Impact of Culinary Procedures on Nutritional and Technological Properties of Reduced-Fat Longanizas Formulated with Chia ( L.) or Oat ( L.) Emulsion Gel

Overview

Journal Foods

Specialty Biotechnology

Date 2020 Dec 16

PMID 33322421

Citations 4

Authors

Tatiana Pintado

Claudia Ruiz-Capillas

Francisco Jimenez-Colmenero

Ana M Herrero

Affiliations

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Abstract

This paper evaluates how grilling, a traditional culinary procedure for fresh meat products, affects the composition and technological properties of healthy longanizas formulated with chia ( L.) (C-RF) and oat ( L.) (O-RF) emulsion gels (EGs) as animal fat replacers. The use of EGs, regardless of whether they contain chia or oat, improved longaniza performance during cooking as they lost less ( < 0.05) water and fat. The composition of cooked sausages was affected by their formulation, particularly those with chia EG (C-RF) which featured the highest polyunsaturated fatty acid content, mainly due to the higher level of α-linolenic fatty acid (1.09 g/100 g of product). Chia and oat EGs in C-RF and O-RF allow longanizas to be labeled with nutritional and health claims under European law. In general, this culinary procedure increases ( < 0.05) the lightness, lipid oxidation and texture parameters of all samples.

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