Influence of animal fat substitution by vegetal fat on Mortadella-type products formulated with different hydrocolloids

Erick Saldaña,Marcio Aurélio De Almeida,Carmen Josefina Contreras-Castillo,Ana Lúcia Da Silva Corrêa Lemos,Miriam Mabel Selani,Fernanda Papa Spada

doi:10.1590/0103-9016-2014-0387

Erick Saldaña, Marcio Aurélio De Almeida + Show 4 more

Open Access

https://doi.org/10.1590/0103-9016-2014-0387

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Journal: Scientia Agricola	Publication Date: Dec 1, 2015
Citations: 22	License type: cc-by

Affiliation: Universidade de São Paulo

Abstract

Meat has played a crucial role in human evolution and is an important component of a healthy and well-balanced diet on account of its nutritional properties, its high biological value as a source of protein, and the vitamins and minerals it supplies. We studied the effects of animal fat reduction and substitution by hydrogenated vegetal fat, sodium alginate and guar gum. Fatty acid composition, lipid oxidation, color and instrumental texture as well as the sensorial difference between low, substituted-fat and the traditional formulations for mortadella-type products were analyzed. Both substitution and reduction of animal fat decreased the saturated fatty acids percentage from 40% down to 31%. A texture profile analysis showed differences between the formulations. Furthermore, lipid oxidation values were not significant for treatments as regards the type and quantity of fat used while the use of sodium alginate and guar gum reduced the amounts of liquid released after cooking. Animal fat substitution does cause, however, a difference in overall sensorial perception compared with non-substituted products. The results confirm the viability of substituting vegetal fat for animal fat.

Highlights

Meat plays a crucial role in human evolution and is an important component of a healthy and well-balanced diet on account of its nutritional properties, its high biological value as a source of protein, and the vitamins and minerals it supplies (Santos et al, 2013)
Lipid oxidation values were not significant for treatments as regards the type and quantity of fat used while the use of sodium alginate and guar gum reduced the amounts of liquid released after cooking
The substitution of animal fat by vegetal fat could be a good strategy for improving the nutritional quality of meat products, as it reduces the level of saturated fatty acids (SFA) and while increasing the level of polyunsaturated, both of which are essential to the prevention of heart diseases (Beiloune et al, 2014; Escrich et al, 2007)

Summary

Introduction

Meat plays a crucial role in human evolution and is an important component of a healthy and well-balanced diet on account of its nutritional properties, its high biological value as a source of protein, and the vitamins and minerals it supplies (Santos et al, 2013). Consumers demand natural and healthy food products, including meat products, with better nutritional properties (Doménech-Asensi et al, 2013). The development of meat products with reduced fat levels, which are similar to traditional products with good consumer acceptability, is essential to the improvement of human health. The substitution of animal fat by vegetal fat could be a good strategy for improving the nutritional quality of meat products, as it reduces the level of saturated fatty acids (SFA) and while increasing the level of polyunsaturated, both of which are essential to the prevention of heart diseases (Beiloune et al, 2014; Escrich et al, 2007). The oxidation of unsaturated lipid fractions along with oxygen presence during meat grinding and the adding salt in processing could have a negative impact on the quality of these products (Álvarez et al, 2011)

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