scholarly journals Possibilities to develop low-fat products: a review

2016 ◽  
Vol 20 (1) ◽  
pp. 3-19 ◽  
Author(s):  
Roxana Tufeanu ◽  
Ovidiu Tiţa
Keyword(s):  
Dairy Products ◽  
Heart Diseases ◽  
Essential Fatty Acids ◽  
Meat Products ◽  
Low Fat ◽  
Fat Replacers ◽  
Coronary Heart Diseases ◽  
Texture Profile ◽  
Fat Reduction ◽  
Functional Components

Abstract Research has proved a relationship between high fat consumption and rise in obesity, atherosclerosis, coronary heart diseases and high blood pressure. Therefore is recommended the moderate consumption of fat, such that the total fat does not exceed 30% of total energy intake. Our body needs fats because are providers of calories, essential fatty acids, fat-soluble vitamins and also they are necessary ingredients of the foods. The development of products with low-fat content can be considerate a challenge because the lipids offers aroma, texture, appearance, flavour and mouth feel, qualities that customers want in food products. A fat reduction can be achieved by using different fat replacers to ensure the functionality of the replaced fat. Functional components of fat replacers can have a significant role in promotion of wellbeing, in treating and preventing diseases. Thus, fat replacers should be recognized as safe and healthy, which have sensorial and functional properties. This paper reviews the fat replacers used to obtain foods as meat-based or dairy products. Some ways to obtain healthier meat products by reducing saturated fats content consist in the utilization of unsaturated vegetable oils, vegetable products, fibre. The utilization of fibre in products such bolognas, sausages or hamburgers, can improve the texture profile, binding properties and the characteristics regarding the cooking process. A fat reduction in dairy products can be achieved by replacing it with starches, polysaccharides, gums or fibres from cereal, vegetables and fruits. In acidified milk products, fibres have benefits as: low syneresis, sensory characteristics accepted by consumers, improvement of texture and rheological properties. In cheeses production, the fat reduction can be realised by replacing it with carbohydrate or protein-based replacers in order to obtain a final product with proper characteristics.

Effect of Some Fat Replacers on the Release of Volatile Aroma Compounds from Low-Fat Meat Products

2000 ◽  
Vol 48 (8) ◽  
pp. 3476-3484 ◽  
Author(s):  
Fabienne F. V. Chevance ◽  
Linda J. Farmer ◽  
Eoin M. Desmond ◽  
Enrico Novelli ◽  
Declan J. Troy ◽  
...  
Keyword(s):  
Meat Products ◽  
Aroma Compounds ◽  
Low Fat ◽  
Fat Replacers ◽  
Volatile Aroma ◽  
Volatile Aroma Compounds

scholarly journals FATTY ACIDS CHEMICAL QUALITY OF COOKED CHICKEN LUNCHEON MEAT PRODUCT PRODUCED BY THE USE OF FAT REPLACERS

2020 ◽  
Vol 7 (2) ◽  
pp. 31-38
Author(s):  
Ayman Nasr Mahmoud Khalil ◽  
Herbert W. Ockerman
Keyword(s):  
Fatty Acids ◽  
Sodium Alginate ◽  
Meat Product ◽  
Meat Products ◽  
Rice Flour ◽  
Chemical Quality ◽  
Low Fat ◽  
Fat Replacers ◽  
Luncheon Meat

Nowadays, there is a great interest regarding demand for foods with low-fat meat products to decrease the risk of nutritional diseases. Several strategies had been reported to reduce fat contents of meat products. The term fat replacer is used to describe a wide variety of products that replace some or all of the fat in foods. In the last years, chicken luncheon meat became one of the most commonly widely marketed and distributed meat products all over the world due to its delicious taste and cheap price. In this study, the chemical quality of the chicken luncheon meat produced either by; sun flower oil, sun flower oil and sodium alginate, sun flower oil, sodium alginate and rice flour, sun flower oil, sodium alginate, rice flour and gum Arabic as fat replacers was evaluated according to market reference toward production of new chicken meat luncheon of low fat, cholesterol and calories. The results revealed that application of fat replacers in cooked chicken luncheon meat enhanced the quality of saturated, monounsaturated and polyunsaturated fatty acids improving its nutritional value.

scholarly journals Fat Reduction in Processed Meat Using Hot-Boning and Cold-Batter Mincing Technology

