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Title

Potential of a sunflower seed by-product as animal fat replacer in healthier frankfurters

AuthorsGrasso, Simona; Pintado, T. ; Pérez-Jiménez, Jara ; Ruiz-Capillas, C. ; Herrero, Ana M.
KeywordsBy-product valorisation
Sunflower meal
Healthier meat product
Spectroscopy analysis
Polyphenol profile
Issue Date7-Apr-2020
PublisherMultidisciplinary Digital Publishing Institute
CitationFoods 9(4): 445 (2020)
AbstractUpcycled defatted sunflower seed flour (SUN), a by-product obtained from sunflower oil extraction, was used as an animal fat replacer to develop healthier frankfurters. For that end, animal fat was replaced (~50%) with water and 2% or 4% of SUN. Nutritional composition, technological, structural and sensorial properties were evaluated. SUN incorporation led to a significant increase in protein, minerals (magnesium, potassium, copper and manganese) and a decrease in fat content (~37% less than control with all animal fat). The incorporation of SUN in frankfurters promoted the presence of phenolic compounds. Increasing SUN addition lead to an increasingly (p < 0.05) darker frankfurter colour. Samples with SUN at 4% were firmer than the control according to TPA and sensory analysis results and showed the highest lipid disorder attributed to more lipid interactions in the meat matrix. SUN addition as an animal fat replacer in frankfurters is a feasible strategy to valorise sunflower oil by-products and obtain healthier frankfurters
DescriptionThis article belongs to the Special Issue Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics.
Publisher version (URL)https://doi.org/10.3390/foods9040445
URIhttp://hdl.handle.net/10261/209452
DOI10.3390/foods9040445
E-ISSN2304-815
Appears in Collections:(ICTAN) Artículos
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