Microencapsulated healthy oil mixtures to enhance the quality of foal pâtés
Fecha
2022Autor
Versión
Acceso abierto / Sarbide irekia
Tipo
Artículo / Artikulua
Versión
Versión publicada / Argitaratu den bertsioa
Identificador del proyecto
AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/IJC2020-043358-I
Impacto
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10.3390/foods11213342
Resumen
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 microc ...
[++]
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. [--]
Materias
Foal meat product,
Healthy pâté,
Nutritional value,
Physicochemical properties,
Sensory acceptance
Editor
Frontiers Media
Publicado en
Foods, 2022, 11(21), 1-18
Departamento
Universidad Pública de Navarra/Nafarroako Unibertsitate Publikoa. Institute on Innovation and Sustainable Development in Food Chain - ISFOOD
Versión del editor
Entidades Financiadoras
This research was funded by Interreg V SUDOE, through the OPEN2PRESERVE project, grant no. SOE2/P5/E0804.Acknowledgements to the 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 no. IN607A2019/01). P.E.S., M.P., R.D. and J.M.L. are members of the HealthyMeat network, funded by CYTED (ref. 119RT0568). The authors wish to thank to the technical staff of the Institute for Agri-food and Technology and Infrastructures of Navarre (INTIASA) for the management of the animals and for the foal samples supplied for this research. 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).