Innovations in the development of healthier chicken sausages formulated with different lipid sources

Autores
Andres, Silvina Cecilia; Zaritzky, Noemi Elisabet; Califano, Alicia Noemi
Año de publicación
2009
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Long chain polyunsaturated n-3 fatty acids (PUFA) are critical nutrients for human health and the fortification of foods with these fatty acids is an important emerging area from the commercial and academic point of view. Development, characterization and changes during refrigerated vacuum storage of low-fat chicken sausages formulated with pre-emulsified squid oil were examined and compared to those formulated with beef tallow. Physico chemical analysis and process yield after heat treatment were determined; the heat treated sausages were evaluated by purge loss, color, texture, microstructure by SEM, microbial counts, fatty acid profile, lipid oxidation and sensory analysis during refrigerated vacuum storage. Process yield of both formulations were higher than 97% and purge losses during storage lower than 7%. Purge losses of oil formulated sausages were lower than those with beef tallow. Sausages with squid oil resulted in higher lightness, lower redness and yellowness, and lower Texture Profile Analysis parameters than the formulation prepared with beef tallow. Microstructure of both formulations were similar, except for the fat droplets that microscopic observations showed in the sausages made with beef tallow. Low lipid oxidation was detected in formulation with squid oil due to the the combination of ingredients and storage conditions. Microbial counts of both products were less than 5 log CFU/g at the end of 90 days of storage. The sausage formulated with squid oil presented more than 30 and 40 g/100 g of monounsaturated and polyunsaturated fatty acids, respectively. Docosahexaenoic acid was the predominant polyunsaturated fatty acid, followed by eicosapentaenoic acid and linoleic acid. Both products showed safe sanitary conditions, good sensory acceptability and presented very good stability and quality attributes but sausages formulated with squid oil showed a better fatty acid profile according to nutritional criteria.
Fil: Andres, Silvina Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Zaritzky, Noemi Elisabet. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ingenierí­a. Departamento de Ingeniería Química; Argentina
Fil: Califano, Alicia Noemi. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Materia
LOW-FAT SAUSAGE
SQUID OIL
STORAGE STABILITY
TEXTURE
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/160284
Acceder
id CONICETDig_e0534e5dfd9f8075620677ab3fac7297
oai_identifier_str oai:ri.conicet.gov.ar:11336/160284
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Innovations in the development of healthier chicken sausages formulated with different lipid sourcesAndres, Silvina CeciliaZaritzky, Noemi ElisabetCalifano, Alicia NoemiLOW-FAT SAUSAGESQUID OILSTORAGE STABILITYTEXTUREhttps://purl.org/becyt/ford/2.4https://purl.org/becyt/ford/2Long chain polyunsaturated n-3 fatty acids (PUFA) are critical nutrients for human health and the fortification of foods with these fatty acids is an important emerging area from the commercial and academic point of view. Development, characterization and changes during refrigerated vacuum storage of low-fat chicken sausages formulated with pre-emulsified squid oil were examined and compared to those formulated with beef tallow. Physico chemical analysis and process yield after heat treatment were determined; the heat treated sausages were evaluated by purge loss, color, texture, microstructure by SEM, microbial counts, fatty acid profile, lipid oxidation and sensory analysis during refrigerated vacuum storage. Process yield of both formulations were higher than 97% and purge losses during storage lower than 7%. Purge losses of oil formulated sausages were lower than those with beef tallow. Sausages with squid oil resulted in higher lightness, lower redness and yellowness, and lower Texture Profile Analysis parameters than the formulation prepared with beef tallow. Microstructure of both formulations were similar, except for the fat droplets that microscopic observations showed in the sausages made with beef tallow. Low lipid oxidation was detected in formulation with squid oil due to the the combination of ingredients and storage conditions. Microbial counts of both products were less than 5 log CFU/g at the end of 90 days of storage. The sausage formulated with squid oil presented more than 30 and 40 g/100 g of monounsaturated and polyunsaturated fatty acids, respectively. Docosahexaenoic acid was the predominant polyunsaturated fatty acid, followed by eicosapentaenoic acid and linoleic acid. Both products showed safe sanitary conditions, good sensory acceptability and presented very good stability and quality attributes but sausages formulated with squid oil showed a better fatty acid profile according to nutritional criteria.Fil: Andres, Silvina Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Zaritzky, Noemi Elisabet. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ingenierí­a. Departamento de Ingeniería Química; ArgentinaFil: Califano, Alicia Noemi. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaPoultry Science Association2009-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/160284Andres, Silvina Cecilia; Zaritzky, Noemi Elisabet; Califano, Alicia Noemi; Innovations in the development of healthier chicken sausages formulated with different lipid sources; Poultry Science Association; Poultry Science; 88; 8; 8-2009; 1755-17640032-5791CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.3382/ps.2008-00495info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0032579119389825info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:51:21Zoai:ri.conicet.gov.ar:11336/160284instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:51:21.817CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Innovations in the development of healthier chicken sausages formulated with different lipid sources
title Innovations in the development of healthier chicken sausages formulated with different lipid sources
spellingShingle Innovations in the development of healthier chicken sausages formulated with different lipid sources
Andres, Silvina Cecilia
LOW-FAT SAUSAGE
SQUID OIL
STORAGE STABILITY
TEXTURE
