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http://dx.doi.org/10.5713/ab.20.0622

Fat replacement by pecan nut and oregano oil and their impact on the physicochemical properties and consumer acceptability of frankfurters  

Orozco, Daniela (Faculty of Animal Science and Ecology, Autonomous University of Chihuahua)
Alarcon-Rojo, Alma Delia (Faculty of Animal Science and Ecology, Autonomous University of Chihuahua)
Chavez-Mendoza, Celia (Centre for Food Research and Development, A.C. (CIAD))
Luna, Lorena (CONACYT, Faculty of Animal Science and Ecology, Autonomous University of Chihuahua)
Carrillo-Lopez, Luis Manuel (CONACYT, Faculty of Animal Science and Ecology, Autonomous University of Chihuahua)
Ronquillo, Oswaldo (National Institute for Forest, Agriculture and Livestock Research (INIFAP))
Publication Information
Animal Bioscience / v.34, no.10, 2021 , pp. 1674-1683 More about this Journal
Abstract
Objective: A study was conducted to determine the physicochemical quality and consumer acceptability of beef frankfurter-type sausages formulated with pecan nut paste and Mexican oregano oil (MO) of two varieties, Poliomintha longiflora Gray (Mexican oregano Poliomintha, MOP) or Lippia berlandieri (Mexican oregano Lippia, MOL). Methods: Frankfurters were processed under six treatment conditions: control (10.67% pork fat), MOP (control + 0.01% MOP), MOL (control + 0.01% MOL), MOP-N (control + 0.01% MOP + 6% pecan nut paste), MOL-N (control + 0.01% MOL + 6% pecan nut paste), and C-N (control + 6% pecan nut paste). The physicochemical properties and the consumer acceptability were determined. Results: The addition of MO and nut did not influence the water holding capacity, drip loss, and luminosity of frankfurters, but those ingredients increased pH and shear force (p<0.05) and decreased redness (p<0.05) of frankfurters. Frankfurters were generally well accepted by consumers. However, general acceptability of sausages decreased with the addition of MO. Control sausages showed the highest acceptability. Conclusion: The MO and pecan nut paste do not affect drastically the quality of frankfurters. These results provide evidence that partial replacement of pork fat by pecan nut in frankfurters maintain a consistent physicochemical quality and its commercialization looks promising given consumers' acceptance.
Keywords
Consumer Acceptability; Fat Replacement; Frankfurters; Oregano Oil; Pecan Nut; Physicochemical Properties;
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