title: Raman spectroscopic study of structural changes upon chilling storage of frankfurters containing olive oil bulking agents as fat replacers.
abstract: Technological properties and structural characteristics of proteins and lipids, using Raman spectroscopy, of frankfurters formulated with olive oil bulking agents as animal fat replacers were examined during chilling storage. Frankfurters reformulated with oil bulking agents showed lower (P<0.05) processing loss and higher (P<0.05) hardness and chewiness. Purge loss during chilling storage was relatively low, demonstrating a good water retention in the products. β-Sheet structures were enhanced by the use of olive oil bulking agents, and this effect was more pronounced in samples containing inulin. Reformulated frankfurters contained the least turns (P<0.05). A significant decrease of β-sheets and an increase of turns were observed after 85 days of chilled storage. The lowest (P<0.05) values of IνsCH2/IνasCH2 were recorded in frankfurters reformulated with oil bulking agents, which suggests more lipid acyl chain disorder. Structural characteristics were correlated to processing losses, hardness, and chewiness.
authors.affiliation: Institute of Food Science, Technology and Nutrition (ICTAN-CSIC) , José Antonio Novais, 10, 28040 Madrid, Spain.
authors.forename: A M
authors.initials: AM
authors.lastname: Herrero
authors.forename: C
authors.initials: C
authors.lastname: Ruiz-Capillas
authors.forename: F
authors.initials: F
authors.lastname: Jiménez-Colmenero
authors.forename: P
authors.initials: P
authors.lastname: Carmona
mesh_terms: D000818:Animals; D003080:Cold Temperature; D019358:Fat Substitutes / Q000737:chemistry*; D061353:Food Storage; D008461:Meat Products / Q000032:analysis*; D000069463:Olive Oil; D010938:Plant Oils / Q000737:chemistry*; D013059:Spectrum Analysis, Raman / Q000379:methods; D013552:Swine
chemical_list: D019358:Fat Substitutes; D000069463:Olive Oil; D010938:Plant Oils