ArticleFoods (Basel, Switzerland)2021
Total and Partial Fat Replacement by Gelled Emulsion (Hemp Oil and Buckwheat Flour) and Its Impact on the Chemical, Technological and Sensory Properties of Frankfurters.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Rapeseed Oil-Based Collagen-Agar Emulsion Gel as an Alternative Fat Raw Material in Model Liver Pâté-Type Meat Systems.Foods (Basel, Switzerland) · 2026Article
- Effect of Lard-Derived Diacylglycerol as a Potential Alternative on the Flavor Characteristics of Frankfurters.Foods (Basel, Switzerland) · 2025Article
- Enhancing Product Quality, Nutrition, Antioxidant Capacity, and Sensory Quality of Chicken Sausages by Replacing Fats withFoods (Basel, Switzerland) · 2025Article
- Lemon Dietary Fibre-Based Powder as a Promising Ingredient for the Food Industry: EnhancingFoods (Basel, Switzerland) · 2025Article
- Substitution of Animal Fat and Sodium Nitrite with Hemp Seed Oil: Effect on the Nutritional Value, Sensory Characteristics, and Shelf Life of Fermented Salami.Foods (Basel, Switzerland) · 2024Article
- Lyophilized Avocado Paste Improves Corn Chips' Nutritional Properties and Sensory Acceptability.Foods (Basel, Switzerland) · 2024Article
- Healthier Oils: A New Scope in the Development of Functional Meat and Dairy Products: A Review.Biomolecules · 2023Review
- Cocoa Coproducts-Based and Walnut Oil Gelled Emulsion as Animal Fat Replacer and Healthy Bioactive Source in Beef Burgers.Foods (Basel, Switzerland) · 2021Article
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4 authors.
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Abstract
A gelled emulsion (GE) prepared with hemp oil and buckwheat flour was used to replace pork back fat in frankfurters. Five different formulations were prepared: control (with 35% pork back fat-SC), and the following four to achieve 25%, 50%, 75%, and 100% pork back fat substitution by GE (S1, S2, S3, and S4, respectively). Nutritional, technological, and sensorial characteristics of frankfurters were evaluated. Sausages containing GE presented a lower total fat content with a higher amount of polyunsaturated fatty acids, increased omega 3 content, and reduced saturated fat by up to 55%. The incorporation of GE did not significantly modify technological properties such as emulsion stability or lipid oxidation in spite of using vegetable oils highly susceptible to oxidation. The reformulation of the frankfurters presented a greater effect on the texture and sensory properties when GE was used as total substitution for the pork back fat (S4). When GE was used only as partial substitution for the pork back fat, sausages similar to control frankfurter were obtained. So this study demonstrated that the use of GE could be a promising strategy in the reformulation of healthier meat products.
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