Impact of culinary procedures on nutritional and technological properties of reduced-fat longanizas formulated with chia (Salvia hispanica L.) or oat (Avena sativa L.) emulsion gel

Impact of culinary procedures on nutritional and technological properties of reduced-fat longanizas formulated with chia (Salvia hispanica L.) or oat (Avena sativa L.) emulsion gel

This article belongs to the Special Issue Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics.

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Bibliographic Details
Main Authors: Pintado, T., Ruiz-Capillas, C., Jiménez Colmenero, Francisco, Herrero, Ana M.
Other Authors: Ministerio de Ciencia, Innovación y Universidades (España)
Format: artículo biblioteca
Language:English
Published: Multidisciplinary Digital Publishing Institute 2020
Subjects:Fresh sausages, Technological properties, Longanizas, Nutritional and health claims, Grilling, Chia and oat EGs,
Online Access:http://hdl.handle.net/10261/237971
http://dx.doi.org/10.13039/501100011033
http://dx.doi.org/10.13039/501100003339
http://dx.doi.org/10.13039/501100000780
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spelling dig-ictan-es-10261-2379712021-12-27T15:52:21Z Impact of culinary procedures on nutritional and technological properties of reduced-fat longanizas formulated with chia (Salvia hispanica L.) or oat (Avena sativa L.) emulsion gel Pintado, T. Ruiz-Capillas, C. Jiménez Colmenero, Francisco Herrero, Ana M. Ministerio de Ciencia, Innovación y Universidades (España) Agencia Estatal de Investigación (España) Consejo Superior de Investigaciones Científicas (España) European Commission Programa Iberoamericano de Ciencia y Tecnología para el Desarrollo Fresh sausages Technological properties Longanizas Nutritional and health claims Grilling Chia and oat EGs This article belongs to the Special Issue Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics. This paper evaluates how grilling, a traditional culinary procedure for fresh meat products, affects the composition and technological properties of healthy longanizas formulated with chia (Salvia hispanica L.) (C-RF) and oat (Avena sativa L.) (O-RF) emulsion gels (EGs) as animal fat replacers. The use of EGs, regardless of whether they contain chia or oat, improved longaniza performance during cooking as they lost less (p < 0.05) water and fat. The composition of cooked sausages was affected by their formulation, particularly those with chia EG (C-RF) which featured the highest polyunsaturated fatty acid content, mainly due to the higher level of α-linolenic fatty acid (1.09 g/100 g of product). Chia and oat EGs in C-RF and O-RF allow longanizas to be labeled with nutritional and health claims under European law. In general, this culinary procedure increases (p < 0.05) the lightness, lipid oxidation and texture parameters of all samples. This research was funded by the Spanish Ministry of Science and Innovation (PID2019-107542RB-C21), by the CSIC Intramural projects (grant number 201470E073 and 202070E242), CYTED (grant number reference 119RT0568; HealthyMeat network) and the EIT Food Project 20206 (https://www.eitfood.eu/). Peer reviewed 2021-04-14T08:52:23Z 2021-04-14T08:52:23Z 2020 artículo http://purl.org/coar/resource_type/c_6501 Foods 9(12): 1847 (2020) http://hdl.handle.net/10261/237971 10.3390/foods9121847 2304-8158 http://dx.doi.org/10.13039/501100011033 http://dx.doi.org/10.13039/501100003339 http://dx.doi.org/10.13039/501100000780 33322421 en #PLACEHOLDER_PARENT_METADATA_VALUE# #PLACEHOLDER_PARENT_METADATA_VALUE# info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2019-107542RB-C21 PID2019-107542RB-C21/AEI/10.13039/501100011033 Publisher's version https://doi.org/10.3390/foods9121847 Sí open Multidisciplinary Digital Publishing Institute
institution ICTAN ES
collection DSpace
country España
countrycode ES
component Bibliográfico
access En linea
databasecode dig-ictan-es
tag biblioteca
region Europa del Sur
libraryname Biblioteca del ICTAN España
language English
topic Fresh sausages
Technological properties
Longanizas
Nutritional and health claims
Grilling
Chia and oat EGs
Fresh sausages
Technological properties
Longanizas
Nutritional and health claims
Grilling
Chia and oat EGs
spellingShingle Fresh sausages
Technological properties
Longanizas
Nutritional and health claims
Grilling
Chia and oat EGs
Fresh sausages
Technological properties
Longanizas
Nutritional and health claims
Grilling
Chia and oat EGs
Pintado, T.
Ruiz-Capillas, C.
Jiménez Colmenero, Francisco
Herrero, Ana M.
Impact of culinary procedures on nutritional and technological properties of reduced-fat longanizas formulated with chia (Salvia hispanica L.) or oat (Avena sativa L.) emulsion gel
description This article belongs to the Special Issue Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics.
author2 Ministerio de Ciencia, Innovación y Universidades (España)
author_facet Ministerio de Ciencia, Innovación y Universidades (España)
Pintado, T.
Ruiz-Capillas, C.
Jiménez Colmenero, Francisco
Herrero, Ana M.
format artículo
topic_facet Fresh sausages
Technological properties
Longanizas
Nutritional and health claims
Grilling
Chia and oat EGs
author Pintado, T.
Ruiz-Capillas, C.
Jiménez Colmenero, Francisco
Herrero, Ana M.
author_sort Pintado, T.
title Impact of culinary procedures on nutritional and technological properties of reduced-fat longanizas formulated with chia (Salvia hispanica L.) or oat (Avena sativa L.) emulsion gel
title_short Impact of culinary procedures on nutritional and technological properties of reduced-fat longanizas formulated with chia (Salvia hispanica L.) or oat (Avena sativa L.) emulsion gel
title_full Impact of culinary procedures on nutritional and technological properties of reduced-fat longanizas formulated with chia (Salvia hispanica L.) or oat (Avena sativa L.) emulsion gel
title_fullStr Impact of culinary procedures on nutritional and technological properties of reduced-fat longanizas formulated with chia (Salvia hispanica L.) or oat (Avena sativa L.) emulsion gel
title_full_unstemmed Impact of culinary procedures on nutritional and technological properties of reduced-fat longanizas formulated with chia (Salvia hispanica L.) or oat (Avena sativa L.) emulsion gel
title_sort impact of culinary procedures on nutritional and technological properties of reduced-fat longanizas formulated with chia (salvia hispanica l.) or oat (avena sativa l.) emulsion gel
publisher Multidisciplinary Digital Publishing Institute
publishDate 2020
url http://hdl.handle.net/10261/237971
http://dx.doi.org/10.13039/501100011033
http://dx.doi.org/10.13039/501100003339
http://dx.doi.org/10.13039/501100000780
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