title: Infrared study of structural characteristics of Frankfurters formulated with olive oil-in-water emulsions stabilized with casein as pork backfat replacer.
abstract: This article reports an infrared spectroscopic (FT-IR) study on lipids and protein structural characteristics in frankfurters as affected by an emulsified olive oil stabilizing system used as a pork backfat replacer. The oil-in-water emulsions were stabilized with sodium caseinate, without (F/SC) and with microbial transglutaminase (F/SC+MTG). Proximate composition and textural characteristics were also evaluated. Frankfurters F/SC+MTG showed the highest (P < 0.05) hardness and lowest (P < 0.05) adhesiveness. These products also showed the lowest (P < 0.05) half-bandwidth of the 2922 cm(-1) band, which could be related to the fact that the lipid chain was more orderly than that in the frankfurters formulated with animal fat and F/SC. The spectral results revealed modifications in the amide I band profile when the olive oil-in-water emulsion replaced animal fat. This fact is indicative of a greater content of aggregated intermolecular β-sheets. Structural characteristics in both proteins and lipids could be associated with the specific textural properties of frankfurters.
authors: Instituto de Estructura de la Materia, CSIC, Serrano 121, 28006 Madrid, Spain.
authors: P
authors: P
authors: Carmona
authors: C
authors: C
authors: Ruiz-Capillas
authors: F
authors: F
authors: Jiménez-Colmenero
authors: T
authors: T
authors: Pintado
authors: A M
authors: AM
authors: Herrero
mesh_terms: D000818:Animals; D002364:Caseins / Q000737:chemistry*; D055598:Chemical Phenomena; D004041:Dietary Fats; D004044:Dietary Proteins; D004655:Emulsions / Q000737:chemistry*; D005524:Food Technology; D008461:Meat Products / Q000032:analysis*; D000069463:Olive Oil; D010938:Plant Oils / Q000737:chemistry*; D017550:Spectroscopy, Fourier Transform Infrared; D013552:Swine; D014867:Water
chemical_list: D002364:Caseins; D004041:Dietary Fats; D004044:Dietary Proteins; D004655:Emulsions; D000069463:Olive Oil; D010938:Plant Oils; D014867:Water