Replacement Of Pork Backfat Research Articles

Using emulsion gels made with sonicated soy protein isolate dispersions to replace fat in frankfurters

Emulsion gels (EG) prepared with soybean oil, sonicated and non-sonicated soy protein isolate dispersions, carrageenan, and inulin were used as animal fat replacers in frankfurters. The effect of total replacement of pork back fat with EG on frankfurters nutritional, technological, rheological, and sensorial properties was evaluated. A formulation with simple pork back fat reduction was prepared (CRF). Reformulated frankfurters can be labeled as a good source of fiber and high in unsaturated lipids. Samples with EGs added were less red and lighter. Frankfurters formulated with sonicated SPI dispersions presented the same hardness of traditional ones while CRF samples were the softer. During heating, no statistical difference was found in final G′ and G″ values among reformulated and traditional frankfurters. Sensory scores showed that reformulated frankfurters had lower acceptability than control. Considering the improvement in nutritional and technological properties of frankfurters, the use of EG to replace fat in this product is a viable strategy to make them healthier.

Effects of partial replacement of pork back fat by a camellia oil gel on certain quality characteristics of a cooked style Harbin sausage

Various portions of pork fat in Harbin sausage were replaced by a camellia oil gelled emulsion during the process, and the subsequent effects were studied in order to improve their quality characteristics and fatty acid composition. Percentages of pork back fat replacement were 10%, 20%, 30%, 40% and 50%. Proximate composition, instrumental color and texture, pH, TBARS and fatty acid composition of the sausages were studied after substituting portion of the pork fat with camellia oil gelled emulsion. The replacement of pork back fat by camellia oil gels did not affect the cohesiveness, resilience, springiness and protein content, while it increased moisture content, lightness and yellowness. TBARS values was significantly (P < 0.05) decreased by the pork back fat substitution. Addition of camellia oil gels significantly (P < 0.05) affected the fatty acid profile. The study suggests that a substantial reduction in SFA can be achieved by incorporating camellia oil gels in Harbin sausage without clearly affecting the studied sausage properties.

Replacement of pork fat in frankfurter-type sausages by soybean oil oleogels structured with rice bran wax

The objective of this study was to assess the impact of replacing pork backfat with rice bran wax oleogels on the organoleptic properties of frankfurter-type finely-comminuted sausages. Frankfurters were formulated using the following treatments as lipid replacement: 1) pork fat (PF); 2) soybean oil (SBO); 3) 2.5% rice bran wax oleogel (2.5 RBW); 4) 10% rice bran wax oleogel (10 RBW); and 5) 2.5% rice bran wax oleogel sheared less during frankfurter production (RBW/LS). In general, control PF was darker and redder than other treatments. TPA revealed oleogel treatments to be similar (P > .05) to pork fat treatment for firmness, chewiness, and springiness. Additionally, sensory evaluation revealed that replacing pork fat did not influence cured frankfurter aroma, but cured frankfurter flavor was significantly reduced (P < .05). Furthermore, lipid oxidation significantly (P < .05) differed between PF and 10 RBW. The results show that rice bran wax oleogels have the potential to successfully replace pork fat in comminuted products.

Replacement of pork back fat with pre-emulsion of wheat (Triticum aestivumL.) sprout and collagen and its optimization for reduced-fat patties

The purpose of this study is partial substitution of the pork back fat with the pre‐emulsion of 20% collagen, 10% wheat sprout fiber, and 70% ice in chicken patties. The pH, color, cooking loss, reduction in diameter and thickness, shear force (SF), protein solubility, and sensory properties of patties treated with the pre‐emulsion were determined. The increase in pre‐emulsion level was associated with increasing pH, yellowness, protein solubility, and SF of chicken patties in the pre‐emulsion samples. The value of lightness, redness, cooking loss, reduction in diameter, and reduction in diameter and thickness of the reduced‐fat chicken patties treated with pre‐emulsion was decreased. The overall acceptability of patties samples was higher for control and samples treated with 5 and 10% pre‐emulsion as compared to other treatment groups. Thus, up to 10% pre‐emulsion of wheat sprout and collagen may improve the quality characteristics of reduced‐fat chicken patties. PARTIAL APPLICATIONS: There are a few problems, which is poor quality characteristics such as excessive cooking loss and deterioration of physical properties in low‐fat meat product. Pre‐emulsion of wheat sprout fiber and collagen can improve the quality characteristics of low‐fat patties in this study. Therefore, the results of this study provide the information to proper level of pre‐emulsion of wheat sprout fiber and collagen in quality of reduced‐fat patties. This information will be useful for the development and improvement of new reduced‐fat meat products

