Substitution Of Pork Backfat Research Articles

Reformulation of Bologna Sausage by Total Pork Backfat Replacement with an Emulsion Gel Based on Olive, Walnut, and Chia Oils, and Stabilized with Chitosan.

Bologna sausage, also called "la grassa", is a very popular meat product despite its high fat content and lipidic profile raising serious negative health concerns. An emulsion gel containing olive, walnut, and chia oils, stabilized with soy protein isolate, transglutaminase, and chitosan, was used as total pork backfat replacer in Bologna sausage. The nutritional, textural, and technological properties were assessed and sensory analyses were conducted. Color, pH, and lipid oxidation were monitored during 18 days of cold storage (4 °C). A normal fat Bologna sausage was used as a control reference. A decrease in the n-6/n-3 ratio from 16.85 to 1.86 (by 9 times) was achieved in the reformulated product as compared with the control, while the PUFA/SFA ratio increased from 0.57 to 1.61. Color measurements indicated that the lightness and yellowness increased while redness slightly decreased in the reformulated product. The total substitution of pork backfat in Bologna sausage by the emulsion gel developed in the present study was realized without significantly affecting the technological properties, the oxidative stability and the overall acceptance by the consumers.

Alheiras with animal fat replacement: application of a gelled emulsion based on hemp oil (Cannabis sativa L.) and buckwheat

A gelled emulsion elaborated using hemp seed oil and buckwheat flour was utilized as pork backfat substitute in a typical Portuguese meat product named Alheira. Three different formulations were prepared: Alheiras control (AC) with a fat content of 13%, alheiras where the 25% pork backfat was substituted with a hemp seed oil-GE (AH25), and alheiras where the 50% pork backfat was substituted with a hemp seed oil-GE (AH50). The chemical composition as well as the physicochemical properties and lipid stability of different samples were assessed. Reformulated samples showed similar protein, moisture, and fat content (p < 0.05) that AC. However, AH25 and AH50 had a higher amount of linoleic acid (16.29 and 22.14 g/100 g, respectively) and linolenic acid (1.75 and 3.45 g/100 g, respectively) than AC (12.71 and 0.51 g/100 g). Similarly, AH25 and AH50 showed lower saturated fatty acids (35.28 and 30.37 g/100 g, respectively) than AC (37.37 g/100 g). The substitution of pork backfat for hemp seed oil-GE did not modify significantly the physicochemical properties of samples. On the other hand, the lipid oxidation values increased by 30 and 65% in AH25 and AH50 respectively, in comparison to AC due to the use of polyunsaturated oils, which are highly susceptible to oxidation. This work established that the use of gelled emulsions elaborated using hemp oil and buckwheat flour may be a promising strategy to obtain meat products with a better healthier profile.

Physical-chemical, water distribution and protein conformation of reduced-fat frankfurters with Artemisia sphaerocephala Krasch gum to substitute pork back fat

This study evaluated the potential of Artemisia sphaerocephala Krasch gum (ASK gum) solution as a fat replacer. With an increased proportion of ASK gum, the fat and energy of frankfurters significantly decreased, the cooking yield significantly increased, and the L* values exhibited an upward trend. Frankfurters with 75% pork back fat substitution by ASK gum yielded optimal gel strength and texture. Low-field nuclear magnetic resonance (LF-NMR) analysis indicated that ASK gum reduced the T2 relaxation time and heightened the percentage of immobilized water. Meanwhile, an increase in the β-sheet and decreased α-helix content indicated that ASK gum altered the protein secondary structure. Moreover, ASK gum addition significantly changed the dynamic rheological properties and microstructure. Partial fat substitution with ASK gum did not impact the sensory score. Overall, using ASK gum solution to partially substitute animal fat could be a promising approach for improving the gel quality of reduced-fat frankfurters.

