Microencapsulated Healthy Oil Mixtures to Enhance the Quality of Foal Pâtés

小马驹 食品科学 脂肪替代品 化学 多不饱和脂肪酸 脂肪酸 橄榄油 脂质氧化 皮下脂肪 生物化学 生物 脂肪组织 遗传学 抗氧化剂
作者
Aurora Cittadini,Paulo E. S. Munekata,Mirian Pateiro,M.V. Sarriés,Rubén Domínguez,José M. Lorenzo
出处
期刊:Foods [Multidisciplinary Digital Publishing Institute]
卷期号:11 (21): 3342-3342 被引量:4
标识
DOI:10.3390/foods11213342
摘要

This study aimed to evaluate the use of microencapsulated oil mixtures as partial animal fat replacers and their effects on the physicochemical, nutritional and sensory qualities of foal pâtés. Three different batches were manufactured: a control (CON) formulation, with foal dorsal subcutaneous fat (30 g/100 g), and treatments 1 and 2 (T1 and T2), with 50% of the animal fat replaced by microcapsules containing algal oil mixed with walnut oil (T1) or pistachio oil (T2). The reformulated samples presented significant (p < 0.001) diminutions of fat contents, which achieved reductions of 34.22% (“reduced fat content”) and 28.17% in the T1 and T2 samples, respectively, and the lipid reformulation did not affect (p > 0.05) the texture or lipid oxidation of the samples. Furthermore, both microencapsulated oil mixtures significantly (p < 0.001) reduced (11−15%) saturated fatty acid (SFA) concentrations and increased (p < 0.001) mono- (T2) and polyunsaturated (T1) fatty acid contents (8% and 68%, respectively), contributing to the obtainment of nutritional indices in line with health recommendations. Additionally, consumer acceptability did not display significant (p > 0.05) differences among samples. Hence, the outcomes indicated that the incorporation of these microencapsulated oil mixtures as partial animal fat replacers, especially the T1 mixture, represents a promising strategy to obtain healthier foal pâtés, without compromising consumer approval.
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