MODULACIÓN LIPÍDICA EN EMULSIONES CÁRNICAS UTILIZANDO EMULSIONES ACEITE EN AGUA SIMPLES Y GELIFICADAS
DOI:
https://doi.org/10.66104/6q6jst82Palabras clave:
Emulsión Cárnica, Carne Mecánicamente Separada, Textura, Perfil lipídico, Oxidación LipídicaResumen
Los productos cárnicos emulsificados formulados con un alto contenido de carne de pollo mecánicamente separada (MDCM) son ampliamente consumidos en Brasil. Por lo tanto, resulta de relevancia práctica mejorar su perfil nutricional y comprender cómo los aceites estructurados afectan sus propiedades fisicoquímicas. Este estudio comparó la incorporación de emulsiones simples y gelificadas de tipo aceite-en-agua, basadas en una mezcla de aceites de oliva y chía, como sustitutos de la grasa porcina en sistemas modelo de emulsiones cárnicas con alto contenido de MDCM. El caseinato de sodio (SC) y el aislado proteico de soja (SPI) se utilizaron como agentes emulsificantes, mientras que la carragenina se empleó como agente gelificante. La emulsión gelificada estabilizada con SC presentó la mayor estabilidad de la emulsión, mientras que el tratamiento que contenía la mezcla de aceites no emulsificada mostró la menor estabilidad. No se observaron diferencias significativas entre los demás tratamientos y el control formulado con grasa dorsal porcina. Las emulsiones cárnicas que contenían emulsiones simples y gelificadas estabilizadas con SC también mostraron una mayor estabilidad oxidativa en comparación con los otros tratamientos que contenían aceites. La resistencia a la compresión aumentó con la incorporación de emulsiones simples y gelificadas, mientras que el pH y los contenidos de proteínas y lípidos no difirieron entre los tratamientos. En general, tanto las emulsiones simples como las gelificadas mejoraron la estabilidad de la emulsión y las propiedades reológicas en sistemas cárnicos con alto contenido de MDCM. Sin embargo, las emulsiones aceite-en-agua estabilizadas con SC proporcionaron una estabilidad oxidativa superior.
Descargas
Referencias
ABDEL-RAZEK, A. G.; et al. Omega fatty acid-balanced oil formula and enhancing its oxidative stability by encapsulation with whey protein concentrate. Food Bioscience, [S. l.], v. 50, p. 101975, 2022. DOI: https://doi.org/10.1016/j.fbio.2022.101975
AOAC. Official methods of analysis of AOAC International. 18th. ed. Gaithersburg, USA: AOAC International, 2005.
AOCS. Official methods and recommended practices of the American Oil Chemists’ Society. Champaign: AOCS Press, 2009.
ASUMING-BEDIAKO, N. et al. Effects of replacing pork backfat with emulsified vegetable oil on fatty acid composition and quality of UK-style sausages. Meat Science, [S. l.], v. 96, n. 1, p. 187–194, 2014. DOI: 10.1016/j.meatsci.2013.06.031. DOI: https://doi.org/10.1016/j.meatsci.2013.06.031
BAYARRI, S.; et al. Influence of texture on the temporal perception of sweetness of gelled systems. Food Research International, [S. l.], v. 40, p. 900–908, 2007. DOI: 10.1016/j.foodres.2007.03.003. DOI: https://doi.org/10.1016/j.foodres.2007.03.003
BLOUKAS, I.; HONIKEL, K. O. The Influence of Mincing and Temperature of Storage on the Oxidation of Pork Back Fat and Its Effect on Water- and Fat-Binding in Finely Comminuted Batters. Meat Science, [S. l.], v. 32, p. 215–227, 1992. DOI: https://doi.org/10.1016/0309-1740(92)90108-G
BOLGER, Z.; BRUNTON, N. P.; MONAHAN, F. J. Impact of inclusion of flaxseed oil (pre-emulsified or encapsulated) on the physical characteristics of chicken sausages. Journal of Food Engineering, [S. l.], v. 230, p. 39–48, 2018. DOI:
10.1016/j.jfoodeng.2018.02.026. DOI: https://doi.org/10.1016/j.jfoodeng.2018.02.026
BRAZIL. Instrução Normativa N° 4, de 21 de março de 2000. Diário Oficial da União, n° 66, seção 1, 2000, Brasília.
