Textural properties, sensory acceptance and fatty acid profile of cooked meat batters employing pumpkin seed paste or soybean oil oleogel as fat replacers
Oleogel from soybean oil and pumpkin seed paste were proposed as full replacements for pork backfat to decrease the saturated fat contents and improve the PUFA/SFA ratio in meat batters. Textural compression, along with shear and penetration tests provided similar information related to meat batter...
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| Format: | Article |
| Language: | English |
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Consejo Superior de Investigaciones Científicas
2019-09-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1788 |
| _version_ | 1819297344153190400 |
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| author | B. M. Ferrer-González I. García-Martínez A. Totosaus |
| author_facet | B. M. Ferrer-González I. García-Martínez A. Totosaus |
| author_sort | B. M. Ferrer-González |
| collection | DOAJ |
| description | Oleogel from soybean oil and pumpkin seed paste were proposed as full replacements for pork backfat to decrease the saturated fat contents and improve the PUFA/SFA ratio in meat batters. Textural compression, along with shear and penetration tests provided similar information related to meat batter structure according to the type of fat, showing that a tougher but brittle texture was produced. Meat batters with fat replacers were darker and less red, but more yellow due to the incorporation of vegetable oil. Both hue angle (H) and saturation index (S) values increased due to changes in color components, in addition to a higher total color difference compared to the control sample. Soybean oil oleogel increased the PUFA content considerably, maintaining a total fat content close to the control sample. Pumpkin seed paste increased PUFA but also reduced to caloric content due lower fat content. Consumers preferred pumpkin seed paste samples regardless of the color difference and lower fat content. Fat replacers employed to replace pork backfat substantially modified the fatty acid profile and decreased lipid oxidation with no detrimental effects on texture or acceptance. |
| first_indexed | 2024-12-24T05:12:31Z |
| format | Article |
| id | doaj.art-c7898cfae54f4d9abdf947fb5d33ca81 |
| institution | Directory Open Access Journal |
| issn | 0017-3495 1988-4214 |
| language | English |
| last_indexed | 2024-12-24T05:12:31Z |
| publishDate | 2019-09-01 |
| publisher | Consejo Superior de Investigaciones Científicas |
| record_format | Article |
| series | Grasas y Aceites |
| spelling | doaj.art-c7898cfae54f4d9abdf947fb5d33ca812022-12-21T17:13:39ZengConsejo Superior de Investigaciones CientíficasGrasas y Aceites0017-34951988-42142019-09-01703e320e32010.3989/gya.10551821754Textural properties, sensory acceptance and fatty acid profile of cooked meat batters employing pumpkin seed paste or soybean oil oleogel as fat replacersB. M. Ferrer-González0https://orcid.org/0000-0001-6358-1189I. García-Martínez1https://orcid.org/0000-0003-3582-0642A. Totosaus2https://orcid.org/0000-0003-1965-9510Food Science Lab & Pilot Plant, Tecnológico Estudios Superiores EcatepecFood Science Lab & Pilot Plant, Tecnológico Estudios Superiores EcatepecFood Science Lab & Pilot Plant, Tecnológico Estudios Superiores EcatepecOleogel from soybean oil and pumpkin seed paste were proposed as full replacements for pork backfat to decrease the saturated fat contents and improve the PUFA/SFA ratio in meat batters. Textural compression, along with shear and penetration tests provided similar information related to meat batter structure according to the type of fat, showing that a tougher but brittle texture was produced. Meat batters with fat replacers were darker and less red, but more yellow due to the incorporation of vegetable oil. Both hue angle (H) and saturation index (S) values increased due to changes in color components, in addition to a higher total color difference compared to the control sample. Soybean oil oleogel increased the PUFA content considerably, maintaining a total fat content close to the control sample. Pumpkin seed paste increased PUFA but also reduced to caloric content due lower fat content. Consumers preferred pumpkin seed paste samples regardless of the color difference and lower fat content. Fat replacers employed to replace pork backfat substantially modified the fatty acid profile and decreased lipid oxidation with no detrimental effects on texture or acceptance.http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1788meat battersnatural antioxidantssaturated fatssensory acceptancetextureunsaturated oils |
| spellingShingle | B. M. Ferrer-González I. García-Martínez A. Totosaus Textural properties, sensory acceptance and fatty acid profile of cooked meat batters employing pumpkin seed paste or soybean oil oleogel as fat replacers Grasas y Aceites meat batters natural antioxidants saturated fats sensory acceptance texture unsaturated oils |
| title | Textural properties, sensory acceptance and fatty acid profile of cooked meat batters employing pumpkin seed paste or soybean oil oleogel as fat replacers |
| title_full | Textural properties, sensory acceptance and fatty acid profile of cooked meat batters employing pumpkin seed paste or soybean oil oleogel as fat replacers |
| title_fullStr | Textural properties, sensory acceptance and fatty acid profile of cooked meat batters employing pumpkin seed paste or soybean oil oleogel as fat replacers |
| title_full_unstemmed | Textural properties, sensory acceptance and fatty acid profile of cooked meat batters employing pumpkin seed paste or soybean oil oleogel as fat replacers |
| title_short | Textural properties, sensory acceptance and fatty acid profile of cooked meat batters employing pumpkin seed paste or soybean oil oleogel as fat replacers |
| title_sort | textural properties sensory acceptance and fatty acid profile of cooked meat batters employing pumpkin seed paste or soybean oil oleogel as fat replacers |
| topic | meat batters natural antioxidants saturated fats sensory acceptance texture unsaturated oils |
| url | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1788 |
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