Low-fat frankfurters formulated with a healthier lipid combination as functional ingredient: Microstructure, lipid oxidation, nitrite content, microbiological changes and biogenic amine formation
2011
Delgado-Pando, Gonzalo | Cofrades, Susana | Ruiz-Capillas, Claudia | Solas, Maria Teresa | Triki, Mehdi | Jiménez-Colmenero, Francisco
Oil (healthier lipid combination of olive, linseed and fish oils)-in-water emulsions stabilized with different protein systems (prepared with sodium caseinate (SC), soy protein isolate (SPI), and microbial transglutaminase (MTG)) were used as pork backfat replacers in low-fat frankfurters. Microstructure, lipid oxidation, nitrite content, microbiological changes and biogenic amine formation of frankfurters were analyzed and found to be affected by the type of oil-in-water emulsion and by chilling storage (2°C, 41days). Although the lipid oxidation levels attained were low, replacement of animal fat by healthier oil combinations in frankfurter formulation did promote a slight increase in lipid oxidation. Residual nitrite was affected (P<0.05) by formulation and storage. Only 51–61% of the added nitrite was detectable in the product after processing and 17–46% at the end of storage. The microbial population was low in all formulations during chilling storage. Spermine was the most abundant amine (19–20mg/kg), but similar in level to all samples.
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