Fat Reduction and Replacement in Dry-Cured Fermented Sausage by Using High Pressure Processing Meat as Fat Replacer and Olive Oil

The present paper describes the modification of the lipid fraction of dry-cured fermented sausage through fat reduction (35%) and fat replacement of animal fat with olive oil (up to 10%). High pressure processing (HPP) treated meat was employed as a novel fat replacer to reduce the fat content and a...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Bolumar Tomas [verfasserIn] Toepfl Stefan [verfasserIn] Heinz Volker [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2015

Schlagwörter:	fat reduction fat replacement fatty acid profile olive oil fat replacer dry-cured fermented sausage

Übergeordnetes Werk:	In: Polish Journal of Food and Nutrition Sciences - Institute of Animal Reproduction and Food Research, 2015, 65(2015), 3, Seite 175-182
Übergeordnetes Werk:	volume:65 ; year:2015 ; number:3 ; pages:175-182

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.1515/pjfns-2015-0026

Katalog-ID:	DOAJ006201032

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spelling	10.1515/pjfns-2015-0026 doi (DE-627)DOAJ006201032 (DE-599)DOAJa989fc393dff4c02a4ccf5f47631f66f DE-627 ger DE-627 rakwb eng TX341-641 Bolumar Tomas verfasserin aut Fat Reduction and Replacement in Dry-Cured Fermented Sausage by Using High Pressure Processing Meat as Fat Replacer and Olive Oil 2015 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The present paper describes the modification of the lipid fraction of dry-cured fermented sausage through fat reduction (35%) and fat replacement of animal fat with olive oil (up to 10%). High pressure processing (HPP) treated meat was employed as a novel fat replacer to reduce the fat content and as a new strategy to enable a stable incorporation of olive oil in dry-cured fermented sausages. Chemical (proximate composition and fatty acid profile), physical (water retention, structure formation and colour) and sensorial (appearance, texture and flavour) properties were evaluated. It is concluded that 35% of fat reduction is possible without reduction of consumer acceptability. Moreover, the addition of HPP-treated meat as a fat replacer resulted in good mimic of the fat particles together with good physical and sensory properties. Therefore, it resulted in an effective and clean alternative (no added-additives) for fat reduction. However, the incorporation of olive oil either by direct addition (4.3% oil) or within a HPP-created protein network (10% oil) resulted in unacceptable products since the oil was not properly retained inside the sausage matrix. Further studies are needed to find processing strategies that permit a stable incorporation of liquid plant oils to dry-cured fermented sausage for the development of healthier and more sustainable dry-cured fermented meat products. fat reduction fat replacement fatty acid profile olive oil fat replacer dry-cured fermented sausage Nutrition. Foods and food supply Toepfl Stefan verfasserin aut Heinz Volker verfasserin aut In Polish Journal of Food and Nutrition Sciences Institute of Animal Reproduction and Food Research, 2015 65(2015), 3, Seite 175-182 (DE-627)557877903 (DE-600)2406035-5 20836007 nnns volume:65 year:2015 number:3 pages:175-182 https://doi.org/10.1515/pjfns-2015-0026 kostenfrei https://doaj.org/article/a989fc393dff4c02a4ccf5f47631f66f kostenfrei http://www.degruyter.com/view/j/pjfns.2015.65.issue-3/pjfns-2015-0026/pjfns-2015-0026.xml?format=INT kostenfrei https://doaj.org/toc/2083-6007 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4367 GBV_ILN_4700 AR 65 2015 3 175-182
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callnumber-first	T - Technology
author	Bolumar Tomas
spellingShingle	Bolumar Tomas misc TX341-641 misc fat reduction misc fat replacement misc fatty acid profile misc olive oil misc fat replacer misc dry-cured fermented sausage misc Nutrition. Foods and food supply Fat Reduction and Replacement in Dry-Cured Fermented Sausage by Using High Pressure Processing Meat as Fat Replacer and Olive Oil
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topic_title	TX341-641 Fat Reduction and Replacement in Dry-Cured Fermented Sausage by Using High Pressure Processing Meat as Fat Replacer and Olive Oil fat reduction fat replacement fatty acid profile olive oil fat replacer dry-cured fermented sausage
topic	misc TX341-641 misc fat reduction misc fat replacement misc fatty acid profile misc olive oil misc fat replacer misc dry-cured fermented sausage misc Nutrition. Foods and food supply
topic_unstemmed	misc TX341-641 misc fat reduction misc fat replacement misc fatty acid profile misc olive oil misc fat replacer misc dry-cured fermented sausage misc Nutrition. Foods and food supply
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title	Fat Reduction and Replacement in Dry-Cured Fermented Sausage by Using High Pressure Processing Meat as Fat Replacer and Olive Oil