title_short Innovations in the development of healthier chicken sausages formulated with different lipid sources
title_full Innovations in the development of healthier chicken sausages formulated with different lipid sources
title_fullStr Innovations in the development of healthier chicken sausages formulated with different lipid sources
title_full_unstemmed Innovations in the development of healthier chicken sausages formulated with different lipid sources
title_sort Innovations in the development of healthier chicken sausages formulated with different lipid sources
dc.creator.none.fl_str_mv Andres, Silvina Cecilia
Zaritzky, Noemi Elisabet
Califano, Alicia Noemi
author Andres, Silvina Cecilia
author_facet Andres, Silvina Cecilia
Zaritzky, Noemi Elisabet
Califano, Alicia Noemi
author_role author
author2 Zaritzky, Noemi Elisabet
Califano, Alicia Noemi
author2_role author
author
dc.subject.none.fl_str_mv LOW-FAT SAUSAGE
SQUID OIL
STORAGE STABILITY
TEXTURE
topic LOW-FAT SAUSAGE
SQUID OIL
STORAGE STABILITY
TEXTURE
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.4
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Long chain polyunsaturated n-3 fatty acids (PUFA) are critical nutrients for human health and the fortification of foods with these fatty acids is an important emerging area from the commercial and academic point of view. Development, characterization and changes during refrigerated vacuum storage of low-fat chicken sausages formulated with pre-emulsified squid oil were examined and compared to those formulated with beef tallow. Physico chemical analysis and process yield after heat treatment were determined; the heat treated sausages were evaluated by purge loss, color, texture, microstructure by SEM, microbial counts, fatty acid profile, lipid oxidation and sensory analysis during refrigerated vacuum storage. Process yield of both formulations were higher than 97% and purge losses during storage lower than 7%. Purge losses of oil formulated sausages were lower than those with beef tallow. Sausages with squid oil resulted in higher lightness, lower redness and yellowness, and lower Texture Profile Analysis parameters than the formulation prepared with beef tallow. Microstructure of both formulations were similar, except for the fat droplets that microscopic observations showed in the sausages made with beef tallow. Low lipid oxidation was detected in formulation with squid oil due to the the combination of ingredients and storage conditions. Microbial counts of both products were less than 5 log CFU/g at the end of 90 days of storage. The sausage formulated with squid oil presented more than 30 and 40 g/100 g of monounsaturated and polyunsaturated fatty acids, respectively. Docosahexaenoic acid was the predominant polyunsaturated fatty acid, followed by eicosapentaenoic acid and linoleic acid. Both products showed safe sanitary conditions, good sensory acceptability and presented very good stability and quality attributes but sausages formulated with squid oil showed a better fatty acid profile according to nutritional criteria.
Fil: Andres, Silvina Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Zaritzky, Noemi Elisabet. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ingenierí­a. Departamento de Ingeniería Química; Argentina
Fil: Califano, Alicia Noemi. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
description Long chain polyunsaturated n-3 fatty acids (PUFA) are critical nutrients for human health and the fortification of foods with these fatty acids is an important emerging area from the commercial and academic point of view. Development, characterization and changes during refrigerated vacuum storage of low-fat chicken sausages formulated with pre-emulsified squid oil were examined and compared to those formulated with beef tallow. Physico chemical analysis and process yield after heat treatment were determined; the heat treated sausages were evaluated by purge loss, color, texture, microstructure by SEM, microbial counts, fatty acid profile, lipid oxidation and sensory analysis during refrigerated vacuum storage. Process yield of both formulations were higher than 97% and purge losses during storage lower than 7%. Purge losses of oil formulated sausages were lower than those with beef tallow. Sausages with squid oil resulted in higher lightness, lower redness and yellowness, and lower Texture Profile Analysis parameters than the formulation prepared with beef tallow. Microstructure of both formulations were similar, except for the fat droplets that microscopic observations showed in the sausages made with beef tallow. Low lipid oxidation was detected in formulation with squid oil due to the the combination of ingredients and storage conditions. Microbial counts of both products were less than 5 log CFU/g at the end of 90 days of storage. The sausage formulated with squid oil presented more than 30 and 40 g/100 g of monounsaturated and polyunsaturated fatty acids, respectively. Docosahexaenoic acid was the predominant polyunsaturated fatty acid, followed by eicosapentaenoic acid and linoleic acid. Both products showed safe sanitary conditions, good sensory acceptability and presented very good stability and quality attributes but sausages formulated with squid oil showed a better fatty acid profile according to nutritional criteria.
publishDate 2009
dc.date.none.fl_str_mv 2009-08
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/160284
Andres, Silvina Cecilia; Zaritzky, Noemi Elisabet; Califano, Alicia Noemi; Innovations in the development of healthier chicken sausages formulated with different lipid sources; Poultry Science Association; Poultry Science; 88; 8; 8-2009; 1755-1764
0032-5791
CONICET Digital
CONICET
url http://hdl.handle.net/11336/160284
identifier_str_mv Andres, Silvina Cecilia; Zaritzky, Noemi Elisabet; Califano, Alicia Noemi; Innovations in the development of healthier chicken sausages formulated with different lipid sources; Poultry Science Association; Poultry Science; 88; 8; 8-2009; 1755-1764
0032-5791
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.3382/ps.2008-00495
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0032579119389825
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Poultry Science Association
publisher.none.fl_str_mv Poultry Science Association
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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