Herrero A M, Ruiz-Capillas C, Pintado T, Carmona P, Jimenez-Colmenero F
Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais, 10, 28040 Madrid, Spain.
Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais, 10, 28040 Madrid, Spain.
Food Chem. 2017 Apr 15;221:1333-1339. doi: 10.1016/j.foodchem.2016.11.022. Epub 2016 Nov 5.
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 νCH and νCH 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.
本文报道了一项利用衰减全反射傅里叶变换红外光谱（ATR-FTIR）对法兰克福香肠中脂质结构特征的研究，该研究考察了用奇亚籽粉和橄榄油替代动物脂肪的不同策略对其的影响。考虑了三种添加策略：直接添加（FCO）以及在传统乳液（非凝胶）（FCE）或使用海藻酸钠作为胶凝剂的乳液凝胶（FCEG）中添加。低脂（全猪肉脂肪）法兰克福香肠（FP）用作对照。还评估了近似成分和特定工艺特性（pH值、加工损失、质地）。FCE和FCEG法兰克福香肠在νCH和νCH带中显示出向更高频率的移动以及最高（p<0.05）的半峰宽。这些光谱结果可能与以下事实有关：在这些样品中脂质链更加无序，推测是因为与对照法兰克福香肠相比存在更多的脂质相互作用。脂质结构的这些特征与加工损失和质地行为显著相关。
