Journal
FOOD HYDROCOLLOIDS
Volume 87, Issue -, Pages 960-969Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2018.09.029
Keywords
Healthier oil combination; Functional foods; Polyunsaturated fatty acids; Meat product; Organogel
Categories
Funding
- Spanish Ministry of Economy and Competitiveness [AGL2014-53207-C2-1-R, MEDGAN-CM S2013/ABI2913]
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Ethyl cellulose (EC-OG) and beeswax (W-OG) oleogels were prepared using a lipid mixture of olive, linseed, and fish oils with an optimal fatty acid composition from a health standpoint, and designed to have solid-lipid functionality for use as animal fat replacers for pork liver pates. W-OG exhibited a more rigid, ordered, brittle structure that melted at temperatures of approximate to 55 degrees C, whereas EC-OG was softer and more deformable, with a high degree of conformational flexibility and high thermal stability. Pork liver pates were successfully formulated by total or partial substitution of backfat by EC-OG or W-OG, and the products obtained possessed an optimal fatty acid profile from a health standpoint (high PUFA/SFA ratio and low n-6/n-3 ratio). Neither technological behavior (emulsion stability) nor physicochemical properties (color and texture) were significantly affected by reformulation, as compared to a control sample in which pork backfat was used. Reformulation significantly increased lipid oxidation, which was especially evident for EC-OG at the highest substitution level during refrigerated storage. Beeswax oleogel had no significant effect on any of the sensory parameters evaluated, whereas ethyl cellulose oleogel had a negative effect that was directly related to substitution level. However, all samples were rated near the scale neutral. The ingredients developed are good candidates for development of healthier pork liver pates, based on their composition and technological and sensory properties. Health claims may be made according to EU regulations because they are a source of a-linolenic acid and a source of omega-3 fatty acids.
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