Low-fat frankfurters formulated with a healthier lipid combination as functional ingredient: Microstructure, lipid oxidation, nitrite content, microbiological changes and biogenic amine formation

• Published in: Meat science Vol. 89; no. 1; pp. 65 - 71
• Main Authors: Delgado-Pando, Gonzalo, Cofrades, Susana, Ruiz-Capillas, Claudia, Solas, Maria Teresa, Triki, Mehdi, Jiménez-Colmenero, Francisco
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01.09.2011; Elsevier
• Subjects: Animals; Biogenic Amines - metabolism; Biological and medical sciences; Caseins - chemistry; Chemical Phenomena; Chilling storage; Chromatography, Ion Exchange; Emulsions - chemistry; Fat industries; Fish Oils - chemistry; Food Handling - methods; Food industries; Frankfurter; Fundamental and applied biological sciences. Psychology; Healthier oil combination; Linseed Oil - chemistry; Lipid Metabolism; Meat and meat product industries; Meat Products - analysis; Meat Products - microbiology; Meat-based functional foods; Nitrites - analysis; Oil-in-water emulsion; Olive Oil; Oxidation-Reduction; Physicochemical properties; Plant Oils - chemistry; Soybean Proteins - chemistry; Swine; Transglutaminases - chemistry; Meat-based functional foods; Chilling storage; Frankfurter; Healthier oil combination; Oil-in-water emulsion; Physicochemical properties; Frankfurters; Water oil emulsion; Oil water emulsion; Nitrites; Pork product; Lipids; Low fat product; Meat; Oil; Health food; Ingredient; Biogenic amine; Food preservation; Oxidation; Microstructure
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2011.03.022

Oil (healthier lipid combination of olive, linseed and fish oils)-in-water emulsions stabilized with different protein systems (prepared with sodium caseinate (SC), soy protein isolate (SPI), and microbial transglutaminase (MTG)) were used as pork backfat replacers in low-fat frankfurters. Microstructure, lipid oxidation, nitrite content, microbiological changes and biogenic amine formation of frankfurters were analyzed and found to be affected by the type of oil-in-water emulsion and by chilling storage (2 °C, 41 days). Although the lipid oxidation levels attained were low, replacement of animal fat by healthier oil combinations in frankfurter formulation did promote a slight increase in lipid oxidation. Residual nitrite was affected (P < 0.05) by formulation and storage. Only 51–61% of the added nitrite was detectable in the product after processing and 17–46% at the end of storage. The microbial population was low in all formulations during chilling storage. Spermine was the most abundant amine (19–20 mg/kg), but similar in level to all samples. ► Chilling storage of low-fat frankfurters formulated with healthier lipid combinations. ► Healthier oil (from plant and marine sources) as pork backfat replacers. ► A suitable strategy for the manufacture healthier frankfurters (potential functional food).