Influence of canola-olive oils, rice bran and walnut on functionality and emulsion stability of frankfurters

D. Álvarez; R. M. Delles; Y. L. Xiong; M. Castillo; F. A. Payne; J. Laencina

doi:10.1016/j.lwt.2011.01.006

Influence of canola-olive oils, rice bran and walnut on functionality and emulsion stability of frankfurters

D. Álvarez, R. M. Delles, Y. L. Xiong, M. Castillo, F. A. Payne, J. Laencina

Animal and Food Sciences

Research output: Contribution to journal › Article › peer-review

54 Scopus citations

Abstract

Fat content of frankfurters (20 g/100 g) was replaced with canola and canola-olive oils. Rice bran (RB) and walnut (WE) were added (2.5 g/100 g) to emulsions as macronutrients. Changes in energy values, color, emulsion stability and lipid oxidation of frankfurters during storage were investigated. ANOVA model was highly significant for color parameters and energy values (P < 0.001). The canola-olive oil replacement led to a high capacity to hold water and fat exudates in frankfurters, reporting higher emulsion stabilization parameters than regular frankfurters. The addition of RB led to an increase of cooking and fat exudates, indicating high emulsion instability possible due to interactions between RB fiber and fat-protein binders. Walnut addition reported low cooking loss values, and a significant capacity for emulsion stabilization in comparison with regular and RB frankfurters. Lipid oxidation increased from days 0-7 in all frankfurters, declining afterwards until end of storage. TBARS was not influenced by type of emulsions control, but significant (P < 0.05) differences were observed in vegetable oil emulsions made with RB; as well as between RB and WE added to either vegetable oil emulsions. These results suggest the use of these natural ingredients as valuable promoters of healthy meat products.

Original language	English
Pages (from-to)	1435-1442
Number of pages	8
Journal	LWT
Volume	44
Issue number	6
DOIs	https://doi.org/10.1016/j.lwt.2011.01.006
State	Published - Jul 2011

Bibliographical note

Funding Information:
The authors wish to thank the Seneca Foundation (Consejería de Educación y Cultura. CC.AA. Murcia, Spain) for the financial support provided by the research project ‘‘Use of functional ingredients as promoters of healthy meat emulsions”, and the Animal and Food Science Departments of the University of Kentucky for financial support.

Keywords

Emulsification
Fat substitutes
Functional ingredients
Lipid oxidation
Natural extracts

ASJC Scopus subject areas

Food Science

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10.1016/j.lwt.2011.01.006

Cite this

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title = "Influence of canola-olive oils, rice bran and walnut on functionality and emulsion stability of frankfurters",

abstract = "Fat content of frankfurters (20 g/100 g) was replaced with canola and canola-olive oils. Rice bran (RB) and walnut (WE) were added (2.5 g/100 g) to emulsions as macronutrients. Changes in energy values, color, emulsion stability and lipid oxidation of frankfurters during storage were investigated. ANOVA model was highly significant for color parameters and energy values (P < 0.001). The canola-olive oil replacement led to a high capacity to hold water and fat exudates in frankfurters, reporting higher emulsion stabilization parameters than regular frankfurters. The addition of RB led to an increase of cooking and fat exudates, indicating high emulsion instability possible due to interactions between RB fiber and fat-protein binders. Walnut addition reported low cooking loss values, and a significant capacity for emulsion stabilization in comparison with regular and RB frankfurters. Lipid oxidation increased from days 0-7 in all frankfurters, declining afterwards until end of storage. TBARS was not influenced by type of emulsions control, but significant (P < 0.05) differences were observed in vegetable oil emulsions made with RB; as well as between RB and WE added to either vegetable oil emulsions. These results suggest the use of these natural ingredients as valuable promoters of healthy meat products.",

keywords = "Emulsification, Fat substitutes, Functional ingredients, Lipid oxidation, Natural extracts",

author = "D. {\'A}lvarez and Delles, {R. M.} and Xiong, {Y. L.} and M. Castillo and Payne, {F. A.} and J. Laencina",

note = "Funding Information: The authors wish to thank the Seneca Foundation (Consejer{\'i}a de Educaci{\'o}n y Cultura. CC.AA. Murcia, Spain) for the financial support provided by the research project {\textquoteleft}{\textquoteleft}Use of functional ingredients as promoters of healthy meat emulsions”, and the Animal and Food Science Departments of the University of Kentucky for financial support.",

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AU - Álvarez, D.

AU - Delles, R. M.

AU - Xiong, Y. L.

AU - Castillo, M.

AU - Payne, F. A.

AU - Laencina, J.

N1 - Funding Information: The authors wish to thank the Seneca Foundation (Consejería de Educación y Cultura. CC.AA. Murcia, Spain) for the financial support provided by the research project ‘‘Use of functional ingredients as promoters of healthy meat emulsions”, and the Animal and Food Science Departments of the University of Kentucky for financial support.

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N2 - Fat content of frankfurters (20 g/100 g) was replaced with canola and canola-olive oils. Rice bran (RB) and walnut (WE) were added (2.5 g/100 g) to emulsions as macronutrients. Changes in energy values, color, emulsion stability and lipid oxidation of frankfurters during storage were investigated. ANOVA model was highly significant for color parameters and energy values (P < 0.001). The canola-olive oil replacement led to a high capacity to hold water and fat exudates in frankfurters, reporting higher emulsion stabilization parameters than regular frankfurters. The addition of RB led to an increase of cooking and fat exudates, indicating high emulsion instability possible due to interactions between RB fiber and fat-protein binders. Walnut addition reported low cooking loss values, and a significant capacity for emulsion stabilization in comparison with regular and RB frankfurters. Lipid oxidation increased from days 0-7 in all frankfurters, declining afterwards until end of storage. TBARS was not influenced by type of emulsions control, but significant (P < 0.05) differences were observed in vegetable oil emulsions made with RB; as well as between RB and WE added to either vegetable oil emulsions. These results suggest the use of these natural ingredients as valuable promoters of healthy meat products.

AB - Fat content of frankfurters (20 g/100 g) was replaced with canola and canola-olive oils. Rice bran (RB) and walnut (WE) were added (2.5 g/100 g) to emulsions as macronutrients. Changes in energy values, color, emulsion stability and lipid oxidation of frankfurters during storage were investigated. ANOVA model was highly significant for color parameters and energy values (P < 0.001). The canola-olive oil replacement led to a high capacity to hold water and fat exudates in frankfurters, reporting higher emulsion stabilization parameters than regular frankfurters. The addition of RB led to an increase of cooking and fat exudates, indicating high emulsion instability possible due to interactions between RB fiber and fat-protein binders. Walnut addition reported low cooking loss values, and a significant capacity for emulsion stabilization in comparison with regular and RB frankfurters. Lipid oxidation increased from days 0-7 in all frankfurters, declining afterwards until end of storage. TBARS was not influenced by type of emulsions control, but significant (P < 0.05) differences were observed in vegetable oil emulsions made with RB; as well as between RB and WE added to either vegetable oil emulsions. These results suggest the use of these natural ingredients as valuable promoters of healthy meat products.

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Influence of canola-olive oils, rice bran and walnut on functionality and emulsion stability of frankfurters

Abstract

Bibliographical note

Keywords

ASJC Scopus subject areas

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