| [1] |
López-pedrouso M, lorenzo JM, Gullón B, et al. 2021. Novel strategy for developing healthy meat products replacing saturated fat with oleogels. Current Opinion in Food Science 40:40−45 doi: 10.1016/j.cofs.2020.06.003 |
| [2] |
Franco D, Martins AJ, López-Pedrouso M, Purriños L, Cerqueira MA, et al. 2019. Strategy towards Replacing Pork Backfat with a Linseed Oleogel in Frankfurter Sausages and its Evaluation on Physicochemical, Nutritional, and Sensory Characteristics. Foods 8:366 doi: 10.3390/foods8090366 |
| [3] |
Pramualkijja T, Pirak T, Kerdsup P. 2016. Effect of salt, rice bran oil and malva nut gum on chemical, physical and physico – Chemical properties of beef salt – Soluble protein and its application in low fat salami. Food Hydrocolloids 53:303−10 doi: 10.1016/j.foodhyd.2015.03.004 |
| [4] |
Armanini EH, Boiago MM, de Oliveira PV, Roscamp E, Strapazzon JV, et al. 2021. Inclusion of a phytogenic bend in broiler diet as a performance enhancer and anti-aflatoxin agent: Impacts on health, performance, and meat quality. Research in Veterinary Science 137:186−93 doi: 10.1016/j.rvsc.2021.05.004 |
| [5] |
Islam MA, Amin MN, Siddiqui SA, Hossain MP, Sultana F, et al. 2019. Trans fatty acids and lipid profile: A serious risk factor to cardiovascular disease, cancer and diabetes. Diabetes & Metabolic Syndrome: Clinical Research & Reviews 13:1643−47 doi: 10.1016/j.dsx.2019.03.033 |
| [6] |
Vargas-Ramella M, Munekata PES, Pateiro M, Franco D, Campagnol PCB, et al. 2020. Physicochemical Composition and Nutritional Properties of Deer Burger Enhanced with Healthier Oils. Foods 9:571 doi: 10.3390/foods9050571 |
| [7] |
Zhang Y, Zhao Q, Ng N, Wang W, Wang N, et al. 2021. Prediction of 10-year atherosclerotic cardiovascular disease risk among community residents in Shanghai, China − a comparative analysis of risk algorithms. Nutrition, Metabolism and Cardiovascular Diseases 31:2058−67 doi: 10.1016/j.numecd.2021.04.009 |
| [8] |
de Souza Paglarini C, de Figueiredo Furtado G, Honório AR, Mokarzel L, da Silva Vidal VA, et al. 2019. Functional emulsion gels as pork back fat replacers in Bologna sausage. Food Structure 20:100105 doi: 10.1016/j.foostr.2019.100105 |
| [9] |
Kantono K, Hamid N, Ma Q, Chadha D, Oey I. 2021. Consumers' perception and purchase behaviour of meat in China. Meat Science 179:108548 doi: 10.1016/j.meatsci.2021.108548 |
| [10] |
Aarti C, Khusro A. 2019. Functional and technological properties of exopolysaccharide producing autochthonous Lactobacillus plantarum strain AAS3 from dry fish based fermented food. LWT 114:108387 doi: 10.1016/j.lwt.2019.108387 |
| [11] |
Saldaña E, Merlo TC, Patinho I, Rios-Mera JD, Contreras-Castillo CJ, et al. 2021. Use of sensory science for the development of healthier processed meat products: a critical opinion. Current Opinion in Food Science 40:13−19 doi: 10.1016/j.cofs.2020.04.012 |
| [12] |
Teixeira A, Rodrigues S. 2021. Consumer perceptions towards healthier meat products. Current Opinion in Food Science 38:147−54 doi: 10.1016/j.cofs.2020.12.004 |
| [13] |
Öztürk-Kerimoğlu B, Kara A, Urgu-Öztürk M, Serdaroğlu M. 2021. A new inverse olive oil emulsion plus carrot powder to replace animal fat in model meat batters. LWT 135:110044 doi: 10.1016/j.lwt.2020.110044 |
| [14] |
Keeton JT. 1994. Low-fat meat products − technological problems with processing. Meat Science 36:261−76 doi: 10.1016/0309-1740(94)90045-0 |
| [15] |
Heck RT, Lorenzo JM, dos Santos BA, Cichoski AJ, de Menezes CR, et al. 2021. Immobilization of oils using hydrogels as strategy to replace animal fats and improve the healthiness of meat products. Current Opinion in Food Science 37:135−44 doi: 10.1016/j.cofs.2020.10.005 |
| [16] |
