Replacing animal fat with gels of psyllium fiber and combined linseed oil-psyllium fiber in salamis: impacts on technological, nutritional, oxidative, and sensory properties
Autor(a) principal: | |
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Data de Publicação: | 2018 |
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/10198/20111 |
Resumo: | This study produced two gels: one solely using psyllium fiber (GP) and another combining this fiber with linseed oil (GL+P). Both gels replaced 15% and 30% of the animal fat content of salamis. The objective was to evaluate the impact of this lipid reformulation on the technological, nutritional, oxidative, and sensory properties of the salamis. The lipid reformulation did not alter the evolution of pH and lactic acid bacteria during processing. The addition of GL+P did not interfere with the product's drying process. However, replacing 30% of animal fat with the GP resulted in greater weight loss and a lower final Aw value. The lipid reformulation minimally affected the color of the salamis but significantly enhanced their nutritional profile. This improvement was marked by a decrease in fat content and an increase in protein. Specifically, in the samples with GL+P, there was a rise in linolenic acid content and a reduction in the n-6/n-3 PUFA ratio. Adding GP did not affect the salamis' oxidative stability and sensory profile. However, substituting 30% of the animal fat with GL+P increased the TBARS values, and volatile compounds derived from lipid oxidation hampered the products' sensory profiles. A reduction in these negative effects was observed when replacing 15% of the fat with GL+P, suggesting this to be the ideal dosage for balancing the nutritional benefits with maintaining the product's oxidative stability. |
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Replacing animal fat with gels of psyllium fiber and combined linseed oil-psyllium fiber in salamis: impacts on technological, nutritional, oxidative, and sensory propertiesLipid reformulationBioactive compoundsLipid oxidationVolatile compoundsSensory profileThis study produced two gels: one solely using psyllium fiber (GP) and another combining this fiber with linseed oil (GL+P). Both gels replaced 15% and 30% of the animal fat content of salamis. The objective was to evaluate the impact of this lipid reformulation on the technological, nutritional, oxidative, and sensory properties of the salamis. The lipid reformulation did not alter the evolution of pH and lactic acid bacteria during processing. The addition of GL+P did not interfere with the product's drying process. However, replacing 30% of animal fat with the GP resulted in greater weight loss and a lower final Aw value. The lipid reformulation minimally affected the color of the salamis but significantly enhanced their nutritional profile. This improvement was marked by a decrease in fat content and an increase in protein. Specifically, in the samples with GL+P, there was a rise in linolenic acid content and a reduction in the n-6/n-3 PUFA ratio. Adding GP did not affect the salamis' oxidative stability and sensory profile. However, substituting 30% of the animal fat with GL+P increased the TBARS values, and volatile compounds derived from lipid oxidation hampered the products' sensory profiles. A reduction in these negative effects was observed when replacing 15% of the fat with GL+P, suggesting this to be the ideal dosage for balancing the nutritional benefits with maintaining the product's oxidative stability.This research received partial funding from the Coordination for the Improvement of Higher Education Personnel-Brazil (CAPES)-Finance Code 001. J.M. Lorenzo, A.J.C. Teixeira and P.C.B. Campagnol are part of the HealthyMeat network, supported by CYTED (ref. 119RT0568).MDPIBiblioteca Digital do IPBJovanovichs, Marcos Roberto CasarinPinton, Mariana BassoCorrea, Leticia PereiraPedro, DouglasMallmann, Carlos AugustoWagner, RogerCichoski, Alexandre JoséLorenzo, José M.Teixeira, AlfredoCampagnol, Paulo C.B.Santos, Bibiana Alves dos2018-01-19T10:00:00Z20232023-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/20111engJovanovichs, Marcos Roberto Casarin; Pinton, Mariana Basso; Correa, Leticia Pereira; Pedro, Douglas; Mallmann, Carlos Augusto; Wagner, Roger; Cichoski, Alexandre José; Lorenzo, José M.; Teixeira, Alfredo; Campagnol, Paulo C.B.; Santos, Bibiana Alves dos (2023). Replacing animal fat with gels of psyllium fiber and combined linseed oil-psyllium fiber in salamis: impacts on technological, nutritional, oxidative, and sensory properties. Foods. eISSN 2304-8158. 12:13, p. 1-1910.3390/foods121324392304-8158info: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:RCAAP2023-12-06T01:17:33Zoai:bibliotecadigital.ipb.pt:10198/20111Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T00:41:18.946644Repositório 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 |
Replacing animal fat with gels of psyllium fiber and combined linseed oil-psyllium fiber in salamis: impacts on technological, nutritional, oxidative, and sensory properties |
title |