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
Morgan P. Wonderly ◽  
Hong C. Lee ◽  
Siroj Pokharel ◽  
Gale M. Strasburg ◽  
Bradley P. Marks ◽  
...  
Keyword(s):  
Meat Products ◽  
Fat Content ◽  
Processed Meat ◽  
Protein Functionality ◽  
Post Mortem ◽  
Low Fat ◽  
Randomized Design ◽  
Fat Reduction ◽  
Gel Forming Ability ◽  
Cooking Yield

ObjectivesProcessed meats have high fat contents that have been linked to adverse effects on human health. The purpose of this study was to generate low-fat meat products using the combination of hot-boning (HB), crust-freeze-air-chilling (CFAC; HB-CFAC), and cold-batter mincing technologies.Materials and MethodsTwelve commercial pigs (4 pigs/replication) were obtained locally and processed in a traditional way. Skinless, boneless, fresh pork ham (IMPS#402G) was harvested and subjected to either hot-boning (HB) at 1-h poste-mortem or chill-boning (CB) at 24 h post-mortem. All pork ham muscles were cut into one-inch wide strips and subjected to crust-freeze-air-chilling (CFAC). The resulting strips were 3-min pre-chopped and 6-min post-chopped for full-fat batters (FF), using 65% ham muscle of CFAC, 15% pork back-fat, 16% ice, 2% salt, and 2% starch. For low-fat batters (LF), the strips were similarly chopped with the same ingredients except 0% pork back-fat and 31% ice. Data in three replications were evaluated by one-way ANOVA, using PASW 18 statistic program and a completely randomized design. A post-hoc analysis was performed using Duncan`s multiple range test to evaluate differences of fat content and protein functionality among treatments at P < 0.05.ResultsAfter chilling, the pH 6.27 of HB-loin muscles at an hour post-mortem was significantly higher than that pH 5.63 of CB-loin muscles at 24 h post-mortem (P < 0.05). Similarly, the pH 6.0 of cooked HB-gels was higher than the pH 5.7 of cooked CB-gels, regardless of fat content (P < 0.05). The 65% moisture and 11– 12% fat in full-fat gels (HB-FF and CB-FF) were lower and higher, respectively, than 76– 78% moisture and 1.6– 3.0% fat in low-fat gels (HB-LF and CB-LF), regardless of boning type. Cooking yield (%) was improved in HB-gels more than CB-gels. In responding to the cooking yield, the lowest and the highest expressible moistures were found in HB-FF gels and CB-LF gels, respectively. Both HB-FF and HB-LF gels showed higher values for hardness, cohesiveness, and gumminess than CB-FF gels, with the least value found in CB-LF gels. These results indicated that the cold-batter mincing of HB-muscles provided higher protein functionality and gel-forming ability than that of CB-muscles so that fat was reduced without textural quality loss (P < 0.05). The next step of this research is to generate fatty/creamy-like texture by chopping low-fat ham muscles at sub-zero temperatures for extended times, resulting in small and uniform protein particle sizes.

scholarly journals Effect of whey protein concentrate and endogenous lactic acid bactéria in low-fat Coalho cheese

2020 ◽  
Vol 9 (5) ◽  
pp. e53953125
Author(s):  
Gizele Almada Cruz ◽  
Laura Maria Bruno ◽  
Gleice Bezerra de Oliveira Gadelha ◽  
Paulo Maciel Neto ◽  
Layane Maciel Alves ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Whey Protein ◽  
Physicochemical Characteristics ◽  
Fat Content ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Low Fat ◽  
Fat Replacers ◽  
Texture Profile

The fat content and lactic ferment are two components that positively influence cheese sensorial properties. However, the consumption of low fat content foods is trending among the consumers. Researches about fat replacers applications have been used as an alternative to elaborate low-fat cheeses associated with good sensorial acceptance. In the same way, the use of specific lactic ferments elaborated from lactic acid bacteria isolated from the cheeses themselves is an alternative to obtain safe products, without promoting fundamental changes in its sensorial characteristics. With aim to evaluate the texture profile (Firmness, Elasticity, Cohesiveness and Chewability) and physicochemical characteristics of low-fat Coalho cheese, the effect of whey protein concentrate - WPC (1, 2 and 3%) and endogenous lactic bacteria - ELB (1, 2 and 3%) was tested. The treatments on the Coalho cheese produced cheeses classified as low-fat (2.33% to 4.67%) and high in protein value (41.01% to 46.95%). The WPC concentrations showed significant effect (p < 0.05) in firmness, cohesiveness and chewability parameters. In conclusion, the use of the WPC as a fat replacer is viable in the Coalho cheese production. However, the addition of ELB as ferment does not influence the Coalho cheese properties.