Heck RT, Lorenzo JM, dos Santos BA, Cichoski AJ, de Menezes CR, et al. 2021. Microencapsulation of healthier oils: an efficient strategy to improve the lipid profile of meat products. Current Opinion in Food Science 40:6−12 doi: 10.1016/j.cofs.2020.04.010 |
| [17] |
Badar IH, Liu H, Chen Q, Xia X, Kong B. 2021. Future trends of processed meat products concerning perceived healthiness: A review. Comprehensive Reviews in Food Science and Food Safety 20:4739−78 doi: 10.1111/1541-4337.12813 |
| [18] |
Gómez-Salazar JA, Galván-Navarro A, Lorenzo JM, Sosa-Morales ME. 2021. Ultrasound effect on salt reduction in meat products: a review. Current Opinion in Food Science 38:71−78 doi: 10.1016/j.cofs.2020.10.030 |
| [19] |
Roobab U, Khan AW, Lorenzo JM, Arshad RN, Chen B, et al. 2021. A systematic review of clean-label alternatives to synthetic additives in raw and processed meat with a special emphasis on high-pressure processing (2018−2021). Food Research International 150:110792 doi: 10.1016/j.foodres.2021.110792 |
| [20] |
Barrios-Peralta P, Pérez-Won M, Tabilo-Munizaga G, Briones-Labarca V. 2012. Effect of high pressure on the interactions of myofibrillar proteins from abalone (Haliotis rufencens) containing several food additives. LWT 49:28−33 doi: 10.1016/j.lwt.2012.04.025 |
| [21] |
Bai Y, Zeng X, Zhang C, Zhang T, Wang C, et al. 2021. Effects of high hydrostatic pressure treatment on the emulsifying behavior of myosin and its underlying mechanism. LWT 146:111397 doi: 10.1016/j.lwt.2021.111397 |
| [22] |
Yang H, Han M, Bai Y, Han Y, Xu X, et al. 2015. High pressure processing alters water distribution enabling the production of reduced-fat and reduced-salt pork sausages. Meat Science 102:69−78 doi: 10.1016/j.meatsci.2014.10.010 |
| [23] |
Yang H, Han M, Wang X, Han Y, Wu J, et al. 2015. Effect of high pressure on cooking losses and functional properties of reduced-fat and reduced-salt pork sausage emulsions. Innovative Food Science & Emerging Technologies 29:125−33 doi: 10.1016/j.ifset.2015.02.013 |
| [24] |
Chen X, Chen C, Zhou Y, Li P, Ma F, et al. 2014. Effects of high pressure processing on the thermal gelling properties of chicken breast myosin containing κ-carrageenan. Food Hydrocolloids 40:262−72 doi: 10.1016/j.foodhyd.2014.03.018 |
| [25] |
Cengiz E, Gokoglu N. 2005. Changes in energy and cholesterol contents of frankfurter-type sausages with fat reduction and fat replacer addition. Food Chemistry 91:443−47 doi: 10.1016/j.foodchem.2004.06.025 |
| [26] |
YANG H, CHEN L, TANG H, et al. 2021. Tenderness improvement of reduced-fat and reduced-salt meat gels as affected by high pressure treating time. Innovative Food Science & Emerging Technologies 70:102687 doi: 10.1016/j.ifset.2021.102687 |
| [27] |
Yang H, Tao F, Cao G, Han M, Xu X, et al. 2021. Stability improvement of reduced-fat reduced-salt meat batter through modulation of secondary and tertiary protein structures by means of high pressure processing. Meat Science 176:108439 doi: 10.1016/j.meatsci.2021.108439 |
| [28] |
Heydari A, Razavi SMA, Farahnaky A. 2021. Effect of high pressure-treated wheat starch as a fat replacer on the physical and rheological properties of reduced-fat O/W emulsions. Innovative Food Science & Emerging Technologies 70:102702 doi: 10.1016/j.ifset.2021.102702 |
| [29] |
Yang H, Han M, Wang H, Cao G, Tao F, et al. 2021. HPP improves the emulsion properties of reduced fat and salt meat batters by promoting the adsorption of proteins at fat droplets/water interface. LWT 137:110394 doi: 10.1016/j.lwt.2020.110394 |
| [30] |
Xue S, Wang H, Yang H, Yu X, Bai Y, et al. 2017. Effects of high-pressure treatments on water characteristics and juiciness of rabbit meat sausages: Role of microstructure and chemical interactions. Innovative Food Science & Emerging Technologies 41:150−59 doi: 10.1016/j.ifset.2017.03.006 |