Replacing animal fat with gels of psyllium fiber and combined linseed oil-psyllium fiber in salamis: impacts on technological, nutritional, oxidative, and sensory properties |
spellingShingle |
Replacing animal fat with gels of psyllium fiber and combined linseed oil-psyllium fiber in salamis: impacts on technological, nutritional, oxidative, and sensory properties Jovanovichs, Marcos Roberto Casarin Lipid reformulation Bioactive compounds Lipid oxidation Volatile compounds Sensory profile |
title_short |
Replacing animal fat with gels of psyllium fiber and combined linseed oil-psyllium fiber in salamis: impacts on technological, nutritional, oxidative, and sensory properties |
title_full |
Replacing animal fat with gels of psyllium fiber and combined linseed oil-psyllium fiber in salamis: impacts on technological, nutritional, oxidative, and sensory properties |
title_fullStr |
Replacing animal fat with gels of psyllium fiber and combined linseed oil-psyllium fiber in salamis: impacts on technological, nutritional, oxidative, and sensory properties |
title_full_unstemmed |
Replacing animal fat with gels of psyllium fiber and combined linseed oil-psyllium fiber in salamis: impacts on technological, nutritional, oxidative, and sensory properties |
title_sort |
Replacing animal fat with gels of psyllium fiber and combined linseed oil-psyllium fiber in salamis: impacts on technological, nutritional, oxidative, and sensory properties |
author |
Jovanovichs, Marcos Roberto Casarin |
author_facet |
Jovanovichs, Marcos Roberto Casarin Pinton, Mariana Basso Correa, Leticia Pereira Pedro, Douglas Mallmann, Carlos Augusto Wagner, Roger Cichoski, Alexandre José Lorenzo, José M. Teixeira, Alfredo Campagnol, Paulo C.B. Santos, Bibiana Alves dos |
author_role |
author |
author2 |
Pinton, Mariana Basso Correa, Leticia Pereira Pedro, Douglas Mallmann, Carlos Augusto Wagner, Roger Cichoski, Alexandre José Lorenzo, José M. Teixeira, Alfredo Campagnol, Paulo C.B. Santos, Bibiana Alves dos |
author2_role |
author author author author author author author author author author |
dc.contributor.none.fl_str_mv |
Biblioteca Digital do IPB |
dc.contributor.author.fl_str_mv |
Jovanovichs, Marcos Roberto Casarin Pinton, Mariana Basso Correa, Leticia Pereira Pedro, Douglas Mallmann, Carlos Augusto Wagner, Roger Cichoski, Alexandre José Lorenzo, José M. Teixeira, Alfredo Campagnol, Paulo C.B. Santos, Bibiana Alves dos |
dc.subject.por.fl_str_mv |
Lipid reformulation Bioactive compounds Lipid oxidation Volatile compounds Sensory profile |
topic |
Lipid reformulation Bioactive compounds Lipid oxidation Volatile compounds Sensory profile |
description |
This study produced two gels: one solely using psyllium fiber (GP) and another combining this fiber with linseed oil (GL+P). Both gels replaced 15% and 30% of the animal fat content of salamis. The objective was to evaluate the impact of this lipid reformulation on the technological, nutritional, oxidative, and sensory properties of the salamis. The lipid reformulation did not alter the evolution of pH and lactic acid bacteria during processing. The addition of GL+P did not interfere with the product's drying process. However, replacing 30% of animal fat with the GP resulted in greater weight loss and a lower final Aw value. The lipid reformulation minimally affected the color of the salamis but significantly enhanced their nutritional profile. This improvement was marked by a decrease in fat content and an increase in protein. Specifically, in the samples with GL+P, there was a rise in linolenic acid content and a reduction in the n-6/n-3 PUFA ratio. Adding GP did not affect the salamis' oxidative stability and sensory profile. However, substituting 30% of the animal fat with GL+P increased the TBARS values, and volatile compounds derived from lipid oxidation hampered the products' sensory profiles. A reduction in these negative effects was observed when replacing 15% of the fat with GL+P, suggesting this to be the ideal dosage for balancing the nutritional benefits with maintaining the product's oxidative stability. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-01-19T10:00:00Z 2023 2023-01-01T00:00:00Z |
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/10198/20111 |
url |
http://hdl.handle.net/10198/20111 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Jovanovichs, Marcos Roberto Casarin; Pinton, Mariana Basso; Correa, Leticia Pereira; Pedro, Douglas; Mallmann, Carlos Augusto; Wagner, Roger; Cichoski, Alexandre José; Lorenzo, José M.; Teixeira, Alfredo; Campagnol, Paulo C.B.; Santos, Bibiana Alves dos (2023). Replacing animal fat with gels of psyllium fiber and combined linseed oil-psyllium fiber in salamis: impacts on technological, nutritional, oxidative, and sensory properties. Foods. eISSN 2304-8158. 12:13, p. 1-19 10.3390/foods12132439 2304-8158 |
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.publisher.none.fl_str_mv |
MDPI |
publisher.none.fl_str_mv |
MDPI |
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 |
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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 |
reponame_str |
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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