Microencapsulated Healthy Oil Mixtures to Enhance the Quality of Foal Pâtés

This study aimed to evaluate the use of microencapsulated oil mixtures as partial animal fat replacers and their effects on the physicochemical, nutritional and sensory qualities of foal pâtés. Three different batches were manufactured: a control (CON) formulation, with foal dorsal subcutaneous fat...

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Bibliographic Details
Published in:Foods 2022-10, Vol.11 (21), p.3342
Main Authors: Cittadini, Aurora, Munekata, Paulo E S, Pateiro, Mirian, Sarriés, María V, Domínguez, Rubén, Lorenzo, José M
Format: Article
Language:English
Subjects:
Algae
Animal fat
Cardiovascular disease
Chronic illnesses
Fatty acids
foal meat product
Food science
healthy pâté
Ingredients
Lipid peroxidation
Lipids
Liver
Meat industry
Meat products
Meat substitutes
Microcapsules
Mixtures
Nutrition assessment
nutritional value
Oils & fats
Oxidation
physicochemical properties
Properties
sensory acceptance
Sodium
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Summary:This study aimed to evaluate the use of microencapsulated oil mixtures as partial animal fat replacers and their effects on the physicochemical, nutritional and sensory qualities of foal pâtés. Three different batches were manufactured: a control (CON) formulation, with foal dorsal subcutaneous fat (30 g/100 g), and treatments 1 and 2 (T1 and T2), with 50% of the animal fat replaced by microcapsules containing algal oil mixed with walnut oil (T1) or pistachio oil (T2). The reformulated samples presented significant (p < 0.001) diminutions of fat contents, which achieved reductions of 34.22% (“reduced fat content”) and 28.17% in the T1 and T2 samples, respectively, and the lipid reformulation did not affect (p > 0.05) the texture or lipid oxidation of the samples. Furthermore, both microencapsulated oil mixtures significantly (p < 0.001) reduced (11−15%) saturated fatty acid (SFA) concentrations and increased (p < 0.001) mono- (T2) and polyunsaturated (T1) fatty acid contents (8% and 68%, respectively), contributing to the obtainment of nutritional indices in line with health recommendations. Additionally, consumer acceptability did not display significant (p > 0.05) differences among samples. Hence, the outcomes indicated that the incorporation of these microencapsulated oil mixtures as partial animal fat replacers, especially the T1 mixture, represents a promising strategy to obtain healthier foal pâtés, without compromising consumer approval.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods11213342