| [31] |
Bolumar T, Toepfl S, Heinz V. 2015. Fat reduction and replacement in dry-cured fermented sausage by using high pressure processing meat as fat replacer and olive oil. Polish Journal of Food and Nutrition Sciences 65:175−82 doi: 10.1515/pjfns-2015-0026 |
| [32] |
Huang Y, Zhang Y, Zhang D, Chen L, Bao P, et al. 2021. Combination effects of ultrasonic and basic amino acid treatments on physicochemical properties of emulsion sausage. Journal of Food Measurement and Characterization 15:2088−97 doi: 10.1007/s11694-020-00800-x |
| [33] |
de Souza Paglarini C, Martini S, Pollonio MAR. 2019. Using emulsion gels made with sonicated soy protein isolate dispersions to replace fat in frankfurters. LWT 99:453−59 doi: 10.1016/j.lwt.2018.10.005 |
| [34] |
Paglarini CS, Vidal VAS, Martini S, Cunha RL, Pollonio MAR. 2022. Protein-based hydrogelled emulsions and their application as fat replacers in meat products: A review. Critical Reviews in Food Science and Nutrition 62:640−55 doi: 10.1080/10408398.2020.1825322 |
| [35] |
Kwon HC, Shin DM, Yune JH, Jeong CH, Han SG. 2021. Evaluation of gels formulated with whey proteins and sodium dodecyl sulfate as a fat replacer in low-fat sausage. Food Chemistry 337:127682 doi: 10.1016/j.foodchem.2020.127682 |
| [36] |
Kew B, Holmes M, Stieger M, Sarkar A. 2020. Review on fat replacement using protein-based microparticulated powders or microgels: A textural perspective. Trends in Food Science & Technology 106:457−68 doi: 10.1016/j.jpgs.2020.10.032 |
| [37] |
Sousa SC, Fragoso SP, Penna CRA, Arcanjo NMO, Silva FAP, et al. 2017. Quality parameters of frankfurter-type sausages with partial replacement of fat by hydrolyzed collagen. LWT - Food Science and Technology 76:320−25 doi: 10.1016/j.lwt.2016.06.034 |
| [38] |
Ozturk-Kerimoglu B, Urgu-Ozturk M, Serdaroglu M, Koca N. 2021. Chemical, technological, instrumental, microstructural, oxidative and sensory properties of emulsified sausages formulated with microparticulated whey protein to substitute animal fat. Meat Science 184:108672 doi: 10.1016/j.meatsci.2021.108672 |
| [39] |
Yashini M, Sunil CK, Sahana S, Hemanth SD, Chidanand DV, et al. 2019. Protein-based Fat Replacers – A Review of Recent Advances. Food Reviews International 37:197−223 doi: 10.1080/87559129.2019.1701007 |
| [40] |
Zhao Y, Hou Q, Zhuang X, Wang Y, Zhou G, et al. 2018. Effect of regenerated cellulose fiber on the physicochemical properties and sensory characteristics of fat-reduced emulsified sausage. LWT 97:157−63 doi: 10.1016/j.lwt.2018.06.053 |
| [41] |
Carvalho LT, Pires MA, Baldin JC, Munekata PES, de Carvalho FAL, et al. 2019. Partial replacement of meat and fat with hydrated wheat fiber in beef burgers decreases caloric value without reducing the feeling of satiety after consumption. Meat Science 147:53−59 doi: 10.1016/j.meatsci.2018.08.010 |
| [42] |
Mousa RMA. 2021. Development of 95% fat-free hamburgers using binary and ternary composites from polysaccharide hydrocolloids and fruit peel flours as fat replacer systems. Journal of Food Processing and Preservation 45:e15457 doi: 10.1111/jfpp.15457 |
| [43] |
Santos JMD, Ignácio EO, Bis-Souza CV, da Silva-Barretto AC. 2021. Performance of reduced fat-reduced salt fermented sausage with added microcrystalline cellulose, resistant starch and oat fiber using the simplex design. Meat Science 175:108433 doi: 10.1016/j.meatsci.2021.108433 |
| [44] |
Pérez-Burillo S, Pastoriza S, Gironés A, Avellaneda A, Francino MP, et al. 2020. Potential probiotic salami with dietary fiber modulates metabolism and gut microbiota in a human intervention study. Journal of Functional Foods 66:103790 doi: 10.1016/j.jff.2020.103790 |
