Abstract
Upcycled 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.
Highlights
Sunflower is the fourth crop in the world for oil production after palm, soybean and rapeseed oil [1]
Sunflower meal is the main by-product of the sunflower oil production, representing up to 36%
Additives added to all the samples per 100 g of product: 2 g NaCl; 0.5 g flavouring; 0.3 g sodium tripolyphosphate and 0.012 g sodium nitrite. * Frankfurters formulated with all animal fat (F/AF), half of the animal fat and replacing the rest of fat with 2% (F/2SUN) or 4 % (F/4SUN) of defatted sunflower seed flour (SUN). ** Upcycled defatted sunflower seed flour
Summary
Sunflower is the fourth crop in the world for oil production after palm, soybean and rapeseed oil [1]. Sunflower meal contains other valuable nutrients such as vitamins, minerals and polyphenols [2,4] For this reason, sunflower meal is mainly used as animal feed [5], it has potential for human consumption [6]. The use of SUN in popular and highly consumed gel/emulsion meat products such as frankfurters is of particular interest because the SUN’s reported technological properties and nutritional qualities could benefit these products formulations, obtaining healthier meat derivatives. To the best of our knowledge, there are no studies available on the incorporation of sunflower by-products into popular meat products such as frankfurters In this context, this work examined the potential of SUN application as an animal fat replacer on the reformulation of healthier frankfurters. Nutritional composition, sensory acceptability, technological properties (processing loss, colour, pH and texture) and lipid structural characteristics (using ATR–FTIR spectroscopy) were evaluated
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