Effect of inulin and pectin on physicochemical characteristics and emulsion stability of meat batters

ABSTRACTThe aim of this study was to investigate levels of inulin and pectin replacing pork back fat in meat batter (MB) formulation. Six treatments were evaluated: T1, control MB (100% pork back fat); T2, MB + 70% pork back fat (low fat); T3, MB + 85% pork back fat + 15% inulin; T4, MB + 70% pork back fat + 30% inulin; T5, MB + 85% pork back fat + 7.5% inulin + 7.5% pectin; and T6, MB + 70% pork back fat + 15% inulin + 15% pectin. T6 reduced pH, maintained brightness (L*), increased redness (a*), yellowness (b*), Chroma, and browning index (BI); T4 decreased a*, b*, BI, and water holding capacity but increased the total color change (∆E), cooking loss, and total expressible fluid. The addition of 15% inulin and 15% pectin can be used to replace fat without affecting the physical properties of MB.

Functional emulsion gels with potential application in meat products

This study aimed to develop soybean-oil based functional emulsion gels (EG) to be used as animal fat replacer in meat products. A Plackett-Burman 12 was applied to 7 independent variables for the elaboration of EG (soy protein isolate (SPI), sodium caseinate, carrageenan (CAR), inulin (INUL), pectin, sodium tripolyphosphate, and soy lecithin). Then, three selected factors, SPI, CAR, and INUL were optimized using a central composite rotatable design (CCRD). The responses evaluated in the EG were: pH, color, water holding capacity (WHC) and rheological properties. CCRD showed that pH values in EG were mainly influenced by CAR and SPI addition. G′ values increased in high concentration of SPI, CAR, and INUL. EG with 94% of WHC were obtained. Technological properties of meat emulsions were slightly affected by addition of EG. However, EG with high content of inulin and unsaturated fatty acids to replace pork back fat in meat products were obtained.

Gelled double emulsions as delivery systems for hydroxytyrosol and n-3 fatty acids in healthy pork patties.

Structuring of double emulsion offers the possibility to obtain a system with similar consistency to animal fat which is an interesting approach to improve the fat content of meat products. This article examines the suitability of gelled double emulsions (GDE) for use as a delivery system for n-3 PUFAs and hydroxytyrosol (Hxt) in pork patties. Effect of partial (MF/GDE sample) and total (LF/GDE) replacement of pork backfat with GDE with perilla oil (PO) as lipid phase and Hxt (in W1) on pork patty composition and properties was evaluated. Compared with the control sample (NF/CS), the products with PO contained less SFAs and higher proportions of LNA and ALA, and this difference augmented with the level of GDE. Addition of GDE increased Kramer shear force of cooked patties as the higher percentage of fat replaced was used. Oxidative stability of patties can be interpreted in terms of composition and structural factors, especially in relation with the use of GDE as a fat replacer. Products showed oxidation values greater than 1 after 3days of refrigeration. NF/GDE and MF/GDE, with similar scores, were the most acceptable for the panellists. This technology is suitable for labelling meat products with nutritional and health claims.

Pork skin and canola oil as strategy to confer technological and nutritional advantages to burgers

The effect of pork backfat replacement by gels containing pork skin and canola oil on some physicochemical, technological, nutritional, and sensory parameters of burgers was evaluated. Three different batches were manufactured: a control with 100% of pork backfat, and treatments T1 and T2 where 50% of pork backfat was replaced by pork skin/water/canola oil mixtures at 45 : 45 : 10 (T1) or 40 : 40 : 20 (T2) ratios. A fat reduction up to 34% and an improvement of the fatty acid profile were achieved in the reformulated burgers. Lower diameter reduction and lower cooking loss were observed in the modified samples. Although an increase in TPA parameters (hardness, gumminess, and chewiness) and lightness (L*) was observed, the overall acceptability of the reformulated burgers was not affected. Therefore, the use of pork skin and canola oil is an effective strategy to confer technological and nutritional advantages to low-fat burgers.