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title_full	Fat Reduction and Replacement in Dry-Cured Fermented Sausage by Using High Pressure Processing Meat as Fat Replacer and Olive Oil
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title_sort	fat reduction and replacement in dry-cured fermented sausage by using high pressure processing meat as fat replacer and olive oil
callnumber	TX341-641
title_auth	Fat Reduction and Replacement in Dry-Cured Fermented Sausage by Using High Pressure Processing Meat as Fat Replacer and Olive Oil
abstract	The present paper describes the modification of the lipid fraction of dry-cured fermented sausage through fat reduction (35%) and fat replacement of animal fat with olive oil (up to 10%). High pressure processing (HPP) treated meat was employed as a novel fat replacer to reduce the fat content and as a new strategy to enable a stable incorporation of olive oil in dry-cured fermented sausages. Chemical (proximate composition and fatty acid profile), physical (water retention, structure formation and colour) and sensorial (appearance, texture and flavour) properties were evaluated. It is concluded that 35% of fat reduction is possible without reduction of consumer acceptability. Moreover, the addition of HPP-treated meat as a fat replacer resulted in good mimic of the fat particles together with good physical and sensory properties. Therefore, it resulted in an effective and clean alternative (no added-additives) for fat reduction. However, the incorporation of olive oil either by direct addition (4.3% oil) or within a HPP-created protein network (10% oil) resulted in unacceptable products since the oil was not properly retained inside the sausage matrix. Further studies are needed to find processing strategies that permit a stable incorporation of liquid plant oils to dry-cured fermented sausage for the development of healthier and more sustainable dry-cured fermented meat products.
abstractGer	The present paper describes the modification of the lipid fraction of dry-cured fermented sausage through fat reduction (35%) and fat replacement of animal fat with olive oil (up to 10%). High pressure processing (HPP) treated meat was employed as a novel fat replacer to reduce the fat content and as a new strategy to enable a stable incorporation of olive oil in dry-cured fermented sausages. Chemical (proximate composition and fatty acid profile), physical (water retention, structure formation and colour) and sensorial (appearance, texture and flavour) properties were evaluated. It is concluded that 35% of fat reduction is possible without reduction of consumer acceptability. Moreover, the addition of HPP-treated meat as a fat replacer resulted in good mimic of the fat particles together with good physical and sensory properties. Therefore, it resulted in an effective and clean alternative (no added-additives) for fat reduction. However, the incorporation of olive oil either by direct addition (4.3% oil) or within a HPP-created protein network (10% oil) resulted in unacceptable products since the oil was not properly retained inside the sausage matrix. Further studies are needed to find processing strategies that permit a stable incorporation of liquid plant oils to dry-cured fermented sausage for the development of healthier and more sustainable dry-cured fermented meat products.
abstract_unstemmed	The present paper describes the modification of the lipid fraction of dry-cured fermented sausage through fat reduction (35%) and fat replacement of animal fat with olive oil (up to 10%). High pressure processing (HPP) treated meat was employed as a novel fat replacer to reduce the fat content and as a new strategy to enable a stable incorporation of olive oil in dry-cured fermented sausages. Chemical (proximate composition and fatty acid profile), physical (water retention, structure formation and colour) and sensorial (appearance, texture and flavour) properties were evaluated. It is concluded that 35% of fat reduction is possible without reduction of consumer acceptability. Moreover, the addition of HPP-treated meat as a fat replacer resulted in good mimic of the fat particles together with good physical and sensory properties. Therefore, it resulted in an effective and clean alternative (no added-additives) for fat reduction. However, the incorporation of olive oil either by direct addition (4.3% oil) or within a HPP-created protein network (10% oil) resulted in unacceptable products since the oil was not properly retained inside the sausage matrix. Further studies are needed to find processing strategies that permit a stable incorporation of liquid plant oils to dry-cured fermented sausage for the development of healthier and more sustainable dry-cured fermented meat products.
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title_short	Fat Reduction and Replacement in Dry-Cured Fermented Sausage by Using High Pressure Processing Meat as Fat Replacer and Olive Oil
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