{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,3]],"date-time":"2026-06-03T04:55:16Z","timestamp":1780462516401,"version":"3.54.1"},"reference-count":51,"publisher":"MDPI AG","issue":"4","license":[{"start":{"date-parts":[[2020,4,7]],"date-time":"2020-04-07T00:00:00Z","timestamp":1586217600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100003339","name":"Consejo Superior de Investigaciones Cient\u00edficas","doi-asserted-by":"publisher","award":["Intramural project (grant number 201470E073)"],"award-info":[{"award-number":["Intramural project (grant number 201470E073)"]}],"id":[{"id":"10.13039\/501100003339","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100008441","name":"CYTED Ciencia y Tecnolog\u00eda para el Desarrollo","doi-asserted-by":"publisher","award":["(grant number ref. 119RT0568; HealthyMeat network)"],"award-info":[{"award-number":["(grant number ref. 119RT0568; HealthyMeat network)"]}],"id":[{"id":"10.13039\/501100008441","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Upcycled defatted sunflower seed flour (SUN), a by-product obtained from sunflower oil extraction, was used as an animal fat replacer to develop healthier frankfurters. For that end, animal fat was replaced (~50%) with water and 2% or 4% of SUN. Nutritional composition, technological, structural and sensorial properties were evaluated. SUN incorporation led to a significant increase in protein, minerals (magnesium, potassium, copper and manganese) and a decrease in fat content (~37% less than control with all animal fat). The incorporation of SUN in frankfurters promoted the presence of phenolic compounds. Increasing SUN addition lead to an increasingly (p &lt; 0.05) darker frankfurter colour. Samples with SUN at 4% were firmer than the control according to TPA and sensory analysis results and showed the highest lipid disorder attributed to more lipid interactions in the meat matrix. SUN addition as an animal fat replacer in frankfurters is a feasible strategy to valorise sunflower oil by-products and obtain healthier frankfurters.<\/jats:p>","DOI":"10.3390\/foods9040445","type":"journal-article","created":{"date-parts":[[2020,4,7]],"date-time":"2020-04-07T03:58:39Z","timestamp":1586231919000},"page":"445","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":40,"title":["Potential of a Sunflower Seed By-Product as Animal Fat Replacer in Healthier Frankfurters"],"prefix":"10.3390","volume":"9","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-6089-864X","authenticated-orcid":false,"given":"Simona","family":"Grasso","sequence":"first","affiliation":[{"name":"Institute of Food, Nutrition and Health, School of Agriculture, Policy and Development, University of Reading, Reading RG6 6AH, UK"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2447-5954","authenticated-orcid":false,"given":"Tatiana","family":"Pintado","sequence":"additional","affiliation":[{"name":"Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jara","family":"P\u00e9rez-Jim\u00e9nez","sequence":"additional","affiliation":[{"name":"Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Claudia","family":"Ruiz-Capillas","sequence":"additional","affiliation":[{"name":"Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4370-4644","authenticated-orcid":false,"given":"Ana Maria","family":"Herrero","sequence":"additional","affiliation":[{"name":"Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2020,4,7]]},"reference":[{"key":"ref_1","unstructured":"FAO (2018). 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