Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Effects of Replacing Backfat with Fat Replacers and Olive Oil on the Quality Characteristics and Lipid Oxidation of Low-fat Sausage During Storage

  • Moon, Sung-Sil (Sunjin Meat Research Center) ;
  • Jin, Sang-Keun (Department of Animal Resources Technology, Jinju National University) ;
  • Hah, Kyung-Hee (Division of Animal Product Processing, National Livestock Research Institute) ;
  • Kim, Il-Suk (Department of Animal Resources Technology, Jinju National University)
  • Published : 2008.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

Effects of replacing pork backfat with a combination (ICM) of isolated soy protein (ISP), carrageenan, and maltodextrin, or with ICM +olive oil, on the quality characteristics of sausages were investigated. Both treatments had lower fat content (p<0.05), but higher protein and moisture contents than the control (p<0.05). The fat content of low-fat sausage containing the ICM was increased on day 30 compared to day 1 and 15 (p<0.05), and that of ICM+olive oil was increased after day 15. The water holding capacity of ICM was lower than the control through day 30 (p<0.05). The ICM+olive oil had a lower cooking loss than ICM on day 1 and 15 (p<0.05). On day 1, the ICM had lower lightness and higher redness values than the control (p<0.05), and the ICM+olive oil had a higher yellowness value than the control and ICM (p<0.05). Both treatments presented higher hardness, cohesiveness, gumminess, and chewiness values than the control (p<0.05). The lipid oxidation values of both treatments were lower than the control on day 15 and 30 (p<0.05), and those were affected by the addition of olive oil. The ICM was rated higher for sensory color and overall acceptability than the ICM+olive oil (p<0.05).