DELGADO-PANDO, G. et al. Low-fat frankfurters formulated with a healthier lipid combination as functional ingredient: Microstructure, lipid oxidation, nitrite content, microbiological changes and biogenic amine formation. Meat Science, [S. l.], v. 89, n. 1, p. 65–71, 2011. DOI: 10.1016/j.meatsci.2011.03.022. DOI: https://doi.org/10.1016/j.meatsci.2011.03.022
DOS SANTOS, M. et al. Pork skin-based emulsion gels as animal fat replacers in hot-dog style sausages. LWT, [S. l.], v. 132, p. 109845, 2020. DOI: 10.1016/j.lwt.2020.109845. DOI: https://doi.org/10.1016/j.lwt.2020.109845
ELIAS, R. J.; KELLERBY, S. S.; DECKER, E. A. Antioxidant activity of proteins and peptides. Critical Reviews in Food Science and Nutrition, [S. l.], v. 48, n. 5, p. 430–441, 2008. DOI: 10.1080/10408390701425615. DOI: https://doi.org/10.1080/10408390701425615
EU. Commission Regulation (EU) No 432/2012. Official Journal of the European Union, , 2012.
FARAJI, H. D.; MCCLEMENTS, J.; DECKER, E. A. Role of Continuous Phase Protein on the Oxidative Stability of Fish Oil-in-Water Emulsions. J. Agric. Food Chem., [S. l.], v. 52, p. 4558–4564, 2004. DOI: https://doi.org/10.1021/jf035346i
FERREIRA, D. F. Sisvar: a Guide for its Bootstrap procedures in multiple comparisons. Ciência e Agrotecnologia, [S. l.], v. 38, n. 2, p. 109–112, 2014. DOI: 10.1590/s1413-70542014000200001. DOI: https://doi.org/10.1590/S1413-70542014000200001
FORELL, S. C. P. et al. Effect of type of emulsifiers and antioxidants on oxidative stability, colour and fatty acid profile of low-fat beef burgers enriched with unsaturated fatty acids and phytosterols. MESC, [S. l.], v. 86, n. 2, p. 364–370, 2010. DOI: 10.1016/j.meatsci.2010.05.015. DOI: https://doi.org/10.1016/j.meatsci.2010.05.015
FREIRE, M. et al. Double emulsions to improve frankfurter lipid content : impact of perilla oil and pork backfat. [S. l.], n. January, 2016. DOI: 10.1002/jsfa.7163. DOI: https://doi.org/10.1002/jsfa.7163
GORZYNIK-DEBICKA, M. et al. Potential Health Benefits of Olive Oil and Plant Polyphenols. International Journal of Molecular Sciences, [S. l.], v. 19, n. 3, p. 686, 2018. DOI: 10.3390/ijms19030686. DOI: https://doi.org/10.3390/ijms19030686
HARTMAN, L.; LAGO, R. C. A. Rapid preparation of fatty acid methyl esters from lipids. Lab.Pract., [S. l.], v. 22, n. 7, p. 475–476, 1973.
HORITA, C. N. et al. Textural, microstructural and sensory properties of reduced sodium frankfurter sausages containing mechanically deboned poultry meat and blends of chloride salts. Food Research International, [S. l.], v. 66, p. 29–35, 2014. DOI: 10.1016/j.foodres.2014.09.002. DOI: https://doi.org/10.1016/j.foodres.2014.09.002
HU, M. D.; MCCLEMENTS, J.; DECKER, E. A. Lipid Oxidation in Corn Oil-in-Water Emulsions Stabilized by Casein, Whey Protein Isolate, and Soy Protein Isolate. J. Agric. Food Chem., [S. l.], v. 51, p. 1696–1700, 2003. DOI: https://doi.org/10.1021/jf020952j
HUGHES, E.; COFRADES, S.; TROY, D. J. Effects of fat level, oat fibre and carrageenan on frankfurters formulated with 5, 12 and 30% fat. Meat Science, [S. l.], v. 45, n. 3, p. 273–281, 1997. DOI: 10.1016/S0309-1740(96)00109-X. DOI: https://doi.org/10.1016/S0309-1740(96)00109-X
JIMÉNEZ-COLMENERO, F. et al. Influence of emulsified olive oil stabilizing system used for pork backfat replacement in frankfurters. Food Research International, [S. l.], v. 43, p. 2068–2076, 2010. DOI: 10.1016/j.foodres.2010.06.010. DOI: https://doi.org/10.1016/j.foodres.2010.06.010
KIM, T-K et al. Effects of replacing pork fat with grape seed oil and gelatine/alginate for meat emulsions. Meat Science, [S. l.], v. 163, p. 108079, 2020. DOI: 10.1016/j.meatsci.2020.108079. DOI: https://doi.org/10.1016/j.meatsci.2020.108079
