Impact of Culinary Procedures on Nutritional and Technological Properties of Reduced-Fat Longanizas Formulated with Chia (<i>Salvia hispanica</i> L.) or Oat (<i>Avena sativa</i> L.) Emulsion Gel
This paper evaluates how grilling, a traditional culinary procedure for fresh meat products, affects the composition and technological properties of healthy longanizas formulated with chia (<i>Salvia hispanica</i> L.) (C-RF) and oat (<i>Avena sativa</i> L.) (O-RF) emulsion ge...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-12-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/12/1847 |
| _version_ | 1827700234017308672 |
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| author | Tatiana Pintado Claudia Ruiz-Capillas Francisco Jiménez-Colmenero Ana M. Herrero |
| author_facet | Tatiana Pintado Claudia Ruiz-Capillas Francisco Jiménez-Colmenero Ana M. Herrero |
| author_sort | Tatiana Pintado |
| collection | DOAJ |
| description | This paper evaluates how grilling, a traditional culinary procedure for fresh meat products, affects the composition and technological properties of healthy longanizas formulated with chia (<i>Salvia hispanica</i> L.) (C-RF) and oat (<i>Avena sativa</i> L.) (O-RF) emulsion gels (EGs) as animal fat replacers. The use of EGs, regardless of whether they contain chia or oat, improved longaniza performance during cooking as they lost less (<i>p</i> < 0.05) water and fat. The composition of cooked sausages was affected by their formulation, particularly those with chia EG (C-RF) which featured the highest polyunsaturated fatty acid content, mainly due to the higher level of α-linolenic fatty acid (1.09 g/100 g of product). Chia and oat EGs in C-RF and O-RF allow longanizas to be labeled with nutritional and health claims under European law. In general, this culinary procedure increases (<i>p</i> < 0.05) the lightness, lipid oxidation and texture parameters of all samples. |
| first_indexed | 2024-03-10T14:08:26Z |
| format | Article |
| id | doaj.art-0baf0bda50924eae9aaa9a9ab1d6e1c6 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T14:08:26Z |
| publishDate | 2020-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-0baf0bda50924eae9aaa9a9ab1d6e1c62023-11-21T00:22:51ZengMDPI AGFoods2304-81582020-12-01912184710.3390/foods9121847Impact of Culinary Procedures on Nutritional and Technological Properties of Reduced-Fat Longanizas Formulated with Chia (<i>Salvia hispanica</i> L.) or Oat (<i>Avena sativa</i> L.) Emulsion GelTatiana Pintado0Claudia Ruiz-Capillas1Francisco Jiménez-Colmenero2Ana M. Herrero3Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, SpainInstitute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, SpainInstitute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, SpainInstitute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, SpainThis paper evaluates how grilling, a traditional culinary procedure for fresh meat products, affects the composition and technological properties of healthy longanizas formulated with chia (<i>Salvia hispanica</i> L.) (C-RF) and oat (<i>Avena sativa</i> L.) (O-RF) emulsion gels (EGs) as animal fat replacers. The use of EGs, regardless of whether they contain chia or oat, improved longaniza performance during cooking as they lost less (<i>p</i> < 0.05) water and fat. The composition of cooked sausages was affected by their formulation, particularly those with chia EG (C-RF) which featured the highest polyunsaturated fatty acid content, mainly due to the higher level of α-linolenic fatty acid (1.09 g/100 g of product). Chia and oat EGs in C-RF and O-RF allow longanizas to be labeled with nutritional and health claims under European law. In general, this culinary procedure increases (<i>p</i> < 0.05) the lightness, lipid oxidation and texture parameters of all samples.https://www.mdpi.com/2304-8158/9/12/1847fresh sausageslonganizasgrillingchia and oat EGsnutritional and health claimstechnological properties |
| spellingShingle | Tatiana Pintado Claudia Ruiz-Capillas Francisco Jiménez-Colmenero Ana M. Herrero Impact of Culinary Procedures on Nutritional and Technological Properties of Reduced-Fat Longanizas Formulated with Chia (<i>Salvia hispanica</i> L.) or Oat (<i>Avena sativa</i> L.) Emulsion Gel Foods fresh sausages longanizas grilling chia and oat EGs nutritional and health claims technological properties |
| title | Impact of Culinary Procedures on Nutritional and Technological Properties of Reduced-Fat Longanizas Formulated with Chia (<i>Salvia hispanica</i> L.) or Oat (<i>Avena sativa</i> L.) Emulsion Gel |
| title_full | Impact of Culinary Procedures on Nutritional and Technological Properties of Reduced-Fat Longanizas Formulated with Chia (<i>Salvia hispanica</i> L.) or Oat (<i>Avena sativa</i> L.) Emulsion Gel |
| title_fullStr | Impact of Culinary Procedures on Nutritional and Technological Properties of Reduced-Fat Longanizas Formulated with Chia (<i>Salvia hispanica</i> L.) or Oat (<i>Avena sativa</i> L.) Emulsion Gel |
| title_full_unstemmed | Impact of Culinary Procedures on Nutritional and Technological Properties of Reduced-Fat Longanizas Formulated with Chia (<i>Salvia hispanica</i> L.) or Oat (<i>Avena sativa</i> L.) Emulsion Gel |
| title_short | Impact of Culinary Procedures on Nutritional and Technological Properties of Reduced-Fat Longanizas Formulated with Chia (<i>Salvia hispanica</i> L.) or Oat (<i>Avena sativa</i> L.) Emulsion Gel |
| title_sort | impact of culinary procedures on nutritional and technological properties of reduced fat longanizas formulated with chia i salvia hispanica i l or oat i avena sativa i l emulsion gel |
| topic | fresh sausages longanizas grilling chia and oat EGs nutritional and health claims technological properties |
| url | https://www.mdpi.com/2304-8158/9/12/1847 |
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