Browse > Article
http://dx.doi.org/10.5851/kosfa.2011.31.5.763

Quality Properties of Beef Patties Replaced Tallow with Rice Bran Oil and Olive Oil during Cold Storage  

Seo, Hyun-Woo (Division of Applied Life Science (BK21), Graduate School of Gyeongsang National University)
Kim, Gap-Don (Division of Applied Life Science (BK21), Graduate School of Gyeongsang National University)
Jung, Eun-Young (Division of Applied Life Science (BK21), Graduate School of Gyeongsang National University)
Yang, Han-Sul (Department of Animal Science, Institute of Agriculture and Life Science, Gyeongsang National University)
Publication Information
Food Science of Animal Resources / v.31, no.5, 2011 , pp. 763-771 More about this Journal
Abstract
The effects of replacing tallow with plant oils on the chemical composition, physical properties, fatty acid composition, and sensory properties of beef patties were investigated. Beef patties were produced with seven different formulations: control (tallow, 100%), rice-bran oil replaced (TR) and olive oil replaced (TO) (each at 20%, 40%, and 60% substitution). Fat content of beef patties increased, whereas moisture content decreased with increased TR and TO. Beef patties had increased lightness and yellowness but decreased pH and redness compared to those in the control (p<0.05). The thiobarbituric acid reactive substances (TBARS) values of all beef patties increased during cold storage. The TBARS values in the replaced TR or TO were similar to or lower than those in the control after 3 d. Saturated fatty acid content of beef patties decreased as the level of TR and TO increased, whereas unsaturated fatty acid content increased. Monounsaturated fatty acids were higher in TO and polyunsaturated fatty acids were higher in TR. The overall acceptability scores showed no significant differences between the control and replaced TR or TO over 7 d of storage.
Keywords
beef patties; rice bran oil; olive oil; fat replacement; fatty acid composition;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
Times Cited By Web Of Science : 0  (Related Records In Web of Science)
Times Cited By SCOPUS : 0
연도 인용수 순위
1 Muguerza, E., Fista. G., Ansorena, D., Astiasaran, I., and Bloukas, J. G. (2002) 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.   DOI   ScienceOn
2 Muguerza, E., Ansorena, D., Bloukas, J. G., and Astiasaran, I. (2003) Effect of fat level and partial replacement of pork backfat with olive oil on the lipid fraction and volatile compounds of Greek dry fermented sausage. J. Food Sci. 68, 1531-1536.   DOI   ScienceOn
3 NCEP (National Cholesterol Education Program) (1988) The effect of diet on plasma lipids, lipoproteins and coronary heart disease. J. Am. Diet Assoc. 88, 1373-1400.
4 Ozvural, E. B. and Vural, H. (2008). Utilization of interesterified oil blends in the production of frankfurters. Meat Sci. 78, 211-216.   DOI   ScienceOn
5 Paneras, E. D., and Bloukas, J . G. (1994) Vegetable oils replace pork backfat for low-fat frankfurters. J. Food Sci. 59, 725-728, 733.   DOI   ScienceOn
6 Papadima, S. N. and Bloukas, J. G. (1999) Effect of fat level and storage conditions on quality characteristics of traditional Greek sausages. Meat Sci. 51, 103-113.   DOI   ScienceOn
7 Park, J. C., Jeong, J. Y., Lee, E. S., Choi, J. H., Choi, Y. S., Yu, L. H., Paik, H. D., and Kim, C. J. (2005) Effect of replaced plant oils on the quality properties in low-fat hamburger patties. Korean J. Food Sci. Technol. 37, 412-417.
8 Pietrasik, Z., and Duda, Z. (2000) Effects of fat content and soy protein/carrageenan mix on the quality characteristics of comminuted, scalded sausages. Meat Sci. 56, 181-188.   DOI   ScienceOn
9 Rodriguez-Carpena, J. G., Morcuende, D., and Estevez, M. (2011) Partial replacement of pork back-fat by vegetable oils in buger patties: effect on oxidative stability and texture and color changes during cooling and chilled storage. J. Food Sci. 76, C1025-C1031.   DOI   ScienceOn
10 Jimenez-Colmenero, F. (2007) Healthier lipid formation approaches in meat-based function foods. Technological options for replacement of meat fats by non-meat fats. Trends Food Sci. Technol. 18, 567-578.   DOI   ScienceOn
11 Jimenez-Colmenero, F., Ayo, M. I., and Carballo, J. (2005) Physicochemical properties of low sodium frankfurter with added walnut: effect of transglutaminase combined with caseinate, KCl and dietary fibre as salt replacers. Meat Sci. 69, 781-788.   DOI   ScienceOn
12 Kim, J. S., Godber, J. S., and Prinaywiwatkul, W. (2000) Restructured beef roasts containing rice bran oil and fiber influences cholesterol oxidation and nutritional profile. J. Muscle Foods 11, 111-127.   DOI   ScienceOn
13 Lee, J. I., Jung, J. D., Lee, J. W., Ha, Y. J., Shin, T. S., Kwack, S. C., and Do, C. H. (2007) Effects of olive oil additives on the quality characteristics of press ham during cold storage. Korean J. Food Sci. Ani. Resour. 27, 163-170.   과학기술학회마을   DOI   ScienceOn
14 Liu, K. C., Huffman, D. L., and Egbert, W. R. (1991) Replacement of beef fat with partially hydrogenated plant oil in lean ground beef patties. J. Food Sci. 56, 861-862.   DOI
15 AOAC (1995) Official methods of analysis. 16th ed, Association of Official Analytical chemists, Washingtm, DC, pp.938-940.
