Infrared spectroscopy used to determine effects of chia and olive oil incorporation strategies on lipid structure of reduced-fat frankfurters

A M Herrero; C Ruiz-Capillas; T Pintado; P Carmona; F Jimenez-Colmenero

doi:10.1016/j.foodchem.2016.11.022

Infrared spectroscopy used to determine effects of chia and olive oil incorporation strategies on lipid structure of reduced-fat frankfurters

Food Chem. 2017 Apr 15:221:1333-1339. doi: 10.1016/j.foodchem.2016.11.022. Epub 2016 Nov 5.

Authors

A M Herrero¹, C Ruiz-Capillas², T Pintado², P Carmona³, F Jimenez-Colmenero²

Affiliations

¹ Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais, 10, 28040 Madrid, Spain. Electronic address: ana.herrero@ictan.csic.es.
² Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais, 10, 28040 Madrid, Spain.
³ Institute for the Structure of Matter (CSIC), Serrano 121, 28006 Madrid, Spain.

PMID: 27979097
DOI: 10.1016/j.foodchem.2016.11.022

Abstract

This article reports an infrared spectroscopic study, using attenuated total reflectance (ATR-FTIR), on the structural characteristics of lipids in frankfurters as affected by different strategies to replace animal fat with chia flour and olive oil. Three incorporation strategies were considered: direct addition (FCO) and addition in a conventional emulsion (non-gelled) (FCE) or an emulsion gel using alginate as a gelling agent (FCEG). Reduced-fat (all-pork-fat) frankfurters (FP) were used as reference. Proximate composition and specific technological properties (pH, processing loss, texture) were also evaluated. FCE and FCEG frankfurters showed a shift to higher frequencies and the highest (p<0.05) half-bandwidth in the ν_asCH₂ and ν_sCH₂ bands. These spectroscopic results could be related to the fact that the lipid chain was more disorderly in these samples, presumably because there were more lipid interactions than in the reference frankfurter. These features of lipid structure correlated significantly with processing loss and textural behaviour.

Keywords: Chia; Frankfurter; Infrared spectroscopy; Lipid structure; Olive oil; Technological properties.

Publication types

Evaluation Study

MeSH terms

Animals
Emulsions / chemistry
Fats / analysis
Flour / analysis
Food Additives / analysis*
Lipids / chemistry*
Meat Products / analysis
Olive Oil / analysis*
Red Meat / analysis*
Salvia / chemistry*
Spectrophotometry, Infrared / methods*
Swine

Substances

Emulsions
Fats
Food Additives
Lipids
Olive Oil