Browse > Article
http://dx.doi.org/10.5851/kosfa.2020.e23

An Approach to Manufacture of Fresh Chicken Sausages Incorporated with Black Cumin and Flaxseed Oil in Water Gelled Emulsion  

Kavusan, Hulya Serpil (Food Engineering Department, Engineering Faculty, Ege University)
Serdaroglu, Meltem (Food Engineering Department, Engineering Faculty, Ege University)
Nacak, Berker (Food Engineering Department, Engineering Faculty, Ege University)
Ipek, Gamze (Food Engineering Department, Engineering Faculty, Ege University)
Publication Information
Food Science of Animal Resources / v.40, no.3, 2020 , pp. 426-443 More about this Journal
Abstract
In order to investigate the use of oil in water gelled emulsion (GE) prepared with healthier oil combinations as beef fat replacer in the fresh chicken sausage formulations, four batches of fresh sausages were produced. The first batch was control (C) sample formulated with %100 beef fat, other batches were codded as GE50, GE75, and GE100 respective to the percentage of beef fat replaced with GE. The addition of GE to sausage formulation resulted in an increment in moisture and protein contents while a decrement was observed in fat content (p<0.05). pH, cooking yield and water holding capacity values of GE added samples were found lower than C (p<0.05). GE addition caused lower CIE L* values in samples, however, this trend was not observed in CIE a* and CIE b* values. Initially, the lowest peroxide and the highest TBARS values were recorded in GE100 samples on the 0th d (p<0.05). Peroxide and TBARS values were in the limits. The texture of samples was softened while total saturated fatty acid content reduced up to 52.61% with the incorporation of GE (p<0.05). Taken together, our results showed that GEs can be used as fat replacers in meat product formulations without causing undesirable quality changes.
Keywords
black cumin oil; flaxseed oil; fresh sausage; gelled emulsion; oxidation;
Citations & Related Records
Times Cited By KSCI : 4  (Citation Analysis)
연도 인용수 순위
1 Freire M, Cofrades S, Perez-Jimenez J, Gomez-Estaca J, Jimenez-Colmenero F, Bou R. 2018. Emulsion gels containing n-3 fatty acids and condensed tannins designed as functional fat replacers. Food Res Int 113:465-473.   DOI
2 Gharby S, Harhar H, Guillaume D, Roudani A, Boulbaroud S, Ibrahimi M, Ahmad M, Sultana S, Hadda TB, Chafchaouni-Moussaoui I, Charrouf Z. 2015. Chemical investigation of Nigella sativa L. seed oil produced in Morocco. J Saudi Society Agric Sci 14:172-177.   DOI
3 Glisic M, Baltic M, Glisic M, Trbovic D, Jokanovic M, Parunovic N, Dimitrijevic M, Suvajdzic B, Boskovic, M, Vasilev D. 2019. Inulin-based emulsion-filled gel as a fat replacer in prebiotic-and PUFA-enriched dry fermented sausages. Int J Food Sci Tech 54:787-797.   DOI
4 Gu YS, Decker EA, McClements DJ. 2005. Influence of pH and carrageenan type on properties of ${\beta}$-lactoglobulin stabilized oil-in-water emulsions. Food Hydrocoll 19:83-91.   DOI
5 Hughes E, Cofrades S, Troy DJ. 1997. Effects of fat level, oat fibre and carrageenan on frankfurters formulated with 5, 12, and 30% fat. Meat Sci 45:273-281.   DOI
6 IUPAC [International Union of Pure and Applied Chemistry]. 1992. Preparation of the fatty acid methyl esters. In Standard methods for the analysis of oils, fats and derivatives. 7th ed. Dieffenbacher A, Pocklington WD (ed). Blackwell Scientific Publications, Oxford, UK. pp 2.301/1-2.301/4.
