Abstract
This study aims to optimize simultaneously the lipid profile and instrumental hardness of low-fat mortadella. For lipid mixture optimization, the overlapping of surface boundaries was used to select the quantities of canola, olive, and fish oils, in order to maximize PUFAs, specifically the long-chain n-3 fatty acids (eicosapentaenoic—EPA, docosahexaenoic acids—DHA) using the minimum content of fish oil. Increased quantities of canola oil were associated with higher PUFA/SFA ratios. The presence of fish oil, even in small amounts, was effective in improving the nutritional quality of the mixture, showing lower n-6/n-3 ratios and significant levels of EPA and DHA. Thus, the optimal lipid mixture comprised of 20, 30 and 50% fish, olive and canola oils, respectively, which present PUFA/SFA (2.28) and n-6/n-3 (2.30) ratios within the recommendations of a healthy diet. Once the lipid mixture was optimized, components of the pre-emulsion used as fat replacer in the mortadella, such as lipid mixture (LM), sodium alginate (SA), and milk protein concentrate (PC), were studied to optimize hardness and springiness to target ranges of 13–16 N and 0.86–0.87, respectively. Results showed that springiness was not significantly affected by these variables. However, as the concentration of the three components increased, hardness decreased. Through the desirability function, the optimal proportions were 30% LM, 0.5% SA, and 0.5% PC. This study showed that the pre-emulsion decreases hardness of mortadella. In addition, response surface methodology was efficient to model lipid mixture and hardness, resulting in a product with improved texture and lipid quality.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Aldai N, Kramer JKG, Cruz-Hernandez C, Santercole V, Delmonte P, Mossaba MM, Dugan MER (2012) Appropriate extraction and methylation techniques for lipids analysis. In: Cherian G, Poureslami R (eds) Fat and fatty acids in poultry nutrition and health. Context, Packington, pp 249–278
Álvarez D, Xiong YL, Castillo M, Payne FA, Garrido MD (2012) Textural and viscoelastic properties of pork frankfurters containing canola-olive oils, rice bran, and walnut. Meat Sci. https://doi.org/10.1016/j.meatsci.2012.03.012
Baş D, Boyacı İH (2007) Modeling and optimization I: usability of response surface methodology. J Food Eng. https://doi.org/10.1016/j.jfoodeng.2005.11.024
Berasategi I, Legarra S, García-Íñiguez de Ciriano M, Rehecho S, Calvo MI, Cavero RY, Navarro-Blasco I, Ansorena D (2011) “High in omega-3 fatty acids” bologna-type sausages stabilized with an aqueous-ethanol extract of Melissa officinalis. Meat Sci. https://doi.org/10.1016/j.meatsci.2011.02.035
Bourne M (2002) Food texture and viscosity: concept and measurement, 2nd edn. Academic Press, Florida
Bruns RE, Neto BB, Scarminio IS (2005) Simplex optimization. In: Bruns RE, Neto BB, Scarminio IS (eds) Statistical design—chemometrics. Elsevier, Amsterdam, pp 365–380
Cifuni GF, Napolitano F, Riviezzi AM, Braghieri A, Girolami A (2004) Fatty acid profile, cholesterol content and tenderness of meat from Podolian young bulls. Meat Sci. https://doi.org/10.1016/j.meatsci.2003.10.017
Cofrades S, Antoniou I, Solas MT, Herrero AM, Jiménez-Colmenero F (2013) Preparation and impact of multiple (water-in-oil-in-water) emulsions in meat systems. Food Chem. https://doi.org/10.1016/j.foodchem.2013.02.097
Connor WE (2000) Importance of n-3 fatty acids in health and disease. Am J Clin Nutr 71:171S–175S
de Almeida MA, Villanueva NDM, Gonçalves JR, Contreras-Castillo CJ (2014) Quality attributes and consumer acceptance of new ready-to-eat frozen restructured chicken. J Food Sci Technol. https://doi.org/10.1007/s13197-014-1351-5
Delgado-Pando G, Cofrades S, Ruiz-Capillas C, Jiménez-Colmenero F (2010) Healthier lipid combination as functional ingredient influencing sensory and technological properties of low-fat frankfurters. Eur J Lipid Sci Technol. https://doi.org/10.1002/ejlt.201000076
Derringer G, Suich R (1980) Simultaneous optimization of several response variables. J Qual Technol 12:214–219
Geleijnse JM, Giltay EJ, Grobbee DE, Donders AR, Kok FJ (2002) Blood pressure response to fish oil supplementation: metaregression analysis of randomized trials. J Hypertens. https://doi.org/10.1097/00004872-200208000-00010
Granato D, Ares G (2014) Mathematical and statistical methods in food science and technology. Wiley, Chichester
Horita CN, Morgano MA, Celeghini RMS, Pollonio MAR (2011) Physico-chemical and sensory properties of reduced-fat mortadella prepared with blends of calcium, magnesium and potassium chloride as partial substitutes for sodium chloride. Meat Sci. https://doi.org/10.1016/j.meatsci.2011.05.010
