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Replacing animal fat with gels of psyllium fiber and combined linseed oil-psyllium fiber in salamis: impacts on technological, nutritional, oxidative, and sensory properties

2023Journal article Open access
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dc.contributor.authorJovanovichs, Marcos Roberto Casarin
dc.contributor.authorPinton, Mariana Basso
dc.contributor.authorCorrea, Leticia Pereira
dc.contributor.authorPedro, Douglas
dc.contributor.authorMallmann, Carlos Augusto
dc.contributor.authorWagner, Roger
dc.contributor.authorCichoski, Alexandre José
dc.contributor.authorLorenzo, José M.
dc.contributor.authorTeixeira, Alfredo
dc.contributor.authorCampagnol, Paulo C.B.
dc.contributor.authorSantos, Bibiana Alves dos
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2020-01-03T17:07:45Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2020-01-03T17:07:45Z
dc.date.issued2023
dc.description.abstractThis study produced two gels: one solely using psyllium fiber (GP) and another combining this fiber with linseed oil (GL+P). Both gels replaced 15% and 30% of the animal fat content of salamis. The objective was to evaluate the impact of this lipid reformulation on the technological, nutritional, oxidative, and sensory properties of the salamis. The lipid reformulation did not alter the evolution of pH and lactic acid bacteria during processing. The addition of GL+P did not interfere with the product's drying process. However, replacing 30% of animal fat with the GP resulted in greater weight loss and a lower final Aw value. The lipid reformulation minimally affected the color of the salamis but significantly enhanced their nutritional profile. This improvement was marked by a decrease in fat content and an increase in protein. Specifically, in the samples with GL+P, there was a rise in linolenic acid content and a reduction in the n-6/n-3 PUFA ratio. Adding GP did not affect the salamis' oxidative stability and sensory profile. However, substituting 30% of the animal fat with GL+P increased the TBARS values, and volatile compounds derived from lipid oxidation hampered the products' sensory profiles. A reduction in these negative effects was observed when replacing 15% of the fat with GL+P, suggesting this to be the ideal dosage for balancing the nutritional benefits with maintaining the product's oxidative stability.
dc.description.sponsorshipThis research received partial funding from the Coordination for the Improvement of Higher Education Personnel-Brazil (CAPES)-Finance Code 001. J.M. Lorenzo, A.J.C. Teixeira and P.C.B. Campagnol are part of the HealthyMeat network, supported by CYTED (ref. 119RT0568).
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationJovanovichs, Marcos Roberto Casarin; Pinton, Mariana Basso; Correa, Leticia Pereira; Pedro, Douglas; Mallmann, Carlos Augusto; Wagner, Roger; Cichoski, Alexandre José; Lorenzo, José M.; Teixeira, Alfredo; Campagnol, Paulo C.B.; Santos, Bibiana Alves dos (2023). Replacing animal fat with gels of psyllium fiber and combined linseed oil-psyllium fiber in salamis: impacts on technological, nutritional, oxidative, and sensory properties. Foods. eISSN 2304-8158. 12:13, p. 1-19en_EN
dc.identifier.doi10.3390/foods12132439
dc.identifier.eissn2304-8158
dc.identifier.urihttp://hdl.handle.net/10198/20111
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.publisherMDPI
dc.subjectLipid reformulationen_EN
dc.subjectBioactive compoundsen_EN
dc.subjectLipid oxidationen_EN
dc.subjectVolatile compoundsen_EN
dc.subjectSensory profile
dc.titleReplacing animal fat with gels of psyllium fiber and combined linseed oil-psyllium fiber in salamis: impacts on technological, nutritional, oxidative, and sensory propertiesen_EN
dc.typejournal article
dspace.entity.typePublication
oaire.citation.titleFoods
person.familyNameTeixeira
person.givenNameAlfredo
person.identifier958487
person.identifier.ciencia-id2A1A-FF0C-185B
person.identifier.orcid0000-0003-4607-4796
person.identifier.ridG-4118-2011
person.identifier.scopus-author-id56195849200
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
relation.isAuthorOfPublication27cc89a2-6661-4d8d-a727-21109c04a74e
relation.isAuthorOfPublication.latestForDiscovery27cc89a2-6661-4d8d-a727-21109c04a74e

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