| [45] |
Câmara AKFI, Geraldi MV, Okuro PK, Maróstica MR Júnior, da Cunha RL, et al. 2020. Satiety and in vitro digestibility of low saturated fat Bologna sausages added of chia mucilage powder and chia mucilage-based emulsion gel. Journal of Functional Foods 65:103753 doi: 10.1016/j.jff.2019.103753 |
| [46] |
Ferro AC, de Souza Paglarini C, Rodrigues Pollonio MA, Lopes Cunha R. 2021. Glyceryl monostearate-based oleogels as a new fat substitute in meat emulsion. Meat Science 174:108424 doi: 10.1016/j.meatsci.2020.108424 |
| [47] |
da Silva SL, Amaral JT, Ribeiro M, Sebastião EE, Vargas C, et al. 2019. Fat replacement by oleogel rich in oleic acid and its impact on the technological, nutritional, oxidative, and sensory properties of Bologna-type sausages. Meat Science 149:141−48 doi: 10.1016/j.meatsci.2018.11.020 |
| [48] |
Franco D, Martins AJ, López-Pedrouso M, Cerqueira MA, Purriños L, et al. 2020. Evaluation of linseed oil oleogels to partially replace pork backfat in fermented sausages. Journal of the Science of Food and Agriculture 100:218−24 doi: 10.1002/jsfa.10025 |
| [49] |
Gómez-Estaca J, Pintado T, Jiménez-Colmenero F, Cofrades S. 2020. The effect of household storage and cooking practices on quality attributes of pork burgers formulated with PUFA- and curcumin-loaded oleogels as healthy fat substitutes. LWT 119:108909 doi: 10.1016/j.lwt.2019.108909 |
| [50] |
Adili L, Roufegarinejad L, Tabibiazar M, Hamishehkar H, Alizadeh A. 2020. Development and characterization of reinforced ethyl cellulose based oleogel with adipic acid: Its application in cake and beef burger. LWT 126:109277 doi: 10.1016/j.lwt.2020.109277 |
| [51] |
Moghtadaei M, Soltanizadeh N, Goli SAH. 2018. Production of sesame oil oleogels based on beeswax and application as partial substitutes of animal fat in beef burger. Food Research International 108:368−77 doi: 10.1016/j.foodres.2018.03.051 |
| [52] |
de Souza Paglarini C, de Figueiredo Furtado G, Biachi JP, Vidal VAS, Martini S, et al. 2018. Functional emulsion gels with potential application in meat products. Journal of Food Engineering 222:29−37 doi: 10.1016/j.jfoodeng.2017.10.026 |
| [53] |
Herrero AM, Ruiz-Capillas C, Pintado T, Carmona P, Jimenez-Colmenero F. 2017. Infrared spectroscopy used to determine effects of chia and olive oil incorporation strategies on lipid structure of reduced-fat frankfurters. Food Chemistry 221:1333−39 doi: 10.1016/j.foodchem.2016.11.022 |
| [54] |
Oh I, Lee J, Lee HG, Lee S. 2019. Feasibility of hydroxypropyl methylcellulose oleogel as an animal fat replacer for meat patties. Food Research International 122:566−72 doi: 10.1016/j.foodres.2019.01.012 |
| [55] |
Alejandre M, Astiasarán I, Ansorena D, Barbut S. 2019. Using canola oil hydrogels and organogels to reduce saturated animal fat in meat batters. Food Research International 122:129−36 doi: 10.1016/j.foodres.2019.03.056 |
| [56] |
Heck RT, Fagundes MB, Cichoski AJ, de Menezes CR, Barin JS, et al. 2019. Volatile compounds and sensory profile of burgers with 50% fat replacement by microparticles of chia oil enriched with rosemary. Meat Science 148:164−70 doi: 10.1016/j.meatsci.2018.10.017 |
| [57] |
Vargas-Ramella M, Pateiro M, Barba FJ, Franco D, Campagnol PCB, et al. 2020. Microencapsulation of healthier oils to enhance the physicochemical and nutritional properties of deer pâté. LWT 125:109223 doi: 10.1016/j.lwt.2020.109223 |
| [58] |
Jimenez-Colmenero F, Salcedo-Sandoval L, Bou R, Cofrades S, Herrero AM, et al. 2015. Novel applications of oil-structuring methods as a strategy to improve the fat content of meat products. Trends in Food Science & Technology 44:177−88 doi: 10.1016/j.jpgs.2015.04.011 |
