Functional emulsion gels with potential application in meat products

Journal of Food Engineering - Tập 222 - Trang 29-37 - 2018
Camila de Souza Paglarini1, Guilherme de Figueiredo Furtado2, João Paulo Biachi1, Vitor Andre Silva Vidal1, Silvana Martini3, Marcus Bruno Soares Forte2, Rosiane Lopes Cunha2, Marise Aparecida Rodrigues Pollonio1
1Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP), 13083-862, Campinas, Brazil
2Department of Food Engineering, School of Food Engineering, University of Campinas (UNICAMP), 13083-862, Campinas, Brazil
3Department of Nutrition, Dietetics, and Food Sciences, Utah State University, 84322-8700 Logan, United States

Tài liệu tham khảo

Alejandre, 2016, Linseed oil gelled emulsion: a successful fat replacer in dry fermented sausages, Meat Sci., 121, 107, 10.1016/j.meatsci.2016.05.010 Brazil, 2012 Chang, 2016, Influence of emulsifier type on the in vitro digestion of fish oil-in-water emulsions in the presence of an anionic marine polysaccharide (fucoidan): caseinate, whey protein, lecithin, or Tween 80, Food Hydrocoll., 61, 92, 10.1016/j.foodhyd.2016.04.047 Colmenero, 2005, Physicochemical properties of low sodium frankfurter with added walnut: effect of transglutaminase combined with caseinate, KCl and dietary fibre as salt replacers, Meat Sci., 69, 781, 10.1016/j.meatsci.2004.11.011 Delgado-Pando, 2010, Healthier lipid combination oil-in-water emulsions prepared with various protein systems: an approach for development of functional meat products, Eur. J. Lipid Sci. Technol., 112, 791, 10.1002/ejlt.200900234 Dickinson, 2003, Hydrocolloids at interfaces and the influence on the properties of dispersed systems, Food Hydrocoll., 17, 25, 10.1016/S0268-005X(01)00120-5 Dickinson, 2012, Emulsion gels: the structuring of soft solids with protein-stabilized oil droplets, Food Hydrocoll., 28, 224, 10.1016/j.foodhyd.2011.12.017 Dickinson, 2013, Stabilising emulsion-based colloidal structures with mixed food ingredients, J. Sci. Food Agric., 93, 710, 10.1002/jsfa.6013 Dickinson, 1999, A thermoreversible emulsion gel based on sodium caseinate, Food Hydrocoll., 13, 285, 10.1016/S0268-005X(99)00010-7 EC, 2006, European Comission. Nutrition and health claims made on foods. Regulation (EC) No 1924/2006 of the European parliament and of the council, Off. J. Eur. Union, 3 FDA, 2016 Felisberto, 2015, Effect of prebiotic ingredients on the rheological properties and microstructure of reduced-sodium and low-fat meat emulsions, LWT - Food Sci. Technol., 60, 148, 10.1016/j.lwt.2014.08.004 Gao, 2015, Combination of κ-carrageenan and soy protein isolate effects on functional properties of chopped low-fat pork batters during heat-induced gelation, Food Bioprocess Technol., 8, 1524, 10.1007/s11947-015-1516-x Glibowski, 2009, Rheological properties and structure of inulin–whey protein gels, Int. Dairy J., 19, 443, 10.1016/j.idairyj.2009.03.011 Grasso, 2014, Healthy processed meat products – regulatory, reformulation and consumer challenges, Trends Food Sci. Technol., 39, 4, 10.1016/j.tifs.2014.06.006 Gu, 2009, Effects of different oils on the properties of soy protein isolate emulsions and gels, Food Res. Int., 42, 925, 10.1016/j.foodres.2009.04.015 Herrero, 2014, Raman spectroscopic study of structural changes upon chilling storage of frankfurters containing olive oil bulking agents as fat replacers, J. Agric. Food Chem., 62, 5963, 10.1021/jf501231k Huang, 2011, Effects of wheat fiber, oat fiber, and inulin on sensory and physico-chemical properties of Chinese-style sausages, Asian-Australas J. Anim. Sci., 24, 875, 10.5713/ajas.2011.10317 Ibanoglu, 2005, Effect of hydrocolloids on the thermal denaturation of proteins, Food Chem., 90, 621, 10.1016/j.foodchem.2004.04.022 Ikeda, 1999, Effects of lecithin on thermally induced whey protein isolate gels, Food Hydrocoll., 13, 239, 10.1016/S0268-005X(99)00005-3 Jiménez-Colmenero, 2007, Healthier lipid formulation approaches in meat-based functional foods. Technological options for replacement of meat fats by non-meat fats, Trends Food Sci. Technol., 18, 567, 10.1016/j.tifs.2007.05.006 Jiménez-Colmenero, 2001, Healthier meat and meat products: their role as