Raman Spectroscopic Study of Structural Changes upon Chilling Storage of Frankfurters Containing Olive Oil Bulking Agents As Fat Replacers

Technological properties and structural characteristics of proteins and lipids, using Raman spectroscopy, of frankfurters formulated with olive oil bulking agents as animal fat replacers were examined during chilling storage. Frankfurters reformulated with oil bulking agents showed lower (P < 0.0...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2014-06, Vol.62 (25), p.5963-5971
Main Authors: Herrero, A. M, Ruiz-Capillas, C, Jiménez-Colmenero, F, Carmona, P
Format: Article
Language:English
Subjects:
animal fats and oils
Animals
bulking agents
chewiness
cold storage
Cold Temperature
cold treatment
fat replacers
Fat Substitutes - chemistry
Food Storage
hardness
hot dogs
inulin
lipids
Meat Products - analysis
Olive Oil
Plant Oils - chemistry
proteins
Raman spectroscopy
spectral analysis
Spectrum Analysis, Raman - methods
Swine
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Summary:Technological properties and structural characteristics of proteins and lipids, using Raman spectroscopy, of frankfurters formulated with olive oil bulking agents as animal fat replacers were examined during chilling storage. Frankfurters reformulated with oil bulking agents showed lower (P < 0.05) processing loss and higher (P < 0.05) hardness and chewiness. Purge loss during chilling storage was relatively low, demonstrating a good water retention in the products. β-Sheet structures were enhanced by the use of olive oil bulking agents, and this effect was more pronounced in samples containing inulin. Reformulated frankfurters contained the least turns (P < 0.05). A significant decrease of β-sheets and an increase of turns were observed after 85 days of chilled storage. The lowest (P < 0.05) values of IνsCH2/IνasCH2 were recorded in frankfurters reformulated with oil bulking agents, which suggests more lipid acyl chain disorder. Structural characteristics were correlated to processing losses, hardness, and chewiness.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf501231k