7 Pintado T, Ruiz-Capillas C, Jimenez-Colmenero F, Carmona P, Herrero AM. 2015. Oil-in-water emulsion gels stabilized with chia (Salvia hispanica L.) and cold gelling agents: Technological and infrared spectroscopic characterization. Food Chem 185:470-478.   DOI
8 Poyato C, Ansorena D, Berasategi I, Navarro-Blasco I, Astiasaran I. 2014. Optimization of a gelled emulsion intended to supply ${\omega}$-3 fatty acids into meat products by means of response surface methodology. Meat Sci 98:615-621.   DOI
9 Jimenez-Colmenero F, Barreto G, Fernandez P, Carballo J. 1996. Frozen storage of bologna sausages as a function of fat content and of levels of added starch and egg white. Meat Sci 42:325-332.   DOI
10 Jamora JJ, Rhee KS. 2002. Storage stability of extruded products from blends of meat and nonmeat ingredients: Evaluation methods and antioxidative effects onion, carrot, and oat ingredients. J Food Sci 67:1654-1659.   DOI
11 Salcedo-Sandoval L, Cofrades S, Ruiz-Capillas C, Matalanis A, McClements DJ, Decker EA, Jimenez-Colmenero F. 2015. Oxidative stability of n-3 fatty acids encapsulated in filled hydrogel particles and of pork meat systems containing them. Food Chem 184:207-213.   DOI
12 Poyato C, Astiasaran I, Barriuso B, Ansorena D. 2015. A new polyunsaturated gelled emulsion as replacer of pork back-fat in burger patties: Effect on lipid composition, oxidative stability and sensory acceptability. LWT-Food Sci Technol 62: 1069-1075.   DOI
13 Ramadan MF, Morsel JT. 2002. Characterization of phospholipid composition of black cumin (Nigella sativa L.) seed oil. Nahrung 46:240-244.   DOI
14 Rodriguez-Carpena JG, Morcuende D, Estevez M. 2012. Avocado, sunflower and olive oils as replacers of pork back-fat in burger patties: Effect on lipid composition, oxidative stability and quality traits. Meat Sci 90:106-115.   DOI
15 Serdaroglu M, Nacak B, Karabiyikoglu M. 2017. Effects of beef fat replacement with gelled emulsion prepared with olive oil on quality parameters of chicken patties. Korean J Food Sci Anim Resour 37:376-384.   DOI
16 Serdaroglu M, Nacak B, Karabiyikoglu M, Keser G. 2016. Effects of partial beef fat replacement with gelled emulsion on functional and quality properties of model system meat emulsions. Korean J Food Sci Anim Resour 36:744-751.   DOI
17 Pearson AM, Gillett TA. 2012. Processed meats. 3rd ed. Springer, Oregon, OR, USA. pp 213-216.
18 Koniecko ES. 1979. Handbook for meat chemists. Avery, Wayne, NJ, USA. pp 53-55.
19 Lopez-Lopez I, Cofrades S, Jimenez-Colmenero F. 2009. Low-fat frankfurters enriched with n-3 PUFA and edible seaweed: Effects of olive oil and chilled storage on physicochemical, sensory and microbial characteristics. Meat Sci 83:148-154.   DOI
20 Lutterodt H, Luther M, Slavin M, Yin JJ, Parry J, Gao JM, Yu LL 2010. Fatty acid profile, thymoquinone content, oxidative stability, and antioxidant properties of cold-pressed black cumin seed oils. LWT-Food Sci Technol 43:1409-1413.   DOI
21 Pelser WM, Linssen JPH, Legger A, Houben JH. 2007. Lipid oxidation in n-3 fatty acid enriched Dutch style fermented sausages. Meat Sci 75:1-11.   DOI
22 Pereira GCA, Goncalves MCS, Costa LL, Santos SGP, Vargas FC, Arantes-Pereira L. 2019. Jambolao extracts as synthetic additive substitutes in fresh chicken sausage during cold storage. Int Food Res J 26:811-817.
