Journal of Life Science (생명과학회지)

Korean Society of Life Science (한국생명과학회)
권호 표지
DOI QR코드

DOI QR Code

Quality Characteristics of Low-Fat Plant Oil Emulsion Pork Patties

식물성유 유화물로 대체한 저지방 돈육 패티의 품질 특성

  • 최영준 (대구공업대학교 호텔외식조리계열) ;
  • 이시형 (세화요리아카데미) ;
  • 이경숙 (대구공업대학교 호텔외식조리계열) ;
  • 최강원 (대구공업대학교 호텔외식조리계열) ;
  • 이경수 (영남이공대학교 식음료조리계열) ;
  • 정인철 (대구공업대학교 호텔외식조리계열) ;
  • 심동욱 (롯데시그니엘호텔)
  • Received : 2019.07.15
  • Accepted : 2019.11.14
  • Published : 2019.12.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study investigated the effect of plant oil emulsion as a replacement for animal fat on the quality characteristics of low-fat pork patties. Pork patties were manufactured using a pork fat control (CON) and olive (OPP), soybean (SPP), and canola (CPP) oil emulsions. Replacing animal fat with the plant oil emulsions increased the moisture content and decreased the fat content of the patties as compared to those with pork fat. The water holding capacity and cooking yield, and the moisture and fat retention of the patties were significantly increased, and the diameter reduction and shrinkage ratio decreased with the plant oil replacements. The color parameters of the samples were affected by the addition of the plant oil emulsions, and higher L* and a* values were observed in CON. The b* value of the raw pork patty was highest in OPP, and palmitic acid was the most abundant saturated fatty acid. In terms of unsaturated fatty acids, oleic acid was highest in CON, OPP, and CPP, and linoleic acid was highest in SPP. Hardness, cohesion, and chewiness were no different among the samples, although higher springiness was observed in the pork patties with added plant oil emulsions. The taste, flavor, and palatability of the OPP and CPP patties were higher than in the CON and SPP groups. Fat replacement with plant oil emulsion therefore had a positive effect on the quality characteristics of the pork patties, and due to reduced saturated fatty acids, the end-product provides the healthy low-fat option desired by consumers.

본 연구는 동물성 지방 대체제로서 식물성유 유화물인 올리브유(OPP), 대두유(SPP) 및 카놀라유(CPP) 유화물을 첨가한 돈육 패티의 품질 특성을 조사하였다. OPP, SPP 및 CPP의 수분 함량이 CON보다 높고, 지방 함량은 낮았다. OPP, SPP 및 CPP는 CON보다 보수력, 수율, 수분 보유율, 지방 보유율이 높았으며, 직경 감소율과 수축율은 낮았다. 가열 전후의 돈육 패티의 백색도와 적색도는 CON이 OPP, SPP 및 CPP보다 높고, 가열 전 돈육 패티의 황색도는 OPP가 가장 높았다. 돈육 패티의 포화지방산은 palmitic acid가 가장 많이 함유되어 있었다. 불포화지방산은 CON (42.84%), OPP (65.41%), CPP (48.63%)의 경우 oleic acid가 가장 많았으며, SPP는 linoleic acid (41.17%)가 가장 많이 함유되어 있었다. 돈육 패티의 불포화지방산 함량은 식물성유 유화물의 대체로 증가하였다. 경도, 응집성 및 저작성은 시료들 사이에 차이가 없었으며, 탄력성은 CON보다 OPP, SPP 및 CPP가 높았다. 맛, 풍미, 전체적인 기호도는 OPP 및 CPP가 CON 및 SPP보다 높게 나타났다. 따라서 식물성유를 겔화시켜 동물성 지방을 대체하면 이화학적·관능적 특성이 향상되고 지방산 조성이 개선되어 소비자들이 요구하는 건강에 유익한 저지방 육제품의 제조가 가능하다.

