Fat Substitute Research Articles

The Quality Improvement of Emulsion-type Pork Sausages Formulated by Substituting Pork Back fat with Rice Bran Oil.

The effects of pork back fat (PBF) substitution with various concentrations of rice bran oil (RBO) (50%, 45%, 40% and 35%) on the physicochemical characteristics and sensory attributes of emulsion-type pork sausages were studied. The modified pork sausages were compared with control sausages produced using PBF only. The sausages with RBO had significantly lower (p<0.05) moisture content than the control sausages. Sausages made from PBF substituted with 40% RBO showed the lowest cooking loss. Substitution of PBF with RBO had no significant effect on the emulsion stability of pork sausages. All sausages with RBO showed significantly lower (p<0.05) hardness values than control sausages. Sausages with RBO also had significantly higher values (p<0.05) of unsaturated fatty acid and polyunsaturated to saturated fatty acid contents than the controls. RBO substitution had no effect on the flavor intensity of sausages, but it improved the tenderness and produced a softer texture.

The effect of inulin as a fat substitute on the physicochemical and sensory properties of chicken sausages.

Due to its high thermal resistance and compatibility with the sausage emulsion system, the long‐chain inulin can be used as a fat substitute in the formulation of this product. This study was conducted to investigate the effect of inulin on the physicochemical, textural, and sensory properties of chicken sausages. The study included treatments of 25%, 50%, 75%, and 100% substitution. After preparing the samples, their physicochemical, textural, calorimetric, and sensory properties were evaluated. The treatment of 100% substitution of inulin had the maximum amount of sugar (29.90%), moisture (72.63%), protein (51.34), ash (6.95%), and salt (4.02%) (dry basis). The fat content was decreased with the increased levels of inulin substitution (p < .05). The increased amount of inulin reduced hardness, cohesiveness, gumminess, and stringiness, but increased springiness and chewiness up to the 25% substitution of inulin. The highest color difference and hue angle were related to 100% substitution treatment. The sensory evaluation of the samples showed that with the increase in the amount of inulin, the mean scores of the factors including color, appearance, and texture were increased, but the mean scores of smell and mouthfeel were decreased. Overall, the substitution of the entire fat existing in the formulation of the sausage with inulin led to the best physicochemical, textural, colorimetric, and sensory results. The use of inulin could be recommended as a fat substitute in the formulation of chicken sausages.

Replacement of pork back fat with pre-emulsion of wheat (Triticum aestivumL.) sprout and collagen and its optimization for reduced-fat patties

The purpose of this study is partial substitution of the pork back fat with the pre‐emulsion of 20% collagen, 10% wheat sprout fiber, and 70% ice in chicken patties. The pH, color, cooking loss, reduction in diameter and thickness, shear force (SF), protein solubility, and sensory properties of patties treated with the pre‐emulsion were determined. The increase in pre‐emulsion level was associated with increasing pH, yellowness, protein solubility, and SF of chicken patties in the pre‐emulsion samples. The value of lightness, redness, cooking loss, reduction in diameter, and reduction in diameter and thickness of the reduced‐fat chicken patties treated with pre‐emulsion was decreased. The overall acceptability of patties samples was higher for control and samples treated with 5 and 10% pre‐emulsion as compared to other treatment groups. Thus, up to 10% pre‐emulsion of wheat sprout and collagen may improve the quality characteristics of reduced‐fat chicken patties. PARTIAL APPLICATIONS: There are a few problems, which is poor quality characteristics such as excessive cooking loss and deterioration of physical properties in low‐fat meat product. Pre‐emulsion of wheat sprout fiber and collagen can improve the quality characteristics of low‐fat patties in this study. Therefore, the results of this study provide the information to proper level of pre‐emulsion of wheat sprout fiber and collagen in quality of reduced‐fat patties. This information will be useful for the development and improvement of new reduced‐fat meat products

Quinoa (Chenopodium quinoa Willd) paste as partial fat replacer in the development of reduced fat cooked meat product type pâté: Effect on quality and safety

