grazing cross-bred Galician x Burguete foals
(Wiley, 2018) Domínguez, Rubén; Pateiro, Mirian; Crecente, Santiago; Ruiz Darbonnens, Marta; 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
BACKGROUND: The aim of this study was to assess the effect of finishing diet (control concentrate vs. linseed concentrate) andslaughter age (13 vs. 26 months) on meat and nutritional quality of foal meat. For this study, 46 foals from crossing GaliciaMountain x Burguete breeds were used.RESULTS: The obtained results showed that slaughter age had an influence on chemical composition and colour parameters.Foals slaughtered at the age of 13 months had lower content of intramuscular fat and higher cholesterol contents than thoseslaughtered at 26 months of age. Regarding colour parameters, older foals showed the highest values of redness and lowestmyoglobin contents. Finishing diet had a low effect on the majority of parameters evaluated. Foals fed with linseed presentedlower shear force values than those fed with control concentrate. Fatty acid and amino acid contents were hardly influenced byfinishing diet, whereas slaughter age effect had a high impact on fatty acid profile. Older animals showed lowest SFA values andn-6/n-3 ratio.CONCLUSION: Older animals presented the best meat quality. Diet had low effect in meat quality and could be related to theshort time during finishing diet was administered and the low amount of linseed in the experimental diet.
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