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Title

Lipid and protein structure analysis of frankfurters formulated with olive oil-in-water emulsion as animal fat replacer

AuthorsHerrero, Ana M. ; Carmona, Pedro ; Pintado, T. ; Jiménez Colmenero, Francisco ; Ruiz-Capillas, C.
KeywordsLipid structure
Protein structure
Olive oil-in-water emulsion
Healthier lipid frankfurter
Texture
Soy protein isolate
Issue Date2012
PublisherElsevier
CitationFood Chemistry 135: 133- 139 (2012)
AbstractLipid and protein structural characteristics of frankfurter formulated with olive oil-in-water emulsion stabilized with soy protein isolate (SPI) as pork backfat replacer were investigated using Fourier transform infrared spectroscopy (FT-IR). Proximate composition and textural properties were also evaluated. Different frankfurters were reformulated: F/PF with pork backfat, F/SPI with oil-in-water emulsion stabilized with SPI and F/SPI + SC + MTG with emulsion stabilized with a combination of SPI, sodium caseinate (SC) and microbial transglutaminase (MTG). Replacement of pork backfat with these emulsions produced an increase (P < 0.05) of hardness, springiness, cohesiveness and chewiness but a reduction (P < 0.05) of adhesiveness. F/SPI and F/SPI + SC + MTG frankfurters showed the lowest (P < 0.05) half-bandwidth in the 2922 cm -1 band, which could be related to lipid chains were more ordered than in F/PF. Modifications in the amide I band profile revealed a higher concentration of aggregated intermolecular β-sheets in F/SPI + SC + MTG samples. Lipid and protein structural characteristics could be associated with specific textural properties of healthier frankfurters. © 2012 Elsevier Ltd. All rights reserved.
URIhttp://hdl.handle.net/10261/58714
DOI10.1016/j.foodchem.2012.04.114
Identifiersdoi: 10.1016/j.foodchem.2012.04.114
issn: 0308-8146
Appears in Collections:(ICTAN) Artículos
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