against acrylamide formation, which was attributed to the presence of orthodiphenols (Napolitano et al. 2008).
In addition to its health effects, EVOO gives a strong contribution to the overall
flavour of the product. Some molecular mechanisms that can potentially explain the
interaction of olive oil compounds with other ingredients have been highlighted. For
example, it was demonstrated that milk proteins can covalently interact with some
volatile compounds such as hexanal and trans-2-hexenal. These compounds are
found at relatively abundant concentrations in EVOOs. Low levels of hexanal are
described to give positive odour notes similar to freshly cut grass, and its presence
characterises good quality EVOOs. However, the same compound arises from
oxidation of unsaturated fatty acids and hydroperoxide degradation; rancid oils
have high levels of hexanal.
9.7.3 Other Uses as Replacement of Fats
Many strategies have been applied to produce healthier lipid formulations in meat
products, in particular by substitution of animal fat with vegetable oils. The aim is to
lower the amount of saturated fatty acids and cholesterol and to increase the content
of unsaturated fatty acids, particularly oleic acid. Bulk olive oil or olive oil-in-water
(O/W) emulsions were used to substitute animal fat. The addition of other healthpromoting constituents has also been tried. López-López et al. (2010) reported the
use of Wakame seaweed added to beef patties in addition to O/W emulsions to
replace pork fat, to obtain low-fat and low-salt beef patties. The authors showed that
the partial or total replacement of pork backfat by olive O/W emulsion resulted in a
similar cooking weight loss and gave a softening effect. This effect of water and fat
binding properties could be due to the stabilising effect of the oil in the emulsion.
A similar study was reported by Jiménez-Colmenero et al. (2010), who evaluated
the influence of olive oil used as a pork backfat replacement in frankfurters. Products
with olive oil emulsions stabilised with different types of protein systems showed
harder texture characteristics, with slightly lower juiciness but generally similar
acceptability compared to the control.
The addition of olive oil-in-water emulsions also modified the total fat content of
the meat, which was significantly lower: this means that a healthier meat could be
formulated. This latter aspect should be further investigated by nutritionists.
Not only meat but also other types of foods and recipes have been investigated by
scientists to modify their lipid profile by adding olive oil or extra virgin olive oil
(EVOO). The latter has been used as a fat replacement in several food products.
Matsakidou et al. (2010) reported on the replacement of margarine with EVOO in
Madeira cakes. The use of EVOO increased batter density and cake volume; the
weight loss during cooking was reduced. As EVOO contains a wide variety of
volatile compounds that are responsible for the unique flavour of this fat, its addition
in the cake greatly modifies its aromatic profile. Due to the difference of margarine
and EVOO in terms of chemical composition and physico-chemical state and
9 Olive (Olea europaea)
243
In addition to its health effects, EVOO gives a strong contribution to the overall
flavour of the product. Some molecular mechanisms that can potentially explain the
interaction of olive oil compounds with other ingredients have been highlighted. For
example, it was demonstrated that milk proteins can covalently interact with some
volatile compounds such as hexanal and trans-2-hexenal. These compounds are
found at relatively abundant concentrations in EVOOs. Low levels of hexanal are
described to give positive odour notes similar to freshly cut grass, and its presence
characterises good quality EVOOs. However, the same compound arises from
oxidation of unsaturated fatty acids and hydroperoxide degradation; rancid oils
have high levels of hexanal.
9.7.3 Other Uses as Replacement of Fats
Many strategies have been applied to produce healthier lipid formulations in meat
products, in particular by substitution of animal fat with vegetable oils. The aim is to
lower the amount of saturated fatty acids and cholesterol and to increase the content
of unsaturated fatty acids, particularly oleic acid. Bulk olive oil or olive oil-in-water
(O/W) emulsions were used to substitute animal fat. The addition of other healthpromoting constituents has also been tried. López-López et al. (2010) reported the
use of Wakame seaweed added to beef patties in addition to O/W emulsions to
replace pork fat, to obtain low-fat and low-salt beef patties. The authors showed that
the partial or total replacement of pork backfat by olive O/W emulsion resulted in a
similar cooking weight loss and gave a softening effect. This effect of water and fat
binding properties could be due to the stabilising effect of the oil in the emulsion.
A similar study was reported by Jiménez-Colmenero et al. (2010), who evaluated
the influence of olive oil used as a pork backfat replacement in frankfurters. Products
with olive oil emulsions stabilised with different types of protein systems showed
harder texture characteristics, with slightly lower juiciness but generally similar
acceptability compared to the control.
The addition of olive oil-in-water emulsions also modified the total fat content of
the meat, which was significantly lower: this means that a healthier meat could be
formulated. This latter aspect should be further investigated by nutritionists.
Not only meat but also other types of foods and recipes have been investigated by
scientists to modify their lipid profile by adding olive oil or extra virgin olive oil
(EVOO). The latter has been used as a fat replacement in several food products.
Matsakidou et al. (2010) reported on the replacement of margarine with EVOO in
Madeira cakes. The use of EVOO increased batter density and cake volume; the
weight loss during cooking was reduced. As EVOO contains a wide variety of
volatile compounds that are responsible for the unique flavour of this fat, its addition
in the cake greatly modifies its aromatic profile. Due to the difference of margarine
and EVOO in terms of chemical composition and physico-chemical state and
9 Olive (Olea europaea)
243