Shelf-life of n-3 PUFA enriched frankfurters formulated with a konjac-based oil bulking agent
© 2015 Elsevier Ltd. Frankfurters with improved-fat content were manufactured following two strategies: a) reduction of fat content by replacing pork backfat with konjac gel (KG); and b) reduction of fat/improvement of fatty acid profiles through partial substitution of pork backfat by an oil combination (olive, linseed and fish oils) stabilized in a -konjac matrix (oil bulking agent) (KG), in an oil-in-water emulsion (OWE), or a combination of both of these (KG and OWE).Their shelf-life characteristics were studied on the basis of nitrite, microbiological, biogenic amine profile and lipid oxidation analyses during chilling storage. Nitrite levels decreased over storage in all samples and were highest (P<0.05) in the sample with OWE. No clear relationship was observed between microbiota and reformulation. High initial histamine levels were observed in frankfurters containing OWE and/or KG. Over chilling storage, histamine and tyramine increased the most, with the highest levels occurring in the samples containing the oil combination. Initial levels of lipid oxidation were lower in the control sample. The samples containing the oil combination presented similar lipid oxidation patterns over storage, with higher levels in F/OWE. No reformulation-dependent factor that might limit shelf-life was detected during storage.
Main Authors: | , , , , |
---|---|
Format: | artículo biblioteca |
Published: |
Elsevier
2015
|
Subjects: | Microbiology, Oils stabilized in konjac matrix, Improved-fat frankfurters, Biogenic amines, TBARS, |
Online Access: | http://hdl.handle.net/10261/115035 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
id |
dig-ictan-es-10261-115035 |
---|---|
record_format |
koha |
spelling |
dig-ictan-es-10261-1150352016-02-18T02:45:07Z Shelf-life of n-3 PUFA enriched frankfurters formulated with a konjac-based oil bulking agent Salcedo Sandoval, L. Ruiz-Capillas, C. Cofrades, Susana Triki, M. Jiménez Colmenero, Francisco Microbiology Oils stabilized in konjac matrix Improved-fat frankfurters Biogenic amines TBARS © 2015 Elsevier Ltd. Frankfurters with improved-fat content were manufactured following two strategies: a) reduction of fat content by replacing pork backfat with konjac gel (KG); and b) reduction of fat/improvement of fatty acid profiles through partial substitution of pork backfat by an oil combination (olive, linseed and fish oils) stabilized in a -konjac matrix (oil bulking agent) (KG), in an oil-in-water emulsion (OWE), or a combination of both of these (KG and OWE).Their shelf-life characteristics were studied on the basis of nitrite, microbiological, biogenic amine profile and lipid oxidation analyses during chilling storage. Nitrite levels decreased over storage in all samples and were highest (P<0.05) in the sample with OWE. No clear relationship was observed between microbiota and reformulation. High initial histamine levels were observed in frankfurters containing OWE and/or KG. Over chilling storage, histamine and tyramine increased the most, with the highest levels occurring in the samples containing the oil combination. Initial levels of lipid oxidation were lower in the control sample. The samples containing the oil combination presented similar lipid oxidation patterns over storage, with higher levels in F/OWE. No reformulation-dependent factor that might limit shelf-life was detected during storage. This research was supported under Projects AGL2010-19515 and AGL 2011-29644-CO2-01 and within the Plan Nacional de Investigación Cientifica, Desarrollo e Innovación Tecnologica (I + D + i) Peer Reviewed 2015-05-12T11:04:52Z 2015-05-12T11:04:52Z 2015 2015-05-12T11:04:52Z artículo http://purl.org/coar/resource_type/c_6501 doi: 10.1016/j.lwt.2015.01.043 issn: 0023-6438 LWT - Food Science and Tecnology 62: 711- 717 (2015) http://hdl.handle.net/10261/115035 10.1016/j.lwt.2015.01.043 none Elsevier |