ABSTRACTThe aim of this work was to evaluate the effect of partially replacing fat by the addition of three quinoa pastes obtained from white, red and black quinoa on the quality and safety of a cooked meat product such as pork liver pâté. The addition of quinoa paste as fat replacer led to an increase in the moisture, ash and residual nitrite contents, while the fat content decreased with respect to control sample by an average of 8%. The use of quinoa pastes increased the hardness and the gumminess but had no effect on springiness and cohesiveness. The substitution of fat with white, red and black quinoa paste at 10% led to lower oxidation rates than observed in the control. No aerobic bacteria, Enterobacteriaceae, moulds and yeasts were found in any sample. The most acceptable sample was the pâté containing red quinoa at 5%.

THE IMPACT OF PARTIAL-FAT SUBSTITUTIONS WITH DOUM (HYPHAENETHEBAICA) DREGS ON THE QUALITY CHARACTERISTICS OF BEEF PATTIES

The present investigation aimed to evaluate the impact of partial substitution of kidney fat (10, 20, 30, 40 and 50%) with equal amounts of doum dregs on the quality attributes of beef patties. Doum dregs contain mainly crude fiber (59.6 g/100 g DM) followed by the total carbohydrate content (35.0 g/100 g DM). Water and fat absorption capacities of doum dregs were 2.07 g and 2.51 mL/g of the sample, respectively. Raw and cooked beef patties formulated with different levels of doum dregs had significantly (p ? 0.05) higher moisture, ash, fiber and carbohydrate contents as compared to control samples (Without doum dregs incorporation). Both cooked and uncooked beef patties manufactured with 10% doum dregs had the lowest content of fat 8.02 and 8.08%, respectively. The lowest energy contents were observed for both uncooked (150.60 kcal/100g) and cooked (179.0 kcal/100g) beef patties supplemented with 10% of doum dregs. Reductions in cholesterol content in cooked burgers supplemented with various levels of doum dregs varied from 8.42 to 33.48%. Significant(p ? 0.05) improvements in cooking properties were observed for beef patties incorporated with doum dregs. Sensory evaluation results indicate that the highest overall acceptability scores were recorded for those samples formulated with 2, 4 and 6% of doum dregs.

Effect of the fat substitution on the rheological properties of fermented meat emulsions

Effect of the fat substitution on the rheological properties of fermented meat emulsions

Optimization of Microencapsulation of Human Milk Fat Substitute by Response Surface Methodology

Human milk fat substitutes (HMFS) are rich in polyunsaturated fatty acids which upon microencapsulation, can be used as a source of high quality lipids in infant formula. The response surface methodology (RSM) was employed to optimize the microencapsulation condition of HMFS as a functional product. The microencapsulation efficiency (MEE) of microencapsulated HMFS was investigated with respect to four variables including concentration of soy lecithin (A), ratio of demineralized whey powder to malt dextrin (B), HFMS concentration (C), and homogenizing pressure (D). The optimum conditions for efficient microencapsulation of HMFS by the spray drying technique were determined as follows: the amount of soybean lecithin-0.96%, ratio of desalted whey powder to malt dextrin-2.04:1, oil content-17.37% and homogeneous pressure-0.46MPa. Under these conditions, the MEE was 84.72%, and the basic indices of the microcapsules were good. The structure of the microcapsules, as observed by scanning electron microscopy (SEM), revealed spherical, smooth-surfaced capsules with diameters ranging between 10-50 μm. Compared with HFMS, the peroxide value (POV) and acid value (AV) of the microcapsule were significantly lower during storage indicating that the microencapsulation process increases stability and shelf life. Infrared spectroscopic analyses indicated that HFMS had the same characteristic functional groups as the oil extracted from microcapsules. Simulated in vitro digestion revealed that the microcapsules were digested completely within 2h with maximum lipid absorption rate of 64%. Furthermore, these results advocate the embedding process of HFMS by RSM due to its efficacy.

