Publication: Use of oil mixture emulsion hydrogels as partial animal fat replacers in dry-fermented foal sausages
| dc.contributor.author | Cittadini, Aurora | es_ES |
| dc.contributor.author | Domínguez, Rubén | es_ES |
| dc.contributor.author | Munekata, Paulo E. S. | es_ES |
| dc.contributor.author | Pateiro, Mirian | es_ES |
| dc.contributor.author | Sarriés Martínez, María Victoria | |
| dc.contributor.author | Lorenzo, José M. | es_ES |
| dc.contributor.department | Agronomía, Biotecnología y Alimentación | es_ES |
| dc.contributor.department | Agronomia, Bioteknologia eta Elikadura | eu |
| dc.contributor.department | Institute on Innovation and Sustainable Development in Food Chain - ISFOOD | en |
| dc.date.accessioned | 2024-01-25T16:31:29Z | |
| dc.date.available | 2024-01-25T16:31:29Z | |
| dc.date.issued | 2022 | |
| dc.date.updated | 2024-01-25T12:39:59Z | |
| dc.description.abstract | 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 | en |
| dc.description.sponsorship | This research was funded by Interreg V SUDOE, through OPEN2PRESERVE project, grant number SOE2/P5/E0804. Acknowledgements to Universidad Pública de Navarra for granting Aurora Cittadini with a predoctoral scholarship (Resolution 787/2019). Thanks to GAIN (Axencia Galega de Innovación) for supporting this study (grant number IN607A2019/01). Rubén Domínguez, Paulo E.S. Munekata, Mirian Pateiro and José M. Lorenzo are members of the HealthyMeat network, funded by CYTED (ref. 119RT0568). Paulo E. S. Munekata acknowledges postdoctoral fellowship support from the Ministry of Science and Innovation (MCIN, Spain) "Juan de la Cierva" program (IJC2020-043358-I). | es_ES |
| dc.format.mimetype | application/pdf | en |
| dc.identifier.citation | Cittadini, A., Domínguez, R., Munekata, P. E. S., Pateiro, M., Sarriés, M. V., Manuel Lorenzo, J. (2022) Use of oil mixture emulsion hydrogels as partial animal fat replacers in dry-fermented foal sausages. Food Research International, 161(111881), 1-16. https://doi.org/10.1016/j.foodres.2022.111881. | en |
| dc.identifier.doi | 10.1016/j.foodres.2022.111881 | es_ES |
| dc.identifier.issn | 0963-9969 | es_ES |
| dc.identifier.uri | https://academica-e.unavarra.es/handle/2454/47184 | |
| dc.language.iso | eng | en |
| dc.publisher | Elsevier | es_ES |
| dc.relation.ispartof | Food Research International 161 (2022) 111881 | en |
| dc.relation.publisherversion | https://doi.org/10.1016/j.foodres.2022.111881 | |
| dc.rights.accessRights | Acceso abierto / Sarbide irekia | es |
| dc.rights.accessRights | info:eu-repo/semantics/openAccess | en |
| dc.subject | Foal meat product | en |
| dc.subject | Healthy dry-cured sausages | en |
| dc.subject | Lipid reformulation | en |
| dc.subject | Nutritional value | en |
| dc.subject | Sensory analysis | en |
| dc.subject | Volatile compounds | en |
| dc.title | Use of oil mixture emulsion hydrogels as partial animal fat replacers in dry-fermented foal sausages | en |
| dc.type | Artículo / Artikulua | es |
| dc.type | info:eu-repo/semantics/article | en |
| dc.type.version | Versión aceptada / Onetsi den bertsioa | es |
| dc.type.version | info:eu-repo/semantics/acceptedVersion | en |
| dspace.entity.type | Publication | |
| relation.isAuthorOfPublication | d7313a2e-691b-4f2a-88e8-e818586fedc2 | |
| relation.isAuthorOfPublication.latestForDiscovery | d7313a2e-691b-4f2a-88e8-e818586fedc2 |