Keywords

References

  1. Alejandre, M., Astiasaran, I., Ansorena, D. and Barbut, S. 2019. Using canola oil hydrogels and organogels to reduce saturated animal fat in meat batter. Food Res. Inter. 122, 129-136. https://doi.org/10.1016/j.foodres.2019.03.056
  2. Alejandre, M., Poyato, C., Ansorena, D. and Astiasaran, I. 2016. Linseed oil gelled emulsion: A successful fat replacer in dry fermented sausage. Meat Sci. 121, 107-113. https://doi.org/10.1016/j.meatsci.2016.05.010
  3. AOAC. 2000. Official method of analysis of AOAC International. 17th ed. Association of Official Analytical Chemists, Washington, DC, USA. pp. 33-36.
  4. Baek, K. H., Utama, D. T., Lee, S. G., An, B. K. and Lee, S. K. 2016. Effects of replacing pork back fat with cabola and flaxseed oils on physicochemical properties of emulsion sausages from spent layer meat. Asian Australas J. Anim. Sci. 29, 865-871. https://doi.org/10.5713/ajas.15.1050
  5. Barbut, S., Wood, J. and Marangoni, A. 2016. Potential use of organogels to replace animal fat in comminuted meat products. Meat Sci. 122, 155-162. https://doi.org/10.1016/j.meatsci.2016.08.003
  6. El-Magoli, S. B., Laroia, S. and Hansen, P. T. M. 1996. Flavor and texture characteristics of low fat ground beef patties formulated with whey protein concentrate. Meat Sci. 42, 179-193. https://doi.org/10.1016/0309-1740(95)00032-1
  7. Folch, J., Lees, M. and Sloane-Stanley, G. H. 1957. A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem. 226, 497-507. https://doi.org/10.1016/S0021-9258(18)64849-5
  8. Gavahian, M., Khaneghah, A. M., Lorenzo, J. M., Munekata, P. E. S., Garcia-Mantrana, I., Collado, M. C., Melendez-Martinez, A. J. and Barba, F. J. 2019. Health benefits of olive oil and its components: Impacts on gut microbiota antioxidant activities, and prevention of noncommunicable diseases. Trends Food Sci. Technol. 88, 220-227. https://doi.org/10.1016/j.tifs.2019.03.008
  9. Gillingham, L. G., Herris-Janz, S. and Jones, P. J. 2011. Dietary monounsaturated fatty acids are prptective against metabolic syndrome and cardiovascular disease risk factors. Lipids 46, 209-228. https://doi.org/10.1007/s11745-010-3524-y
  10. Giuffrida, D., Salvo, F., Salvo, A., Pera, L. L. and Dugo, G. 2007. Pigments composition in monovarietal virgin olive oils from various sicilian olive varieties. Food Chem. 101, 833-837. https://doi.org/10.1016/j.foodchem.2005.12.030
  11. Guillen, M. and Uriarte, P. 2012. Aldehydes contained in edible oils of a very different nature after prolonged heating at frying temperature: Presence of toxic oxygenated ${\alpha},{\beta}$ unsatureted aldehydes. Food Chem. 131, 915-926. https://doi.org/10.1016/j.foodchem.2011.09.079
  12. Han, J. S. and Han, J. A. 2014. Preparation and characterization of gel food for elderly. Kor. J. Food Sci. Technol. 46, 575-580. https://doi.org/10.9721/KJFST.2014.46.5.575
  13. Hawashin, M. D., Al-Juhaimi, F., Mohamed Ahmed, I. A., Ghafoor, K. and Babiker, E. E. 2016. Physicochemical, microbiological and sensory evaluation of beef patties incorporated with destoned olive cake powder. Meat Sci. 122, 32-39. https://doi.org/10.1016/j.meatsci.2016.07.017
  14. Hoffman, K. R., Hamm, R. and Bluchel, E. 1982. Neues uber die Bestimmung der Wasserbindung des Fleisches mit Hilfe der filterpapier press methode. Fleischwirtschaft 62, 87-93.
  15. Kim, K. Y. and Lee, E. K. 2007. The effect of adding soybean oil on the fluidity of garlic chunggukjang paste. Kor. J. Food Cookery Sci. 23, 288-293.
  16. Kim, N. S. and Lee, K. T. 2005. Analysis and enzymatic production of structured lipids containing DHA using a stirredbatch type reactor. J. Kor. Soc. Food Sci. Nutr. 34, 1052-1058. https://doi.org/10.3746/jkfn.2005.34.7.1052
  17. Lee, H. J., Jung, E. H., Lee, S. H., Kim, J. H., Lee, J. J. and Choi, Y. I. 2015. Effect of replacing pork fat with vegetable oils on quality properties of emulsion type pork sausage. Kor. J. Food Sci. An. 35, 130-136. https://doi.org/10.5851/kosfa.2015.35.1.130
