Healthier oils stabilized in konjac matrix as fat replacers in n−3 PUFA enriched frankfurters

• Published in: Meat science Vol. 93; no. 3; pp. 757 - 766
• Main Authors: Salcedo-Sandoval, L., Cofrades, S., Ruiz-Capillas Pérez, C., Solas, M.T., Jiménez-Colmenero, F.
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01-03-2013
• Subjects: Amorphophallus; Animals; Chilling storage; Diet, Fat-Restricted; Dietary Fats - analysis; Europe; Fatty Acids, Omega-3 - analysis; Fish Oils; Food Technology; Food, Fortified; Frankfurter characteristics; Gels; Healthier oils stabilized; Konjac gel; Linseed Oil; Meat - analysis; n − 3 PUFA enriched frankfurters; Oil in water emulsion; Olive Oil; Plant Oils; Plant Preparations; Reference Values; Swine; Europe; Chilling storage; Healthier oils stabilized; Oil in water emulsion; Frankfurter characteristics; n−3 PUFA enriched frankfurters; Konjac gel
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2012.11.038

Nutritional, sensory and technological properties of frankfurters as affected by reformulation processes designed to reduce fat content and improve fatty acid profile were investigated. Healthier oils stabilized in oil in water emulsion or in konjac matrix gel were used as fat replacers. Results showed that improved fat content by the replacement of pork backfat with konjac gel and by the addition of healthier oils stabilized by various different systems, both resulted in products with very similar characteristics. From a nutritional standpoint, reformulated frankfurters with konjac gel and/or added a healthier oil combination may claim “reduced fat content” and/or “high omega 3 fatty acid content” according to European Regulation, since they could contain less than 30% of the fat in the reference product and more than 0.6g of ALA/100g and more than 80mg of the sum of EPA plus DHA per 100g, respectively. Chill storage over 40days generally had little effect on the technological characteristics of frankfurters.