Efecto de la sustitución de la carne y grasa de cerdo por la carne y grasa de conejo, en las características físicas y química de la longaniza artesanal, Cobán, Alta Verapaz

Esta investigación permitió apreciar las características físicas de la longaniza artesanal, elaborada con diferentes niveles de sustitución de carne y grasa de cerdo, por la carne y grasa de conejo; el análisis sensorial, permitió evaluar en estado crudo el olor, color y apariencia general, la textura y el sabor se evaluaron con la longaniza cocinada.Se asignaron los tratamientos siguientes: 1) 100% de carne y grasa de cerdo (testigo); 2) 75% carne y grasa de cerdo y 25% de carne y grasa de conejo; 3) 50% de carne y grasa de cerdo y 50% de carne y grasa de conejo; 4)25% de carne y grasa de cerdo y 75% de carne y grasa de conejo, 5) 100% de carne y grasa de conejo (comparador).La interpretación de los datos, para las características sensoriales, se llevó a cabo con la metodología de Friedman. Para el análisis químico, las variables analizadas fueron; la proteína cruda, extracto etéreo (grasa), pH y humedad.Resultados que demostraron que a medida que se aumentó el porcentaje de carne y grasa de conejo los niveles: de proteína incrementaron más del 31.5%, la grasa disminuyó del 57%, alto contenido de humedad y pH ácido. Según el análisis de composición química en su conjunto y comparado con los datos reportados este embutido se le brinda la categoría de Extra según parámetros de calidad del Ministerio de Salud y Consumo de España (M.S.C.E). Los costos de producción, se determinaron por Kg de producto estableciéndose que a medida que se sustituyó la carne y grasa de conejo en la longaniza, aumentó el costo de producción de los tratamientos como sigue: 1) Q 23.33, 2) Q 30.64,3) Q 33.95, 4) Q 35.57 y 5) Q 38.04. Además, se efectuó el análisis económico en base a lo invertido y los ingresos generados por la venta del producto.

Characteristic of sausages as influenced by partial replacement of pork back-fat using pre-emulsified soybean oil stabilized by fish proteins isolate

Substitution of animal fat with oils rich in n-3 is a feasible way to improve the nutritive value of comminuted meat product. The effect on the characteristics of sausages was investigated of partial replacement of porcine fat with soybean oil (SBO) using a pre-emulsification technique. Fish protein isolate (FPI) produced from yellow stripe trevally (Selaroides leptolepis) was used as an emulsifier to prepare pre-emulsified SBO (preSBO), and its concentration effect (1%, 2% and 3%, w/v) was observed in comparison with soy protein isolate (SPI). Substitution of porcine fat using preSBO enhanced the product stability. SPI exhibited better emulsifying ability than FPI. However, FPI was more effective at reinforcing the protein matrix of the sausages than SPI, as suggested by a lowered cooking loss and the restored textural attributes of the sausages formulated with FPI stabilized preSBO. The effective concentration of FPI to improve the product stability was 2%. This work suggested that FPI was promising in the preparation of emulsified meat products.

“Calories in, calories out” and macronutrient intake: the hope, hype, and science of calories

One of the central tenets in obesity prevention and management is caloric restriction. This perspective presents salient features of how calories and energy balance matter, also called the "calories in, calories out" paradigm. Determinants of energy balance and relationships to dietary macronutrient content are reviewed. The rationale and features of the carbohydrate-insulin hypothesis postulate that carbohydrate restriction confers a metabolic advantage. According to this model, a large amount of fat intake is enabled without weight gain. Evidence concerning this possibility is detailed. The relationship and application of the laws of thermodynamics are then clarified with current primary research. Strong data indicate that energy balance is not materially changed during isocaloric substitution of dietary fats for carbohydrates. Results from a number of sources refute both the theory and effectiveness of the carbohydrate-insulin hypothesis. Instead, risk for obesity is primarily determined by total calorie intake.

Dietary Fat Intake and Lung Cancer Risk: A Pooled Analysis.

