Browse > Article
http://dx.doi.org/10.5851/kosfa.2015.35.1.71

Changes in Quality Characteristics of Pork Patties Containing Multilayered Fish Oil Emulsion during Refrigerated Storage  

Jo, Yeon-Ji (Department of Bioindustrial Technologies, Konkuk University)
Kwon, Yun-Joong (Department of Food Science and Biotechnology, Kyonggi University)
Min, Sang-Gi (Department of Bioindustrial Technologies, Konkuk University)
Choi, Mi-Jung (Department of Bioresources and Food Science, Konkuk University)
Publication Information
Food Science of Animal Resources / v.35, no.1, 2015 , pp. 71-79 More about this Journal
Abstract
This study was performed to determine the effect of multilayered fish oil (FO) emulsion without or with trans-cinnamal-dehyde on pork patties. Multilayered FO (-primary, -secondary, -tertiary) emulsions were prepared using a layer-by-layer deposition technique with Tween 20, chitosan, and low methoxyl pectin, and were added to pork patties at the same concentration. Pork patties were then stored for 20 d in a refrigerator ($5^{\circ}C$) to study changes in quality. The results showed that the pH value of all samples significantly decreased but cooking loss increased during storage (p<0.05). However, water-holding capacity and moisture content showed no remarkable difference between treatments and storage periods (p>0.05). All pork patties containing multilayered FO (treated samples) showed higher values for lightness and significantly lower values for yellowness compared to control pork patties (untreated sample). Lipid oxidation was higher in treated pork patties than in control pork patties during storage. In addition, lipid oxidation and total viable bacterial count in pork patties decreased as the number of coating layers increased. However, hardness, cohesiveness, and springiness of all samples showed no significant change during storage (p>0.05) as compared to fresh pork patties. Furthermore, these did not remarkable change with addition of trans-cinnamaldehyde in all pork patties. From our results, we suggest that FO emulsion did not affect the texture characteristics of fresh pork patties, indicating that it could be used to improve the quality of pork patties by contributing high-quality fat such as unsaturated fatty acids.
Keywords
fish oil; multilayered emulsions; lipid oxidation; texture; pork patties;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
연도 인용수 순위
1 Serrano, A., Cofrades, S., and Jiménez-Colmenero, F. (2006) Characteristics of restructured beef steak with different proportions of walnut during frozen storage. Meat Sci. 72, 108-115.   DOI   ScienceOn
2 Muguerza, E., Ansorena, D., and Astiasarán, I. (2004) Functional dry fermented sausages manufactured with high levels of n-3 fatty acids: nutritional benefits and evaluation of oxidation. J. Sci. Food Agri. 84, 1061-1068.   DOI   ScienceOn
3 Panpipat, W. and Yongsawatdigul, J. (2008) Stability of potassium iodide and omega-3 fatty acids in fortified freshwater fish emulsion sausage. LWT - Food Sci. Tech. 41, 483-492.   DOI   ScienceOn
4 Razminowicz, R. H., Kreuzer, M., and Scheeder, M. R. L. (2006) Quality of retail beef from two grass-based production systems in comparison with conventional beef. Meat Sci. 73, 351-361.   DOI   ScienceOn
5 Shahidi, F. and Miraliakbari, H. (2004) Omega-3 (n-3) fatty acids in health and disease: Part 1--cardiovascular disease and cancer. J. Med. Food. 7, 387-401.   DOI   ScienceOn
6 Uauy, R. and Valenzuela, A. (2000) Marine oils: the health benefits of n-3 fatty acids. Nutrition 16, 680-684.   DOI   ScienceOn
7 Valencia, I., Ansorena, D., and Astiasarán, I. (2006) Nutritional and sensory properties of dry fermented sausages enriched with n-3 PUFAs. Meat Sci. 72, 727-733.   DOI   ScienceOn
8 Zhang, S. X., Farouk, M. M., Young, O. A., Wieliczko, K. J., and Podmore, C. (2005) Functional stability of frozen normal and high pH beef. Meat Sci. 69, 765-772.   DOI   ScienceOn
9 Hutchings, J. B. (1999) Food color and appearance. Aspen Publishers Inc., Maryland, pp. 453-541.
10 Jiménez-Colmenero, F., Carballo, J., and Cofrades, S. (2001) Healthier meat and meat products: their role as functional foods. Meat Sci. 59, 5-13.   DOI   ScienceOn
11 Kim, S. J., Choi, W. S., You, S. G., and Min, Y. S. (2007) Effect of glucomannan on quality and shelf-life of low-fat chicken patty. Korean J. Food Sci. Technol. 39, 55-60.
