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Gelled double emulsions as delivery systems for hydroxytyrosol and n-3 fatty acids in healthy pork patties

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Abstract

Structuring of double emulsion offers the possibility to obtain a system with similar consistency to animal fat which is an interesting approach to improve the fat content of meat products. This article examines the suitability of gelled double emulsions (GDE) for use as a delivery system for n-3 PUFAs and hydroxytyrosol (Hxt) in pork patties. Effect of partial (MF/GDE sample) and total (LF/GDE) replacement of pork backfat with GDE with perilla oil (PO) as lipid phase and Hxt (in W1) on pork patty composition and properties was evaluated. Compared with the control sample (NF/CS), the products with PO contained less SFAs and higher proportions of LNA and ALA, and this difference augmented with the level of GDE. Addition of GDE increased Kramer shear force of cooked patties as the higher percentage of fat replaced was used. Oxidative stability of patties can be interpreted in terms of composition and structural factors, especially in relation with the use of GDE as a fat replacer. Products showed oxidation values greater than 1 after 3 days of refrigeration. NF/GDE and MF/GDE, with similar scores, were the most acceptable for the panellists. This technology is suitable for labelling meat products with nutritional and health claims.

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Acknowledgements

This research was supported by projects AGL2014-53207-C2-1-R and Intramural Project CSIC 201470E056 from the Spanish Ministry of Science and Innovation. M. Freire greatly thanks her FPI fellowship No. BES-2012-057977 from Ministerio de Economía y Competitividad. V. Serrano-Casas thanks Consejo Nacional de Ciencia y Tecnologia (CONACyT), Mexico, for the Grant No. 300614 for this research stay in Spain. We are grateful to the Analysis Service Unit facilities of ICTAN for the analysis of Chromatography.

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Authors and Affiliations

  1. Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), C/José Antonio Novais, 10, 28040, Madrid, Spain

    M. Freire, S. Cofrades, V. Serrano-Casas, T. Pintado, M. J. Jimenez & F. Jimenez-Colmenero

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  1. M. Freire
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  2. S. Cofrades
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  3. V. Serrano-Casas
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  4. T. Pintado
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  5. M. J. Jimenez
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  6. F. Jimenez-Colmenero
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Correspondence to S. Cofrades.

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Freire, M., Cofrades, S., Serrano-Casas, V. et al. Gelled double emulsions as delivery systems for hydroxytyrosol and n-3 fatty acids in healthy pork patties. J Food Sci Technol 54, 3959–3968 (2017). https://doi.org/10.1007/s13197-017-2860-9

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  • DOI: https://doi.org/10.1007/s13197-017-2860-9

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