Characteristic of sausages as influenced by partial replacement of pork back-fat using pre-emulsified soybean oil stabilized by fish proteins isolate

Substitution of animal fat with oils rich in n-3 is a feasible way to improve the nutritive value of comminuted meat product. The effect on the characteristics of sausages was investigated of partial replacement of porcine fat with soybean oil (SBO) using a pre-emulsification technique. Fish protein isolate (FPI) produced from yellow stripe trevally (Selaroides leptolepis) was used as an emulsifier to prepare pre-emulsified SBO (preSBO), and its concentration effect (1%, 2% and 3%, w/v) was observed in comparison with soy protein isolate (SPI). Substitution of porcine fat using preSBO enhanced the product stability. SPI exhibited better emulsifying ability than FPI. However, FPI was more effective at reinforcing the protein matrix of the sausages than SPI, as suggested by a lowered cooking loss and the restored textural attributes of the sausages formulated with FPI stabilized preSBO. The effective concentration of FPI to improve the product stability was 2%. This work suggested that FPI was promising in the preparation of emulsified meat products.

Effect of pre-emulsified sesame oil on physical-chemical and rheological properties of pork batters

Abstract Physical-chemical and rheological properties of pork batters as affected by replacing pork back-fat with pre-emulsified sesame oil were investigated. Replacement of pork back-fat with pre-emulsified sesame oil, improved L* value, moisture and protein content, hardness, cohesiveness, and chewiness, declined a* value, fat content and energy, but not affect cooking yield. When used pre-emulsified sesame oil to replace pork back-fat 50%, the sample had the highest L* value and texture. According to the results of dynamic rheological, replaced pork back-fat by pre-emulsified sesame oil increased the storage modulus (G') values at 80 °C, and formed firm gel. The result of Low-field nuclear magnetic resonance (LF-NMR) shown that the batters with pre-emulsified sesame oil had higher water holding capacity than the control. Overall, the batters with pre-emulsified sesame oil enabled lowering of fat and energy contents, making the pork batter had better texture.

Effect of the partial replacement of pork backfat by microencapsulated fish oil or mixed fish and olive oil on the quality of frankfurter type sausage.

Frankfurter sausages were reformulated to produce better lipid compositions by replacing the pork backfat by healthy oils. Sausages in, three different batches were manufactured: control (CO) with 100% of pork backfat, and modified sausages where the pork backfat was replaced with 50% by microencapsulated fish oil (ME) and by unencapsulated olive and fish oil mixture (OM). The ME treatments showed the lowest pH, fat and energy values and the highest protein and carbohydrates levels. The fat replacement by oils significantly (P<0.05) affected to color parameters, since the ME batches presented the highest L* and b* values, whereas the OM treatments showed the highest values of a* values. As expected, the replacement of backfat by oils also greatly modified the fatty acids profile, since the OM group had the highest MUFA and n-3 PUFA contents. The microencapsulation process significantly (P<0.001) increased the lipid oxidation. The ME batch presented the highest TBARS values and volatile compounds derivate from lipid oxidation, while the OM treatment showed the same lipid oxidation rate as CO group.

Influence of partial pork backfat replacement by fish oil on nutritional and technological properties of liver pâté

The effect of pork backfat replacement by fish oil (with high content ofn‐3 long chain fatty acids) on proximate composition, physicochemical properties (pH, color, and texture parameters), nutritional properties (fatty acid profile and nutritional indices), and oxidative stability of liver pâté was assessed. For the present study, three different batches were manufactured: control (CO) with 100% of pork backfat and FO50 and FO75 where the pork backfat was replaced with 50 and 75% by fish oil, respectively. The fat replacement by fish oil was accompanied by an increase in fat and cholesterol content, and a decrease in moisture and protein levels. Color parameters were significantly (P &lt; 0.05) affected by the partial replacement of pork backfat by fish oil, the FO75 batches presented the highest redness, and yellowness values. On the other hand, hardness and gumminess decreased (P &lt; 0.001) as increased fish oil addition. The SFA amount in the modified pâté decreased by 3.2–4.6% and PUFA content increased by 6.2–9.5% compared to the CO treatment. Finally, the highest lipid oxidation‐derived volatiles obtained in modified pâté could be related with the different levels of polyunsaturation among batches.Practical applications:Lipid modification of pâté by substitution of pork backfat with fish oil has been shown to be a good strategy to improve their nutritional quality. A decrease in saturated fats and an increase in unsaturated fats when pork backfat was partially replaced by fish oil were obtained. This change could be considered as the main factor responsible of the lowest values of hardness achieved in modified pâtés. This study contributed to prepare a better product for final consumers who are become increasingly health conscious and demand high quality food products.The effect of pork backfat replacement by fish oil on chemical composition, nutritional properties, and oxidative stability of liver pâté was studied. Lipid modification of pâté has been shown to be a good strategy to improve their nutritional quality (decrease saturated fats and increase unsaturated fats). However, the high level of polyunsaturation increase lipid oxidation‐derived volatiles. Finally, this study contributed to prepare a better product for final consumers who are become increasingly health conscious and demand high quality food products.

