Publication: Estrategias de reformulación de productos cárnicos más saludables basadas en la incorporación de emulsiones gelificadas en frío estabilizadas con chía (Salvia Hispanica, L.) o avena (Avena satia, L.)
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2018-11-19
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Universidad Complutense de Madrid
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Abstract
Los lípidos son uno de los constituyentes de los alimentos a los que mayor atención se ha prestado en los últimos tiempos por su asociación con el desarrollo de enfermedades crónicas no transmisibles, primera causa de mortalidad a nivel mundial.Dado que la carne y sus derivados son una de las principales fuentes de ingesta de grasa,desde distintos ámbitos incluyendo la industria cárnica, se han realizado numerosos esfuerzos a fin de modificar su contenido. Una de las estrategias más novedosas, que se está ensayando con tal propósito, es la incorporación de emulsiones estructuradas(gelificadas) elaboradas con un perfil de ácidos grasos saludable y naturaleza sólida con características similares a las de la grasa animal. Además, en la elaboración de emulsiones gelifiacadas (EG) se pueden emplear determinados ingredientes vegetales que, además de mejorar algunos de sus aspectos tecnológicos (capacidad emulsionante, gelificante, etc.), contengan compuestos que presenten actividad biológica beneficiosa para la salud (fibra, minerales, ácidos grasos insaturados, etc.), como es el caso de la chía y avena. En base a estas consideraciones el objetivo de esta memoria ha consistido en el diseño y desarrollo de nuevas estrategias de reformulación basadas en la sustitución de la grasa animal por emulsiones estructuradas (gelificadas) como vehículo de diversos compuestos con implicaciones beneficiosas para la salud, para su aplicación en la preparación de productos cárnicos (salchichas tipo frankfurt y longaniza) más saludables y funcionales...
Lipids, a food constituent, have been receiving a great deal of attention due to their association with the development of chronic non-communicable diseases, the leading cause of death worldwide. Since meat and meat products are one of the main sources of fat, great efforts have been made, including by the meat industry itself, to modify their content. One of the most novel strategies being tested in this regard is the incorporation of structured (gelled) emulsions made with a healthy fatty acid profile and a structure with solid-fat characteristics. Certain plant ingredients can be used in the manufacture of such gelled emulsions (EG) which, in addition to improving certain technological aspects (emulsifying capacity, gelling etc.), contain compounds which are biologically beneficial to health (fiber, minerals, unsaturated fatty acids, etc.). Such is the case of chia and oats. Based on these considerations, the objective of this report is to design and develop new reformulation strategies based on the substitution of animal fat with structured (gelled) emulsions as way to deliver various compounds with beneficial health implications in the preparation of healthier meat products (frankfurters and longanizas)...
Lipids, a food constituent, have been receiving a great deal of attention due to their association with the development of chronic non-communicable diseases, the leading cause of death worldwide. Since meat and meat products are one of the main sources of fat, great efforts have been made, including by the meat industry itself, to modify their content. One of the most novel strategies being tested in this regard is the incorporation of structured (gelled) emulsions made with a healthy fatty acid profile and a structure with solid-fat characteristics. Certain plant ingredients can be used in the manufacture of such gelled emulsions (EG) which, in addition to improving certain technological aspects (emulsifying capacity, gelling etc.), contain compounds which are biologically beneficial to health (fiber, minerals, unsaturated fatty acids, etc.). Such is the case of chia and oats. Based on these considerations, the objective of this report is to design and develop new reformulation strategies based on the substitution of animal fat with structured (gelled) emulsions as way to deliver various compounds with beneficial health implications in the preparation of healthier meat products (frankfurters and longanizas)...
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Tesis de la Universidad Complutense de Madrid, Facultad de Veterinaria, Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, leída el 31/10/2017. Tesis formato europeo (compendio de artículos)