Journal
MEAT SCIENCE
Volume 98, Issue 4, Pages 615-621Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2014.06.016
Keywords
Fat replacer; Hydrocolloids; Delivery system; Gelled emulsion
Categories
Funding
- Programa Consolider-Ingenio CARNISENUSA [CSD 2007-00016]
- PIUNA (Plan de Investigacion de la Universidad de Navarra)
- Asociacion de Amigos de la Universidad de Navarra
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The optimization of a gelled oil-in-water emulsion was performed for use as fat replacer in the formulation of omega-3 PUFA-enriched cooked meat products. The linseed oil content, carrageenan concentration and surfactant-oil ratio were properly combined in a surface response design for maximizing the hardness and minimizing the syneresis of the PUFA delivery system. The optimal formulation resulted in a gelled emulsion containing 40% of oil and 1.5% of carrageenan, keeping a surfactant-oil ratio of 0.003. The gel was applied as a partial fat replacer in a Bologna-type sausage and compared to the use of an O/W emulsion also enriched in omega-3. Both experimental sausages contributed with higher omega-3 PUFA content than the control. No sensory differences were found among formulations. The selected optimized gelled oil-in-water emulsion was demonstrated to be a suitable lipophilic delivery system for omega-3 PUFA compounds and applicable in food formulations as fat replacer. (C) 2014 Elsevier Ltd. All rights reserved.
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