scholarly journals Influence of fat level reduction in the drying of Italian salami

2018 ◽  
Author(s):  
Andrea Carla Da Silva Barretto ◽  
Camila Vespucio Bis Souza ◽  
Marise Rodrigues Pollonio ◽  
Ana Lúcia Barretto Penna
Keyword(s):  
Weight Loss ◽  
Proximate Composition ◽  
Meat Products ◽  
Drying Process ◽  
High Fat ◽  
Low Fat ◽  
Fermented Sausage ◽  
Fat Reduction ◽  
Fat Level ◽  
Level Reduction

The aim of this study was to evaluate the influence of fat reduction in the drying process of Italian salami. Two Italian salami formulations: HFS (High Fat Sausage) with 20g/100g of pork back fat and LFS (Low Fat Sausage) with 11.2g/100g of pork back fat were analyzed as water activity, weight loss, proximate composition and pH. The evaluation times were 0, 3, 7, 10 and 13 days of drying.The reduction of more than 25% in the fat content of Italian salami affected the weight loss in the drying process, but did not affect the moisture, pH and water activity.Keywords: Low-fat; fermented sausage; weight loss; healthier meat products; ripening time.  

scholarly journals Dietary Intake, Nutritional Adequacy, and Food Sources of Protein and Relationships with Personal and Family Factors in Spanish Children Aged One to < 10 Years: Findings of the EsNuPI Study

Nutrients ◽  
2021 ◽  
Vol 13 (4) ◽  
pp. 1062
Author(s):  
Casandra Madrigal ◽  
María José Soto-Méndez ◽  
Ángela Hernández-Ruiz ◽  
Teresa Valero ◽  
Federico Lara Villoslada ◽  
...  
Keyword(s):  
Dietary Protein ◽  
Total Protein ◽  
Dairy Products ◽  
Protein Intake ◽  
Meat Products ◽  
Food Sources ◽  
Animal Origin ◽  
Total Protein Intake ◽  
Fish And Shellfish ◽  
Milk And Dairy Products

Diet in the first years of life is an important factor in growth and development. Dietary protein is a critical macronutrient that provides both essential and nonessential amino acids required for sustaining all body functions and procedures, providing the structural basis to maintain life and healthy development and growth in children. In this study, our aim was to describe the total protein intake, type and food sources of protein, the adequacy to the Population Reference Intake (PRI) for protein by the European Food Safety Authority (EFSA), and the Recommended Dietary Allowance (RDA) by the Institute of Medicine (IoM). Furthermore, we analyzed whether the consumption of dairy products (including regular milk, dairy products, or adapted milk formulas) is associated with nutrient adequacy and the contribution of protein to diet and whole dietary profile in the two cohorts of the EsNuPI (in English, Nutritional Study in the Spanish Pediatric Population) study; one cohort was representative of the Spanish population from one to < 10 years old (n = 707) (Spanish reference cohort, SRS) who reported consuming all kinds of milk and one was a cohort of the same age who reported consuming adapted milk over the last year (including follow-on formula, growing up milk, toddler’s milk, and enriched and fortified milks) (n = 741) (adapted milk consumers cohort, AMS). The children of both cohorts had a high contribution from protein to total energy intake (16.79% SRS and 15.63% AMS) and a high total protein intake (60.89 g/day SRS and 53.43 g/day AMS). We observed that protein intake in Spanish children aged one to < 10 years old was above the European and international recommendations, as well as the recommended percentages for energy intakes. The main protein sources were milk and dairy products (28% SRS and 29% AMS) and meat and meat products (27% SRS and 26% AMS), followed by cereals (16% SRS and 15% AMS), fish and shellfish (8% in both cohorts), eggs (5% SRS and 6% AMS), and legumes (4% in both cohorts). In our study population, protein intake was mainly from an animal origin (meat and meat products, milk and dairy products, fish and shellfish, and eggs) rather than from a plant origin (cereals and legumes). Future studies should investigate the long-term effect of dietary protein in early childhood on growth and body composition, and whether high protein intake affects health later in life.

