Browse > Article
http://dx.doi.org/10.5713/ab.21.0378

Effects of duck fat and κ-carrageenan as replacements for beef fat and pork backfat in frankfurters  

Shin, Dong-Min (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Yune, Jong Hyeok (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Kim, Yea Ji (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Keum, Sang Hoon (Department of Animal Science and Technology, Konkuk University)
Jung, Hyun Su (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Kwon, Hyuk Cheol (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Kim, Do Hyun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Sohn, Hyejin (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Jeong, Chang Hee (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Lee, Hong Gu (Department of Animal Science and Technology, Konkuk University)
Han, Sung Gu (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Publication Information
Animal Bioscience / v.35, no.6, 2022 , pp. 927-937 More about this Journal
Abstract
Objective: Frankfurters are emulsion-type sausages that are widely consumed worldwide. However, some concerns regarding negative health effects have been raised because of the high fat content and the type of fat. This study aimed to evaluate the effects of duck fat and κ-carrageenan as replacements for beef fat and pork backfat in frankfurters. Methods: The different formulations for the frankfurters were as follows: 20% beef fat (BF), 20% pork backfat (PBF), 20% duck fat (DF), 20% soybean oil (SO), 20% duck fat/1% κ-carrageenan (DFC), and 20% soybean oil/1% κ-carrageenan (SOC). Physicochemical (fatty acid profile, color, rheological properties, cooking loss, water holding capacity, emulsion stability, and texture profile analysis), oxidative stability and sensory properties of frankfurters were evaluated. Results: Duck fat and κ-carrageenan improved rheological properties of meat batter, and physicochemical properties (emulsion stability, cooking loss, and hardness) of frankfurters. Moreover, duck fat added-frankfurters (DF and DFC) had higher oxidative stability than that of soybean-added frankfurters (SO and SOC) during refrigerated storage for 28 days. In sensory evaluation, flavor, texture, and overall acceptability of DFC were acceptable to untrained panelists. Conclusion: Our data suggest that duck fat and κ-carrageenan can replace beef fat and pork backfat in frankfurters. Duck fat and κ-carrageenan contributed to improve the physicochemical properties and oxidative stability while maintaining sensory properties. Therefore, the use of duck fat and κ-carrageenan may be a suitable alternative for replacing beef fat or pork backfat in frankfurters.
Keywords
Duck Fat; ${\kappa}-Carrageenan$; Rheological Property; Fat Replacement;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
연도 인용수 순위
1 Shin D-M, Kim DH, Yune JH, et al. Oxidative stability and quality characteristics of duck, chicken, swine and bovine skin fats extracted by pressurized hot water extraction. Food Sci Anim Resour 2019;39:446-58. https://doi.org/10.5851/kosfa.2019.e41   DOI
2 Moriya Y, Hasome Y, Kawai K. Effect of solid fat content on the viscoelasticity of margarine and impact on the rheological properties of cookie dough and fracture property of cookie at various temperature and water activity conditions. J Food Meas Charact 2020;14:2939-46. https://doi.org/10.1007/s11694-020-00538-6   DOI
3 Choi YS, Kim YB, Kim HW, et al. Emulsion mapping in pork meat emulsion systems with various lipid types and brown rice fiber. Food Sci Anim Resour 2015;35:258-64. https://doi.org/10.5851/kosfa.2015.35.2.258   DOI
4 Abbasi E, Sarteshnizi RA, Gavlighi HA, et al. Effect of partial replacement of fat with added water and tragacanth gum (Astragalus gossypinus and Astragalus compactus) on the physicochemical, texture, oxidative stability, and sensory property of reduced fat emulsion type sausage. Meat Sci 2019;147:135-43. https://doi.org/10.1016/j.meatsci.2018.09.007   DOI
5 Qi W, Wu J, Shu Y, et al. Microstructure and physiochemical properties of meat sausages based on nanocellulose-stabilized emulsions. Int J Biol Macromol 2020;152:567-75. https://doi.org/10.1016/j.ijbiomac.2020.02.285   DOI
6 Youssef M, Barbut S. Effects of protein level and fat/oil on emulsion stability, texture, microstructure and color of meat batters. Meat Sci 2009;82:228-33. https://doi.org/10.1016/j.meatsci.2009.01.015   DOI
7 Nawade B, Mishra GP, Radhakrishnan T, et al. High oleic peanut breeding: Achievements, perspectives, and prospects. Trends Food Sci Technol 2018;78:107-19. https://doi.org/10.1016/j.tifs.2018.05.022   DOI
8 Camara AKFI, Pollonio MAR. Reducing animal fat in bologna sausage using pre-emulsified linseed oil: technological and sensory properties. J Food Qual 2015;38:201-12. https://doi.org/10.1111/jfq.12136   DOI
9 Ockerman HW. Quality control of post-mortem muscle tissue. Columbus, OH, USA: Dept. of Animal Science, Ohio State University; 1985.