12 Jo, Y. J., Chun, J. Y., Kwon, Y. J., Min, S. G., Hong, G. P., and Choi, M. J. (2015) Physical and antimicrobial properties of trans-cinnamaldehyde nanoemulsions in water melon juice. LWT - Food Sci. Tech. 60, 444-451.   DOI   ScienceOn
13 Jo, Y. J., Lee, S. B., Kwon, Y. J., and Choi, M. J. (2012) Multi-layered encapsulation of fish oil through layer-by-layer electrostatic interaction. Abstracts, The 79th annual meeting of Korean Society of Food Sci. Technol. Dajoen, Korea.
14 Josquin, N. M., Linssen, J. P. H., and Houben, J. H. (2012) Quality characteristics of Dutch-style fermented sausages manufactured with partial replacement of pork back-fat with pure, pre-emulsified or encapsulated fish oil. Meat Sci. 90, 81-86.   DOI   ScienceOn
15 López-López, I., Cofrades, S., Yakan, A., Solas, M. T., and Jiménez-Colmenero, F. (2010) Frozen storage characteristics of low-salt and low-fat beef patties as affected by Wakame addition and replacing pork backfat with olive oil-in-water emulsion. Food Res. Int. 43, 1244-1254.   DOI   ScienceOn
16 Lurueña-Martýìnez, M. A., Vivar-Quintana, A. M., and Revilla, I. (2004) Effect of locust bean/xanthan gum addition and replacement of pork fat with olive oil on the quality characteristics of low-fat frankfurters. Meat Sci. 68, 383-389.   DOI   ScienceOn
17 Choi, Y. S., Choi, J. H., Kim, H. Y., Kim, H. W., Lee, M. A., Chung, H. J., Lee, S. K., and Kim, C. J. (2011) Effect of lotus (Nelumbo nucifera) leaf powder on the quality characteristics of chicken patties in refrigerated storage. Korean J. Food Sci. An. 31, 9-18.   DOI   ScienceOn
18 Becerril, R., Gómez-Lus, R., Goñi, P., López, P., and Nerín, C. (2007) Combination of analytical and microbiological techniques to study the antimicrobial activity of a new active food packaging containing cinnamon or oregano against E. coli and S. aureus. Anal. Bioanal. Chem. 388, 1003-1011.   DOI
19 Chen, C. M. and Trout, G. R. (1991) Sensory, instrumental texture profile and cooking properties of restructured beef steaks made with various binders. J. Food Sci. 56, 1457-1460.   DOI
20 Choi, M. J., Ruktanonchai, U., Min, S. G., Chun, J. Y., and Soottitantawat, A. (2010) Physical characteristics of fish oil encapsulated by β-cyclodextrin using an aggregation method or polycaprolactone using an emulsion–diffusion method. Food Chem. 119, 1694-1703.   DOI   ScienceOn
21 Chun, J. Y., Choi, M. J., Min, S. G., and Weiss, J. (2013) Formation and stability of multiple-layered liposomes by layer-by-layer electrostatic deposition of biopolymers. Food Hydrocoll. 30, 249-257.   DOI   ScienceOn
22 Colmenero, F. J. (1996) Technologies for developing low-fat meat products. Trends Food Sci. Tech. 7, 41-48.   DOI   ScienceOn
23 Egan, A. F., Ford, A. L., and Shay, B. J. (1980) A comparison of Brochothrix thermosphacta and lactobacilli as a spoilage organism of vacuum packaged sliced luncheon meats. J. Food Sci. 45, 1745-1748.   DOI
24 Hoyland, D. V. and Taylor, A. J. (1991) A review of the methodology of the 2-thiobarbituric acid test. Food Chem. 40, 271-291.   DOI   ScienceOn
25 McClements, D. J. and Decker, E. A. (2000) Lipid oxidation in oil-in-water emulsions: Impact of molecular environment on chemical reactions in heterogeneous food systems. J. Food Sci. 65, 1270-1282.   DOI   ScienceOn
26 Ziegler, G. R., Rizvi, S. S. H., and Acton, J. C. (1987) Relationship of water content to textural characteristics, water activity, and thermal conductivity of some commercial sausages. J. Food Sci. 52, 901-905.   DOI