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Título

Raman spectroscopic study of structural changes upon chilling storage of frankfurters containing olive oil bulking agents as fat replacers

Autor Herrero, Ana M. ; Ruiz-Capillas, C. ; Jiménez Colmenero, Francisco ; Carmona, Pedro
Palabras clave Texture
Frankfurter
Olive oil bulking agent
Protein
Processing loss
Raman spectroscopy
Structure
Lipid
Fecha de publicación 2014
EditorAmerican Chemical Society
Citación Journal of agricultural and food chemistry 62: 5963- 5971 (2014)
ResumenTechnological properties and structural characteristics of proteins and lipids, using Raman spectroscopy, of frankfurters formulated with olive oil bulking agents as animal fat replacers were examined during chilling storage. Frankfurters reformulated with oil bulking agents showed lower (P < 0.05) processing loss and higher (P < 0.05) hardness and chewiness. Purge loss during chilling storage was relatively low, demonstrating a good water retention in the products. β-Sheet structures were enhanced by the use of olive oil bulking agents, and this effect was more pronounced in samples containing inulin. Reformulated frankfurters contained the least turns (P < 0.05). A significant decrease of β-sheets and an increase of turns were observed after 85 days of chilled storage. The lowest (P < 0.05) values of IνsCH2/IνasCH2 were recorded in frankfurters reformulated with oil bulking agents, which suggests more lipid acyl chain disorder. Structural characteristics were correlated to processing losses, hardness, and chewiness. © 2014 American Chemical Society.
URI http://hdl.handle.net/10261/103127
DOI10.1021/jf501231k
Identificadoresdoi: 10.1021/jf501231k
issn: 1520-5118
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