  18. Lee, J. I., Yang, H. S., Jeong, J. Y., Jung, J. D., Lee, J. W., Ha, Y. J., Kwack, S. J. and Park, J. S. 2008. Quality characteristics of pressed ham containing olive oil. Kor. J. Food Sci. An. 28, 130-137. https://doi.org/10.5851/kosfa.2008.28.2.130
  19. Monteiro, G. M., Souza, X. R., Costa, D. P. B., Faria, P. B. and Vicente, J. 2017. Partial substitution pork fat with canola oil in Toscana sausage. Innov. Food Sci. Emerg. Technol. 44, 2-8. https://doi.org/10.1016/j.ifset.2017.07.013
  20. Murphy, E. W., Criner, P. E. and Grey, B. C. 1975. Comparison of methods for calculating retentions of nutrients in cooked food. J. Agric. Food Chem. 23, 1153-1157. https://doi.org/10.1021/jf60202a021
  21. Pintado, T., Herrero, A. M., Jimenez-Colmenero, F., Cavalheiro, C. P. and Ruiz-Capillas, C. 2018. Chia and oat emulsion gels as new animal fat replacers and healthy bioactive sources in fresh sausage formulation. Meat Sci. 135, 6-13. https://doi.org/10.1016/j.meatsci.2017.08.004
  22. Ramirez-Anaya, J. D. P., Samaniego-Sanchez, C., Castaneda-Saucedo, M. C., Villalon-Mir, M. and de la Serrana, H. L. G. 2015. Phenols and the antioxidant capacity of Mediterranean vegetables prepared with extra virgin olive oil using different domestic cooking techniques. Food Chem. 188, 430-438. https://doi.org/10.1016/j.foodchem.2015.04.124
  23. Saldana, E., Lemos, A. L., Selani, S. C., Spada, M. M., Almeida, F. P. and Contreras-Castillo, C. J. 2015. Influence of animal fat substitution by vegetal fat on Mortadella-type products formulated with different hydrocolloids. Scientia Agricola 72, 495-503. https://doi.org/10.1590/0103-9016-2014-0387
  24. Serdaroglu, M., Nacak, B. and Karabiyikoglu, M. 2017. Effects of replacement with gelled emulsion prepared with oilve oil on quality parameters of chicken patties. Kor. J. Food Sci. An. 37, 376-384. https://doi.org/10.5851/kosfa.2017.37.3.376
  25. Silva, S. L., Amaral, J. T., Ribeiro, M., Sebastiao, E. E., Vargas, C., Lima Franzen, F., Schneider, G., Lorenzo, J. M., Fries, L. L. M., Cichoski, A. J. and Campagnol, P. C. B. 2019. Fat replacement by oleogel rich in oleic acid and its impact on the technological, nutritional, oxidative, and sensory properties of Bologna-type sausages. Meat Sci. 149, 141-148. https://doi.org/10.1016/j.meatsci.2018.11.020
  26. Song, H. I., Park, C. K., Nam, J. H., Yang, J. B., Kim, D. S., Moon, Y. H. and Jung, I. C. 2002. Quality and palatability of beef patty containing gums. J. Kor. Soc. Food Sci. Nutr. 31, 64-68. https://doi.org/10.3746/jkfn.2002.31.1.064
  27. Velioglu, S. D., Temiz, H. T., Ercioglu, E., Velioglu, H. M., Topcu, A. and Boyaci, I. H. 2017. Use of raman spectroscopy for determining erucic acid content in canola oil. Food Chem. 221, 87-90. https://doi.org/10.1016/j.foodchem.2016.10.044
  28. WHO. 2013. Global initiative on diet, physical activity and health. Geneva, Switzerland: World Health Organization. http://www.who.int/gho/ncd/risk_factors/unhealthy_det_text/en/
  29. Wolfer, T. L., Acevedo, N. C., Prusa, K. J. and Sebranek, J. G. 2018. Replacement of pork fat in frankfurter-type sausages by soybean oil oleogels structured with rice bran wax. Meat Sci. 145, 352-362. https://doi.org/10.1016/j.meatsci.2018.07.012
  30. Yang, S. J., Jung, I. C. and Moon, Y. H. 2006. Feeding effect of dried citrus byproducts on the quality of Jeju native pig meat. J. East Asian Soc. Dietary Life 16, 592-599.
  31. Yoon, D. H., Park, K. S., Lee, K. S., Jung, I. C., Park, H. S., Moon, Y. H. and Yang, J. B. 2007. Quality and sensory score of ground pork meats on the addition of pork fat, olive oil and soybean oil. J. Life Sci. 17, 964-969. https://doi.org/10.5352/JLS.2007.17.7.964
  32. Yum, H. W., Seo, J. K., Jeong, J. Y., Kim, G. D., Rahman, M. S. and Yang, H. S. 2018. The quality improvement of emulsion-type pork sausage formulated by substituting pork back fat with rice bran oil. Kor. J. Food Sci. An. 38, 123-134.