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Article

Impact of Culinary Procedures on Nutritional and Technological Properties of Reduced-Fat Longanizas Formulated with Chia (Salvia hispanica L.) or Oat (Avena sativa L.) Emulsion Gel

Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain
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Foods 2020, 9(12), 1847; https://doi.org/10.3390/foods9121847
Received: 14 November 2020 / Revised: 4 December 2020 / Accepted: 9 December 2020 / Published: 11 December 2020
This paper evaluates how grilling, a traditional culinary procedure for fresh meat products, affects the composition and technological properties of healthy longanizas formulated with chia (Salvia hispanica L.) (C-RF) and oat (Avena sativa L.) (O-RF) emulsion gels (EGs) as animal fat replacers. The use of EGs, regardless of whether they contain chia or oat, improved longaniza performance during cooking as they lost less (p < 0.05) water and fat. The composition of cooked sausages was affected by their formulation, particularly those with chia EG (C-RF) which featured the highest polyunsaturated fatty acid content, mainly due to the higher level of α-linolenic fatty acid (1.09 g/100 g of product). Chia and oat EGs in C-RF and O-RF allow longanizas to be labeled with nutritional and health claims under European law. In general, this culinary procedure increases (p < 0.05) the lightness, lipid oxidation and texture parameters of all samples. View Full-Text
Keywords: fresh sausages; longanizas; grilling; chia and oat EGs; nutritional and health claims; technological properties fresh sausages; longanizas; grilling; chia and oat EGs; nutritional and health claims; technological properties
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MDPI and ACS Style

Pintado, T.; Ruiz-Capillas, C.; Jiménez-Colmenero, F.; Herrero, A.M. Impact of Culinary Procedures on Nutritional and Technological Properties of Reduced-Fat Longanizas Formulated with Chia (Salvia hispanica L.) or Oat (Avena sativa L.) Emulsion Gel. Foods 2020, 9, 1847. https://doi.org/10.3390/foods9121847

AMA Style

Pintado T, Ruiz-Capillas C, Jiménez-Colmenero F, Herrero AM. Impact of Culinary Procedures on Nutritional and Technological Properties of Reduced-Fat Longanizas Formulated with Chia (Salvia hispanica L.) or Oat (Avena sativa L.) Emulsion Gel. Foods. 2020; 9(12):1847. https://doi.org/10.3390/foods9121847

Chicago/Turabian Style

Pintado, Tatiana, Claudia Ruiz-Capillas, Francisco Jiménez-Colmenero, and Ana M. Herrero. 2020. "Impact of Culinary Procedures on Nutritional and Technological Properties of Reduced-Fat Longanizas Formulated with Chia (Salvia hispanica L.) or Oat (Avena sativa L.) Emulsion Gel" Foods 9, no. 12: 1847. https://doi.org/10.3390/foods9121847

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