Keywords

References

  1. AHA. Dietary guidelines for healthy adult Americans. American Heart Association, Dallas, USA. (Circulation) 74: 1465-1475 (1986)
  2. Department of Health. Report on health and social subjects, No 46. Nutritional aspects of cardiovascular disease. Department of Health, London, England (1994)
  3. NCEP (National Cholesterol Education Program). The effect of diet on plasma lipids, lipoproteins, and coronary heart disease. J. Am. Diet Assoc. 88: 1373-1400 (1988)
  4. WHO. Preventing and combating cardiovascular diseases in the community. WHO Expert Committee Report (Technical Report Series 732). World Health Organization, Geneva, Switzerland (1986)
  5. Pietrasik Z, Duda Z. Effect of fat content and soy protein/ carrageenan mix on the quality characteristics of comminuted, scalded sausages. Meat Sci. 56: 181-188 (2000) https://doi.org/10.1016/S0309-1740(00)00038-3
  6. Keeton JT. Low-fat meat products-technological problems with processing. Meat Sci. 36: 261-276 (1994) https://doi.org/10.1016/0309-1740(94)90045-0
  7. Miles RS. Processing of low fat meat products. pp. 17-22. In: 49th Reciprocal Meat Conference Proceedings. June 9, Provo, Utah, Chicago, USA. American Meat Science Association, Chicago, IL, USA (1996)
  8. Claus JR, Hunt MC, Kastner CL. Effects of substituting added water for fat on the textural, sensory, and processing characteristics of bologna. J. Muscle Foods 1: 1-21 (1989) https://doi.org/10.1111/j.1745-4573.1990.tb00349.x
  9. Ahmed PO, Miller MF, Lyon CE, Vaughters HM, Reagan JO. Physical and sensory characteristics of low-fat fresh pork sausage processed with various levels of added water. J. Food Sci. 55: 625-628 (1990) https://doi.org/10.1111/j.1365-2621.1990.tb05192.x
  10. Claus JR, Hunt MC. Low-fat, high-added water bologna formulated with texture modifying ingredients. J. Food Sci. 56: 643-647 (1991) https://doi.org/10.1111/j.1365-2621.1991.tb05347.x
  11. Gregg LL, Claus JR, Marriot NG. Low-fat high-added water bologna from massaged, minced batters. J. Food Sci. 58: 834-840 (1993)
  12. Colmenero FJ. Technologies for developing low-fat meat products. Trends Food Sci. Tech. 7: 41-48 (1996) https://doi.org/10.1016/0924-2244(96)81327-6
  13. Brewer MS, McKeith FK, Britt K. Fat, soy, and carrageenan effects on sensory and physical characteristics of ground beef patties. J. Food Sci. 57: 1051-1055 (1992) https://doi.org/10.1111/j.1365-2621.1992.tb11259.x
  14. Chempaka MYS, Babji AS. Effect of non-meat proteins, soy protein isolate, and sodium caseinate on the textural properties of chicken bologna. Int. J. Food Sci. Nutr. 47: 323-329 (1996) https://doi.org/10.3109/09637489609041032
  15. Katsaras K, Peetz P. Soy protein, effects on the technological and morphological properties of bologna-type sausages. Fleischwirtschaft 74: 839-842 (1994)
  16. Yang A, Trout GR, Shay BJ. Evaluation of carrageenan, isolated soy protein, and a modified starch in low-fat frankfurters. pp. 435-436. In: Proceedings 41st International Congress of Meat Science and Technology. August 20-25, San Antonio, TX, USA. American Meat Science Association, San Antonio, TX, USA (2004)
  17. Skrede G. Comparison of various types of starch when used in meat sausages. Meat Sci. 25: 21-36 (1989) https://doi.org/10.1016/0309-1740(89)90063-6
  18. Berry BW, Wergin WP. Modified pre-gelatinised starch in low-fat ground beef patties. J. Muscle Foods 4: 305-320 (1993) https://doi.org/10.1111/j.1745-4573.1993.tb00511.x
  19. Knight M, Perkin J. The use of tapiocaline in British sausages. Meat Manufact. Marketing 5: 29-30 (1991)
  20. Foegeding EA, Ramsey SR. Effects of gums on low-fat meat batters. J. Food Sci. 51: 33-36 (1986) https://doi.org/10.1111/j.1365-2621.1986.tb10829.x
  21. Lin KW, Mei MY. Influence of guns, soy protein isolate, and heating temperature on reduced-fat meat batters in a model system. J. Food Sci. 65: 48-52 (2000) https://doi.org/10.1111/j.1365-2621.2000.tb15954.x
  22. Xiong YL, Noel DC, Moody WG. Textural and sensory properties of low-salt beef sausage with added water and polysaccharides affected by pH and salt. J. Food Sci. 64: 550-554 (1999) https://doi.org/10.1111/j.1365-2621.1999.tb15083.x
  23. Biliaderis CG, Swan RS, Arvanitoyannis I. Physicochemical properties of commercial starch hydrolyzates in the frozen state. Food Chem. 64: 537-546 (1999) https://doi.org/10.1016/S0308-8146(98)00165-4
  24. Chronakis IS. On the molecular characteristics, compositional properties, and structural-functional mechanisms of maltodextrins: A review. Crit. Rev. Food Sci. 38: 599-637 (1998) https://doi.org/10.1080/10408699891274327
  25. Wang YJ, Wang L. Structures and properties of commercial maltodextrins from corn, potato, and rice starches. Starch 26: 296-304 (2000)
  26. Viola P. Fats in the human diet. Olive oil. International Olive Oil Council (ed), Madrid, Spain (1970)
