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1. Pea Protein Isolate as a Meat Substitute in Canned Pork Pâté: Nutritional, Technological, Oxidative, and Sensory Properties

Author

Pamela Cristiele Oliveira Trindade, Bibiana Alves dos Santos, Géssica Hollweg, Leticia Pereira Correa, Mariana Basso Pinton, Milena Padilha, Rafael Henrique Zanini Payeras, Sarita Correa Rosa, Alexandre José Cichoski, and Paulo Cezar Bastianello Campagnol

Subjects
alternative proteins, protein reformulation, texture profile, instrumental color, CATA, Chemical technology, TP1-1185
Abstract

This study investigated the feasibility of replacing pork meat with pea protein isolate in canned pâtés at proportions ranging from 12.5% to 50%. The results indicated that protein reformulation did not significantly impact the protein content and lipid oxidation of the pâtés. Reformulated products exhibited a decrease in a∗ values and an increase in b∗ values. These color changes were also sensorially identified in the Check-All-That-Apply (CATA) test, where the reformulated pâtés were associated with attributes such as ‘yellow color’ and ‘unpleasant color’, which were inversely related to product acceptance. The protein reformulation reduced the hardness, gumminess, and chewiness parameters of the pâtés. These textural changes were positively reflected in the CATA test, where the reformulated products were characterized by attributes like ‘soft texture’, ‘pleasant texture’, and ‘good spreadability’, which strongly correlated with higher consumer acceptance. Notably, pâtés with 37.5% and 50% substitutions of pork meat with pea protein showed acceptability levels comparable to the control, and those with up to a 25% substitution exhibited superior sensory acceptability. However, the color alteration suggests the need for future optimization, such as using natural colorants. In summary, the results of this study not only validate the feasibility of replacing pork meat with pea protein in pâtés but also offer valuable insights for future investigations to develop more innovative and sustainable meat products.

Published
2023
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2. Replacing Animal Fat with Gels of Psyllium Fiber and Combined Linseed Oil–Psyllium Fiber in Salamis: Impacts on Technological, Nutritional, Oxidative, and Sensory Properties

Author

Marcos Roberto Casarin Jovanovichs, Mariana Basso Pinton, Leticia Pereira Correa, Douglas Pedro, Carlos Augusto Mallmann, Roger Wagner, Alexandre José Cichoski, José Manuel Lorenzo, Alfredo Jorge Costa Teixeira, Paulo Cezar Bastianello Campagnol, and Bibiana Alves dos Santos

Subjects
lipid reformulation, bioactive compounds, lipid oxidation, volatile compounds, sensory profile, Chemical technology, TP1-1185
Abstract

This study produced two gels: one solely using psyllium fiber (GP) and another combining this fiber with linseed oil (GL+P). Both gels replaced 15% and 30% of the animal fat content of salamis. The objective was to evaluate the impact of this lipid reformulation on the technological, nutritional, oxidative, and sensory properties of the salamis. The lipid reformulation did not alter the evolution of pH and lactic acid bacteria during processing. The addition of GL+P did not interfere with the product’s drying process. However, replacing 30% of animal fat with the GP resulted in greater weight loss and a lower final Aw value. The lipid reformulation minimally affected the color of the salamis but significantly enhanced their nutritional profile. This improvement was marked by a decrease in fat content and an increase in protein. Specifically, in the samples with GL+P, there was a rise in linolenic acid content and a reduction in the n-6/n-3 PUFA ratio. Adding GP did not affect the salamis’ oxidative stability and sensory profile. However, substituting 30% of the animal fat with GL+P increased the TBARS values, and volatile compounds derived from lipid oxidation hampered the products’ sensory profiles. A reduction in these negative effects was observed when replacing 15% of the fat with GL+P, suggesting this to be the ideal dosage for balancing the nutritional benefits with maintaining the product’s oxidative stability.

