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Asyrul-Izhar AB, Bakar J, Sazili AQ, Meng GY, Ismail-Fitry MR. Incorporation of Different Physical Forms of Fat Replacers in the Production of Low-Fat/ Reduced-Fat Meat Products: Which is More Practical? FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2108439] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Abu Bakar Asyrul-Izhar
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
| | - Jamilah Bakar
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
| | - Awis Qurni Sazili
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, Serdang, Malaysia
| | - Goh Yong Meng
- Department of Veterinary Preclinical Sciences, Faculty of Veterinary Medicine, Universiti Putra Malaysia, Serdang, Malaysia
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Botella‐Martínez C, Sayas‐Barberá E, Pérez‐Álvarez JÁ, Viuda‐Martos M, Fernández‐López J. Chia and hemp oils‐based gelled emulsions as replacers of pork backfat in burgers: effect on lipid profile, technological attributes and oxidation stability during frozen storage. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15907] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Carmen Botella‐Martínez
- IPOA Research Group, Centro de Investigación e Innovación Agroalimentaria y Agroambiental Universidad Miguel Hernández, (CIAGRO‐UMH) Ctra. Beniel km 3.2, 03312‐Orihuela Alicante Spain
| | - Estrella Sayas‐Barberá
- IPOA Research Group, Centro de Investigación e Innovación Agroalimentaria y Agroambiental Universidad Miguel Hernández, (CIAGRO‐UMH) Ctra. Beniel km 3.2, 03312‐Orihuela Alicante Spain
| | - José Ángel Pérez‐Álvarez
- IPOA Research Group, Centro de Investigación e Innovación Agroalimentaria y Agroambiental Universidad Miguel Hernández, (CIAGRO‐UMH) Ctra. Beniel km 3.2, 03312‐Orihuela Alicante Spain
| | - Manuel Viuda‐Martos
- IPOA Research Group, Centro de Investigación e Innovación Agroalimentaria y Agroambiental Universidad Miguel Hernández, (CIAGRO‐UMH) Ctra. Beniel km 3.2, 03312‐Orihuela Alicante Spain
| | - Juana Fernández‐López
- IPOA Research Group, Centro de Investigación e Innovación Agroalimentaria y Agroambiental Universidad Miguel Hernández, (CIAGRO‐UMH) Ctra. Beniel km 3.2, 03312‐Orihuela Alicante Spain
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Influence of Murta (Ugni molinae Turcz) Powder on the Frankfurters Quality. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11188610] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Frankfurters are one of the most demanded meat products in the world due to their low cost and good taste. However, they contain up to 30% animal fat, which is negative for the consumer’s health. Moreover, high-fat contents could also decrease frankfurter sensory properties, since it accelerates the rancidity of the products. This fact is highly dependent on the fatty acids composition since the unsaturation promotes oxidative reactions. Currently, strategies have been developed to replace animal fat with vegetable oils or the inclusion of new raw materials. The murta (Ugni molinae Turcz), an endemic plant in Chile, is a specie that contains high levels of flavonoids in its fruits and has a pleasant flavor, as well as a sweet and floral aroma. However, the effect of the addition of these fruits in the formulation of meat products has been scarcely studied. The present study aims to reduce the use of synthetic additives using natural ones (murta powder). Therefore, this research evaluated the influence of the inclusion of murta on the chemical, sensory, and instrumental parameters of traditional frankfurters. Three batches of frankfurters were manufactured: control sausages without additives (T0); samples with chemical antioxidant (T1); and with murta fruit powder (T2). The chemical composition, physicochemical parameters and sensory properties were determined. Frankfurters made with murta (T2) presented middle values in energy, moisture and sodium compared with control. Also, the reformulated sausages (T2) presented the lowest water holding capacity, redness (a*) and yellowness and the highest values of fat and carbohydrates. Regarding fatty acids content, the most important changes were observed in the C18:0 and C14:0 (T2 presented the lowest values) and C18:2n-6 (T2 had the highest values), but minimal differences were observed in the total SFA, MUFA and PUFA content. Cholesterol content from T2 were similar to the control samples, and T1 presented the highest values. Although these differences, both chemical and nutritional quality of all frankfurters manufactured in the present study were very similar among treatments. Finally, according to the sensory analysis, T2 presented better acceptability and sensory characteristics compared with the other treatments (p ≤ 0.05). Therefore, the inclusion of murta in the production of frankfurters could be a strategy to improve the sensory characteristics of this product with minimal changes in chemical and nutritional properties. However, the effect of murta on oxidative stability and frankfurter shelf-life should be studied in depth in future research.