  27. Kerry JF, Bukley DJ. Utilisation of non-meat proteins and polysaccharides in nest systems. pp. 97-105. In: 3rd International Ingredients Symposium. October 18-20, Cork University, Cork, Ireland (1996)
  28. Lyons PH, Kerry JF, Morrissey PA, Buckley DJ. The influence of added whey protein/carrageenan gels and tapioca starch on the textural properties of low fat pork sausages. Meat Sci. 51: 43-52 (1999) https://doi.org/10.1016/S0309-1740(98)00095-3
  29. Hoogenkamp HW. Low-fat and low-cholesterol sausages. Fleischwirtschaft 40: 3-4 (1989)
  30. AOAC. Official Methods of Analysis of AOAC Intl. 15th ed. Method 22.034, 22.003, PN-75/A-04018. Association of Official Analytical Communities, Arlington, VA, USA (1990)
  31. Hughes E, Cofrades S, Troy DJ. Effects of fat level, oat fibre, and carrageenan on frankfurters formulated with 5, 12, and 30% fat. Meat Sci. 45: 273-281 (1997) https://doi.org/10.1016/S0309-1740(96)00109-X
  32. Bourne MC. Texture profiling analysis. Food Technol.-Chicago 37: 62-66 (1978)
  33. Buege JA, Aust JD. Microsomal lipid peroxidation. Methods Enzymol. 52: 302-310 (1978) https://doi.org/10.1016/S0076-6879(78)52032-6
  34. Pharmaceutical Society of Japan. Standard Methods of Analysis for Hygienic Chemists with Commentary. Kyumwon Publication, Tokyo, Japan. pp. 62-63 (1980)
  35. AOAC. Bacteriological Analytical Manual. 8th ed. Method 9755.55. Association of Official Analytical Chemists, Gaithersburg, MD, USA (1998)
  36. AMSA. Research Guidelines for Cookery, Sensory Evaluation, and Instrumental Measurements of Fresh Meat. American Meat Science Association in cooperation with the National Livestock and Meat Board (now the National Cattleman's Beef Association), Centennial, CO, USA (1995)
  37. Cross HR, Bernholdt HF, Dikeman ME, Greene BE, Moody WG, Staggs R, West RL. Guidelines for Cookery and Sensory Evaluation of Meat. American Meat Science Association, Chicago, IL, USA. pp. 1-17 (1978)
  38. SAS Institute, Inc. SAS/STAT User's Guide: Version 8. 4th ed. Statistical Analysis Systems Institute Inc., Cary, NC, USA (1996)
  39. Crehan CM, Hughes E, Troy DJ, Buckley DJ. Effects of fat level and maltodextrin on the functional properties of frankfurters formulated with 5, 12, and 30% fat. Meat Sci. 55: 463-469 (2000) https://doi.org/10.1016/S0309-1740(00)00006-1
  40. Kayaardí S, Gök V. Effect of replacing beef fat with olive oil on quality characteristics of Turkish soudjouk (sucuk). Meat Sci. 66: 249-257 (2003) https://doi.org/10.1016/S0309-1740(03)00098-6
  41. Cavestany M, Colmenero FJ, Solas MT, Carballo J. Incorporation of sardine surimi in bologna sausage containing different fat levels. Meat Sci. 38: 27-37 (1994) https://doi.org/10.1016/0309-1740(94)90093-0
  42. Carballo J, Barreto G, Jiménez Colmenero F. Starch and egg white influence on properties of bologna sausage as related to fat content. J. Food Sci. 60: 673-677 (1995) https://doi.org/10.1111/j.1365-2621.1995.tb06204.x
  43. Dexter DR, Sofos JN, Schnidt GR. Quality characteristics of Turkey bologna formulated with carrageenan, starch, milk, and soy protein. J. Muscle Foods 4: 207-223 (1993) https://doi.org/10.1111/j.1745-4573.1993.tb00503.x
  44. He Y, Sebranek JG. Frankfurers with lean finely textured tissue as affected by ingredients. J. Food Sci. 61: 1275-1280 (1996) https://doi.org/10.1111/j.1365-2621.1996.tb10978.x
  45. Chin KB, Keeton JT, Longnecker MT, Lamkey JW. Utilization of soy protein isolate and konjac blends in a low fat bologna (model system). Meat Sci. 53: 45-57 (1999) https://doi.org/10.1016/S0309-1740(99)00035-2
  46. Muguerza E, Fista G, Ansorena D, Astiasarán I, Bloukas JG. Effect of fat level and partial replacement of pork backfat with olive oil on processing and quality characteristics of fermented sausages. Meat Sci. 61: 397-404 (2002) https://doi.org/10.1016/S0309-1740(01)00210-8
  47. Bloukas JG, Paneras ED, Fournitzis GD. Effect of replacing pork backfat with olive oil on processing and quality characteristics of fermented sausages. Meat Sci. 45: 133-144 (1997) https://doi.org/10.1016/S0309-1740(96)00113-1
  48. Fernandez J, Perez-Alvarez A, Fernandez-Lopez JA. Thiobarbituric acid test for monitoring lipid oxidation in meat. Food Chem. 59: 345-353 (1997) https://doi.org/10.1016/S0308-8146(96)00114-8
  49. Ansorena D, Astiasarán I. Effect of storage and packaging on fatty acid composition and oxidation in dry fermented sausages made with added olive oil and antioxidants. Meat Sci. 67: 237-244 (2004) https://doi.org/10.1016/j.meatsci.2003.10.011
  50. Min B, Ahn DU. Mechanism of lipid peroxidation in meat and meat products. Food Sci. Biotechnol. 14: 152-163 (2005)
  51. Park JH, Kim CS. Effect of paprika on inhibition of lipid oxidation in lard pork model system during storage at $4{\cric}C$. Food Sci. Biotechnol. 16: 753-758 (2007)