scholarly journals Diet among oil-workers on off-shore oil installations in the Norwegian sector of the North Sea

1992 ◽  
Vol 68 (1) ◽  
pp. 11-19 ◽  
Author(s):  
A. Oshaug ◽  
L. I. Østgård ◽  
K. U. Trygg
Keyword(s):  
North Sea ◽  
Heart Diseases ◽  
Daily Intake ◽  
Minor Role ◽  
Coronary Heart Diseases ◽  
Average Daily Intake ◽  
The North ◽  
The North Sea ◽  
Oil Workers ◽  
A Minor

Dietary studies based on 24 h recalls were carried out on four oil installations in the Norwegian sector of the North Sea. Two hundred and three persons were interviewed about what they had eaten the previous 24 h. Food purchased for the installations in the previous 5 months was recorded. Results based on 24 h recalls showed that average daily intake of energy was 12.2 MJ of which 17% came from protein, 44% from fat and 39% from carbohydrate, including 8% from sugar. Meat, vegetables, fresh fruits, seafood (shellfish), french fries, eggs, cream and ice-cream were important components of the diet, while bread, fish and cereals played a minor role. Average daily intake (mg) of nutrients were: calcium 1244, iron 15, vitamin A 1049 μg, vitamin D 4.1 μg, thiamin 1.6, riboflavin 2.2, nicotinic acid 22, ascorbic acid 143. Dietary fibre intake, estimated as unavailable carbohydrate, was on average 19 g, and the average daily intake of cholesterol was 755 mg. Intakes were compared with the Norwegian recommended dietary allowance. Most of the employees chose a diet which when eaten over a longer period of time may contribute to the development of coronary heart diseases (CHD) and thereby increase the morbidity and mortality from CHD in the oil industry.

scholarly journals Dairy Consumption and Incidence of Breast Cancer in the ‘Seguimiento Universidad de Navarra’ (SUN) Project

Nutrients ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 687
Author(s):  
Inmaculada Aguilera-Buenosvinos ◽  
Cesar Ignacio Fernandez-Lazaro ◽  
Andrea Romanos-Nanclares ◽  
Alfredo Gea ◽  
Rodrigo Sánchez-Bayona ◽  
...  
Keyword(s):  
Breast Cancer ◽  
Dairy Products ◽  
Dairy Product ◽  
Inverse Association ◽  
Low Fat ◽  
Significant Inverse Association ◽  
Product Consumption ◽  
Dairy Consumption ◽  
Dairy Product Consumption

Dairy products might influence breast cancer (BC) risk. However, evidence is inconsistent. We sought to examine the association between dairy product consumption—and their subtypes—and incident BC in a Mediterranean cohort. The SUN (“Seguimiento Universidad de Navarra”) Project is a Spanish dynamic ongoing cohort of university graduates. Dairy product consumption was estimated through a previously validated 136-item food frequency questionnaire (FFQ). Incident BC was reported in biennial follow-up questionnaires and confirmed with revision of medical records and consultation of the National Death Index. Hazard ratios (HR) and 95% confidence intervals (CI) were estimated with Cox regression models. Among 123,297 women-years of follow-up (10,930 women, median follow-up 12.1 years), we confirmed 119 incident BC cases. We found a nonlinear association between total dairy product consumption and BC incidence (pnonlinear = 0.048) and a significant inverse association for women with moderate total dairy product consumption (HRQ2vs.Q1 = 0.49 (95% CI 0.28–0.84); HRQ3vs.Q1 = 0.49 (95% CI 0.29–0.84) ptrend = 0.623) and with moderate low-fat dairy product consumption (HRQ2vs.Q1 = 0.58 (95% CI 0.35–0.97); HRQ3vs.Q1 = 0.55 (95% CI 0.32–0.92), ptrend = 0.136). In stratified analyses, we found a significant inverse association between intermediate low-fat dairy product consumption and premenopausal BC and between medium total dairy product consumption and postmenopausal BC. Thus, dairy products, especially low-fat dairy products, may be considered within overall prudent dietary patterns.

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