title: Optimization of a gelled emulsion intended to supply ω-3 fatty acids into meat products by means of response surface methodology.
abstract: The optimization of a gelled oil-in-water emulsion was performed for use as fat replacer in the formulation of ω-3 PUFA-enriched cooked meat products. The linseed oil content, carrageenan concentration and surfactant-oil ratio were properly combined in a surface response design for maximizing the hardness and minimizing the syneresis of the PUFA delivery system. The optimal formulation resulted in a gelled emulsion containing 40% of oil and 1.5% of carrageenan, keeping a surfactant-oil ratio of 0.003. The gel was applied as a partial fat replacer in a Bologna-type sausage and compared to the use of an O/W emulsion also enriched in ω-3. Both experimental sausages contributed with higher ω-3 PUFA content than the control. No sensory differences were found among formulations. The selected optimized gelled oil-in-water emulsion was demonstrated to be a suitable lipophilic delivery system for ω-3 PUFA compounds and applicable in food formulations as fat replacer.
authors.affiliation: Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy, University of Navarra, Irunlarrea s/n, 31008, Pamplona Spain.
authors.forename: Candelaria
authors.initials: C
authors.lastname: Poyato
authors.affiliation: Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy, University of Navarra, Irunlarrea s/n, 31008, Pamplona Spain. Electronic address: dansorena@unav.es.
authors.forename: Diana
authors.initials: D
authors.lastname: Ansorena
authors.affiliation: Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy, University of Navarra, Irunlarrea s/n, 31008, Pamplona Spain.
authors.forename: Izaskun
authors.initials: I
authors.lastname: Berasategi
authors.affiliation: Department of Chemistry and Soil Science, Faculty of Sciences, University of Navarra, Irunlarrea s/n, 31008, Pamplona Spain.
authors.forename: Iñigo
authors.initials: I
authors.lastname: Navarro-Blasco
authors.affiliation: Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy, University of Navarra, Irunlarrea s/n, 31008, Pamplona Spain.
authors.forename: Iciar
authors.initials: I
authors.lastname: Astiasarán
mesh_terms: D000818:Animals; D002351:Carrageenan / Q000032:analysis; D004655:Emulsions / Q000032:analysis*; D015525:Fatty Acids, Omega-3 / Q000032:analysis*; D005511:Food Handling / Q000379:methods*; D005782:Gels / Q000032:analysis*; D008043:Linseed Oil / Q000032:analysis; D008461:Meat Products / Q000032:analysis*; D013552:Swine
chemical_list: D004655:Emulsions; D015525:Fatty Acids, Omega-3; D005782:Gels; D008043:Linseed Oil; D002351:Carrageenan
keywords: Delivery system; Fat replacer; Gelled emulsion; Hydrocolloids