Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2018 Feb;55(2):811-820.
doi: 10.1007/s13197-017-3006-9. Epub 2018 Jan 5.

Optimization of lipid profile and hardness of low-fat mortadella following a sequential strategy of experimental design

Erick Saldaña  1 , Raúl Siche  2 , Jair Sebastião da Silva Pinto  1 , Marcio Aurélio de Almeida  1 , Miriam Mabel Selani  3 , Juan Rios-Mera  1 , Carmen J Contreras-Castillo  1
Affiliations

Optimization of lipid profile and hardness of low-fat mortadella following a sequential strategy of experimental design

Erick Saldaña et al. J Food Sci Technol. 2018 Feb.

Abstract

This study aims to optimize simultaneously the lipid profile and instrumental hardness of low-fat mortadella. For lipid mixture optimization, the overlapping of surface boundaries was used to select the quantities of canola, olive, and fish oils, in order to maximize PUFAs, specifically the long-chain n-3 fatty acids (eicosapentaenoic-EPA, docosahexaenoic acids-DHA) using the minimum content of fish oil. Increased quantities of canola oil were associated with higher PUFA/SFA ratios. The presence of fish oil, even in small amounts, was effective in improving the nutritional quality of the mixture, showing lower n-6/n-3 ratios and significant levels of EPA and DHA. Thus, the optimal lipid mixture comprised of 20, 30 and 50% fish, olive and canola oils, respectively, which present PUFA/SFA (2.28) and n-6/n-3 (2.30) ratios within the recommendations of a healthy diet. Once the lipid mixture was optimized, components of the pre-emulsion used as fat replacer in the mortadella, such as lipid mixture (LM), sodium alginate (SA), and milk protein concentrate (PC), were studied to optimize hardness and springiness to target ranges of 13-16 N and 0.86-0.87, respectively. Results showed that springiness was not significantly affected by these variables. However, as the concentration of the three components increased, hardness decreased. Through the desirability function, the optimal proportions were 30% LM, 0.5% SA, and 0.5% PC. This study showed that the pre-emulsion decreases hardness of mortadella. In addition, response surface methodology was efficient to model lipid mixture and hardness, resulting in a product with improved texture and lipid quality.

Keywords: Fatty acid profile; Hardness; Mixture design; Mortadella; Response surface methodology (RSM); Springiness.

PubMed Disclaimer

Figures

Fig. 1
Fig. 1
Overlapped contour surfaces of the four response variables evaluated in the lipid mixtures
Fig. 2
Fig. 2
Effect of sodium alginate (SA), milk protein concentrate (PC) and lipid mixture (LM) on instrumental hardness of mortadella
See this image and copyright information in PMC

References

    1. Aldai N, Kramer JKG, Cruz-Hernandez C, Santercole V, Delmonte P, Mossaba MM, Dugan MER. Appropriate extraction and methylation techniques for lipids analysis. In: Cherian G, Poureslami R, editors. Fat and fatty acids in poultry nutrition and health. Packington: Context; 2012. pp. 249–278.
    1. Álvarez D, Xiong YL, Castillo M, Payne FA, Garrido MD. Textural and viscoelastic properties of pork frankfurters containing canola-olive oils, rice bran, and walnut. Meat Sci. 2012 - PubMed
    1. Baş D, Boyacı İH. Modeling and optimization I: usability of response surface methodology. J Food Eng. 2007
    1. Berasategi I, Legarra S, García-Íñiguez de Ciriano M, Rehecho S, Calvo MI, Cavero RY, Navarro-Blasco I, Ansorena D. “High in omega-3 fatty acids” bologna-type sausages stabilized with an aqueous-ethanol extract of Melissa officinalis. Meat Sci. 2011 - PubMed
    1. Bourne M. Food texture and viscosity: concept and measurement. 2. Florida: Academic Press; 2002.