Evaluation of linseed oil oleogels to partially replace pork backfat in fermented sausages
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2020 |
| Outros Autores: | , , , , , , , |
| Tipo de documento: | Artigo |
| Idioma: | eng |
| Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
| Texto Completo: | http://hdl.handle.net/1822/62536 |
Resumo: | "Published online in Wiley Online Library: 29 October 2019" |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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7160 |
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Evaluation of linseed oil oleogels to partially replace pork backfat in fermented sausagesSterolsBeeswaxTextural propertiesFatty acidOleogelsn-6/n-3 ratiooleogels, n-6/n-3 ratioScience & Technology"Published online in Wiley Online Library: 29 October 2019"BACKGROUND Nowadays, fat replacement in meat products is the general concern in meat industry. The objective of this study was to evaluate the replacement of pork backfat with two oleogels of linseed in drycured sausages. RESULTS Five batches of drycured sausages were prepared with two oleogels: a mixture of &ip.gamma;oryzanol and sitosterol (SO) and beeswax (B), at two levels of replacement (20 and 40%) (SO20, SO40, B20 and B40, respectively) and a control batch. The fatty acid profile improved in terms of nutrition, thus the PUFA/SFA and n6/n3 ratio was about 1.41 and 0.93 for the higher levels of replacement, SO40 and B40, respectively. In addition, quality parameters such as pH and color parameters changed with the inclusion of oleogels resulting changes at sensory quality. CONCLUSION Oleogels based on linseed enabled the replacement of pork backfat in fermented sausages. Depending on the level of fat substitution such oleogels can develop into potential to fat replacers in drycured sausages at the industrial level.Artur Martins is recipient of a fellowship supported by doctoral advanced training (project NORTE-69-2015-2015) funded by the European Social Fund under the scope of Norte2020 - Programa Operacional Regional do Norte. Jose M. Lorenzo is member of the HealthyMeat network, funded by CYTED (ref. 119RT0568). Thanks to GAIN (Axencia Galega de Innovacion) for supporting this research (grant number IN607A2019/01).info:eu-repo/semantics/publishedVersionSociety of Chemical IndustryUniversidade do MinhoFranco, DanielMartins, Artur J.López-Pedrouso, MaríaCerqueira, Miguel A.Purriños, LauraPastrana, Lorenzo M.Vicente, A. A.Zapata, CarlosLorenzo, José M.2020-01-152020-01-15T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/62536engFranco, Daniel; Martins, Artur J.; López-Pedrouso, María; Cerqueira, Miguel A.; Purriños, Laura; Pastrana, Lorenzo M.; Vicente, António A.; Zapata, Carlos; Lorenzo, José M., Evaluation of linseed oil oleogels to partially replace pork backfat in fermented sausages. Journal of the Science of Food and Agriculture, 100(105265), 218-224, 20200022-51421097-001010.1002/jsfa.1002531512242info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T12:53:37Zoai:repositorium.sdum.uminho.pt:1822/62536Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:53:01.864005Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
| dc.title.none.fl_str_mv |
Evaluation of linseed oil oleogels to partially replace pork backfat in fermented sausages |
| title |
Evaluation of linseed oil oleogels to partially replace pork backfat in fermented sausages |
| spellingShingle |
Evaluation of linseed oil oleogels to partially replace pork backfat in fermented sausages Franco, Daniel Sterols Beeswax Textural properties Fatty acid Oleogels n-6/n-3 ratio oleogels, n-6/n-3 ratio Science & Technology |
| title_short |
Evaluation of linseed oil oleogels to partially replace pork backfat in fermented sausages |
| title_full |
Evaluation of linseed oil oleogels to partially replace pork backfat in fermented sausages |
| title_fullStr |
Evaluation of linseed oil oleogels to partially replace pork backfat in fermented sausages |
| title_full_unstemmed |
Evaluation of linseed oil oleogels to partially replace pork backfat in fermented sausages |
| title_sort |
Evaluation of linseed oil oleogels to partially replace pork backfat in fermented sausages |
| author |
Franco, Daniel |
| author_facet |
Franco, Daniel Martins, Artur J. López-Pedrouso, María Cerqueira, Miguel A. Purriños, Laura Pastrana, Lorenzo M. Vicente, A. A. Zapata, Carlos Lorenzo, José M. |
| author_role |
author |
| author2 |
Martins, Artur J. López-Pedrouso, María Cerqueira, Miguel A. Purriños, Laura Pastrana, Lorenzo M. Vicente, A. A. Zapata, Carlos Lorenzo, José M. |
| author2_role |
author author author author author author author author |
| dc.contributor.none.fl_str_mv |
Universidade do Minho |
| dc.contributor.author.fl_str_mv |
Franco, Daniel Martins, Artur J. López-Pedrouso, María Cerqueira, Miguel A. Purriños, Laura Pastrana, Lorenzo M. Vicente, A. A. Zapata, Carlos Lorenzo, José M. |
| dc.subject.por.fl_str_mv |
Sterols Beeswax Textural properties Fatty acid Oleogels n-6/n-3 ratio oleogels, n-6/n-3 ratio Science & Technology |
| topic |
Sterols Beeswax Textural properties Fatty acid Oleogels n-6/n-3 ratio oleogels, n-6/n-3 ratio Science & Technology |
| description |
"Published online in Wiley Online Library: 29 October 2019" |
| publishDate |
2020 |
| dc.date.none.fl_str_mv |
2020-01-15 2020-01-15T00:00:00Z |
| dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
| dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
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article |
| status_str |
publishedVersion |
| dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/1822/62536 |
| url |
http://hdl.handle.net/1822/62536 |
| dc.language.iso.fl_str_mv |
eng |
| language |
eng |
| dc.relation.none.fl_str_mv |
Franco, Daniel; Martins, Artur J.; López-Pedrouso, María; Cerqueira, Miguel A.; Purriños, Laura; Pastrana, Lorenzo M.; Vicente, António A.; Zapata, Carlos; Lorenzo, José M., Evaluation of linseed oil oleogels to partially replace pork backfat in fermented sausages. Journal of the Science of Food and Agriculture, 100(105265), 218-224, 2020 0022-5142 1097-0010 10.1002/jsfa.10025 31512242 |
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info:eu-repo/semantics/openAccess |
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openAccess |
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application/pdf |
| dc.publisher.none.fl_str_mv |
Society of Chemical Industry |
| publisher.none.fl_str_mv |
Society of Chemical Industry |
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reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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