Physico-chemical properties of reduced-fat beef species sausage with pork back fat replaced by pineapple dietary fibres and water

The effects of pineapple dietary fibres (PDF) on physical, chemical and textural attributes of species sausage were investigated. Samples containing 1% of three different PDF (NSP60, NSP100, NSP200) and water (replacing pork back fat) were compared to the control. The control species sausages differed in moisture, protein, total fat, ash and total fibre from those containing fibre. Fibre containing sausages were similar in terms of proximate composition. The ground meat mixture stability was based on total expressible fluid (TEF), cooking loss and purge. The NSP200 samples had cooking loss and TEF similar to the control. NSP100 samples had the lowest cooking loss though similar to both the control and NSP200 sausages. NSP60 samples had higher cooking loss and TEF values than all sausage samples. Addition of fibre and water caused increases in purge, lightness, hue and chroma while reducing pH and textural properties. Fibre NSP100 was the most suitable for use in species sausage.

Quality parameters of frankfurter-type sausages with partial replacement of fat by hydrolyzed collagen

Frankfurters were manufactured to determine the effects of pork backfat replacement by hydrolyzed collagen on the quality parameters. Four formulations were developed: control (SS) and three levels of collagen replacements: 25% (CS25), 50% (SC50) and 75% (SC75). Appearance, aroma, texture, taste and overall acceptance were analyzed. Parameters like moisture, ash, lipid and protein, water activity (Aw), pH, water holding capacity (WHC), emulsion stability (ES), color (L*, a*, b*) and shear force (SF) was analyzed, as well as the texture properties. SC25, SC50 and SC75 had better texture and taste compared to SS, but the appearance, aroma and overall acceptability did not differ among treatments (p < 0.05). In SC75, a 43% increase in protein content compared to SS was observed, and increased ash content. There were no changes in pH and Aw in sausages. L* value decreased with fat replacement, and a* did not change, but SC75 showed higher b* value. From 50% of collagen addition, higher WHC and SF were obtained. In parallel, only hardness, and chewiness had effects significant, increasing in higher amounts of collagen, probably by aggregating water in the protein matrix. It was possible to obtain 50% reduction with hydrolyzed collagen without reducing the quality of sausages.

Sunflower oil organogels and organogel-in-water emulsions (part II): Implementation in frankfurter sausages

Sunflower oil organogels and their emulsions were incorporated in frankfurters to partially replace pork backfat. Nine frankfurter treatments were made with 20% total fat content. Control treatment contained 20% pork backfat and the other eight treatments were formulated with 10% pork backfat and 10% structured sunflower oil in the form of organogels or organogel-in-water emulsions (made with various ratios of γ-oryzanol and phytosterols). No differences in the pH and oxidation levels of the frankfurters were detected. Minor differences were detected in the colour parameters L*, a* and b*. Texture profile analysis showed that frankfurters with organogels were no different from the control in any textural parameter, while treatments with emulsions had lower chewiness, hardness and gumminess values. Sensory analysis showed that all treatments had similar overall acceptability with the control, except for the some emulsion treatments that had lower acceptability. Pork backfat can be partially replaced by organogels, without considerably affecting the overall physicochemical and sensorial properties of the frankfurters.

Effects of Replacing Pork Back Fat with Canola and Flaxseed Oils on Physicochemical Properties of Emulsion Sausages from Spent Layer Meat.

The objective of this study was to investigate the effects of canola and flaxseed oils on the physicochemical properties and sensory quality of emulsion-type sausage made from spent layer meat. Three types of sausage were manufactured with different fat sources: 20% pork back fat (CON), 20% canola oil (CA) and 20% flaxseed oil (FL). The pH value of the CA was significantly higher than the others (p<0.05). The highest water holding capacity was also presented for CA; in other words, CA demonstrated a significantly lower water loss value among the treatments (p<0.05). CA had the highest lightness value (p<0.05). However, FL showed the highest yellowness value (p<0.05) because of its own high-density yellow color. The texture profile of the treatments manufactured with vegetable oils showed higher values than for the CON (p<0.05); furthermore, CA had the highest texture profile values (p<0.05) among the treatments. The replacement of pork back fat with canola and flaxseed oils in sausages significantly increased the omega-3 fatty acid content (p<0.05) over 15 to 86 times, respectively. All emulsion sausages containing vegetable oil exhibited significantly lower values for saturated fatty acid content and the omega-6 to omega-3 ratios compared to CON (p<0.05). The results show that using canola or flaxseed oils as a pork fat replacer has a high potential to produce healthier products, and notably, the use of canola oil produced characteristics of great emulsion stability and sensory quality.

