Development of Seed-Oil Based Dried Sausages, Considering Physicochemical and Nutritional Quality and the Role of Food Neophobia.

A growing number of consumers now consider the consumption of processed meat products to be an essentially unhealthy habit. Hence, the reformulation of meat products is crucial. In this regard, the aim of this study is to reformulate "fuet", a traditional Spanish dried sausage, by replacing the pork fat with emulsified seed oils (50-50%, 25-75% and 0-100%). Four seed oils were evaluated, including commercial seeds (poppy and chia) and other seeds considered subproducts (melon and pumpkin). Physical parameters, nutritional quality and consumer evaluation of the reformulated dried sausages were analyzed. Additionally, we considered the effects of food neophobia on consumer evaluation. The resulting fuets had a higher concentration of linoleic and linolenic acids, which varied according to the oil used. In the sensory analysis, non-neophobic consumers showed higher preference for the reformulated fuets, while all consumers gave their highest ratings to the fuets produced with pumpkin seed oil.

Use of peanut waste for oyster mushroom substrate supplementation-oyster mushroom and peanut waste.

The aim of the research was to verify the influence of macro and micronutrients present in the peanut waste (hulls and nuts) for supplementation of Pleurotus ostreatus substrate. The raw materials for base substrate preparation were Brachiaria dictyoneura, sugarcane bagasse (bulk material), rice and wheat bran, calcitic limestone, and gypsum. The following supplement formulations were used as treatments: (1) 100% peanut hulls, (2) 80% peanut hulls + 20% nuts, (3) 60% peanut hulls + 40% nuts, (4) 40% peanut hulls + 60% nuts, (5) 20% peanut hulls + 80% nuts, and (6) 100% nuts. A commercial supplement was also used as an additional treatment. The supplementation was done at spawning using the rates of 1% and 2% wet weight of the substrate. Positive correlations amongst yield and N content, and weight of mushroom and P and K content were verified with 1% supplement. A positive correlation between yield and Cu content, and a negative correlation between yield and Mn content were observed with 2% supplement. The use of peanut waste can be used as supplement for the production of P. ostreatus increasing biological efficiency up to 61%. A better combination can be reached with 20% peanut hulls + 80% nuts or 100% nuts. The addition of 2% supplement in the substrate provided greater yield than 1%.

Effect of roasting conditions on pigment composition and some quality parameters of pistachio oil.

Pistachio roasting before oil extraction increases consumer preference but may cause changes in the oil composition. In this work, the effect of different roasting conditions on the physical parameters, oxidative stability, and pigment composition of pistachio oil extracted by pressure was studied. Density value of pistachio oil was reduced with severe roasting conditions (125 °C), while viscosity increased slightly. This adverse effect was compensated by a significant increase in both oxidative stability and, especially, in the content of chlorophyll and carotenoid pigments. Pistachio roasting temperature had a clear impact on the color of the pistachio oils, changing from yellow in oils from raw or minimally roasted pistachios (50-75 °C) to brilliant green in oils from pistachios subjected to higher temperature treatments (100-125 °C). An increase in temperature favored the pigment transfer to the oil. The green oils had a total pigment content between 2.3 and 4 times higher than the yellow oils.

Storage stability and composition changes of three cold-pressed nut oils under refrigeration and room temperature conditions.

Chemical composition and stability parameters of three cold-pressed nut oils (almond, walnut and pistachio) were monitored for up to 16 months of storage at 5 °C, 10 °C, 20 °C and room temperature. Freshly pressed pistachio oil had lower peroxide value than almond oil and higher induction period than almond and walnut oils, indicating a higher stability. The peroxide values increased faster at room temperature than at lower temperatures during the storage time, and the highest increase was for pistachio oil stored at room temperature exposed to daylight. The induction period decreased for all three nut oils during the storage time, regardless of the storage conditions. Pistachio oil remained the most stable oil at the end of the storage time, followed by almond oil. The percentage of polyunsaturated fatty acids decreased slightly throughout the storage.