Influence of emulsified olive oil stabilizing system used for pork backfat replacement in frankfurters

Abstract

The purpose of this study was to evaluate the influence of emulsified olive oil stabilizing systems used for pork backfat replacement on frankfurter characteristics. The oil-in-water emulsions were stabilized with various protein systems formulated using sodium caseinate, soy protein isolate, meat protein and microbial transglutaminase. These emulsions presented excellent fat and water binding properties, with no noticeable release of exudate after heating. Penetration parameters differentiated several types of rheological behaviour in oil-in-water emulsions as affected by the emulsified olive oil stabilizing system. Generally frankfurters made with the different oil-in-water emulsions presented good water and fat binding properties, greater (P < 0.05) hardness, cohesiveness and chewiness and poorer (P < 0.05) adhesiveness than control (all pork fat) frankfurters. Matrix morphological characteristics of frankfurters were affected by the type of oil-in-water emulsions used as non-meat ingredients. General acceptability scores of frankfurters prepared with the olive oil-in-water emulsions were similar to those of samples formulated with all pork fat.