16 Lopez-Lopez, I., Cofrades, S., Caneque, V., Diaz M. T., Lopez, O., and Jimenez-Colmenero, F. (2011) Effect of cooking on the chemical composition of low-salt, low-fat Wakame/olive oil added beef patties with special reference to fatty acid content. Meat Sci. 89, 27-34.   DOI   ScienceOn
17 Mela, D. J. (1990) The basic of dietary fat preference. Trends Food Sci. Technol. 1, 55-78.   DOI
18 Miller, M. F., Davis, G. W., Seideman, S. C., and Ramsey, C. B. (1986) Effects of chloride salts on appearance, palatability, and storage traits of flaked and formed beef bullock restructured steaks. J. Food Sci. 51, 1424.   DOI
19 Bishop, D. J., Olson, D. G., and Knipe, C. L. (1993) Preemulsified corn oil, pork fat, or added moisture affect quality of reduced fat bologna quality. J. Food Sci. 58, 484-487.   DOI   ScienceOn
20 Bloukas, J. G., Paneras, E. D., and Fournitzis, G. C. (1997) Effect of replacing pork backfat with olive oil on processing and quality characteristics of fermented sausages. Meat Sci. 45, 133-144.   DOI   ScienceOn
21 Buege, J. A. and Aust, J. D. (1978) Microsomal lipid peroxidation. Methods Enzymol. 52, 302-303.   DOI
22 Department of Health (1994) Report on health and social subjects, no 46. Nutritional aspects of cardiovascular disease. London:HMSO.
23 Dzudie T., Kouebou C. P., Essia-Ngang J. J., and Mbofung C. M. F. (2004) Lipid sources and essential oils effects on quality and stability of beef patties. J. Food Eng. 65, 67-72.   DOI   ScienceOn
24 Hughes, E., Cofrades, S., and Troy, D. J. (1997) Effects of fat level, oat fiber and carrageenan on frankfurters formulated with 5%, 12% and 30% fat. Meat Sci. 45, 273-281.   DOI   ScienceOn
25 Folch, J., Lees, M., and Sloane-Stanley, G. H. (1957) A simple method for the isolation and purification of total lipid from animal tissues. J. Biol. Chem. 226, 497-509.
26 Giese, J. (1996). Fats, oil and fat replacers. Food Tech. 50, 78-83.
27 Hwang, Y. H., Jang, Y. S., Kim, M. K., and Lee, H. S. (2002) Fatty acid composition of rice bran oil and growth-promoting effect of rice bran extract and rice bran oil on Bifidobac-terium and Lactobacillus. Agric. Chem. Biotechnol. 43, 121-124.
28 IOOC (International Olive Oil Council) (1984) International trade standards applying to olive oil and olive residue oils. COI/T. ISNC No 1.
29 Alvarez, D., Delles, R. M., Xiong , Y. L., Castillo, M., Payne, F. A., and Laencina J. (2011) Influence of canola-olive oils, rice bran and walnut on functionality and emulsion stability of frankfurters. LWT - Food Sci. Tec. 44, 1435-1442.   DOI   ScienceOn
30 AHA (1986) Dietary guidelines for healthy adult Americans. Am. Heart Ass. 74, 1465-1475.
31 Ansorena, D. and Astiasarán, I. (2004) Effect for storage and packaging on fatty acid composition and oxidation in dry fermented sausages made with olive oil and antioxidations. Meat Sci. 67, 237-244.   DOI   ScienceOn
32 Yilmaz, I. (2004) Effects of rye bran addition on fatty acid composition and quality characteristics of low-fat meatballs. Meat Sci. 67, 245-249.   DOI   ScienceOn
33 SAS (2004) SAS/STAT Software for PC. SAS Institute Inc., Cary, NC.
34 Suzuki, S. and Oshima, S. (1962) Influence of blending oils on human serum cholesterol-rice bran oil, safflower and sunflower oil. J. Nutr. 28, 194.
35 Vural, H. and Javidipour, I. (2002) Replacement of beef fat in frankfurters by interesterified palm, cottonseed, and olive oils. European Food Res. Technol. 214, 465-468.   DOI