Jiménez Colmenero F (2000) Relevant factors in strategies for fat reduction in meat products. Trends Food Sci Technol. https://doi.org/10.1016/S0924-2244(00)00042-X
Jiménez-Colmenero F (2007) Healthier lipid formulation approaches in meat-based functional foods. Technological options for replacement of meat fats by non-meat fats. Trends Food Sci Technol. https://doi.org/10.1016/j.tifs.2007.05.006
Jiménez-Colmenero F, Triki M, Herrero AM, Rodríguez-Salas L, Ruiz-Capillas C (2013) Healthy oil combination stabilized in a konjac matrix as pork fat replacement in low-fat, PUFA-enriched, dry fermented sausages. LWT Food Sci Technol. https://doi.org/10.1016/j.lwt.2012.10.016
Marchetti L, Andrés SC, Califano AN (2014) Low-fat meat sausages with fish oil: optimization of milk proteins and carrageenan contents using response surface methodology. Meat Sci. https://doi.org/10.1016/j.meatsci.2013.11.004
Pappa I, Bloukas J, Arvanitoyannis I (2000) Optimization of salt, olive oil and pectin level for low-fat frankfurters produced by replacing pork backfat with olive oil. Meat Sci. https://doi.org/10.1016/S0309-1740(00)00024-3
Pelser WM, Linssen JPH, Legger A, Houben JH (2007) Lipid oxidation in n-3 fatty acid enriched Dutch style fermented sausages. Meat Sci. https://doi.org/10.1016/j.meatsci.2006.06.007
Reddy BS (2002) Types and amount of dietary fat and colon cancer risk: prevention by omega-3 fatty acid-rich diets. Environ Health Prev Med. https://doi.org/10.1265/ehpm.2002.95
Salcedo-Sandoval L, Cofrades S, Ruiz-Capillas C, Jiménez-Colmenero F (2014) Effect of cooking method on the fatty acid content of reduced-fat and PUFA-enriched pork patties formulated with a konjac-based oil bulking system. Meat Sci. https://doi.org/10.1016/j.meatsci.2014.07.034
Saldaña E, Behrens JH, Serrano JS, Ribeiro F, de Almeida MA, Contreras-Castillo CJ (2015a) Microstructure, texture profile and descriptive analysis of texture for traditional and light mortadella. Food Struct. https://doi.org/10.1016/j.foostr.2015.09.001
Saldaña E, Lemos ALSC, Selani MM, Spada FP, Almeida MAD, Contreras-Castillo CJ (2015b) Influence of animal fat substitution by vegetal fat on Mortadella-type products formulated with different hydrocolloids. Sci Agric 72:495–503
Siche R, Falguera V, Ibarz A (2015) Use of response surface methodology to describe the combined effect of temperature and fiber on the rheological properties of orange juice. J Texture Stud. https://doi.org/10.1111/jtxs.12112
Siche R, Ávalos C, Arteaga H, Saldaña E, Vieira TMFS (2016) Antioxidant capacity of binary and ternary mixtures of orange, grape, and starfruit juices. Curr Nutri Food Sci 12:65–71
USDA (2016) National nutrient database for standard reference. https://ndb.nal.usda.gov/ndb/search. Accessed 28 July 2016
Valencia I, O’Grady MN, Ansorena D, Astiasarán I, Kerry JP (2008) Enhancement of the nutritional status and quality of fresh pork sausages following the addition of linseed oil, fish oil and natural antioxidants. Meat Sci. https://doi.org/10.1016/j.meatsci.2008.04.024
WHO (2003) Diet, nutrition and the prevention of chronic diseases. World Health Organization technical report series 916 http://apps.who.int/iris/bitstream/10665/42665/1/WHO_TRS_916.pdf. Accessed 30 July 2016
Wood JD, Richardson RI, Nute GR, Fischer AV, Campo MM, Kasapidou E, Sheard PP, Enser M (2004) Effects of fatty acids on meat quality: a review. Meat Sci. https://doi.org/10.1016/S0309-1740(03)00022-6
Wood JD, Enser M, Fisher AV, Nute GR, Sheard PR, Richardson RI, Hughes SI, Whittington FM (2008) Fat deposition, fatty acid composition and meat quality: a review. Meat Sci 78:343–358
Zouari N, Ayadi MA, Hadj-Taieb S, Frikha F, Attia H (2012) Whey powder, ι-carrageenan, and fat interactions and their influence on instrumental texture and sensory properties of turkey meat sausage using a mixture design approach. Int J Food Prop. https://doi.org/10.1080/10942912.2010.517885
Zyriax BC, Windler E (2000) Dietary fat in the prevention of cardiovascular disease—a review. Eur J Lipid Sci Technol. https://doi.org/10.1002/(SICI)1438-9312(200005)102:5<355::AID-EJLT355>3.0.CO;2-3
Acknowledgements
Erick Saldaña thanks the “Ministerio de Educación del Perú” for the scholarship granted by the program “Programa Nacional de Becas y Crédito Educativo” (PRONABEC), Peru. The authors are grateful to the São Paulo Research Foundation (FAPESP), for funding the Project No 2013/05359-7.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Saldaña, E., Siche, R., da Silva Pinto, J.S. et al. Optimization of lipid profile and hardness of low-fat mortadella following a sequential strategy of experimental design. J Food Sci Technol 55, 811–820 (2018). https://doi.org/10.1007/s13197-017-3006-9
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-017-3006-9