Vegetable-based frankfurter sausage production by different emulsion gels and assessment of physical-chemical, microbiological and nutritional properties
Autor(a) principal: | |
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Data de Publicação: | 2023 |
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/10400.14/41816 |
Resumo: | The present work aimed to evaluate emulsion gels from plant sources and their application in frankfurter-type sausages by determining the nutritional, physical-chemical, and microbiological properties of the formulations. Emulsifying capacity and emulsion stability were evaluated with canola oil, water, and three different vegetable-sourced flours (oat, flaxseed, and coconut) to select the emulsion gels. From these results, vegan sausages were formulated to resemble frankfurters and meat Frankfurter-type sausages were employed in the control. Emulsion gels from flaxseed and oat flours displayed high emulsifying capacities and more resistance once the gelling agent was added. Both vegetable-sourced sausages displayed significant differences in protein, fat and sodium. Stability, pH, and water activity did not present significant alterations in 120 days of storage. It was possible to conclude that vegetable-sourced emulsion gels allow the formulation of plant-based sausages with enhanced nutritional properties when compared to traditional meat sausages. |
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Vegetable-based frankfurter sausage production by different emulsion gels and assessment of physical-chemical, microbiological and nutritional propertiesEmulsion gelsVegan sausagesMeat-like productsVegetable-sourced floursNutritional profileThe present work aimed to evaluate emulsion gels from plant sources and their application in frankfurter-type sausages by determining the nutritional, physical-chemical, and microbiological properties of the formulations. Emulsifying capacity and emulsion stability were evaluated with canola oil, water, and three different vegetable-sourced flours (oat, flaxseed, and coconut) to select the emulsion gels. From these results, vegan sausages were formulated to resemble frankfurters and meat Frankfurter-type sausages were employed in the control. Emulsion gels from flaxseed and oat flours displayed high emulsifying capacities and more resistance once the gelling agent was added. Both vegetable-sourced sausages displayed significant differences in protein, fat and sodium. Stability, pH, and water activity did not present significant alterations in 120 days of storage. It was possible to conclude that vegetable-sourced emulsion gels allow the formulation of plant-based sausages with enhanced nutritional properties when compared to traditional meat sausages.Veritati - Repositório Institucional da Universidade Católica PortuguesaCorrêa, Priscilla FerreiraSilva, Carla Fabiana daFerreira, João PauloGuerra, Jenyffer Medeiros Campos2023-07-20T14:33:32Z2023-122023-12-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/41816eng2772-753X10.1016/j.focha.2023.10035485164372517info: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:RCAAP2023-07-25T01:40:35Zoai:repositorio.ucp.pt:10400.14/41816Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T20:09:27.976921Repositório 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 |
Vegetable-based frankfurter sausage production by different emulsion gels and assessment of physical-chemical, microbiological and nutritional properties |
title |
Vegetable-based frankfurter sausage production by different emulsion gels and assessment of physical-chemical, microbiological and nutritional properties |
spellingShingle |
Vegetable-based frankfurter sausage production by different emulsion gels and assessment of physical-chemical, microbiological and nutritional properties Corrêa, Priscilla Ferreira Emulsion gels Vegan sausages Meat-like products Vegetable-sourced flours Nutritional profile |
title_short |
Vegetable-based frankfurter sausage production by different emulsion gels and assessment of physical-chemical, microbiological and nutritional properties |
title_full |
Vegetable-based frankfurter sausage production by different emulsion gels and assessment of physical-chemical, microbiological and nutritional properties |
title_fullStr |
Vegetable-based frankfurter sausage production by different emulsion gels and assessment of physical-chemical, microbiological and nutritional properties |
title_full_unstemmed |
Vegetable-based frankfurter sausage production by different emulsion gels and assessment of physical-chemical, microbiological and nutritional properties |
title_sort |
Vegetable-based frankfurter sausage production by different emulsion gels and assessment of physical-chemical, microbiological and nutritional properties |
author |
Corrêa, Priscilla Ferreira |
author_facet |
Corrêa, Priscilla Ferreira Silva, Carla Fabiana da Ferreira, João Paulo Guerra, Jenyffer Medeiros Campos |
author_role |
author |
author2 |
Silva, Carla Fabiana da Ferreira, João Paulo Guerra, Jenyffer Medeiros Campos |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
Veritati - Repositório Institucional da Universidade Católica Portuguesa |
dc.contributor.author.fl_str_mv |
Corrêa, Priscilla Ferreira Silva, Carla Fabiana da Ferreira, João Paulo Guerra, Jenyffer Medeiros Campos |
dc.subject.por.fl_str_mv |
Emulsion gels Vegan sausages Meat-like products Vegetable-sourced flours Nutritional profile |
topic |
Emulsion gels Vegan sausages Meat-like products Vegetable-sourced flours Nutritional profile |
description |
The present work aimed to evaluate emulsion gels from plant sources and their application in frankfurter-type sausages by determining the nutritional, physical-chemical, and microbiological properties of the formulations. Emulsifying capacity and emulsion stability were evaluated with canola oil, water, and three different vegetable-sourced flours (oat, flaxseed, and coconut) to select the emulsion gels. From these results, vegan sausages were formulated to resemble frankfurters and meat Frankfurter-type sausages were employed in the control. Emulsion gels from flaxseed and oat flours displayed high emulsifying capacities and more resistance once the gelling agent was added. Both vegetable-sourced sausages displayed significant differences in protein, fat and sodium. Stability, pH, and water activity did not present significant alterations in 120 days of storage. It was possible to conclude that vegetable-sourced emulsion gels allow the formulation of plant-based sausages with enhanced nutritional properties when compared to traditional meat sausages. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-07-20T14:33:32Z 2023-12 2023-12-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.14/41816 |
url |
http://hdl.handle.net/10400.14/41816 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
2772-753X 10.1016/j.focha.2023.100354 85164372517 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
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1799133342496456704 |