Improving the freeze-thaw stability of pork sausage with oleogel-in-water Pickering emulsion used for pork backfat substitution

Here, the effect of substituting pork backfat in pork sausages using traditional oil-in-water Pickering emulsion (OPE-1) or novel oleogel-in-water Pickering emulsion (OPE-2) stabilized by nanocellulose crystals on freeze-thaw (FT) stability of pork sausages was studied. Five pork sausages were manufactured. The control was formulated with 16.0% pork backfat, and the pork backfat was partially or wholly replaced with OPE-1 or OPE-2 (containing various beeswax concentrations) in other sausages. The results showed no significant differences in the emulsion stability of these sausages before FT treatment. However, compared to the control, substituting pork backfat with OPE-1 reduced the emulsion stability of the sausages, but substituting with OPE-2 improved the emulsion stability. Although compared to the control substituting the pork backfat reduced the texture parameters of the sausage before FT treatment, sausages with OPE-2 replacing pork backfat had no significant differences from the control in textural parameters after FT treatment. Microstructural analysis showed that all sausages had a similar structure to the control, except the sausage with OPE-1. Both OPE-1 and OPE-2 had the potential to substitute pork backfat in pork sausages, but only the substitution of pork backfat with OPE-2 positively affected the FT stability of pork sausages.

Polysaccharide-based emulsion gels as fat replacers in Frankfurter sausages: Physicochemical, nutritional and sensorial evaluation

Agar and κ-carrageenan emulsion gels were used to produce Frankfurters with reduced animal fat content by partially (50%) or completely (100%) replacing the pork back fat. The results showed that 50% of the pork back fat substitution did not affect the mechanical and physicochemical properties of the obtained sausages compared with the control (pure pork back fat). Slight changes in the textural and TBARS values were observed for the 100% substituted sausages, while a reduction from 25.37 to 17.07 g/g sample of total fat was attained. Thus, decreasing the caloric content from 280 to 209 kcal/g sample. The saturated fatty acid/unsaturated fatty acid ratio was also reduced from 0.58 to 0.38 with 50% substitution and 0.17 with total substitution, thus diminishing the atherogenic and thrombogenic indexes by 35% and 70%, respectively. The reformulated Frankfurters with a reduced-fat content were accepted by the consumers, evidencing that the polysaccharide-based emulsion gels can be promising ingredients for developing meat products with improved nutritional composition.

The microstructure and gel properties of linseed oil and soy protein isolate based-oleogel constructed with highland barley β-glucan and its application in luncheon meat

In this study, linseed oil-based oleogel was firstly constructed using soy protein isolate (SPI) and varying concentrations of highland barley β-glucan (HBG) by emulsion-templated approach. The microstructure and gel properties of linseed oil-based oleogel was evaluated for a deeper understanding of the interaction between HBG and SPI. Confocal laser scanning microscope showed oil droplets became smaller, more compact, and more uniformly distributed in the network as the concentration of HBG increased. FTIR analysis demonstrated the formation of a 3D network mainly via stretching intramolecular or intermolecular hydrogen bonding from SPI and HBG. SAXS pattern implied 7.608–8.128 nm Rg of oleogels. Frequency sweep measurements indicated higher concentrations of HBG caused more rigid microstructure network and greater mechanical strength of the solid-like system. Time sweep measurements showed the structure of oleogels could be recovered by 50–80% followed by the shear rate dropping from 10 s−1 to 0.1 s−1. Moreover, temperature sweep measurements showed no gel-to-sol phase transition happened from 5 °C to 100 °C. SPI/HBG mixed gels significantly increased the oil binding capacity by 8–22 times and slowed down the oxidation of linseed oil rich in n-3 polyunsaturated fatty acids. Linseed oil-based oleogel was then applied in luncheon meat as a healthy alternative to solid fats. Sensory evaluation presented the overall acceptance of luncheon meat decreased with the increasing oleogel substitution of pork backfat, but oleogel substitution of 25% pork backfat produced the desirable overall acceptance.

Thermal Analysis of Fats from Reformulated Emulsified Meat Sausages by Differential Scanning Calorimetry

This paper investigates the possibilities of using two types of vegetable oil emulsions as animal fat substitutes in cooked emulsified sausages. The sausage samples were made with full or partial substitution of pork back fat with vegetable oil emulsions. The use of vegetable oils in meat sausage formulations as animal fat substitutes led to a reduction in the SFA/UFA ratio. The PUFA/SFA ratio was improved in the samples where the animal fat was substituted with chia oil (samples 2, 4 and 6), and this ratio most probably resulted from the emulsion quantity added. In our study, the thermal characteristics of six types of reformulated sausages and one control sample were described, as well as the thermal characteristics of the pork back fat and the two oil types. The thermal analysis was performed using the Differential Scanning Calorimetry (DSC) method. The resultant thermograms were directly related to the fatty acid profile of the cooked emulsified sausages, and the increase in the saturated fatty acids led to an increase in the share of the fats that melt at lower temperatures.

