These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Search MEDLINE/PubMed

  • Title: Phenolic compounds in emulsion gel-based delivery systems applied as animal fat replacers in frankfurters: Physico-chemical, structural and microbiological approach.
    Author: Pintado T, Muñoz-González I, Salvador M, Ruiz-Capillas C, Herrero AM.
    Journal: Food Chem; 2021 Mar 15; 340():128095. PubMed ID: 33007696.
    Abstract:
    This article evaluates the use of emulsion gels (EGs) containing two different solid polyphenol extracts [from grape seed (R-EPG) or grape seed and olive (R-EPGO)] as animal fat replacers in the development of frankfurters. The incorporation of EGs improved their lipid content, particularly R-EPG and R-EPGO also contained high levels of phenolic compounds (hydroxytyrosol and flavanols). These frankfurters were judged acceptable by the panellists and showed good thermal and storage stability. Colour parameters, pH and textural properties were affected (p < 0.05) by the formulation, being significant the influence of polyphenols extracts. Spectroscopic results showed greater (p < 0.05) inter- and intramolecular lipid disorder in the frankfurters with EGs, irrespective of the presence of polyphenol extracts. Comparing the reduced-fat samples, R-EPG and R-EPGO showed the lowest (p < 0.05) total viable counts. Significant changes in pH and texture parameters were observed during chilled storage while lipid structure was not affected.
    [Abstract] [Full Text] [Related] [New Search]