KRIS-ETHERTON, P. M.; FLEMING, J. A. Emerging Nutrition Science on Fatty Acids and Cardiovascular Disease: Nutritionists’ Perspectives. Advances in Nutrition: An International Review Journal, [S. l.], v. 6, n. 3, p. 326S-337S, 2015. DOI: 10.3945/an.114.006981. DOI: https://doi.org/10.3945/an.114.006981
KRIS-ETHERTON, P. M.; PETERSEN, K.; VAN HORN, L. Convincing evidence supports reducing saturated fat to decrease cardiovascular disease risk. BMJ Nutrition, Prevention & Health, [S. l.], v. 1, n. 1, p. 23–26, 2018. DOI: 10.1136/bmjnph-2018-000009. DOI: https://doi.org/10.1136/bmjnph-2018-000009
LI-HUA, P.; BAJINKA, O. Processed Meat Health Risks: Pathways and Dietary Solutions. The Journal of Nutrition, [S. l.], v. 155, n. 11, p. 3584–3594, 2025. DOI: 10.1016/j.tjnut.2025.08.030. DOI: https://doi.org/10.1016/j.tjnut.2025.08.030
LIMA, T. L. S. et al. Vegetable oils in emulsified meat products: a new strategy to replace animal fat. Food Science and Technology, [S. l.], v. 42, 2022. DOI: 10.1590/fst.103621. DOI: https://doi.org/10.1590/fst.103621
MARINELI, S. et al. Chemical characterization and antioxidant potential of Chilean chia seeds and oil ( Salvia hispanica L .). LWT - Food Science and Technology, [S. l.], v. 59, n. 2, p. 1304–1310, 2014. DOI: 10.1016/j.lwt.2014.04.014. DOI: https://doi.org/10.1016/j.lwt.2014.04.014
NETTLETON, J. A. et al. Saturated Fat Consumption and Risk of Coronary Heart Disease and Ischemic Stroke: A Science Update. Annals of Nutrition and Metabolism, [S. l.], v. 70, n. 1, p. 26–33, 2017. DOI: 10.1159/000455681. DOI: https://doi.org/10.1159/000455681
PAGLARINI, C. S. et al. Functional emulsion gels as pork back fat replacers in Bologna sausage. Food Structure, [S. l.], v. 20, n. March 2018, p. 100105, 2019. DOI: 10.1016/j.foostr.2019.100105. DOI: https://doi.org/10.1016/j.foostr.2019.100105
PAGLARINI, C. S; MARTINI, S.; POLLONIO, M. A. R. Using emulsion gels made with sonicated soy protein isolate dispersions to replace fat in frankfurters. LWT, [S. l.], v. 99, n. October 2018, p. 453–459, 2019. DOI: 10.1016/j.lwt.2018.10.005. DOI: https://doi.org/10.1016/j.lwt.2018.10.005
PARASKEVOPOULOU, D.; BOSKOU, D.; PARASKEVOPOULOU, A. Oxidative stability of olive oil-lemon juice salad dressings stabilized with polysaccharides. Food Chemistry, [S. l.], v. 101, n. 3, p. 1197–1204, 2007. DOI: 10.1016/j.foodchem.2006.03.022. DOI: https://doi.org/10.1016/j.foodchem.2006.03.022
PEREIRA, A. G. T. et al. Effects of the addition of mechanically deboned poultry meat and collagen fibers on quality characteristics of frankfurter-type sausages. Meat Science, [S. l.], v. 89, n. 4, p. 519–525, 2011. DOI: 10.1016/j.meatsci.2011.05.022. DOI: https://doi.org/10.1016/j.meatsci.2011.05.022
PEREIRA, P. A. P. et al. Rheological behavior of functional sugar-free guava preserves: Effect of the addition of salts. Food Hydrocolloids, [S. l.], v. 31, n. 2, p. 404–412, 2013. DOI: 10.1016/j.foodhyd.2012.11.014. DOI: https://doi.org/10.1016/j.foodhyd.2012.11.014
PINTADO, T. et al. Chia and oat emulsion gels as new animal fat replacers and healthy bioactive sources in fresh sausage formulation. Meat Science, [S. l.], v. 135, n. July 2017, p. 6–13, 2018. DOI: 10.1016/j.meatsci.2017.08.004. DOI: https://doi.org/10.1016/j.meatsci.2017.08.004
POYATO, C. et al. Optimization of a gelled emulsion intended to supply ω -3 fatty acids into meat products by means of response surface methodology. Meat Science, [S. l.], v. 98, n. 4, p. 615–621, 2014. DOI: 10.1016/j.meatsci.2014.06.016. DOI: https://doi.org/10.1016/j.meatsci.2014.06.016
RAHARJO, S.; SOFOS, J. N.; SCHMIDT, G. R. Improved Speed, Specificity, and Limit of Determination of an Aqueous Acid Extraction Thiobarbituric Acid-C18 Method for Measuring Lipid Peroxidation in Beef. J. Agrlc. Food Chm, [S. l.], v. 40, p. 2182–2185, 1992. DOI: https://doi.org/10.1021/jf00023a027
