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Polysaccharide-based emulsion gels as fat replacers in Frankfurter sausages: Physicochemical, nutritional and sensorial evaluation

Publicated to:Lwt-Food Science And Technology. 180 114705- - 2023-04-15 180(), DOI: 10.1016/j.lwt.2023.114705

Authors: Fontes-Candia, Cynthia; Martinez-Sanz, Marta; Gomez-Cortes, Pilar; Calvo, Maria Visitacion; Verdu, Samuel; Grau, Raul; Lopez-Rubio, Amparo

Affiliations

IATA CSIC, Food Safety & Preservat Dept, Avda Agustin Escardino 7 - Author
UAM, Inst Food Sci Res, Dept Bioact & Food Anal, CIAL,CSIC,CEI, Nicolas Cabrera 9 - Author
Univ Politecn Valencia, Food Technol Dept, Camino Vera Sn - Author

Abstract

Agar and kappa-carrageenan emulsion gels were used to produce Frankfurters with reduced animal fat content by partially (50%) or completely (100%) replacing the pork back fat. The results showed that 50% of the pork back fat substitution did not affect the mechanical and physicochemical properties of the obtained sausages compared with the control (pure pork back fat). Slight changes in the textural and TBARS values were observed for the 100% substituted sausages, while a reduction from 25.37 to 17.07 g/g sample of total fat was attained. Thus, decreasing the caloric content from 280 to 209 kcal/g sample. The saturated fatty acid/unsaturated fatty acid ratio was also reduced from 0.58 to 0.38 with 50% substitution and 0.17 with total substitution, thus diminishing the atherogenic and thrombogenic indexes by 35% and 70%, respectively. The reformulated Frankfurters with a reduced-fat content were accepted by the consumers, evidencing that the polysaccharide-based emulsion gels can be promising ingredients for developing meat products with improved nutritional composition.

Keywords

% reductionsAcidsAnimal fatCaloric contentCarrageenansChíaEmulsificationEmulsion gelEmulsion gelsFat contentsGelled emulsionGelsHigh oleic sunflower oilHigh-oleic sunflower oilLow saturated fatty acidLower saturated fatty acidsMeat-productsMeatsOlive oilPhysico-chemicalsPhysicochemical propertiesPhysicochemical propertyPolysaccharidesProfileQualitySaturated fatty acidsStrategySunflower oil

Quality index

Bibliometric impact. Analysis of the contribution and dissemination channel

The work has been published in the journal Lwt-Food Science And Technology due to its progression and the good impact it has achieved in recent years, according to the agency WoS (JCR), it has become a reference in its field. In the year of publication of the work, 2023, it was in position 20/173, thus managing to position itself as a Q1 (Primer Cuartil), in the category Food Science & Technology.

From a relative perspective, and based on the normalized impact indicator calculated from World Citations provided by WoS (ESI, Clarivate), it yields a value for the citation normalization relative to the expected citation rate of: 3.66. This indicates that, compared to works in the same discipline and in the same year of publication, it ranks as a work cited above average. (source consulted: ESI Nov 14, 2024)

This information is reinforced by other indicators of the same type, which, although dynamic over time and dependent on the set of average global citations at the time of their calculation, consistently position the work at some point among the top 50% most cited in its field:

  • Weighted Average of Normalized Impact by the Scopus agency: 3.38 (source consulted: FECYT Feb 2024)
  • Field Citation Ratio (FCR) from Dimensions: 14.77 (source consulted: Dimensions Jun 2025)

Specifically, and according to different indexing agencies, this work has accumulated citations as of 2025-06-27, the following number of citations:

  • WoS: 23
  • Scopus: 24

Impact and social visibility

From the perspective of influence or social adoption, and based on metrics associated with mentions and interactions provided by agencies specializing in calculating the so-called "Alternative or Social Metrics," we can highlight as of 2025-06-27:

  • The use of this contribution in bookmarks, code forks, additions to favorite lists for recurrent reading, as well as general views, indicates that someone is using the publication as a basis for their current work. This may be a notable indicator of future more formal and academic citations. This claim is supported by the result of the "Capture" indicator, which yields a total of: 57 (PlumX).

It is essential to present evidence supporting full alignment with institutional principles and guidelines on Open Science and the Conservation and Dissemination of Intellectual Heritage. A clear example of this is:

  • The work has been submitted to a journal whose editorial policy allows open Open Access publication.