Infrared spectroscopy used to determine effects of chia and olive oil incorporation strategies on lipid structure of reduced-fat frankfurters
7 pags., 3 figs., 3 tabs.
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| Format: | artículo biblioteca |
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Elsevier
2016-11-05
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| Subjects: | Olive oilChia, Frankfurter, Infrared spectroscopy, Technological properties, Lipid structure, |
| Online Access: | http://hdl.handle.net/10261/161269 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/501100003339 http://dx.doi.org/10.13039/100012818 |
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dig-ictan-es-10261-1612692021-06-22T12:41:51Z Infrared spectroscopy used to determine effects of chia and olive oil incorporation strategies on lipid structure of reduced-fat frankfurters Herrero, Ana M. Ruiz-Capillas, C. Pintado, T. Carmona, Pedro Jiménez Colmenero, Francisco Comunidad de Madrid Consejo Superior de Investigaciones Científicas (España) Ministerio de Economía y Competitividad (España) Olive oilChia Frankfurter Infrared spectroscopy Technological properties Lipid structure 7 pags., 3 figs., 3 tabs. 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 νCH and νCH bands. 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. The authors wish to thank MINECO, CAM and CSIC for financial support of this research, via Projects AGL2014-53207-C2-1-R, S2013/AGR-2913 (MEDGAN), 2014470E073 and 201470E056. Peer Reviewed 2018-02-26T09:49:31Z 2018-02-26T09:49:31Z 2016-11-05 2018-02-26T09:49:31Z artículo http://purl.org/coar/resource_type/c_6501 doi: 10.1016/j.foodchem.2016.11.022 issn: 1873-7072 Food Chemistry 221: 1333-1339 (2017) http://hdl.handle.net/10261/161269 10.1016/j.foodchem.2016.11.022 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/501100003339 http://dx.doi.org/10.13039/100012818 #PLACEHOLDER_PARENT_METADATA_VALUE# #PLACEHOLDER_PARENT_METADATA_VALUE# info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2014-53207-C2-1-R S2013/AGR-2913/MEDGAN Postprint https://doi.org/10.1016/j.foodchem.2016.11.022 Sí none Elsevier |
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dig-ictan-es |
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biblioteca |
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Biblioteca del ICTAN España |
| topic |
Olive oilChia Frankfurter Infrared spectroscopy Technological properties Lipid structure Olive oilChia Frankfurter Infrared spectroscopy Technological properties Lipid structure |
| spellingShingle |
Olive oilChia Frankfurter Infrared spectroscopy Technological properties Lipid structure Olive oilChia Frankfurter Infrared spectroscopy Technological properties Lipid structure Herrero, Ana M. Ruiz-Capillas, C. Pintado, T. Carmona, Pedro Jiménez Colmenero, Francisco Infrared spectroscopy used to determine effects of chia and olive oil incorporation strategies on lipid structure of reduced-fat frankfurters |
| description |
7 pags., 3 figs., 3 tabs. |
| author2 |
Comunidad de Madrid |
| author_facet |
Comunidad de Madrid Herrero, Ana M. Ruiz-Capillas, C. Pintado, T. Carmona, Pedro Jiménez Colmenero, Francisco |
| format |
artículo |
| topic_facet |
Olive oilChia Frankfurter Infrared spectroscopy Technological properties Lipid structure |
| author |
Herrero, Ana M. Ruiz-Capillas, C. Pintado, T. Carmona, Pedro Jiménez Colmenero, Francisco |
| author_sort |
Herrero, Ana M. |
| title |
Infrared spectroscopy used to determine effects of chia and olive oil incorporation strategies on lipid structure of reduced-fat frankfurters |
| title_short |
Infrared spectroscopy used to determine effects of chia and olive oil incorporation strategies on lipid structure of reduced-fat frankfurters |
| title_full |
Infrared spectroscopy used to determine effects of chia and olive oil incorporation strategies on lipid structure of reduced-fat frankfurters |
| title_fullStr |
Infrared spectroscopy used to determine effects of chia and olive oil incorporation strategies on lipid structure of reduced-fat frankfurters |
| title_full_unstemmed |
Infrared spectroscopy used to determine effects of chia and olive oil incorporation strategies on lipid structure of reduced-fat frankfurters |
| title_sort |
infrared spectroscopy used to determine effects of chia and olive oil incorporation strategies on lipid structure of reduced-fat frankfurters |
| publisher |
Elsevier |
| publishDate |
2016-11-05 |
| url |
http://hdl.handle.net/10261/161269 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/501100003339 http://dx.doi.org/10.13039/100012818 |
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