Effect of Gelled Emulsions Elaborated with Soybean Oil, Maca (Lepidium meyenni) Flour, and Chincho (Tagetes elliptica Sm.) Essential Oil upon Animal Fat Substitution in Beef Burgers.

The aim of this study was to analyze the effect of pork backfat (PB) substitution in a meat burger with a gelled emulsion (GE) elaborated with maca flour, soybean oil, and chincho essential oil (CEO). Lipid profile (gas chromatography—GC), health indices, physicochemical properties (CIELAB color, pH, texture profile—TPA), and cooking and sensory characteristics of meat burgers were analyzed. Five formulations were evaluated: control (BC) (80% beef meat and 20% PB); BSM (10% PB + 10% GE); BSMC0.25 (BSM + 0.25% CEO); BSMC0.5 (BSM + 0.5% CEO), and BSMC1.0 (BSM + 1.0% CEO). GE substitution in meat burgers provided a healthier lipid profile; the amount of SFA was reduced (p < 0.05), while PUFA content was significantly increased (p < 0.05). Furthermore, the use of GE resulted in healthier PUFA/SFA ratios and lower atherogenic and thrombogenic indices. The addition of GE increased moisture content and decreased fat and protein contents. Color parameters (L*, b*, and C*) decreased after cooking. Hardness (p < 0.05), cooking losses, and shrinkage changes decreased with GE addition. Lipid oxidation levels were significantly (p < 0.05) affected by GE substitution. Therefore, the substitution of PB by GE can be considered as an effective strategy to produce healthier meat burgers without negatively affecting their physicochemical and technological properties.

Modified fermented sausages with olive oil oleogel and NaCl–KCl substitution for improved nutritional quality

The effect of partial substitution of pork backfat by olive oil oleogel and NaCl by KCl on the technological and nutritional characteristics of fermented sausages was studied. Four formulations of fermented sausages were evaluated: control (C) with 18g pork backfat and 1.5g NaCl per 100g; treatment (N) with 50% NaCl substituted by KCl; treatment (O) with 50% pork backfat substituted by oleogel; and treatment (D) with 50% simultaneous substitution of NaCl and pork backfat by KCl and oleogel. Selected physicochemical and microbiological characteristics of the formulations were measured on 0, 1, 4, 7 and 14 d after manufacture. Treatment (D) had higher water activity and exhibited lower weight loss. Sensory evaluation was performed by a nine-member trained panel and differences among treatments were identified in color and textural attributes, but not in flavor, bitterness, saltiness. According to a 54-member consumer panel, treatment (O) was judged as second best in personal preference, following treatment (C). After fermentation and ripening of the sausages, treatment (D) had 51.9% less sodium, 19.2% less cholesterol and 17.8% less saturated fatty acid content than (C). The results show that it is possible to produce sensorially acceptable and microbiologically safe fermented sausages with a healthier nutritional profile.

Total and Partial Fat Replacement by Gelled Emulsion (Hemp Oil and Buckwheat Flour) and Its Impact on the Chemical, Technological and Sensory Properties of Frankfurters.

A gelled emulsion (GE) prepared with hemp oil and buckwheat flour was used to replace pork back fat in frankfurters. Five different formulations were prepared: control (with 35% pork back fat—SC), and the following four to achieve 25%, 50%, 75%, and 100% pork back fat substitution by GE (S1, S2, S3, and S4, respectively). Nutritional, technological, and sensorial characteristics of frankfurters were evaluated. Sausages containing GE presented a lower total fat content with a higher amount of polyunsaturated fatty acids, increased omega 3 content, and reduced saturated fat by up to 55%. The incorporation of GE did not significantly modify technological properties such as emulsion stability or lipid oxidation in spite of using vegetable oils highly susceptible to oxidation. The reformulation of the frankfurters presented a greater effect on the texture and sensory properties when GE was used as total substitution for the pork back fat (S4). When GE was used only as partial substitution for the pork back fat, sausages similar to control frankfurter were obtained. So this study demonstrated that the use of GE could be a promising strategy in the reformulation of healthier meat products.

