Strategy towards Replacing Pork Backfat with a Linseed Oleogel in Frankfurter Sausages and Its Evaluation on Physicochemical, Nutritional, and Sensory Characteristics
Abstract
:1. Introduction
2. Materials and Methods
2.1. Oleogel Elaboration
2.2. Frankfurter Production
2.3. Physicochemical Analysis
2.3.1. Determination of Quality Parameters: pH, Color, and Chemical Composition
2.3.2. Fatty Acid Profile
2.3.3. Texture Profile Analysis
2.3.4. Sensory Evaluation
2.4. Statistical Analysis
3. Results
3.1. Chemical Composition of Frankfurters
3.2. Fatty Acid Profile of Frankfurters
3.3. Quality Parameters: pH and Color Assessment of Frankfurters
3.4. Texture Profile Analysis of Frankfurters
3.5. Sensory Attributes of Frankfurters
4. Discussion
5. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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Parameter | Control | SF-25 | SF-50 | SEM | p-Value |
---|---|---|---|---|---|
Moisture (%) | 57.55 ± 1.02 a | 55.98 ± 0.49 c | 56.74 ± 0.67b | 0.17 | p < 0.001 |
Protein (%) | 11.19 ± 0.33 a | 10.63 ± 0.39 b | 10.62 ± 0.22b | 0.07 | p = 0.001 |
Ash (%) | 4.24 ± 0.17 a | 4.05 ± 0.09 b | 4.04 ± 0.10b | 0.03 | p = 0.002 |
Fat (%) | 18.35 ± 0.60 b | 20.03 ± 1.04 a | 18.95 ± 0.72b | 0.19 | p < 0.001 |
Carbohydrate (%) | 8.65 ± 0.57 b | 9.30 ± 0.66 a | 9.63 ± 0.60a | 0.13 | p = 0.005 |
Cholesterol (mg/100 g) | 25.08 ± 0.88 a | 20.12 ± 0.77 b | 17.23 ± 0.38c | 0.87 | p < 0.001 |
Fatty Acid | Control | SF-25 | SF-50 | SEM | p-Value |
---|---|---|---|---|---|
C14:0 | 1.26 ± 0.01 a | 1.27 ± 0.02 a | 1.16 ± 0.03 b | 0.01 | p < 0.001 |
C16:0 | 22.23 ± 0.02 a | 21.49 ± 0.25 b | 20.07 ± 0.40 c | 0.17 | p = 0.002 |
C16:1n7 | 2.27 ± 0.07 a | 2.28 ± 0.01 a | 1.95 ± 0.09 b | 0.03 | p < 0.001 |
C17:0 | 0.38 ± 0.01 a | 0.35 ± 0.01 b | 0.31 ± 0.01 c | 0.005 | p < 0.001 |
C18:0 | 10.92 ± 0.04 a | 10.47 ± 0.16 b | 10.37 ± 0.03 c | 0.04 | p < 0.001 |
C18:1n7t | 0.30 ± 0.01 a | 0.28 ± 0.01 b | 0.24 ± 0.01 c | 0.04 | p < 0.001 |
C18:1n9c | 40.93 ± 0.04 a | 39.00 ± 0.59 b | 36.13 ± 0.78 c | 0.37 | p < 0.001 |
C18:1n7c | 3.20 ± 0.01 a | 3.10 ± 0.03 b | 2.75 ± 0.10 c | 0.036 | p < 0.001 |
C18:2n6c | 14.31 ± 0.04 | 14.30 ± 0.06 | 14.34 ± 0.02 | 0.008 | p = 0.965 |
C:20:0 | 0.15 ± 0.01 c | 0.16 ± 0.01 b | 0.17 ± 0.0 a | 0.002 | p < 0.001 |
C18:3n3 | 0.80 ± 0.03 c | 4.27 ± 1.09 b | 9.68 ± 1.49 a | 0.70 | p < 0.001 |
C20:2n6 | 0.68 ± 0.01 a | 0.62 ± 0.01 b | 0.54 ± 0.02 c | 0.01 | p < 0.001 |
C20:4n6 | 0.46 ± 0.01 a | 0.41 ± 0.01 b | 0.40 ± 0.01 c | 0.005 | p < 0.001 |
C22:5n3 | 0.09 ± 0.01 a | 0.08 ± 0.01 b | 0.07 ± 0.01 c | 0.001 | p < 0.001 |
SFA | 35.15 ± 0.07 a | 33.95 ± 0.41 b | 32.34 ± 0.45 c | 0.22 | p <0.001 |
MUFA | 48.06 ± 0.05 a | 45.93 ± 0.65 b | 42.18 ± 1.03 c | 0.46 | p < 0.001 |
PUFA | 16.77 ± 0.07 c | 20.10 ± 1.06 b | 25.46 ± 1.48 a | 0.69 | p < 0.001 |
n6/n3 | 14.92 ± 0.44 a | 3.87 ± 2.01 b | 1.61 ± 0.39 c | 1.10 | p < 0.001 |
PUFA/SFA | 0.47 ± 0.01 c | 0.59 ± 0.04 b | 0.78 ± 0.05 a | 0.02 | p < 0.001 |
IA | 0.42 ± 0.01 a | 0.40 ± 0.01 b | 0.36 ± 0.01 c | 0.004 | p < 0.001 |
IT | 0.98 ± 0.01 a | 0.75 ± 0.07 b | 0.53 ± 0.05 c | 0.03 | p < 0.001 |
h/H | 2.53 ± 0.01 c | 2.67 ± 0.04 b | 2.97 ± 0.08 a | 0.03 | p < 0.001 |
Parameter | Control | SF-25 | SF-50 |
---|---|---|---|
Appearance | 84 a | 44 b | 64 b |
Odor | 86 a | 56 b | 50 b |
Hardness | 60 | 74 | 58 |
Juiciness | 72 a | 72 a | 48 b |
Taste | 82 a | 60 b | 50 b |
Global Perception | 86 a | 58 b | 48 b |
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Franco, D.; Martins, A.J.; López-Pedrouso, M.; Purriños, L.; Cerqueira, M.A.; Vicente, A.A.; Pastrana, L.M.; Zapata, C.; Lorenzo, J.M. Strategy towards Replacing Pork Backfat with a Linseed Oleogel in Frankfurter Sausages and Its Evaluation on Physicochemical, Nutritional, and Sensory Characteristics. Foods 2019, 8, 366. https://doi.org/10.3390/foods8090366
Franco D, Martins AJ, López-Pedrouso M, Purriños L, Cerqueira MA, Vicente AA, Pastrana LM, Zapata C, Lorenzo JM. Strategy towards Replacing Pork Backfat with a Linseed Oleogel in Frankfurter Sausages and Its Evaluation on Physicochemical, Nutritional, and Sensory Characteristics. Foods. 2019; 8(9):366. https://doi.org/10.3390/foods8090366
Chicago/Turabian StyleFranco, Daniel, Artur J. Martins, María López-Pedrouso, Laura Purriños, Miguel A. Cerqueira, António A. Vicente, Lorenzo M. Pastrana, Carlos Zapata, and José M. Lorenzo. 2019. "Strategy towards Replacing Pork Backfat with a Linseed Oleogel in Frankfurter Sausages and Its Evaluation on Physicochemical, Nutritional, and Sensory Characteristics" Foods 8, no. 9: 366. https://doi.org/10.3390/foods8090366