title: Infrared spectroscopy used to determine effects of chia and olive oil incorporation strategies on lipid structure of reduced-fat frankfurters.
abstract: This article reports an infrared spectroscopic study, using attenuated total reflectance (ATR-FTIR), on the structural characteristics of lipids in frankfurters as affected by different strategies to replace animal fat with chia flour and olive oil. Three incorporation strategies were considered: direct addition (FCO) and addition in a conventional emulsion (non-gelled) (FCE) or an emulsion gel using alginate as a gelling agent (FCEG). Reduced-fat (all-pork-fat) frankfurters (FP) were used as reference. Proximate composition and specific technological properties (pH, processing loss, texture) were also evaluated. FCE and FCEG frankfurters showed a shift to higher frequencies and the highest (p<0.05) half-bandwidth in the νasCH2and νsCH2bands. These spectroscopic results could be related to the fact that the lipid chain was more disorderly in these samples, presumably because there were more lipid interactions than in the reference frankfurter. These features of lipid structure correlated significantly with processing loss and textural behaviour.
authors.affiliation: Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais, 10, 28040 Madrid, Spain. Electronic address: ana.herrero@ictan.csic.es.
authors.forename: A M
authors.initials: AM
authors.lastname: Herrero
authors.affiliation: Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais, 10, 28040 Madrid, Spain.
authors.forename: C
authors.initials: C
authors.lastname: Ruiz-Capillas
authors.affiliation: Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais, 10, 28040 Madrid, Spain.
authors.forename: T
authors.initials: T
authors.lastname: Pintado
authors.affiliation: Institute for the Structure of Matter (CSIC), Serrano 121, 28006 Madrid, Spain.
authors.forename: P
authors.initials: P
authors.lastname: Carmona
authors.affiliation: Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais, 10, 28040 Madrid, Spain.
authors.forename: F
authors.initials: F
authors.lastname: Jimenez-Colmenero
mesh_terms: D000818:Animals; D004655:Emulsions / Q000737:chemistry; D005223:Fats / Q000032:analysis; D005433:Flour / Q000032:analysis; D005503:Food Additives / Q000032:analysis*; D008055:Lipids / Q000737:chemistry*; D008461:Meat Products / Q000032:analysis; D000069463:Olive Oil / Q000032:analysis*; D000069466:Red Meat / Q000032:analysis*; D027544:Salvia / Q000737:chemistry*; D013055:Spectrophotometry, Infrared / Q000379:methods*; D013552:Swine
chemical_list: D004655:Emulsions; D005223:Fats; D005503:Food Additives; D008055:Lipids; D000069463:Olive Oil
keywords: Chia; Frankfurter; Infrared spectroscopy; Lipid structure; Olive oil; Technological properties