Characteristics of sausages affected by reduction and partial substitution of pork backfat with pre-emulsified soybean oil

AbstractImprovement of nutritive profile of pork sausages was performed by fat reduction and partial substitution of backfat with soybean oil (SBO). The control sausage was made from pork backfat. For the studied samples, SBO in native and pre-emulsified forms was used for partial substitution of backfat at 25% (by wt of backfat) to produce sausages with various fat contents (30, 20, and 10%). Discontinuity of protein matrix could be observed with increasing fat content, especially for addition of pork backfat. Improvement on product stability could be achieved using SBO, especially pre-emulsified form, to partially replace animal fat. Better dispersibility of the SBO droplets through the meat matrix compared to backfat globules was suggested by the greater continuity in the microstructure of the sausages with SBO. For the sausages supplemented with pre-emulsified SBO, the non-meat protein used as emulsifier could further strengthen the protein network, thereby resulting in enhanced product stability and retained textural attributes of the sausages. The fish protein isolate presently employed as emulsifier to prepare SBO emulsion could be promisingly used to produce more nutritive sausages by providing adequate stability.

Physicochemical Composition and Nutritional Properties of Deer Burger Enhanced with Healthier Oils.

Deer meat is characterized by low fat and cholesterol contents and high amounts of protein and polyunsaturated fatty acids. In this regard, the aim of this work was to assess the influence of pork backfat substitution by healthier oils on chemical composition, fatty acid profile, texture profile and sensory analysis of deer burger. In addition, pH, color parameters and lipid oxidation were evaluated at 0, 6, 12 and 18 days of storage. For this study, four different treatments of deer burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The fat replacement reduced fat and protein contents and increased moisture amounts, whereas ashes and texture parameters of deer burgers were not affected. Fatty acid profile was significantly improved with the animal fat replacement. In this regard, a significant decrease in saturated fatty acids was found in all reformulated batches, whereas in chia and linseed burger samples a dramatic increase in polyunsaturated fatty acids, omega-3 content and a reduction of n-3/n-6 ratio was observed. In the deer burger prepared with tiger nut oil a significant increase in monounsaturated fatty acids was found. Another important aspect is that the replacement of animal fat by tiger nut or linseed oil emulsion did not affect the global acceptance of deer burgers. Regarding color parameters, redness was the most affected during the whole display presenting a reduction around 50% after 18 days of storage. On the other hand, thiobarbituric acid reactive substances (TBARS) values were also affected by fat replacement and storage time, observing the highest values (2.43 mg MDA/kg) in deer burgers prepared with chia at the end of refrigerated period. Finally, from a commercial point of view, the possibility of making claims such as “low fat burgers”, “reduced saturated fat” or “high content of omega-3” makes the reformulated burgers more attractive to the consumer.

Microencapsulation of healthier oils to enhance the physicochemical and nutritional properties of deer pâté

The influence of pork backfat substitution by microencapsulated healthier oils on physicochemical and nutritional properties of deer pâté was assessed. Four different treatments were elaborated: control with 100% of pork backfat and the other ones with 50% of pork backfat was replaced by microencapsulated oils (tigernut, chia and linseed oils). These fat replacements were accompanied by a significant (P < 0.001) decrease in fat and cholesterol contents. The inclusion of vegetable oils resulted in a significant (P < 0.001) modification of colour parameters, being tigernut batches which presented the highest redness and yellowness values. Moreover, softer textures were observed in reformulated pâtés. The fatty acid composition of pâtés with microencapsulated oils was modified, decreasing the total amount of SFA and increasing PUFA (chia and linseed pâtés) or MUFA contents (tigernut pâtés). Pâtés prepared with oils that contained high n-3 PUFA levels displayed higher TBARS values.

Volatile profile of fermented sausages with commercial probiotic strains and fructooligosaccharides.

The effect of the partial substitution of pork back fat by fructooligosaccharides (FOS) and the probiotic strains Lactobacillus paracasei and Lactobacillus rhmanosus on the generation of volatile organic compounds in fermented sausages was investigated. The results obtained showed that these factors significantly affected the total content of organic volatile compounds (7484, 8114, 8372 and 10,737 AU × 104/g for FOS.GG, CON, FOS.BGP1 and FOS samples, respectively). A total of 59 volatile components, mainly hydrocarbons, ketones and esters were isolated. The reduction of fat content by including FOS in the formulation results in positive effects and a greater stability of the volatile profile of the fermented sausages, increasing ester compounds and reducing the undesirable notes of hexanal (probiotic samples showed values < 2 AU × 104/g). Moreover, there was a symbiotic effect when the aforementioned prebiotic fiber was combined with probiotic Lactobacillus strains.

