title: Low-fat frankfurters formulated with a healthier lipid combination as functional ingredient: microstructure, lipid oxidation, nitrite content, microbiological changes and biogenic amine formation.
abstract: Oil (healthier lipid combination of olive, linseed and fish oils)-in-water emulsions stabilized with different protein systems (prepared with sodium caseinate (SC), soy protein isolate (SPI), and microbial transglutaminase (MTG)) were used as pork backfat replacers in low-fat frankfurters. Microstructure, lipid oxidation, nitrite content, microbiological changes and biogenic amine formation of frankfurters were analyzed and found to be affected by the type of oil-in-water emulsion and by chilling storage (2° C, 41 days). Although the lipid oxidation levels attained were low, replacement of animal fat by healthier oil combinations in frankfurter formulation did promote a slight increase in lipid oxidation. Residual nitrite was affected (P < 0.05) by formulation and storage. Only 51-61% of the added nitrite was detectable in the product after processing and 17-46% at the end of storage. The microbial population was low in all formulations during chilling storage. Spermine was the most abundant amine (19-20 mg/kg), but similar in level to all samples.
authors.affiliation: Instituto de Ciencia y Tecnología de Alimentos y Nutrición-ICTAN (formerly Instituto del Frío) (CSIC), Ciudad Universitaria, 28040 Madrid, Spain.
authors.forename: Gonzalo
authors.initials: G
authors.lastname: Delgado-Pando
authors.forename: Susana
authors.initials: S
authors.lastname: Cofrades
authors.forename: Claudia
authors.initials: C
authors.lastname: Ruiz-Capillas
authors.forename: Maria Teresa
authors.initials: MT
authors.lastname: Solas
authors.forename: Mehdi
authors.initials: M
authors.lastname: Triki
authors.forename: Francisco
authors.initials: F
authors.lastname: Jiménez-Colmenero
mesh_terms: D000818:Animals; D001679:Biogenic Amines / Q000378:metabolism*; D002364:Caseins / Q000737:chemistry; D055598:Chemical Phenomena; D002852:Chromatography, Ion Exchange; D004655:Emulsions / Q000737:chemistry; D005395:Fish Oils / Q000737:chemistry; D005511:Food Handling / Q000379:methods*; D008043:Linseed Oil / Q000737:chemistry; D050356:Lipid Metabolism; D008461:Meat Products / Q000032:analysis* / Q000382:microbiology; D009573:Nitrites / Q000032:analysis*; D000069463:Olive Oil; D010084:Oxidation-Reduction; D010938:Plant Oils / Q000737:chemistry; D030262:Soybean Proteins / Q000737:chemistry; D013552:Swine; D011503:Transglutaminases / Q000737:chemistry
chemical_list: D001679:Biogenic Amines; D002364:Caseins; D004655:Emulsions; D005395:Fish Oils; D009573:Nitrites; D000069463:Olive Oil; D010938:Plant Oils; D030262:Soybean Proteins; D008043:Linseed Oil; D011503:Transglutaminases