23 Josquin NM, Linssen JPH, Houben JH. 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
24 Pereira PMDCC, Vicente AFDRB. 2013. Meat nutritional composition and nutritive role in the human diet. Meat Sci 93:586-592.   DOI
25 Pintado T, Herrero AM, Jimenez-Colmenero F, Cavalheiro CP, 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.   DOI
26 Pintado T, Herrero AM, Jimenez-Colmenero F, Ruiz-Capillas C. 2016. Strategies for incorporation of chia (Salvia hispanica L.) in frankfurters as a health-promoting ingredient. Meat Sci 114:75-84.   DOI
27 Verheyen D, Baka M, Glorieux S, Duquenne B, Fraeye I, Skara T, Van Impe JF. 2018. Development of fish-based model systems with various microstructures. Food Res Int 106:1069-1076.   DOI
28 Singh KK, Mridula D, Rehal J, Barnwal P. 2011. Flaxseed: A potential source of food, feed and fiber. Crit Rev Food Sci Nutr 51:210-222.   DOI
29 Surh J, Vladisavljevic GT, Mun S, McClements DJ. 2007. Preparation and characterization of water/oil and water/oil/water emulsions containing biopolymer-gelled water droplets. J Agric Food Chem 55:175-184.   DOI
30 Utama DT, Jeong H, Kim J, Lee SK. 2018. Formula optimization of a perilla-canola oil (O/W) emulsion and its potential application as an animal fat replacer in meat emulsion. Korean J Food Sci Anim Resour 38:580-592.   DOI
31 Wang H, Wang J, Qiu C, Ye Y, Guo X, Chen G, Li T, Wang Y, Fu X, Liu RH. 2017. Comparison of phytochemical profiles and health benefits in fiber and oil flaxseeds (Linum usitatissimum L.). Food Chem 214:227-233.   DOI
32 Witte VC, Krause GF, Bailey ME. 1970. A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage. J Food Sci 35:582-585.   DOI
33 Zepka LQ, Borsarelli CD, da Silva MAAP, Mercadante AZ. 2009. Thermal degradation kinetics of carotenoids in a cashew apple juice model and its impact on the system color. J Agric Food Chem 57:7841-7845.   DOI
34 Andres SC, Zaritzky NE, Califano AN. 2009. Innovations in the development of healthier chicken sausages formulated with different lipid sources. Poult Sci 88:1755-1764.   DOI
35 Aalhus JL, Dugan MER. 2004. Oxidative and enzymatic. In Encyclopedia of meat sciences. Jensen WK, Devine C, Dikeman M (ed). Academic Press, Oxford, UK. pp 1330-1336.
36 Alejandre M, Ansorena D, Calvo MI, Cavero RY, Astiasaran I. 2019. Influence of a gel emulsion containing microalgal oil and a blackthorn (Prunus spinosa L.) branch extract on the antioxidant capacity and acceptability of reduced-fat beef patties. Meat Sci 148:219-222.   DOI
37 Alejandre M, Passarini D, Astiasaran I, Ansorena D. 2017. The effect of low-fat beef patties formulated with a low-energy fat analogue enriched in long-chain polyunsaturated fatty acids on lipid oxidation and sensory attributes. Meat Sci 134:7-13.   DOI
38 Alejandre M, Poyato C, Ansorena D, Astiasaran I. 2016. Linseed oil gelled emulsion: A successful fat replacer in dry fermented sausages. Meat Sci 121:107-113.   DOI
39 Almeida DTD, Viana TV, Costa MM, Silva CDS, Feitosa S. 2019. Effects of different storage conditions on the oxidative stability of crude and refined palm oil, olein and stearin (Elaeis guineensis). Food Sci Technol 39:211-217.   DOI
40 Bhardwaj K, Verma N, Trivedi RK, Bhardwaj S, Shukla N. 2016. Significance of ratio of omega-3 and omega-6 in human health with special reference to flaxseed oil. Int J Biol Chem 10:1-6.   DOI