10 Nacak B, Ozturk-Kerimoglu B, Yildiz D, Cagindi O, Serdaroglu M. Peanut and linseed oil emulsion gels as potential fat replacer in emulsified sausages. Meat Sci 2021;176:108464. https://doi.org/10.1016/j.meatsci.2021.108464   DOI
11 Amini Sarteshnizi R, Hosseini H, Mousavi Khaneghah A, Karimi N. A review on application of hydrocolloids in meat and poultry products. Int Food Res J 2015;22:872-87.
12 Wijesekara I, Karunarathna WKDS. Usage of seaweed polysaccharides as nutraceuticals. In: Venkatesan J, Anil S, Kim SK, editors. Seaweed polysaccharides. Elsevier; 2017. p. 341-8. https://doi.org/10.1016/B978-0-12-809816-5.00018-9   DOI
13 Fernandez-Lopez J, Lucas-Gonzalez R, Viuda-Martos M, et al. Chia (Salvia hispanica L.) products as ingredients for reformulating frankfurters: effects on quality properties and shelf-life. Meat Sci 2019;156:139-45. https://doi.org/10.1016/j.meatsci.2019.05.028   DOI
14 Benjakul S, Visessanguan W, Tanaka M, Ishizaki S, Suthidham R, Sungpech O. Effect of chitin and chitosan on gelling properties of surimi from barred garfish (Hemiramphus far). J Sci Food Agric 2001;81:102-8. https://doi.org/10.1002/1097-0010(20010101)81:1<102::AID-JSFA792>3.0.CO;2-O   DOI
15 Koutsopoulos DA, Koutsimanis GE, Bloukas JG. Effect of carrageenan level and packaging during ripening on processing and quality characteristics of low-fat fermented sausages produced with olive oil. Meat Sci 2008;79;188-97. https://doi.org/10.1016/j.meatsci.2007.08.016   DOI
16 Choi YS, Park KS, Kim HW, et al. Quality characteristics of reduced-fat frankfurters with pork fat replaced by sunflower seed oils and dietary fiber extracted from makgeolli lees. Meat Sci 2013;93:652-8. https://doi.org/10.1016/j.meatsci.2012.11.025   DOI
17 Sun J, Yin G, Chen J, Li P. Gelling properties of myofibrillar protein-soy protein and k-carrageenan composite as affected by various salt levels. Int J Food Prop 2019;22:2047-56. https://doi.org/10.1080/10942912.2019.1705482   DOI
18 Huang Y, Zhang Y, Zhang D, et al. Combination effects of ultrasonic and basic amino acid treatments on physicochemical properties of emulsion sausage. J Food Meas Charact 2021;15:2088-97. https://doi.org/10.1007/s11694-020-00800-x   DOI
19 Yasin H, Babji AS, Ismail H. Optimization and rheological properties of chicken ball as affected by κ-carrageenan, fish gelatin and chicken meat. LWT Food Sci Technol 2016;66:79-85. https://doi.org/10.1016/j.lwt.2015.10.020   DOI
20 Verbeke W, De Smet S, Vackier I, Van Oeckel MJ, Warnants N, Van Kenhove P. Role of intrinsic search cues in the formation of consumer preferences and choice for pork chops. Meat Sci 2005;69:343-54. https://doi.org/10.1016/j.meatsci.2004.08.005   DOI
21 Garcia-Garcia E, Totosaus A. Low-fat sodium-reduced sausages: Effect of the interaction between locust bean gum, potato starch and κ-carrageenan by a mixture design approach. Meat Sci 2008;78:406-13. https://doi.org/10.1016/j.meatsci.2007.07.003   DOI
22 Baron CP, Andersen HJ. Myoglobin-induced lipid oxidation. A review. J Agric Food Chem 2002;50:3887-97. https://doi.org/10.1021/jf011394w   DOI
