Assessment of Total and Partial Fat Replacement in Frankfurt-Type Sausages by Gelled Emulsion Elaborated with Peanut Flour and Flax Oil. Effect on Chemical Composition, Physic-Chemical and Sensorial Properties †
Abstract
:1. Introduction
2. Material and Methods
2.1. Materials
2.2. Elaboration of Oil-in-Water Gelled Emulsion
2.3. Elaboration of Frankfurt-Type Sausages
2.4. Proximate Composition of Frankfurt-Type Sausages
2.5. Fatty Acid Composition
2.6. Physic-Chemical Properties
2.7. Lipid Oxidation
2.8. Sensory Analysis
2.9. Statistical Analysis
3. Results and Discussion
3.1. Chemical Composition
3.2. Physic-Chemical Properties
3.3. Lipid Oxidation
3.4. Sensorial Analysis
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Sample | Moisture | Protein | Fat | Ash |
---|---|---|---|---|
CS | 60.65 ± 0.81 b | 16.29 ± 0.17 a | 16.69 ± 0.28 a | 2.19 ± 0.19 a |
GE50 | 60.56 ± 0.30 b | 16.18 ± 0.12 a | 13.81 ± 0.79 b | 1.97 ± 0.11 a |
GE100 | 62.49 ± 0.25 a | 16.56 ± 0.01 a | 11.77 ± 0.56 c | 2.14 ± 0.07 a |
Fatty Acid Profile | CS | GE50 | GE100 |
---|---|---|---|
C12:0 | 0.08 ± 0.00 a | 0.06 ± 0.00 b | 0.03 ± 0.00 c |
C14:0 | 1.31 ± 0.00 a | 1.01 ± 0.00 b | 0.51 ± 0.00 c |
C15:0 | 0.04 ± 0.00 a | 0.04 ± 0.00 a | 0.03 ± 0.00 a |
C16:0 | 23.43 ± 0.04 a | 19.04 ± 0.03 b | 11.57 ± 0.01 c |
C16:1n-7 | 2.24 ± 0.01 a | 1.63 ± 0.00 b | 0.98 ± 0.01 c |
C17:0 | 0.32 ± 0.00 a | 0.25 ± 0.00 b | 0.15 ± 0.00 c |
C17:1n-7 | 0.38 ± 0.00 a | 0.31 ± 0.01 b | 0.12 ± 0.00 c |
C18:0 | 12.22 ± 0.02 a | 10.13 ± 0.02 b | 6.77 ± 0.00 c |
C18:1n-9 | 49.25 ± 0.03 a | 42.72 ± 0.11 b | 28.90 ± 0.05 c |
C18:2n-6 | 5.63 ± 0.00 c | 8.17 ± 0.02 b | 13.32 ± 0.02 a |
C18:3n-3 | 0.34 ± 0.00 c | 12.35 ± 0.08 b | 34.51 ± 0.06 a |
C20:0 | 0.21 ± 0.00 a | 0.20 ± 0.00 a | 0.19 ± 0.00 b |
C20:1n-9 | 1.05 ± 0.01 a | 0.91 ± 0.02 b | 0.39 ± 0.00 c |
C20:2 | 0.29 ± 0.01 a | 0.24 ± 0.01 b | 0.14 ± 0.00 c |
C20:3n-11 | 0.35 ± 0.00 a | 0.31 ± 0.00 b | 0.28 ± 0.00 c |
C24:0 | 0.07 ± 0.01 a | 0.07 ± 0.01 a | 0.07 ± 0.02 a |
Color Parameter | |||||
---|---|---|---|---|---|
Sample | %TEF | pH | L* | a* | b* |
CS | 3.56 c | 6.29 ± 0.01 a | 61.21 ± 0.51 c | 4.55 ± 0.28 c | 10.17 ± 0.65 c |
GE50 | 6.94 b | 6.20 ± 0.01 b | 62.96 ± 0.63 b | 5.39 ± 0.21 b | 13.75 ± 0.78 b |
GE100 | 9.90 a | 6.12 ± 0.05 b | 63.40 ± 0.36 a | 5.83 ± 0.20 a | 17.40 ± 0.65 a |
Texture Properties | |||||
Sample | Hardness (N) | Springiness (mm) | Cohesiveness | Chewiness (N × mm) | |
CS | 59.72 ± 1.99 a | 0.30 ± 0.04 a | 0.52 ± 0.09 a | 9.14 ± 0.32 a | |
GE50 | 54.29 ± 1.74 b | 0.31 ± 0.04 a | 0.55 ± 0.03 a | 8.16 ± 0.40 b | |
GE100 | 50.14 ± 1.25 c | 0.33 ± 0.04 a | 0.50 ± 0.06 a | 8.09 ± 0.56 b |
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Botella-Martínez, C.; Sayas-Barberá, E.; Pérez-Alvarez, J.Á.; Fernández-López, J.; Viuda-Martos, M. Assessment of Total and Partial Fat Replacement in Frankfurt-Type Sausages by Gelled Emulsion Elaborated with Peanut Flour and Flax Oil. Effect on Chemical Composition, Physic-Chemical and Sensorial Properties. Biol. Life Sci. Forum 2021, 6, 81. https://doi.org/10.3390/Foods2021-11005
Botella-Martínez C, Sayas-Barberá E, Pérez-Alvarez JÁ, Fernández-López J, Viuda-Martos M. Assessment of Total and Partial Fat Replacement in Frankfurt-Type Sausages by Gelled Emulsion Elaborated with Peanut Flour and Flax Oil. Effect on Chemical Composition, Physic-Chemical and Sensorial Properties. Biology and Life Sciences Forum. 2021; 6(1):81. https://doi.org/10.3390/Foods2021-11005
Chicago/Turabian StyleBotella-Martínez, Carmen, Estrella Sayas-Barberá, José Ángel Pérez-Alvarez, Juana Fernández-López, and Manuel Viuda-Martos. 2021. "Assessment of Total and Partial Fat Replacement in Frankfurt-Type Sausages by Gelled Emulsion Elaborated with Peanut Flour and Flax Oil. Effect on Chemical Composition, Physic-Chemical and Sensorial Properties" Biology and Life Sciences Forum 6, no. 1: 81. https://doi.org/10.3390/Foods2021-11005
APA StyleBotella-Martínez, C., Sayas-Barberá, E., Pérez-Alvarez, J. Á., Fernández-López, J., & Viuda-Martos, M. (2021). Assessment of Total and Partial Fat Replacement in Frankfurt-Type Sausages by Gelled Emulsion Elaborated with Peanut Flour and Flax Oil. Effect on Chemical Composition, Physic-Chemical and Sensorial Properties. Biology and Life Sciences Forum, 6(1), 81. https://doi.org/10.3390/Foods2021-11005