Purpose Dietary fat may play a role in lung carcinogenesis. Findings from epidemiologic studies, however, remain inconsistent. In this pooled analysis of 10 prospective cohort studies from the United States, Europe, and Asia, we evaluated the associations of total and specific types of dietary fat with lung cancer risk. Methods Cox regression was used to estimate hazard ratios (HRs) and 95% CIs in each cohort. Study-specific risk estimates were pooled by random- or fixed-effects meta-analysis. The first 2 years of follow-up were excluded to address potential influence of preclinical dietary changes. Results Among 1,445,850 participants, 18,822 incident cases were identified (mean follow-up, 9.4 years). High intakes of total and saturated fat were associated with an increased risk of lung cancer (for highest v lowest quintile: HR, 1.07 and 1.14, respectively; 95% CI, 1.00 to 1.15 and 1.07 to 1.22, respectively; P for trend for both < .001). The positive association of saturated fat was more evident among current smokers (HR, 1.23; 95% CI, 1.13 to 1.35; P for trend < .001) than former/never smokers ( P for interaction = .004), and for squamous cell and small cell carcinoma (HR, 1.61 and 1.40, respectively; 95% CI, 1.38 to 1.88 and 1.17 to 1.67, respectively; P for trend for both < .001) than other histologic types ( P for heterogeneity < .001). In contrast, a high intake of polyunsaturated fat was associated with a decreased risk of lung cancer (HR, 0.92; 95% CI, 0.87 to 0.98 for highest v lowest quintile; P for trend = .02). A 5% energy substitution of saturated fat with polyunsaturated fat was associated with a 16% to 17% lower risk of small cell and squamous cell carcinoma. No associations were found for monounsaturated fat. Conclusion Findings from this large, international cohort consortium suggest that modifying dietary fat intake (ie, replacing saturated fat with polyunsaturated fat) may reduce lung cancer risk, particularly among smokers and for squamous cell and small cell carcinoma.

Partial substitution of pork fat with canola oil in Toscana sausage

Abstract The objective of this study was to develop and evaluate the effects of pork fat substitution with canola oil in Toscana sausage. Canola oil was incorporated into the product via lipid emulsion with water and collagen. The physicochemical and sensory parameters and fatty acid profiles were evaluated in five treatments with different canola oil concentrations (0, 2.5, 5.0, 7.5 and 10.0%). The prepared sausages met the legal identity and quality standards, with no significant differences detected in the variables moisture, ash content, lipid, pH, colour and weight loss due to cooking (P > 0.05). We observed a significant increase in the linolenic fatty acid content (omega-3 series). In the sensory evaluation, a significant difference was observed only for the texture variable. Pig fat substitution with 10% canola oil in the Toscana sausage exhibited the best physicochemical properties and fatty acid profile. Industrial relevance Vegetable oils have been used in meat products as an alternative to improve their lipid profiles. The amount of fat and the lipid profiles of meat products are the most important factors for product quality and consumer health. Our understanding of the relationship between the intrinsic food quality and health is gradually increasing, and as a result, a revolution has occurred in eating habits. Therefore, an innovative product for a healthier consumer market has been created to meet the challenges of animal fat substitution on the organoleptic characteristics of Toscana sausage.

Effect of partial replacement of porcine fat with pre-emulsified soybean oil using fish protein isolate as emulsifier on characteristic of sausage.

Partial replacement of animal fats with n-3 rich oils is a promising way to improve nutritive value of meat products. In the present work, the effects of porcine fat substitution with soybean oil (SBO) on characteristics of sausages were studied at the oil substitution levels of 25, 35, and 45% by weight of porcine fat. SBO was introduced to the sausages alternatively in native or pre-emulsified forms, the latter with fish protein isolate (FPI) or Na-caseinate (Nc) as emulsifier. Characteristics of the sausages, including cooking loss, water holding capacity, texture attributes, microstructure, and color, were then determined. The sausages added with pre-emulsified SBO stabilized by FPI showed better stability than the control (without added SBO), as indicated by lower cooking loss and higher hardness. Microstructure with better homogeneity was also evident in the sausages added with pre-emulsified SBO stabilized by FPI. However, the sausages added with pre-emulsified SBO stabilized by Nc showed poorer stability than the control, and possessed sponge-like microstructure. Generally, increased oil substitution level led to inferior stability of the product, especially in the sausages formulated with pre-emulsified SBO stabilized by Nc. The results suggested that FPI might be used in comminuted meat products with desirable effects, in the pre-emulsification, on replacement level up to 35% of porcine fat.