| [59] |
Wijarnprecha K, de Vries A, Santiwattana P, Sonwai S, Rousseau D. 2019. Microstructure and rheology of oleogel-stabilized water-in-oil emulsions containing crystal-stabilized droplets as active fillers. LWT 115:108058 doi: 10.1016/j.lwt.2019.04.059 |
| [60] |
Pușcaș A, Mureșan V, Socaciu C, Muste S. 2020. Oleogels in food: a review of current and potential applications. Foods 9:70 doi: 10.3390/foods9010070 |
| [61] |
Gao Y, Li M, Zhang L, Wang Z, Yu Q, et al. 2021. Preparation of rapeseed oil oleogels based on beeswax and its application in beef heart patties to replace animal fat. LWT 149:111986 doi: 10.1016/j.lwt.2021.111986 |
| [62] |
Heck RT, Lucas BN, Santos DJPD, Pinton MB, Fagundes MB, et al. 2018. Oxidative stability of burgers containing chia oil microparticles enriched with rosemary by green-extraction techniques. Meat Science 146:147−53 doi: 10.1016/j.meatsci.2018.08.009 |
| [63] |
Hjelm L, Mielby LA, Gregersen S, Eggers N, Bertram HC. 2019. Partial substitution of fat with rye bran fibre in Frankfurter sausages – Bridging technological and sensory attributes through inclusion of collagenous protein. LWT 101:607−17 doi: 10.1016/j.lwt.2018.11.055 |
| [64] |
Choe J, Kim HY. 2019. Quality characteristics of reduced fat emulsion-type chicken sausages using chicken skin and wheat fiber mixture as fat replacer. Poultry Science 98:2662−69 doi: 10.3382/ps/pez016 |
| [65] |
Öztürk-Kerimoğlu B. 2021. A promising strategy for designing reduced-fat model meat emulsions by utilization of pea protein-agar agar gel complex. Food Structure 29:100205 doi: 10.1016/j.foostr.2021.100205 |
| [66] |
Lu Y, Cao J, Zhou C, He J, Sun Y, et al. 2021. The technological and nutritional advantages of emulsified sausages with partial back-fat replacement by succinylated chicken liver protein and pre-emulsified sunflower oil. LWT 149:111824 doi: 10.1016/j.lwt.2021.111824 |
| [67] |
Pintado T, Herrero AM, Jiménez-Colmenero F, Ruiz-Capillas C. 2016. Strategies for incorporation of chia (Salvia hispanica L. ) in frankfurters as a health-promoting ingredient. Meat Science 114:75−84 doi: 10.1016/j.meatsci.2015.12.009 |
| [68] |
Utama DT, Jeong HS, Kim J, Barido FH, Lee SK. 2019. Fatty acid composition and quality properties of chicken sausage formulated with pre-emulsified perilla-canola oil as an animal fat replacer. Poultry Science 98:3059−66 doi: 10.3382/ps/pez105 |
| [69] |
Zhang W, Xu X, Zhao X, Zhou G. 2022. Insight into the oil polarity impact on interfacial properties of myofibrillar protein. Food Hydrocolloids 128:107563 doi: 10.1016/j.foodhyd.2022.107563 |
| [70] |
Kumar Y, Kumar V. 2020. Effects of double emulsion (W1/O/W2) containing encapsulated Murraya koenigii berries extract on quality characteristics of reduced-fat meat batter with high oxidative stability. LWT 127:109365 doi: 10.1016/j.lwt.2020.109365 |
| [71] |
de Souza Paglarini C, Vidal VA, Ribeiro W, Badan Ribeiro AP, Bernardinelli OD, et al. 2021. Using inulin-based emulsion gels as fat substitute in salt reduced Bologna sausage. Journal of the Science of Food and Agriculture 101:505−17 doi: 10.1002/jsfa.10659 |
| [72] |
Domínguez R, Pateiro M, Agregán R, Lorenzo JM. 2017. Effect of the partial replacement of pork backfat by microencapsulated fish oil or mixed fish and olive oil on the quality of frankfurter type sausage. Journal of Food Science and Technology 54:26−37 doi: 10.1007/s13197-016-2405-7 |
| [73] |
Heck RT, Vendruscolo RG, de Araújo Etchepare M, Cichoski AJ, de Menezes CR, et al. 2017. Is it possible to produce a low-fat burger with a healthy n-6/n-3 PUFA ratio without affecting the technological and sensory properties? Meat Science 130:16−25 doi: 10.1016/j.meatsci.2017.03.010 |