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Título: | Infrared spectroscopy used to determine effects of chia and olive oil incorporation strategies on lipid structure of reduced-fat frankfurters |
Autor: | Herrero, Ana M. CSIC ORCID; Ruiz-Capillas, Claudia CSIC ORCID; Pintado, Tatiana CSIC ORCID ; Carmona, Pedro CSIC; Jiménez Colmenero, Francisco CSIC ORCID | Palabras clave: | Olive oilChia Frankfurter Infrared spectroscopy Technological properties Lipid structure |
Fecha de publicación: | 5-nov-2016 | Editor: | Elsevier | Citación: | Food Chemistry 221: 1333-1339 (2017) | Resumen: | 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. | Descripción: | 7 pags., 3 figs., 3 tabs. | Versión del editor: | https://doi.org/10.1016/j.foodchem.2016.11.022 | URI: | http://hdl.handle.net/10261/161269 | DOI: | 10.1016/j.foodchem.2016.11.022 | Identificadores: | doi: 10.1016/j.foodchem.2016.11.022 issn: 1873-7072 |
Aparece en las colecciones: | (ICTAN) Artículos (CFMAC-IEM) Artículos |
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