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KAYNAKCI E, KILIÇ B. Effect of replacing beef fat with safflower oil on physicochemical, nutritional and oxidative stability characteristics of wieners. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.07720] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Kawecki K, Rezler R, Baranowska HM, Stangierski J. Influence of fish oil and microencapsulated fish oil additives on water binding and the rheological properties of poultry sausage batters. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:1127-1133. [PMID: 32785934 DOI: 10.1002/jsfa.10723] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/20/2020] [Revised: 07/17/2020] [Accepted: 08/12/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND The composition of meat batters can be modified by the addition of fish oil or microencapsulation of oil. Such modifications affect the water binding and the rheological properties of the resulting systems. There is little information available on the behaviour of water molecules in model meat batter systems with microcapsules. The main goal of the study was to assess the degree of water binding by the meat batter system and to carry out a rheological analysis during heating and cooling. RESULTS The sample with the microcapsules was characterized by a slightly elevated level of total protein. The encapsulated oil additive reduced the pH and water activity value in the meat batter, compared with the control sample. There was one relaxation time T1 and two time components T2 in the control batter and the batter containing encapsulated oil. The sample with the oil additive was characterized by two components of relaxation time T1 and three components of relaxation time T2 . There was an inverse correlation between the dynamic viscosity of the batters and the spin-spin relaxation times T21 and T22 . The temperature courses of the modulus of elasticity in all the systems exhibited three areas of change (20-43 °C, 43-60 °C, and >60 °C). The highest dynamics of change in the modulus of elasticity was observed for the initial and final temperature range (60-85 °C). CONCLUSIONS The samples with the oil and microcapsule additives exhibited higher elastic energy accumulation capacity and dynamic viscosity than the control batter within the whole heating range. The fish oil microcapsules improved the mechanical properties of poultry sausage batters and their water-binding properties. This may increase the juiciness and microbiological stability of the finished products. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Krzysztof Kawecki
- Department of Food Quality and Safety Management, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
| | - Ryszard Rezler
- Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
| | - Hanna M Baranowska
- Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
| | - Jerzy Stangierski
- Department of Food Quality and Safety Management, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
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IGNACIO EO, SANTOS JMD, SANTOS SEDJ, SOUZA CVB, BARRETTO ACDS. Effect of the addition of rabbit meat on the technological and sensory properties of fermented sausage. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.02019] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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O’ Neill CM, Cruz-Romero MC, Duffy G, Kerry JP. Shelf life extension of vacuum-packed salt reduced frankfurters and cooked ham through the combined application of high pressure processing and organic acids. Food Packag Shelf Life 2018. [DOI: 10.1016/j.fpsl.2018.06.008] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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Bilska A, Waszkowiak K, Błaszyk M, Rudzińska M, Kowalski R. Effect of liver pâté enrichment with flaxseed oil and flaxseed extract on lipid composition and stability. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:4112-4120. [PMID: 29388690 DOI: 10.1002/jsfa.8928] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/13/2017] [Revised: 01/24/2018] [Accepted: 01/26/2018] [Indexed: 06/07/2023]
Abstract
BACKGROUND There is an increase interest from food technologists in the improvement of the nutritional value of meat products, especially their lipid profile and shelf life. The aim of this study was to determine the effect of animal fat replacement with flaxseed oil (20%) and flaxseed extract addition (0.05%-0.25%) on changes in composition and stability of liver pâté lipid fractions. RESULTS Replacement of animal fat with flaxseed oil was observed to lower the saturated and monoenoic fatty acid in the product's fatty acid profile by around 12% and to raise the polyene fatty acid contribution by more than 70% when compared to the control. The replacement also resulted in enriching the pâté with phytosterols (β-sitosterol, campesterol, and cycloartenol). The addition of 0.05% and 0.10% ethanol flaxseed extract significantly slowed down lipid oxidation changes during storage of the pâté. CONCLUSIONS The study showed that a storage-stable meat product - liver pâté - characterized by a high nutritional value can be designed through the addition of flax oil rich in unsaturated fatty acids and flaxseed extract. The addition of 0.05% of the extract was found to be sufficient to improve the liver pâté's oxidative stability; it can thus be recommended for this type of product. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Agnieszka Bilska