institution |
ICTAN ES |
collection |
DSpace |
country |
España |
countrycode |
ES |
component |
Bibliográfico |
access |
En linea |
databasecode |
dig-ictan-es |
tag |
biblioteca |
region |
Europa del Sur |
libraryname |
Biblioteca del ICTAN España |
topic |
Microbiology Oils stabilized in konjac matrix Improved-fat frankfurters Biogenic amines TBARS Microbiology Oils stabilized in konjac matrix Improved-fat frankfurters Biogenic amines TBARS |
spellingShingle |
Microbiology Oils stabilized in konjac matrix Improved-fat frankfurters Biogenic amines TBARS Microbiology Oils stabilized in konjac matrix Improved-fat frankfurters Biogenic amines TBARS Salcedo Sandoval, L. Ruiz-Capillas, C. Cofrades, Susana Triki, M. Jiménez Colmenero, Francisco Shelf-life of n-3 PUFA enriched frankfurters formulated with a konjac-based oil bulking agent |
description |
© 2015 Elsevier Ltd. Frankfurters with improved-fat content were manufactured following two strategies: a) reduction of fat content by replacing pork backfat with konjac gel (KG); and b) reduction of fat/improvement of fatty acid profiles through partial substitution of pork backfat by an oil combination (olive, linseed and fish oils) stabilized in a -konjac matrix (oil bulking agent) (KG), in an oil-in-water emulsion (OWE), or a combination of both of these (KG and OWE).Their shelf-life characteristics were studied on the basis of nitrite, microbiological, biogenic amine profile and lipid oxidation analyses during chilling storage. Nitrite levels decreased over storage in all samples and were highest (P<0.05) in the sample with OWE. No clear relationship was observed between microbiota and reformulation. High initial histamine levels were observed in frankfurters containing OWE and/or KG. Over chilling storage, histamine and tyramine increased the most, with the highest levels occurring in the samples containing the oil combination. Initial levels of lipid oxidation were lower in the control sample. The samples containing the oil combination presented similar lipid oxidation patterns over storage, with higher levels in F/OWE. No reformulation-dependent factor that might limit shelf-life was detected during storage. |
format |
artículo |
topic_facet |
Microbiology Oils stabilized in konjac matrix Improved-fat frankfurters Biogenic amines TBARS |
author |
Salcedo Sandoval, L. Ruiz-Capillas, C. Cofrades, Susana Triki, M. Jiménez Colmenero, Francisco |
author_facet |
Salcedo Sandoval, L. Ruiz-Capillas, C. Cofrades, Susana Triki, M. Jiménez Colmenero, Francisco |
author_sort |
Salcedo Sandoval, L. |
title |
Shelf-life of n-3 PUFA enriched frankfurters formulated with a konjac-based oil bulking agent |
title_short |
Shelf-life of n-3 PUFA enriched frankfurters formulated with a konjac-based oil bulking agent |
title_full |
Shelf-life of n-3 PUFA enriched frankfurters formulated with a konjac-based oil bulking agent |
title_fullStr |
Shelf-life of n-3 PUFA enriched frankfurters formulated with a konjac-based oil bulking agent |
title_full_unstemmed |
Shelf-life of n-3 PUFA enriched frankfurters formulated with a konjac-based oil bulking agent |
title_sort |
shelf-life of n-3 pufa enriched frankfurters formulated with a konjac-based oil bulking agent |
publisher |
Elsevier |
publishDate |
2015 |
url |
http://hdl.handle.net/10261/115035 |
work_keys_str_mv |
AT salcedosandovall shelflifeofn3pufaenrichedfrankfurtersformulatedwithakonjacbasedoilbulkingagent AT ruizcapillasc shelflifeofn3pufaenrichedfrankfurtersformulatedwithakonjacbasedoilbulkingagent AT cofradessusana shelflifeofn3pufaenrichedfrankfurtersformulatedwithakonjacbasedoilbulkingagent AT trikim shelflifeofn3pufaenrichedfrankfurtersformulatedwithakonjacbasedoilbulkingagent AT jimenezcolmenerofrancisco shelflifeofn3pufaenrichedfrankfurtersformulatedwithakonjacbasedoilbulkingagent |
_version_ |
1777670515410862080 |