Assessment of a healthy oil combination structured in ethyl cellulose and beeswax oleogels as animal fat replacers in low-fat, PUFA-enriched pork burgers

The present work evaluates the suitability of ethyl cellulose and beeswax oleogels prepared with a healthy lipid mixture (olive, linseed, and fish oils) as fat replacers for fresh meat product development. The texture, color, thermal properties, and fatty acid composition of the oleogels indicated their suitability for the intended use, and they were stable for at least 1 month of chilled storage (3 ± 1 °C). However, the oleogels suffered some lipid oxidation during refrigerated storage, especially in the case of ethyl cellulose. Low-fat pork burgers formulated with total substitution of pork backfat by the oleogels developed were softer and without important changes in optical properties, as compared to the control. Although some lipid oxidation was observed, especially when ethyl cellulose oleogel was used, the fatty acid profile of the reformulated burgers was significantly improved, with a 3.6-fold increase of the PUFA/SFA ratio and a 23-fold decrease of the n-6/n-3 ratio, as compared to the control. A sensory acceptability test showed high ratings for the burgers made with beeswax oleogel, in contrast to the ones made with ethyl cellulose, which scored values below the neutral point. Results from this work indicate the potential of the ingredients developed for the formulation of healthier fresh meat products with an improved fatty acid profile, and the need for research on strategies to improve oxidative stability and sensory properties.

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.

The Quality Improvement of Emulsion-type Pork Sausages Formulated by Substituting Pork Back fat with Rice Bran Oil.

The effects of pork back fat (PBF) substitution with various concentrations of rice bran oil (RBO) (50%, 45%, 40% and 35%) on the physicochemical characteristics and sensory attributes of emulsion-type pork sausages were studied. The modified pork sausages were compared with control sausages produced using PBF only. The sausages with RBO had significantly lower (p<0.05) moisture content than the control sausages. Sausages made from PBF substituted with 40% RBO showed the lowest cooking loss. Substitution of PBF with RBO had no significant effect on the emulsion stability of pork sausages. All sausages with RBO showed significantly lower (p<0.05) hardness values than control sausages. Sausages with RBO also had significantly higher values (p<0.05) of unsaturated fatty acid and polyunsaturated to saturated fatty acid contents than the controls. RBO substitution had no effect on the flavor intensity of sausages, but it improved the tenderness and produced a softer texture.

Is it possible to produce a low-fat burger with a healthy n − 6/n − 3 PUFA ratio without affecting the technological and sensory properties?

Burgers subjected to lipid reformulation were made by replacing 50% of the fat component by microparticles containing chia (CO) and linseed (LO) oils obtained by external ionic gelation. The microparticles presented high n−3 PUFAs levels and were resistant to the pH and temperature conditions commonly used in burger processing. The lipid reformulation did not affect hardness and improved important technological properties, such as cooking loss and fat retention. In addition to reducing the fat content of burgers by up to 50%, the lipid reformulation led to healthier PUFA/SFA and n−6/n−3 ratios, and lower atherogenicity and thrombogenicity indices. The burgers with CO microparticles showed a higher lipid oxidation and a lower sensory quality compared to the other treatments. However, the substitution of pork back fat by LO microparticles did not impair the sensory quality of burgers. Therefore, the microencapsulation of n−3 PUFA-rich oils by external ionic gelation can be considered an effective strategy to produce healthier burgers.

Consumers' expectations and acceptability for low saturated fat 'salami': healthiness or taste?

Nutritional properties of meat and meat products are becoming very important in purchasing behaviour, because consumers are even more concerned about healthiness. The present study aimed to examine the influence of health information on the expected and informed acceptability of salami. Traditional salami and two low saturated fat salami produced with partial or total substitution of pork backfat with extra virgin oil were evaluated. Perceived acceptability was the lowest in salami with total animal fat substitution. In both low saturated fat salami, expected acceptability was significantly higher than perceived acceptability, while in traditional salami it was lower. Consumers completely assimilated their liking in the direction of expectations for salami with partial animal fat substitution, whereas incomplete assimilation was observed for salami with total animal fat substitution. The results also revealed that some sociodemographic characteristics discriminate consumer clusters from each other. The present study highlights that nutritional information is not enough to satisfy consumers' expectations if the product is not sensorily acceptable. Findings about the relevance of information and consumers' segmentation could have important implications for policy makers and the meat product industry. © 2017 Society of Chemical Industry.

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.