Nutritional improvement and physicochemical evaluation of liver pâté formulations

Pâté formulations composed of chicken liver, a by-product of poultry industry, have been produced by replacing pork back fat with sunflower oil and reducing fat content. The characterization of these products was performed, while the oxidative stability, microstructure, texture, colour, and hygienic quality were determined throughout refrigerated storage. The hardness of pâtés with sunflower oil was lower than the other ones. Different microstructures regarding protein matrix, fat globules and pores, were associated with fat type and content. The storage time, fat type and content influenced the colour parameters. In terms of the oxidative stability, no reduction in the product quality was found during the refrigerated storage. Pâtés with 28% w/w of sunflower oil were the most suitable formulation to increase the nutritional value for this kind of meat products.

Effects of fat replacement with a mixture of collagen and dietary fibre on small calibre fermented sausages

SummaryEffects of fat replacement on physicochemical, microbial and sensory properties of fermented sausages were determined after drying process and 4 weeks of storage. Fermented sausages were formulated with 20% pork back fat (control), and three reduced‐fat treatments were prepared by replacing 25%, 50%, and 75% of fat with a mixture of collagen, dietary fibre and ice (1:1:8). TBARS values of reduced‐fat treatments were significantly lower compared with control after drying (P ≤ 0.05). As fat replacing ratio increased, fat content decreased significantly (P ≤ 0.05), whereas moisture, protein and ash content increased significantly (P ≤ 0.05). There was no marked difference between the treatments in terms of microbial analysis, sensory colour, flavour, off‐flavour or overall acceptability (P &gt; 0.05) during refrigerated storage. Therefore, replacing pork back fat with a mixture of collagen and dietary fibre in fermented sausages may contribute to reduce lipid oxidation and maintain sensory properties during storage.

Emulsion Mapping in Pork Meat Emulsion Systems with Various Lipid Types and Brown Rice Fiber.

This study was conducted to evaluate emulsion mapping between emulsion stability and cooking yields, apparent viscosity, and hardness of reduced-fat pork emulsion systems. The reduced-fat emulsion systems were supplemented with different lipid types and brown rice bran fiber (BRF) concentrations. Compared to the control with 30% back fat, lower emulsion stability and higher cooking yield of meat emulsion systems were observed in T1 (30% back fat+1% BRF), T2 (30% back fat+2% BRF), T3 (30% back fat+3% BRF), T4 (30% back fat+6% BRF), and T15 (10% back fat+10% canola oil+2% BRF). Lower emulsion stability and higher apparent viscosity were observed in T1, T2, T3, T4, and T8 (20% back fat+3% BRF) compared to the control. Lower emulsion stability and higher hardness was detected in all treatments compared with the control, except T5 (20% back fat), T10 (10% back fat+10% canola oil+2% BRF), T11 (10% back fat+10% olive oil+2% BRF), T12 (10% back fat+10% grape seed oil+2% BRF), and T13 (10% back fat+10% soybean oil+2% BRF). This approach has been found particularly useful for highlighting differences among the emulsified properties in emulsion meat products. Thus, the results obtained with emulsion mapping are useful in making emulsified meat products of desired quality characteristics, partially replacing pork back fat with a mix of 10% back fat, 10% canola oil and 2% BRF was most similar to the control with 30% pork back fat.

Double emulsions to improve frankfurter lipid content: impact of perilla oil and pork backfat.

The technology involving the use of water-in-oil-in-water double emulsions (DEs) offers an interesting approach to improve the fat content of foods. With this aim, the effect on frankfurter properties of replacing pork backfat with two different DEs prepared using perilla oil and pork backfat as lipid phases was assessed. This strategy was compared with straightforward addition of the lipid source and addition by means of an oil-in-water (O/W) emulsion. As compared with all-pork-fat frankfurters, the ones with perilla oil had a higher proportion of n-3 polyunsaturated fatty acids. Reduced-fat frankfurters had similar water- and fat-binding properties irrespective of the lipid source or the technological strategy used to incorporate it. Moreover, the oil source but not its mode of incorporation determined the oxidation levels of frankfurters. In reduced-fat samples, except in the case of frankfurters formulated with a perilla oil-in-water emulsion, hardness was unaffected either by the type of fat or by its mode of incorporation. The replacement of pork backfat by perilla oil reduced the overall acceptability of products when perilla oil was added by means of the O/W emulsion and DE approaches. This technology is suitable for labelling meat products with specific nutritional and health claims.