SALCEDO-SANDOVAL, L. et al. Filled hydrogel particles as a delivery system for n-3 long chain PUFA in low-fat frankfurters: Consequences for product characteristics with special reference to lipid oxidation. Meat Science, [S. l.], v. 110, p. 160–168, 2015. DOI: 10.1016/j.meatsci.2015.07.013. DOI: https://doi.org/10.1016/j.meatsci.2015.07.013
SERDAROĞLU, M.; NACAK, B.; KARABIYIKOĞLU, M. Effects of Beef Fat Replacement with Gelled Emulsion Prepared with Olive Oil on Quality Parameters of Chicken Patties. Korean Journal for Food Science of Animal Resources, [S. l.], v. 37, n. 3, p. 376–384, 2017. DOI: 10.5851/kosfa.2017.37.3.376. DOI: https://doi.org/10.5851/kosfa.2017.37.3.376
SERDAROĞLU, M.; ÖZTÜRK, B.; URGU, M. Emulsion characteristics, chemical and textural properties of meat systems produced with double emulsions as beef fat replacers. Meat Science, [S. l.], v. 117, p. 187–195, 2016. DOI: 10.1016/j.meatsci.2016.03.012. DOI: https://doi.org/10.1016/j.meatsci.2016.03.012
TANG, M-X. et al. Rheological and structural properties of sodium caseinate as influenced by locust bean gum and κ-carrageenan. Food Hydrocolloids, [S. l.], v. 112, p. 106251, 2021. DOI: 10.1016/j.foodhyd.2020.106251. DOI: https://doi.org/10.1016/j.foodhyd.2020.106251
TRINDADE, M. A.; JOSEFINA, C.; CASTILLO, C. Mortadella sausage formulations with mechanically separated layer hen meat preblended with antioxidants. Sci. Agric. (Piracicaba, Braz.), [S. l.], v. 63, n. 3, p. 240–245, 2006. DOI: https://doi.org/10.1590/S0103-90162006000300005
VIEIRA, S. A.; ZHANG, G.; DECKER, E. A. Biological Implications of Lipid Oxidation Products. Journal of the American Oil Chemists’ Society, [S. l.], v. 94, n. 3, p. 339–351, 2017. DOI: 10.1007/s11746-017-2958-2. DOI: https://doi.org/10.1007/s11746-017-2958-2
WARAHO, T.; MCCLEMENTS, D. J.; DECKER, E. A. Mechanisms of lipid oxidation in food dispersions. Trends in Food Science & Technology, [S. l.], v. 22, n. 1, p. 3–13, 2011. DOI: 10.1016/j.tifs.2010.11.003. DOI: https://doi.org/10.1016/j.tifs.2010.11.003
Descargas
Publicado
Número
Sección
Licencia
Derechos de autor 2026 Mirian dos Santos, Gizélia Aparecida da Silva, Christiane Mileib Vasconcelos, Luciana Rodrigues da Cunha, Patrícia Aparecida Pimenta Pereira, Kelly Moreira Bezerra Gandra
Esta obra está bajo una licencia internacional Creative Commons Atribución 4.0.
Authors who publish in this journal agree to the following terms:
Authors retain copyright and grant the journal the right of first publication, with the work simultaneously licensed under the Creative Commons Attribution License, which permits the sharing of the work with proper acknowledgment of authorship and initial publication in this journal;
Authors are authorized to enter into separate, additional agreements for the non-exclusive distribution of the version of the work published in this journal (e.g., posting in an institutional repository or publishing it as a book chapter), provided that authorship and initial publication in this journal are properly acknowledged, and that the work is adapted to the template of the respective repository;
Authors are permitted and encouraged to post and distribute their work online (e.g., in institutional repositories or on their personal websites) at any point before or during the editorial process, as this may lead to productive exchanges and increase the impact and citation of the published work (see The Effect of Open Access);
Authors are responsible for correctly providing their personal information, including name, keywords, abstracts, and other relevant data, thereby defining how they wish to be cited. The journal’s editorial board is not responsible for any errors or inconsistencies in these records.
PRIVACY POLICY
The names and email addresses provided to this journal will be used exclusively for the purposes of this publication and will not be made available for any other purpose or to third parties.
Note: All content of the work is the sole responsibility of the author and the advisor.