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
| | - Katarzyna Waszkowiak
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
| | - Martyna Błaszyk
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
| | - Magdalena Rudzińska
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
| | - Ryszard Kowalski
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
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Chakanya C, Arnaud E, Muchenje V, Hoffman LC. Changes in the physico-chemical attributes through processing of salami made from blesbok (Damaliscus pygargus phillipsi), eland (Taurotragus oryx), fallow deer (Dama dama), springbok (Antidorcas marsupialis) and black wildebeest (Connochaetes gnou) in comparison to pork. Meat Sci 2018; 146:87-92. [PMID: 30138886 DOI: 10.1016/j.meatsci.2018.07.034] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2018] [Revised: 06/22/2018] [Accepted: 07/30/2018] [Indexed: 10/28/2022]
Abstract
Drying kinetics and changes in proximate composition, pH, salt content, water activity (aw) and lipid oxidation through processing of salami made using five different game meat species were evaluated and compared to pork. Eight batches of salami from each species were made and sampled for analysis throughout processing. Processing time was a significant factor on all measured attributes whilst species affected (P ≤ .05) pH and moisture but not drying kinetics. Black wildebeest meat exhibited higher (P ≤ .05) pH than pork and other game meat (6.30 vs 5.63-5.80), which translated to higher (P ≤ .05) salami pH throughout and at the end of processing (5.77). Final pH of all other salami ranged from 5.01 to 5.28, aw ranged from 0.88 to 0.92. TBARS remained lower than 1 mg MDA equivalent/kg. The study suggests that salami from these game species, excluding black wildebeest, can be produced using the same processing parameters as conventional pork salami and obtaining similar physico-chemical attributes.
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Affiliation(s)
- Chido Chakanya
- Department of Livestock and Pasture Science, University of Fort Hare, Private Bag X 1314, Alice 5700, South Africa
| | - Elodie Arnaud
- Department of Animal Sciences, Stellenbosch University, Private Bag X1 Matieland, Stellenbosch 7602, South Africa; CIRAD, UMR QualiSud, 7602 Stellenbosch, South Africa; Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de La Réunion, Montpellier, France
| | - Voster Muchenje
- Department of Livestock and Pasture Science, University of Fort Hare, Private Bag X 1314, Alice 5700, South Africa
| | - Louwrens C Hoffman
- Department of Animal Sciences, Stellenbosch University, Private Bag X1 Matieland, Stellenbosch 7602, South Africa.
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Effect of the partial replacement of pork backfat by microencapsulated fish oil or mixed fish and olive oil on the quality of frankfurter type sausage. Journal of Food Science and Technology 2017; 54:26-37. [PMID: 28242900 DOI: 10.1007/s13197-016-2405-7] [Citation(s) in RCA: 71] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/24/2016] [Accepted: 11/04/2016] [Indexed: 10/20/2022]
Abstract
Frankfurter sausages were reformulated to produce better lipid compositions by replacing the pork backfat by healthy oils. Sausages in, three different batches were manufactured: control (CO) with 100% of pork backfat, and modified sausages where the pork backfat was replaced with 50% by microencapsulated fish oil (ME) and by unencapsulated olive and fish oil mixture (OM). The ME treatments showed the lowest pH, fat and energy values and the highest protein and carbohydrates levels. The fat replacement by oils significantly (P < 0.05) affected to color parameters, since the ME batches presented the highest L* and b* values, whereas the OM treatments showed the highest values of a* values. As expected, the replacement of backfat by oils also greatly modified the fatty acids profile, since the OM group had the highest MUFA and n-3 PUFA contents. The microencapsulation process significantly (P < 0.001) increased the lipid oxidation. The ME batch presented the highest TBARS values and volatile compounds derivate from lipid oxidation, while the OM treatment showed the same lipid oxidation rate as CO group.
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