Published
2023
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3. Raspberry Extract as a Strategy to Improve the Oxidative Stability of Pork Burgers Enriched with Omega-3 Fatty Acids

Author

Adrieni Santos de Oliveira, Bibiana Alves dos Santos, Carla Andressa Almeida Farias, Leticia Pereira Correa, Madison Willy Silva Cordeiro, Mariana Basso Pinton, Milene Teixeira Barcia, Roger Wagner, Alexandre José Cichoski, Juliano Smanioto Barin, José Manuel Lorenzo, Gema Nieto, and Paulo Cezar Bastianello Campagnol

Subjects
lipid oxidation, linseed oil, pea protein, microwave hydrodiffusion and gravity, green chemistry, Chemical technology, TP1-1185
Abstract

Hydrogelled emulsions (HEs) of linseed oil and pea protein (PP) were produced with four levels (0, 5, 7.5, and 10%) of raspberry extract obtained by a green extraction technique (microwave hydrodiffusion and gravity—MHG). HEs were applied in burgers to replace 50% of pork backfat content. The products’ technological, nutritional, oxidative, microbiological, and sensory properties were evaluated. Besides reducing the fat level by approximately 43%, the reformulation reduced the n-6/n-3 PUFA ratio to healthy levels, decreased the diameter reduction by 30%, and increased the cooking yield by 11%. Including 7.5 and 10% of raspberry extract in the HEs decreased the oxidative defects caused by the enrichment of the burgers with omega-3 fatty acids. In addition, the raspberry extract did not cause alterations in the mesophilic aerobic count and the burgers’ sensory profile.

Published
2023
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4. High-power ultrasound, micronized salt, and low KCl level: An effective strategy to reduce the NaCl content of Bologna-type sausages by 50

Author

Jordana Lima da Rosa, Juan Dario Rios-Mera, Carmen Josefina Contreras Castillo, José Manuel Lorenzo, Mariana Basso Pinton, Bibiana Alves dos Santos, Leticia Pereira Correa, Alessandra Schneider Henn, Alexandre José Cichoski, Erico Marlon Moraes Flores, and Paulo Cezar Bastianello Campagnol

Subjects
Meat Products, Taste, Sodium, ULTRASSOM, Sodium Chloride, Consumer Behavior, Sodium Chloride, Dietary, Food Science
Abstract

This study evaluated the combination of high-power ultrasound (HPU), micronized salt (MS), and low KCl levels as a strategy to produce reduced sodium Bologna-type sausages. Samples with 50% NaCl reduction were produced with regular salt (RS) or MS and 0.5% KCl. The sausages were sonicated for 0 or 27 min in an ultrasonic bath (25 kHz, 60% amplitude, normal mode, 20 °C) immediately after filling. The sodium reformulation strategy was effective in compensating for the defects in the emulsion stability and texture profile caused by the NaCl reduction. Besides, the combination of HPU, MS, and KCl did not cause major impacts on the evolution of pH, Eh, and TBARS values of the sausages during storage (21 days at 4 °C). The use of MS and KCl also allowed a reduction by 50% of the NaCl content (42% Na; Na/K ratio: 1.2 to 1.3) of the samples without affecting the salty taste, which was enhanced by the HPU treatment.

Published
2022

6. Valores geomorfológicos em áreas protegidas: o caso da Serra da Penha / Guimarães (Portugal)

Author

Francisco da Silva Costa, Leticia Pereira Correa, António Vieira, and Universidade do Minho

Subjects
05 social sciences, 0207 environmental engineering, 0507 social and economic geography, Protected landscape, 02 engineering and technology, 15. Life on land, Serra da Penha, Geoconservation, Património Geomorfológico, Geoconservação, Geomorphological heritage, 11. Sustainability, Paisagem protegida, 020701 environmental engineering, 050703 geography
Abstract