Is it possible to produce a low-fat burger with a healthy n − 6/n − 3 PUFA ratio without affecting the technological and sensory properties?

Burgers subjected to lipid reformulation were made by replacing 50% of the fat component by microparticles containing chia (CO) and linseed (LO) oils obtained by external ionic gelation. The microparticles presented high n−3 PUFAs levels and were resistant to the pH and temperature conditions commonly used in burger processing. The lipid reformulation did not affect hardness and improved important technological properties, such as cooking loss and fat retention. In addition to reducing the fat content of burgers by up to 50%, the lipid reformulation led to healthier PUFA/SFA and n−6/n−3 ratios, and lower atherogenicity and thrombogenicity indices. The burgers with CO microparticles showed a higher lipid oxidation and a lower sensory quality compared to the other treatments. However, the substitution of pork back fat by LO microparticles did not impair the sensory quality of burgers. Therefore, the microencapsulation of n−3 PUFA-rich oils by external ionic gelation can be considered an effective strategy to produce healthier burgers.

The use of apple fiber as a fat substitute in the manufacture of bakery products

The aim of the study was to reduce the fat content in bakery products by adding apple fiber. Two types of fat differing in the content of trans-fatty acid isomers (<1 g TFA/100 g FA and >58 g TFA/100 g FA) were used during this study. On basis of physical properties of the bakery product, limited potential to substitute fat with apple fiber in bakery products was found, with a maximum level of 24%. Independently of the kind of eliminated fat, the apple fiber had a negative influence on most physical and sensory parameters of products. The influence of this ingredient on the quality of the products was dependent on the kind of eliminated fat. With the increase of the substitution of fat with high TFA content a distinct decrease of the quality of bakery products occurred. It was easier to eliminate fat with TFA content < 1 g/100 g FA. Practical application The obtained products with decreased fat content may be an alternative to classical bakery products, and at the same time they can be a factor supporting the prevention of numerous diet-related diseases. Manufacture of this kind of product enables the utilization of “valuable” by products of the fruit and vegetable industry.

Consumers' expectations and acceptability for low saturated fat 'salami': healthiness or taste?

Nutritional properties of meat and meat products are becoming very important in purchasing behaviour, because consumers are even more concerned about healthiness. The present study aimed to examine the influence of health information on the expected and informed acceptability of salami. Traditional salami and two low saturated fat salami produced with partial or total substitution of pork backfat with extra virgin oil were evaluated. Perceived acceptability was the lowest in salami with total animal fat substitution. In both low saturated fat salami, expected acceptability was significantly higher than perceived acceptability, while in traditional salami it was lower. Consumers completely assimilated their liking in the direction of expectations for salami with partial animal fat substitution, whereas incomplete assimilation was observed for salami with total animal fat substitution. The results also revealed that some sociodemographic characteristics discriminate consumer clusters from each other. The present study highlights that nutritional information is not enough to satisfy consumers' expectations if the product is not sensorily acceptable. Findings about the relevance of information and consumers' segmentation could have important implications for policy makers and the meat product industry. © 2017 Society of Chemical Industry.

Effect of adding inulin as a partial substitute for corn oil on the physicochemical and microbiological characteristics during processing of dry-fermented chicken sausage

The effect of adding inulin (7%) as partial substitute for corn oil on the physicochemical and microbiological characteristics during the processing of dry-fermented chicken sausages was evaluated. Fat reduction resulted in products with higher titratable acidity and moisture and protein contents after ripening. Inulin added products had higher nutritional value (larger amount of carbohydrates [soluble fibers] and protein) than the product with standard oil content, and 52.9% reduction in lipid content. Furthermore, inulin changed the physicochemical behavior (pH, titratable acidity and loss of moisture) of the low-fat product during fermentation and ripening processes, making it similar to the product with standard oil content. There was no change in the lactic acid bacteria counts. It is possible to make low-fat dry-fermented chicken sausages with similar physicochemical and microbiological characteristics of the standard lipid content product without changing the process parameters, by using inulin (7%) as a partial substitute for corn oil. Practical applications Reducing fats from the diet and the substitution of saturated fat by unsaturated fat are recommended to reduce diet-induced problems. The development of low-fat meat products should result in products with suitable characteristics, and preferably not requiring changes in the parameters and process conditions. A low-fat dry-fermented chicken sausage with similar physicochemical and microbiological characteristics of the standard lipid content product and without change of the process parameters were achieved by using inulin (7%) as a partial substitute for corn oil. The inulin addition improved the nutritional value (larger amount of carbohydrates [soluble fibers] and protein) of the products and the inulin added low-fat products had 52.9% reduction in lipid content. The prebiotic effect of inulin makes the dry-fermented chicken sausage a product with more health benefits to the consumer.

