Effect of replacing beef fat with safflower oil on physicochemical, nutritional and oxidative stability characteristics of wieners

Abstract

Five treatments of wieners were prepared with replacing 0, 25, 50, 75 and 100% of added beef back fat with safflower oil (SO). Changes in pH, thiobarbuturic acid reactive substances (TBARS) and color (L*, a*, b*) values of wieners were determined during manufacturing day and refrigerated storage (5, 10, 15, 20 and 30 d). Fatty acid profile, cholesterol content, cooking loss, proximate composition and textural properties of wieners were also determined on manufacturing day. Results revealed that SO incorporation in wiener formulation resulted in a higher unsaturated fatty acid contents (P < 0.05). Wieners manufactured with a 50% or higher fat replacement with SO resulted in lower cholesterol content compared to other treatments (P < 0.05). Increasing the amount of SO used for beef back fat replacement in wieners created higher TBARS formation during the storage period (P < 0.05). Incorporation of SO increased CIE L* and b* values, whereas it caused a decrease in CIE a* values of wieners (P < 0.05). On the other hand, replacing beef back fat with SO did not affect sensory attributes of wieners. Study results indicated that replacement rate of beef back fat with SO up to 50% can be good strategy for the meat industry to produce desirable and healthy weiners.

Effect of Alginate Coating Enriched with Postbiotics Derived from Bifidobacterium bifidum Strains on Microbial and Physicochemical Quality of Turkey Breast Meat

“…The pH of turkey breast meat was measured with a Hanna HI981036 meat pH meter specially designed for meat and meat products [20].…”

“…L*, a* and b* values were determined with a Spectro colorimeter (LS172, China) with a 22-mm aperture and a 10° observer and adjusted with a white tile. The L* value measures brightness (from 0 to 100), a* and b* values range from -120 to +120, a* measures greenness and redness, and b* measures blueness and yellowness [20].…”

“…wl=(w2-w1):w1×100 Where w1 is the weight of the turkey meat sample, and W1 is the weight of the sample after 0, 2, 4, and 7 days of chilled storage [20].…”

Effect of Flammulina velutipes mushroom and soybean oil as a fat substitute on the quality of chicken sausage

“…Animal fat is essential for emulsified meat products to enhance the stability, flavor, cooking yield, and texture (De Carvalho et al, 2020). Nevertheless, animal fat has significant energy value and is potentially harmful to human health (Varga-Visi & Toxanbayeva, 2017;Kaynakci & Kili, 2021). One of the major trends in developing healthier meat products is low-fat meat products (Kumar, 2019).…”

Effects of Agaricus bisporus alone or in combination with soybean oil or water as fat substitutes on gel properties, rheology, water distribution, and microstructure of chicken batters

“…Therefore, several studies have attempted to reduce the fat content of these emulsified chicken products by utilizing fat substitutes or mixtures of functional ingredients and water, and simultaneously minimizing changes in their sensory and textural properties. Some examples of such substitutes are as follows:bacterial nanocellulose (Marchetti et al, 2017), sunflower seed oil and dietary fibre mixture (Choi et al, 2013), dietary fibre extracted from makgeolli lees (Choi et al, 2013), safflower oil, canola, olive, sunflower, and perilla-canola oil (Kaynakci & Kiliç, 2021;Nieto & Lorenzo, 2021;Shin et al, 2020;Zhang et al, 2018),modified potato and tapioca starches (Hachmeister & Herald, 1998),chicken protein isolate (Silva Moraes et al, 2011),apple pomace fibre (Choi et al, 2016), Hoary basil seed mucilage (Saengphol & Pirak, 2018) , and chicken skin and wheat fibre mixture (Choe & Kim, 2019), pineapple dietary fibre and water (Henning et al, 2016).…”