Vegetable-based frankfurter sausage production by different emulsion gels and assessment of physical-chemical, microbiological and nutritional properties

Detalhes bibliográficos
Autor(a) principal: Corrêa, Priscilla Ferreira
Data de Publicação: 2023
Outros Autores: Silva, Carla Fabiana da, Ferreira, João Paulo, Guerra, Jenyffer Medeiros Campos
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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spelling 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
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