Strategies for incorporation of chia (Salvia hispanica L.) in frankfurters as a health-promoting ingredient
Different strategies were examined for incorporation of chia flour (10%) and olive oil to improve the fat content in frankfurters. Nutritional composition, technological properties, sensory and microbiological analyses were studied as affected by the strategy used and by chilling storage. Chia increased total dietary fibre (98% insoluble dietary fibre) and minerals (K, Mg, Ca, Mn) irrespective of the incorporation strategy. Fat and energy content reduction (>. 26%) were achieved in all frankfurters reformulated with chia and olive oil. Chia addition increased linolenic acid and reduced processing and purge in all samples. Lightness and redness of frankfurters were affected by the presence of chia, but there was no clear evidence of influence by the mode of addition. Frankfurter texture was influenced by the strategy used to incorporate chia and olive oil and by chilling storage. Samples were judged acceptable and contained low microorganism levels. Frankfurters containing chia were suitable for labelling with certain nutrition and health claims.
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Format: | artículo biblioteca |
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Elsevier
2016
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Subjects: | Nutritional composition, Fatty acid profile, Technological properties, Frankfurter, Chia, Olive oil emulsion gel, |
Online Access: | http://hdl.handle.net/10261/135651 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/501100003339 http://dx.doi.org/10.13039/501100007273 |
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dig-ictan-es-10261-1356512021-06-22T12:41:51Z Strategies for incorporation of chia (Salvia hispanica L.) in frankfurters as a health-promoting ingredient Pintado, T. Herrero, Ana M. Jiménez Colmenero, Francisco Ruiz-Capillas, C. Comisión Interministerial de Ciencia y Tecnología, CICYT (España) Ministerio de Economía y Competitividad (España) Consejo Superior de Investigaciones Científicas (España) Nutritional composition Fatty acid profile Technological properties Frankfurter Chia Olive oil emulsion gel Different strategies were examined for incorporation of chia flour (10%) and olive oil to improve the fat content in frankfurters. Nutritional composition, technological properties, sensory and microbiological analyses were studied as affected by the strategy used and by chilling storage. Chia increased total dietary fibre (98% insoluble dietary fibre) and minerals (K, Mg, Ca, Mn) irrespective of the incorporation strategy. Fat and energy content reduction (>. 26%) were achieved in all frankfurters reformulated with chia and olive oil. Chia addition increased linolenic acid and reduced processing and purge in all samples. Lightness and redness of frankfurters were affected by the presence of chia, but there was no clear evidence of influence by the mode of addition. Frankfurter texture was influenced by the strategy used to incorporate chia and olive oil and by chilling storage. Samples were judged acceptable and contained low microorganism levels. Frankfurters containing chia were suitable for labelling with certain nutrition and health claims. This research was supported under Projects AGL2010-19515/ALI and AGL2011-29644-C02-01 of the Plan Nacional de Investigación Científica, Desarrollo e Innovación Tecnológica (I + D + I), Ministerio de Economía y Competitividad, and Intramural projects CSIC: 201470E056 and 201470E073. Peer Reviewed 2016-08-19T07:56:05Z 2016-08-19T07:56:05Z 2016 2016-08-19T07:56:05Z artículo http://purl.org/coar/resource_type/c_6501 doi: 10.1016/j.meatsci.2015.12.009 issn: 0309-1740 Meat Science 114: 75- 84 (2016) http://hdl.handle.net/10261/135651 10.1016/j.meatsci.2015.12.009 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/501100003339 http://dx.doi.org/10.13039/501100007273 none Elsevier |
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Nutritional composition Fatty acid profile Technological properties Frankfurter Chia Olive oil emulsion gel Nutritional composition Fatty acid profile Technological properties Frankfurter Chia Olive oil emulsion gel |
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Nutritional composition Fatty acid profile Technological properties Frankfurter Chia Olive oil emulsion gel Nutritional composition Fatty acid profile Technological properties Frankfurter Chia Olive oil emulsion gel Pintado, T. Herrero, Ana M. Jiménez Colmenero, Francisco Ruiz-Capillas, C. Strategies for incorporation of chia (Salvia hispanica L.) in frankfurters as a health-promoting ingredient |
description |
Different strategies were examined for incorporation of chia flour (10%) and olive oil to improve the fat content in frankfurters. Nutritional composition, technological properties, sensory and microbiological analyses were studied as affected by the strategy used and by chilling storage. Chia increased total dietary fibre (98% insoluble dietary fibre) and minerals (K, Mg, Ca, Mn) irrespective of the incorporation strategy. Fat and energy content reduction (>. 26%) were achieved in all frankfurters reformulated with chia and olive oil. Chia addition increased linolenic acid and reduced processing and purge in all samples. Lightness and redness of frankfurters were affected by the presence of chia, but there was no clear evidence of influence by the mode of addition. Frankfurter texture was influenced by the strategy used to incorporate chia and olive oil and by chilling storage. Samples were judged acceptable and contained low microorganism levels. Frankfurters containing chia were suitable for labelling with certain nutrition and health claims. |
author2 |
Comisión Interministerial de Ciencia y Tecnología, CICYT (España) |
author_facet |
Comisión Interministerial de Ciencia y Tecnología, CICYT (España) Pintado, T. Herrero, Ana M. Jiménez Colmenero, Francisco Ruiz-Capillas, C. |
format |
artículo |
topic_facet |
Nutritional composition Fatty acid profile Technological properties Frankfurter Chia Olive oil emulsion gel |
author |
Pintado, T. Herrero, Ana M. Jiménez Colmenero, Francisco Ruiz-Capillas, C. |
author_sort |
Pintado, T. |
title |
Strategies for incorporation of chia (Salvia hispanica L.) in frankfurters as a health-promoting ingredient |
title_short |
Strategies for incorporation of chia (Salvia hispanica L.) in frankfurters as a health-promoting ingredient |
title_full |
Strategies for incorporation of chia (Salvia hispanica L.) in frankfurters as a health-promoting ingredient |
title_fullStr |
Strategies for incorporation of chia (Salvia hispanica L.) in frankfurters as a health-promoting ingredient |
title_full_unstemmed |
Strategies for incorporation of chia (Salvia hispanica L.) in frankfurters as a health-promoting ingredient |
title_sort |
strategies for incorporation of chia (salvia hispanica l.) in frankfurters as a health-promoting ingredient |
publisher |
Elsevier |
publishDate |
2016 |
url |
http://hdl.handle.net/10261/135651 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/501100003339 http://dx.doi.org/10.13039/501100007273 |
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