title: Textural and viscoelastic properties of pork frankfurters containing canola-olive oils, rice bran, and walnut.
abstract: Textural, rheological and microstructural properties of frankfurters made with 20% pork backfat, 20% canola or 20% canola-olive (3:1) oils, including rice bran (RB) and walnut extract (WE) as macronutrients (2.5%) were investigated. Textural parameters, including hardness, gumminess and rupture-force, were highly (P<0.05) influenced by the fat-oil composition. Addition of RB or WE in vegetable oil emulsions improved textural consistency (P<0.05). However, RB addition reduced gelling capacity, suggesting antagonistic interactions between fiber and oil droplets. Vegetable oil addition favored gel network formation, and, when combined with WE, showed the highest improvement of gel elasticity. These textural and gelling properties were corroborated by frankfurter micrographs, which revealed interactions between vegetable oils, RB, or WE with protein matrix and fat globules affecting these parameters. The results suggest that functional plant-derived ingredients can be valuable to the modification of frankfurter formulations for improved nutrition and as well as textural quality.
authors.affiliation: Department of Animal and Food Sciences, University of Kentucky, 209 W. P. Garrigus Building, KY 40546-0215, USA. dalvarez@um.es
authors.forename: D
authors.initials: D
authors.lastname: Álvarez
authors.forename: Y L
authors.initials: YL
authors.lastname: Xiong
authors.forename: M
authors.initials: M
authors.lastname: Castillo
authors.forename: F A
authors.initials: FA
authors.lastname: Payne
authors.forename: M D
authors.initials: MD
authors.lastname: Garrido
mesh_terms: D000818:Animals; D004041:Dietary Fats / Q000032:analysis*; D004043:Dietary Fiber / Q000032:analysis*; D004044:Dietary Proteins / Q000032:analysis*; D004548:Elasticity; D004655:Emulsions / Q000737:chemistry; D005229:Fatty Acids, Monounsaturated / Q000737:chemistry; D005524:Food Technology; D005782:Gels; D031324:Juglans; D008461:Meat Products / Q000032:analysis*; D009753:Nutritive Value; D000069463:Olive Oil; D012275:Oryza; D010938:Plant Oils / Q000737:chemistry*; D028321:Plant Preparations / Q000737:chemistry*; D000074262:Rapeseed Oil; D012639:Seeds; D013314:Stress, Mechanical; D013552:Swine; D014783:Viscosity
chemical_list: D004041:Dietary Fats; D004043:Dietary Fiber; D004044:Dietary Proteins; D004655:Emulsions; D005229:Fatty Acids, Monounsaturated; D005782:Gels; D000069463:Olive Oil; D010938:Plant Oils; D028321:Plant Preparations; D000074262:Rapeseed Oil