41 Bloukas I, Honikel KO. 1992. The influence of additives on the oxidation of pork back fat and its effect on water and fat binding in finely comminuted batters. Meat Sci 32:31-43.   DOI
42 Bot A, Foster TJ, Lundin L. 2014. Modelling acidified emulsion gels as Matryoshka composites: Firmness and syneresis. Food Hydrocoll 34:88-97.   DOI
43 Carneiro HCF, Tonon RV, Grosso CRF, Hubinger MD. 2013. Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials. J Food Eng 115:443-451.   DOI
44 Choi YS, Choi JH, Han DJ, Kim HY, Lee MA, Jeong JY, Chung HJ, Kim CJ. 2010. Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurters. Meat Sci 84:557-563.   DOI
45 de Souza Paglarini C, de Figueiredo Furtado G, Biachi JP, Vidal VAS, Martini S, Forte MBS, Cunha RL, Pollonio MAR. 2018. Functional emulsion gels with potential application in meat products. J Food Eng 222:29-37.   DOI
46 Delgado-Pando G, Cofrades S, Ruiz-Capillas C, Teresa Solas M, Jimenez-Colmenero F. 2010. Healthier lipid combination oil-in-water emulsions prepared with various protein systems: An approach for development of functional meat products. Eur J Lipid Sci Tech 112:791-801.   DOI
47 de Souza Paglarini C, de Figueiredo Furtado G, Honorio AR, Mokarzel L, da Silva Vidal VA, Ribeiro APB, Cunha RL, Pollonio MAR. 2019a. Functional emulsion gels as pork back fat replacers in Bologna sausage. Food Struct 20:100105.   DOI
48 de Souza Paglarini C, Martini S, Pollonio MAR. 2019b. Using emulsion gels made with sonicated soy protein isolate dispersions to replace fat in frankfurters. LWT-Food Sci Technol 99:453-459.   DOI
49 Delgado-Pando G, Cofrades S, Ruiz-Capillas C, Solas MT, Triki M, Jimenez-Colmenero F. 2011. Low-fat frankfurters formulated with a healthier lipid combination as functional ingredient: Microstructure, lipid oxidation, nitrite content, microbiological changes and biogenic amine formation. Meat Sci 89:65-71.   DOI
50 Dubois V, Breton S, Linder M, Fanni J, Parmentier M. 2007. Fatty acid profiles of 80 vegetable oils with regard to their nutritional potential. Eur J Lipid Sci Tech 109:710-732.   DOI
51 Fang Z, Lin P, Ha M, Warner, RD. 2019. Effects of incorporation of sugarcane fibre on the physicochemical and sensory properties of chicken sausage. Int J Food Sci Tech 54:1036-1044.   DOI
52 Flynn AW, Bramblett VD. 1975. Effects of frozen storage, cooking method and muscle quality on attributes of pork loins. J Food Sci 40:631-633.   DOI
53 Forouhi NG, Krauss RM, Taubes G, Willett W. 2018. Dietary fat and cardiometabolic health: Evidence, controversies, and consensus for guidance. BMJ 361:k2139.   DOI
54 Baek KH, Utama DT, Lee SG, An BK, Lee SK. 2016. Effects of replacing pork back fat with canola and flaxseed oils on physicochemical properties of emulsion sausages from spent layer meat. Asian-Australas J Anim 29:865-871.   DOI
55 AOAC. 2002. Official methods of analysis of AOAC International. 17th ed. AOAC International, Gaithersburg, MD, USA. p 4, 12-13.
56 Asuming-Bediako N, Jaspal MH, Hallett K, Bayntun J, Baker A, Sheard PR. 2014. Effects of replacing pork backfat with emulsified vegetable oil on fatty acid composition and quality of UK-style sausages. Meat Sci 96:187-194.   DOI