functional foods, Meat Sci., 59, 5, 10.1016/S0309-1740(01)00053-5 Jiménez-Colmenero, 2012, Konjac gel fat analogue for use in meat products: comparison with pork fats, Food Hydrocoll., 26, 63, 10.1016/j.foodhyd.2011.04.007 Jimenez-Colmenero, 2015, Novel applications of oil-structuring methods as a strategy to improve the fat content of meat products, Trends Food Sci. Technol., 44, 177, 10.1016/j.tifs.2015.04.011 Jourdain, 2008, Stability of emulsions containing sodium caseinate and dextran sulfate: relationship to complexation in solution, Food Hydrocoll., 22, 647, 10.1016/j.foodhyd.2007.01.007 Klang, 2011, Lecithin-based nanoemulsions, J. Drug Deliv. Sci. Technol., 21, 55, 10.1016/S1773-2247(11)50006-1 Lee, 2006, Characteristics of sodium caseinate- and soy protein isolate-stabilized emulsion-gels formed by microbial transglutaminase, J. Food Sci., 71, C352, 10.1111/j.1750-3841.2006.00110.x Mehmood, 2015, Optimization of the canola oil based vitamin E nanoemulsions stabilized by food grade mixed surfactants using response surface methodology, Food Chem., 183, 1, 10.1016/j.foodchem.2015.03.021 Molina, 2002, Soy protein pressure-induced gels, Food Hydrocoll., 16, 625, 10.1016/S0268-005X(02)00028-0 Molina Ortiz, 2004, Relationship between structural changes and functional properties of soy protein isolates–carrageenan systems, Food Hydrocoll., 18, 1045, 10.1016/j.foodhyd.2004.04.011 Muguerza, 2004, Functional dry fermented sausages manufactured with high levels of n-3 fatty acids: nutritional benefits and evaluation of oxidation, J. Sci. Food Agric., 84, 1061, 10.1002/jsfa.1786 Paradiso, 2015, Production and characterization of emulsion filled gels based on inulin and extra virgin olive oil, Food Hydrocoll., 45, 30, 10.1016/j.foodhyd.2014.10.027 Perrechil, 2013, Stabilization of multilayered emulsions by sodium caseinate and κ-carrageenan, Food Hydrocoll., 30, 606, 10.1016/j.foodhyd.2012.08.006 Pintado, 2015, Effects of emulsion gels containing bioactive compounds on sensorial, technological, and structural properties of frankfurters, Food Sci. Technol. Int., 22, 132, 10.1177/1082013215577033 Pintado, 2015, Oil-in-water emulsion gels stabilized with chia (Salvia hispanica L.) and cold gelling agents: technological and infrared spectroscopic characterization, Food Chem., 185, 470, 10.1016/j.foodchem.2015.04.024 Poth, 2001, 621 Poyato, 2014, Optimization of a gelled emulsion intended to supply ω-3 fatty acids into meat products by means of response surface methodology, Meat Sci., 98, 615, 10.1016/j.meatsci.2014.06.016 Poyato, 2015, A new polyunsaturated gelled emulsion as replacer of pork back-fat in burger patties: effect on lipid composition, oxidative stability and sensory acceptability, LWT - Food Sci. Technol., 62, 1069, 10.1016/j.lwt.2015.02.004 Rodrigues, 2014 Santos, 2013, Ultra-flash profile and projective mapping for describing sensory attributes of prebiotic mortadellas, Food Res. Int., 54, 1705, 10.1016/j.foodres.2013.09.022 Schneeman, 1999, Fiber, inulin and oligofructose: similarities and differences, J. Nutr., 129, 1424S, 10.1093/jn/129.7.1424S Simo, 2012, Novel strategies for fabricating reduced fat foods: heteroaggregation of lipid droplets with polysaccharides, Food Res. Int., 48, 337, 10.1016/j.foodres.2012.04.018 Trius, 1994, Carrageenans in beaker sausage as affected by pH and sodium tripolyphosphate, J. Food Sci., 59, 946, 10.1111/j.1365-2621.1994.tb08164.x Tseng, 2009, Influence of inulin/oligofructose on the acid-induced cold aggregation and gelation of preheated soy proteins, J. Sci. Food Agric., 89, 2650, 10.1002/jsfa.3770 Tseng, 2008, Effects of inulin/oligofructose on the thermal stability and acid-induced gelation of soy proteins, J. Food Sci., 73, E44, 10.1111/j.1750-3841.2007.00618.x Uruakpa, 2005, Emulsifying characteristics of commercial canola protein–hydrocolloid systems, Food Res. Int., 38, 659, 10.1016/j.foodres.2005.01.004 Valsta, 2005, Meat fats in nutrition, Meat Sci., 70, 525, 10.1016/j.meatsci.2004.12.016 Yang, 2013, Formation and stability of emulsions using a natural small molecule surfactant: quillaja saponin (Q-Naturale®), Food Hydrocoll., 30, 589, 10.1016/j.foodhyd.2012.08.008