A Serra da Penha localiza-se no município de Guimarães, atingindo os 613 metros de altitude e incluindo uma área verde de 50 hectares que, devido às suas características naturais, constitui um dos grandes pontos de atração turística municipal. No contexto das estratégias ambientais que têm vindo a desenvolver, a Câmara Municipal de Guimarães está a elaborar a classificação da Serra da Penha como Paisagem Protegida Local, proposta esta que deve ser entendida como uma medida de proteção e de valorização. Entre os valores naturais da Serra da Penha destacamos os valores geomorfológicos e geológicos, definidos como geossítios no Plano Diretor Municipal de Guimarães. A Serra da Penha apresenta um elevado valor e interesse geológico devido à sua natureza granítica, integrando também um conjunto diversificado de elementos geomorfológicos, com destaque para os grandes blocos dispersos nas vertentes (as penhas) e que podem vir a constituir um importante geopatrimónio a valorizar. A diversidade destes elementos é significativa, podendo-se encontrar blocos graníticos associados em formas diversificadas, com um arranjo particular, com configurações antropomórficas ou associados a determinados aspetos culturais e/ou religiosos, como seja o “penedo que abana”, o “penedo suspenso” ou a gruta do ermitão. Assim, procuramos analisar a relevância dos valores geomorfológicos no âmbito do Geopatrimónio e seu enquadramento no processo de candidatura da Serra da Penha como Paisagem Protegida Local., The Serra da Penha or Monte de Santa Catarina is located in the municipality of Guimarães, reaching 613 meters of altitude and including a green area of 50 hectares which, due to its natural characteristics, it’s one of the great points of municipal tourist attraction. In the context of environmental strategies that have been developed, the Guimarães City Council is preparing the classification of the Serra da Penha as Local Protected Landscape, a proposal that should be understood as a measure of protection and valorization. Among the natural values of the Serra da Penha we highlight the geomorphological and geological values, defined as geosites in the Municipal Master Plan of Guimarães. The Serra da Penha has a high geological value and interest due to its granitic nature, also integrating a diverse set of geomorphological elements, highlighting the large blocks scattered in the slopes (the penhas) and which may constitute an important geoheritage to value. The diversity of these elements is significant and one can find associated granitic blocks in diverse shapes, with a particular arrangement, anthropomorphic configurations or associated with certain aspects, cultural and/or religious, such as the “waving rock”, the “suspended rock” or the hermit's cave. With this work, we seek to analyze the relevance of geomorphological values within the Geoheritage and its framing in the application process of Serra da Penha as Local Protected Landscape., Este trabalho foi cofinanciado pelo Fundo Europeu de Desenvolvimento Regional (FEDER) através do Programa Operacional COMPETE 2020 para a Competitividade e Internacionalização (POCI) e fundos nacionais da FCT no âmbito do projeto POCI01-0145-FEDER-006891 (FCT Ref: UID / GEO 04084/2019).

Published
2019

7. Hydrogelled emulsion from chia and linseed oils: A promising strategy to produce low-fat burgers with a healthier lipid profile

Author

Mariane Bittencourt Fagundes, Alexandre José Cichoski, Paulo Cezar Bastianello Campagnol, Roger Wagner, Cristiano Ragagnin de Menezes, Erick Saldaña, José M. Lorenzo, Rosane Teresinha Heck, and Leticia Pereira Correa

Subjects
food.ingredient, Linseed Oil, Swine, 0404 agricultural biotechnology, food, Linseed oil, Health claims on food labels, Sensory tests, medicine, Animals, Plant Oils, ÓLEOS E GORDURAS VEGETAIS COMESTÍVEIS, Food science, Cooking, Salvia, chemistry.chemical_classification, Animal fat, medicine.diagnostic_test, Back fat, Fatty Acids, 0402 animal and dairy science, Fatty acid, Hydrogels, 04 agricultural and veterinary sciences, 040401 food science, 040201 dairy & animal science, Meat Products, chemistry, Adipose Tissue, Emulsion, Cattle, Emulsions, Lipid profile, Food Science
Abstract

Burgers (20% pork back fat) were produced with the replacement of 0, 20, 40, 60, 80, and 100% of pork back fat by hydrogelled emulsion (HE) from chia and linseed oils. No changes (P > .05) were observed for the moisture retention, diameter reduction, and cooking loss of the treatments, with a significant increase in the lipid retention (P

Published
2019

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