Design of healthier pâtés by substitution of pork backfat by structured emulsions

Póster presentado a la 31st EFFoST International Conference titulada: Food Science and Technology Challenges for the 21st Century - Research to Progress Society, celebrada en Sitges (España) del 13 al 16 de noviembre de 2017.Increasing consumer's concern on nutrition and health has prompted the research on reformulation strategies for meat products development. In this regard, the consumption of food products enriched with omega 3 fatty acids is of particular interest because of the reported beneficial health effects. In order to overcome the negative effect that animal fat substitution by liquid oils has on products' technological properties, the formation of structured emulsions (SEs) is an interesting option, as they retain solid-like properties while possessing a healthier fatty acid profile, as compared to animal fat. The aim of this work has been to develop and characterize two SEs: a control sample, containing a mixture of olive, linseed and fish oils (C), and other also containing condensed tannins from carob (T), added as antioxidant and potential functional ingredient. Reduced fat (~14%) healthier pâtés based on partial or total replacement of pork backfat by C and T were formulated. Oil-in-water emulsions (50% w/w) were prepared by high pressure homogenization, using whey protein isolate as emulsifier. Structuration was accomplished by gelatin, ¿-carrageenan and microbial transglutaminase. Solid-like white (C) or brownish (T) structures were obtained. Somewhat lipid oxidation was recorded after 28 days of chilled storage (4 ºC), however, T significantly (p≤0.05) reduced it, owing to its antioxidant activity. Pâtés achieved good sensory acceptability, especially with partial fat substitution. The PUFA/SFA ratio was increased from 0.28 (no substitution) up to 1.59 (total substitution). After 56 days of chilled storage, aerobic plate counts (30 °C) were < 5 cfu/g for all samples. Although some lipid oxidation was evidenced, the presence of antioxidant (T) significantly reduced it. According to European Regulation (EC) No 1924/2006 and 116/2010, reformulated pâtés could carry the following nutritional claims: 'reduced fat', 'high unsaturated fatty acid content' and 'high omega 3 fatty acid content'.This research was supported by project AGL2014-53207-C2-1-R (MINECO).Peer Reviewe