23 Zhang T, Xue Y, Li Z, Wang Y, Xue C. Effects of deacetylation of konjac glucomannan on Alaska Pollock surimi gels subjected to high-temperature (120 C) treatment. Food Hydrocoll 2015;43:125-31. https://doi.org/10.1016/j.foodhyd.2014.05.008   DOI
24 Pietrasik Z. Binding and textural properties of beef gels processed with κ-carrageenan, egg albumin and microbial transglutaminase. Meat Sci 2003;63:317-24. https://doi.org/10.1016/S0309-1740(02)00088-8   DOI
25 Bolumar T, Toepfl S, Heinz V. Fat reduction and replacement in dry-cured fermented sausage by using high pressure processing meat as fat replacer and olive oil. Pol J Food Nutr Sci 2015;65:175-82. https://doi.org/10.1515/pjfns-2015-0026   DOI
26 Gomez R, Alvarez-Orti M, Pardo JE. Influence of the paprika type on redness loss in red line meat products. Meat Sci 2008;80:823-8. https://doi.org/10.1016/j.meatsci.2008.03.031   DOI
27 Sousa SC, Fragoso SP, Penna CRA, et al. Quality parameters of frankfurter-type sausages with partial replacement of fat by hydrolyzed collagen. LWT Food Sci Technol 2017;76:320-5. https://doi.org/10.1016/j.lwt.2016.06.034   DOI
28 Biswas AK, Kumar V, Bhosle S, Sahoo J, Chatli MK. Dietary fibers as functional ingredients in meat products and their role in human health. Int J Livest Prod 2011;2:45-54.
29 World Health Organization. Population nutrient intake goals for preventing diet-related chronic diseases, c2007 [cited 2021 Aug 11]. Available from: https://www.who.int/dietphysical activity/publications/trs916/en/gsfao_overall.pdf
30 Ros E. Health benefits of nut consumption. Nutrients 2010;2:652-82. https://doi.org/10.3390/nu2070652   DOI
31 Falowo AB, Fayemi PO, Muchenje V. Natural antioxidants against lipid-protein oxidative deterioration in meat and meat products: a review. Food Res Int 2014;64:171-81. https://doi.org/10.1016/j.foodres.2014.06.022   DOI
32 Poyato C, Ansorena D, Berasategi I, Navarro-Blasco I, Astiasaran I. Optimization of a gelled emulsion intended to supply ω-3 fatty acids into meat products by means of response surface methodology. Meat Sci 2014;98:615-21. https://doi.org/10.1016/j.meatsci.2014.06.016   DOI
33 Cao C, Feng Y, Kong B, et al. Textural and gel properties of frankfurters as influenced by various κ-carrageenan incorporation methods. Meat Sci 2021;176:108483. https://doi.org/10.1016/j.meatsci.2021.108483   DOI
34 Kim TK, Shim JY, Hwang KE, et al. Effect of hydrocolloids on the quality of restructured hams with duck skin. Poult Sci 2018;97:4442-9. https://doi.org/10.3382/ps/pey309   DOI
35 Verbeken D, Neirinck N, Van Der Meeren P, Dewettinck K. Influence of κ-carrageenan on the thermal gelation of saltsoluble meat proteins. Meat Sci 2005;70:161-6. https://doi.org/10.1016/j.meatsci.2004.12.007   DOI
36 Kim TK, Lee MH, Yong HI, et al. Impacts of fat types and myofibrillar protein on the rheological properties and thermal stability of meat emulsion systems. Food Chem 2021;346:128930. https://doi.org/10.1016/j.foodchem.2020.128930   DOI