Effect of Cooking Oil on the Fatty Acid Profile of Beef Sausage Fortified with Edible Deboned Meat Waste.

Babatunde O Alao,Elizabeth Bosede Aladejana,Andrew B Falowo,Hadi Hashemi Gahruie

doi:10.1155/2021/5592554

Babatunde O Alao, Elizabeth Bosede Aladejana + Show 2 more

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https://doi.org/10.1155/2021/5592554

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Abstract

Application of cooking oil during thermal processing can influence the nutritional qualities of meat products during consumption. This study determined the effect of frying with sunflower and olive oil on the fatty acid profile of sausage fortified with edible meat waste (EMW) as a fat replacer was evaluated. Fresh beef sausages were formulated in ratios of 30% lean meat (LM) and 70% EMW, 50% LM and 50% EMW, and 90% LM and 10% fat (control) and designated as T1, T2, and T3, respectively. The proximate analysis results revealed significant differences (P < 0.05) in fat, fat free dry matter (FFDM), and moisture contents across the treatment. Fresh beef sausage fortified with 70% EMW had the highest fat contents (25.7 ± 0.83%) while those fortified with 10% fat (T3) had the highest FFDM (55.85 ± 0.57%) and moisture content (69.15 ± 0.62) compared to other treatments. In addition, among individual saturated fatty acids, beef sausage fortified with 50% meat wastes (T1) revealed significantly higher palmitic acid (31.06 ± 0.13), stearic acid (22.52 ± 0.29), myristic acid (3.84 ± 0.05), and lauric acid (0.04 ± 0.05) and the lowest margaric (0.98 ± 0.02) contents as compared to treatments T2 and T3. Also, beef sausage containing 10% fat showed the lowest (P < 0.05) saturated fatty acid (SFA) and higher monounsaturated (MUFA), polyunsaturated fatty acid (PUFA), n-6, n-3, PUFA : SFA, PUFA/MUFA, n-6/n-3, and desaturase indexes (DI) compared to treatments T1 and T2. Frying with sunflower oil significantly increased PUFA, n-6, n-6/n-3, and desaturase indexes and lowered SFA, n-3, and PUFA/SFA compared to frying with olive oil. In relation to raw beef sausage, frying with oil substantially increased the amount of MUFA, PUFA, n-6, and PUFA/SFA but reduced SFA content across the treatments.

Highlights

IntroductionMeat is one of the most important sources of nutrients (protein, fat, essential amino acids, unsaturated fatty acids, minerals, vitamins, and other bioactive compounds) widely consumed by humans in both developed and developing countries across the world
Meat is one of the most important sources of nutrients widely consumed by humans in both developed and developing countries across the world
In the production of sausage, the lean beef and edible meat waste samples were combined in ratios of 30 : 70 and 50 : 50 and designated as T1 and T2, respectively, while the control contained 90% lean meat and 10% fat as treatment 3 (T3)

Summary

Introduction

Meat is one of the most important sources of nutrients (protein, fat, essential amino acids, unsaturated fatty acids, minerals, vitamins, and other bioactive compounds) widely consumed by humans in both developed and developing countries across the world. Several production and culinary processes have been employed to improve meat palatability, tenderness, nutritional content, microbial safety, and inhibition of hazardous compounds during consumption [3]. The culinary process is often carried out by either frying, grilling, boiling, roasting, or microwaving [3]. Frying of meat often produces many changes such as modification or denaturation of protein, crust formation, loss of moisture, formation of aromatic compounds, and variation in colour which is produced through the Maillard reaction [3]

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