A note on the comparison of mixed-effects models for longitudinal studies

Abstract This paper concerns methods of choosing appropriate models for longitudinal studies. Attention is paid to three criteria: the marginal Akaike Information Criterion (mAIC), the conditional Akaike Information Criterion (cAIC), and the corrected conditional Akaike Information Criterion (ccAIC). We consider these criteria based on an example concerning the effect of storage time and addition of flaxseed (Linum usitatissimum L.) preparations (i.e. ground flaxseeds, defatted flaxseed meal and flaxseed ethanolic extract) on changes in lipid oxidation and fatty acid composition during the storage of liver pâté with partial substitution of fat with flax oil.

Evaluation of Agave angustifolia fructans as fat replacer in the cookies manufacture

Despite the popularity of agave fructans as a new prebiotic and a functional food ingredient, little is known of its technological properties. This study aims to analyze the technological functionality of Agave angustifolia fructans of the long degree of polymerization as a fat replacement at 10, 20 and 30% of the fat substitution in the cookie production. Rheological measurements, chemical composition, functional properties and sensory evaluation were evaluated. The critical strain value of the linear viscoelastic region was reduced as agave fructans content increased, producing a brittle flour dough, with a predominantly elastic behavior. Sensory data reported similarities in the quality characteristics of cookies containing agave fructans up to 20% replacement respect to control cookies. HPAEC-PAD results showed the presence of agave fructans in the baked products. FT-IR spectra of cookies exhibited strong differences in absorption bands at 2900, 1700, 1150 and 936 1/cm, corresponding to fatty acids, carbohydrates and fructans region. Principal component analysis allowed the classification and discrimination of cookies according to their agavins percent as fat replacement. To conclude, agavins exerted a positive contribution as a fat replacer with nutritional advantages, such as, low caloric content, prebiotic capability and contributing to reducing the energy intake in humans.

Effect of nutritionally induced hyperlipidaemia on in vitro bovine embryo quality depends on the type of major fatty acid in the diet.

The present study examined whether the effects of dietary-induced hyperlipidaemia on preimplantation embryo development depend on the predominant fatty acid (FA) type in the diet. In a combined in vivo-in vitro bovine model, two groups of cows (n=3 in each group) were fed with three diets consecutively (4 weeks feeding for each): (1) a maintenance control diet (CONT); (2) a high-starch diet rich in saturated fat (SAT); and (3) a high-starch diet rich in omega-3 unsaturated fat (UNSAT). Two feeding sequences were used to test for carry-over effects: Group A was fed CONT, SAT1 and then UNSAT2, whereas Group B was fed CONT, UNSAT1 and then SAT2. Serum was collected after each dietary period, analysed and tested in bovine in vitro embryo culture. Introducing SAT and UNSAT diets induced hyperlipidaemia (specifically hypercholesterolaemia and elevated free FAs) and reduced insulin sensitivity. Carry-over effects in serum metabolites and FA profile were dependent on the diet and feeding sequence. SAT1 and SAT2 serum decreased blastocyst rates and altered blastocyst mRNA expression related to apoptosis and oxidative stress. UNSAT1 and UNSAT2 serum resulted in normal embryo development and quality. Other in vitro effects depended on the sequence of feeding. In conclusion, substitution of saturated fat with omega-3 fat in a high-caloric diet induced hyperlipidaemia with an FA profile yielding similar rates and quality of blastocysts compared with normolipidaemic controls.