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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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Published in: | Journal of agricultural and food chemistry 2014-06, Vol.62 (25), p.5963-5971 |
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creator | Herrero, A. M Ruiz-Capillas, C Jiménez-Colmenero, F Carmona, P |
description | 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. |
doi_str_mv | 10.1021/jf501231k |
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M ; Ruiz-Capillas, C ; Jiménez-Colmenero, F ; Carmona, P</creator><creatorcontrib>Herrero, A. M ; Ruiz-Capillas, C ; Jiménez-Colmenero, F ; Carmona, P</creatorcontrib><description>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.</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf501231k</identifier><identifier>PMID: 24910127</identifier><language>eng</language><publisher>United States: American Chemical Society</publisher><subject>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</subject><ispartof>Journal of agricultural and food chemistry, 2014-06, Vol.62 (25), p.5963-5971</ispartof><rights>Copyright © 2014 American Chemical Society</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a339t-c7c7edd13e45bf7e1d083a61f39255f71501b7a90ca50723c7560455dd3a88b03</citedby><cites>FETCH-LOGICAL-a339t-c7c7edd13e45bf7e1d083a61f39255f71501b7a90ca50723c7560455dd3a88b03</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>315,786,790,27957,27958</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/24910127$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Herrero, A. M</creatorcontrib><creatorcontrib>Ruiz-Capillas, C</creatorcontrib><creatorcontrib>Jiménez-Colmenero, F</creatorcontrib><creatorcontrib>Carmona, P</creatorcontrib><title>Raman Spectroscopic Study of Structural Changes upon Chilling Storage of Frankfurters Containing Olive Oil Bulking Agents As Fat Replacers</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>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.</description><subject>animal fats and oils</subject><subject>Animals</subject><subject>bulking agents</subject><subject>chewiness</subject><subject>cold storage</subject><subject>Cold Temperature</subject><subject>cold treatment</subject><subject>fat replacers</subject><subject>Fat Substitutes - chemistry</subject><subject>Food Storage</subject><subject>hardness</subject><subject>hot dogs</subject><subject>inulin</subject><subject>lipids</subject><subject>Meat Products - analysis</subject><subject>Olive Oil</subject><subject>Plant Oils - chemistry</subject><subject>proteins</subject><subject>Raman spectroscopy</subject><subject>spectral analysis</subject><subject>Spectrum Analysis, Raman - methods</subject><subject>Swine</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2014</creationdate><recordtype>article</recordtype><recordid>eNptkMGO0zAQhi0EYsvCgRcAX5DgEJiJ6zo5looC0kqVtuw5mjpOSOvawY6R9hV4ahx12RMnj2e-f0b6GHuN8BGhxE_HTgKWAk9P2AJlCYVErJ6yBeRhUckVXrEXMR4BoJIKnrOrclljTqgF-3NLZ3J8Pxo9BR-1HwfN91Nq77nvchGSnlIgyzc_yfUm8jR6lz-DtYPrM-AD9WZmt4HcqUthMiHyjXcTDW5Gdnb4bfhusPxzsqe5s-6NmyJfR76lid-a0ZLOoZfsWUc2mlcP7zW72375sflW3Oy-ft-sbwoSop4KrbQybYvCLOWhUwZbqAStsBN1KWWnMLs4KKpBkwRVCq3kCpZStq2gqjqAuGbvL3vH4H8lE6fmPERtrCVnfIoNyiWonKhERj9cUJ3dxGC6ZgzDmcJ9g9DM6ptH9Zl987A2Hc6mfST_uc7A2wvQkW-oD0Ns7vYl4AoAsa5hPvfuQpCOzdGn4LKH_5z6CyZUlFI</recordid><startdate>20140625</startdate><enddate>20140625</enddate><creator>Herrero, A. M</creator><creator>Ruiz-Capillas, C</creator><creator>Jiménez-Colmenero, F</creator><creator>Carmona, P</creator><general>American Chemical Society</general><general>American Chemical Society, Books and Journals Division</general><scope>FBQ</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20140625</creationdate><title>Raman Spectroscopic Study of Structural Changes upon Chilling Storage of Frankfurters Containing Olive Oil Bulking Agents As Fat Replacers</title><author>Herrero, A. M ; Ruiz-Capillas, C ; Jiménez-Colmenero, F ; Carmona, P</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a339t-c7c7edd13e45bf7e1d083a61f39255f71501b7a90ca50723c7560455dd3a88b03</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2014</creationdate><topic>animal fats and oils</topic><topic>Animals</topic><topic>bulking agents</topic><topic>chewiness</topic><topic>cold storage</topic><topic>Cold Temperature</topic><topic>cold treatment</topic><topic>fat replacers</topic><topic>Fat Substitutes - chemistry</topic><topic>Food Storage</topic><topic>hardness</topic><topic>hot dogs</topic><topic>inulin</topic><topic>lipids</topic><topic>Meat Products - analysis</topic><topic>Olive Oil</topic><topic>Plant Oils - chemistry</topic><topic>proteins</topic><topic>Raman spectroscopy</topic><topic>spectral analysis</topic><topic>Spectrum Analysis, Raman - methods</topic><topic>Swine</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Herrero, A. M</creatorcontrib><creatorcontrib>Ruiz-Capillas, C</creatorcontrib><creatorcontrib>Jiménez-Colmenero, F</creatorcontrib><creatorcontrib>Carmona, P</creatorcontrib><collection>AGRIS</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Herrero, A. M</au><au>Ruiz-Capillas, C</au><au>Jiménez-Colmenero, F</au><au>Carmona, P</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Raman Spectroscopic Study of Structural Changes upon Chilling Storage of Frankfurters Containing Olive Oil Bulking Agents As Fat Replacers</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2014-06-25</date><risdate>2014</risdate><volume>62</volume><issue>25</issue><spage>5963</spage><epage>5971</epage><pages>5963-5971</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><notes>http://dx.doi.org/10.1021/jf501231k</notes><notes>ObjectType-Article-1</notes><notes>SourceType-Scholarly Journals-1</notes><notes>ObjectType-Feature-2</notes><notes>content type line 23</notes><abstract>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.</abstract><cop>United States</cop><pub>American Chemical Society</pub><pmid>24910127</pmid><doi>10.1021/jf501231k</doi><tpages>9</tpages></addata></record> |
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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 |
title | Raman Spectroscopic Study of Structural Changes upon Chilling Storage of Frankfurters Containing Olive Oil Bulking Agents As Fat Replacers |
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