Impact of Culinary Procedures on Nutritional and Technological Properties of Reduced-Fat Longanizas Formulated with Chia (<i>Salvia hispanica</i> L.) or Oat (<i>Avena sativa</i> L.) Emulsion Gel
Tatiana Pintado,
Claudia Ruiz-Capillas,
Francisco Jiménez-Colmenero,
Ana M. Herrero
Affiliations
Tatiana Pintado
Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain
Claudia Ruiz-Capillas
Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain
Francisco Jiménez-Colmenero
Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain
Ana M. Herrero
Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain
This paper evaluates how grilling, a traditional culinary procedure for fresh meat products, affects the composition and technological properties of healthy longanizas formulated with chia (Salvia hispanica L.) (C-RF) and oat (Avena sativa L.) (O-RF) emulsion gels (EGs) as animal fat replacers. The use of EGs, regardless of whether they contain chia or oat, improved longaniza performance during cooking as they lost less (p p < 0.05) the lightness, lipid oxidation and texture parameters of all samples.
