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

Wang, Xiaoxi; Xie, Yangyang; Li, Xingmin; Liu, Yi; Yan, Wenjie

doi:10.1016/j.meatsci.2018.08.011

Cited by 67 publications

(49 citation statements)

References 28 publications

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“…The nanoemulsion did not affect the cohesiveness of the EMSN (Table 3). Wang et al [3] reported the same results after the partial substitution of pig fat with camellia oil gel in sausage. In contrast, Choi et al [1] observed an increment after the addition of vegetable oils in an EMSN.…”

Section: Resultsmentioning

confidence: 63%

“…Fat is responsible for emulsion stability and water retention capacity, further providing energy, essential fatty acids, and fat soluble vitamins [1]. The fat soon degrades due to oxidation, thereby producing poor sensory characteristics, discoloration, and rancidity [2]; in addition, fat oxidation results in a reduction in shelf life and production of toxic compounds [3].…”

Section: Introductionmentioning

confidence: 99%

“…Sharma et al [17] incorporated four types of essential oils (clove, holy basil, cassia, and thyme) in emulsified chicken and demonstrated a reduction in fat oxidation. Wang et al [3] substituted pig fat with camellia oil gel in sausage and found favorable results, such as reduced fat, lower moisture, and minor values of 2-thiobarbituric acid reactive substances (TBARS).…”

Section: Introductionmentioning

confidence: 99%

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Producing an Emulsified Meat System by Partially Substituting Pig Fat with Nanoemulsions that Contain Antioxidant Compounds: The Effect on Oxidative Stability, Nutritional Contribution, and Texture Profile

Almaraz‐Buendía

Hernández-Escalona

González-Tenorio

et al. 2019

Foods

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The objective of this study was the incorporation of a water–oil (W/O) nanoemulsion for the partial substitution of pig fats and the addition of antioxidant compounds in an emulsified meat system (EMS). The nanoemulsion was formulated with orange essential oil and cactus acid fruit (xoconostle). The treatments were different percentages (0, 1, 2, 3, 4, and 5%) of the nanoemulsion for the substitution of pig fat in the EMS. The proximal analysis (moisture, protein, fat, and ash), texture profile (hardness, cohesiveness, springiness, and chewiness), phenolic compounds and antioxidant capacity 2, 2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-Azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), and 2-thiobarbituric acid reactive substances (TBARS) were evaluated. All variables showed significant differences (p < 0.05). The results for protein, fat, and ash exhibited increments with the addition of the nanoemulsion, and moisture loss was reduced. The profile showed increments in hardness and chewiness. The addition of the nanoemulsion incremented the phenolic compounds and antioxidant capacity (DPPH and ABTS), decreased production of Malonaldehyde, and reduced lipid oxidation. The result of the addition of the nanoemulsion in the EMS is a product with a substantial nutritional contribution, antioxidant capacity, and excellent shelf life.

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Section: Resultsmentioning

confidence: 63%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Producing an Emulsified Meat System by Partially Substituting Pig Fat with Nanoemulsions that Contain Antioxidant Compounds: The Effect on Oxidative Stability, Nutritional Contribution, and Texture Profile

Almaraz‐Buendía

Hernández-Escalona

González-Tenorio

et al. 2019

Foods

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“…Also, the texture of animal fat is hard and solid. Wang et al (2018) reported that animal fat is a tissue and the adipocyte structure remains intact after production and, causing an increase in the hardness of the structure. Luruena-Martinez et al (2004) conducted a study on frankfurters prepared with olive oil and carob/xanthan gum addition instead of animal fat and concluded that samples with olive oil had lower hardness values.…”

Section: Resultsmentioning

confidence: 99%

Pumpkin Seed Oil as a Partial Animal Fat Replacer in Bologna-type Sausages

Uzlaşır¹,

Aktaş²,

Gerçekaslan³

2020

Food Sci Anim Resour

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Beef fat was replaced with cold press pumpkin seed oil (PSO; 0%, 5%, 15%, and 20%) in the production of bologna-type sausages. A value of pH, water-holding capacity (WHC), jelly-fat separation, emulsion stability and viscosity values were determined in meat batters. Thiobarbituric acid reactive substances (TBARS), color, and textural characteristics (TPA, shear test, penetration test) were determined in end-product at 1, 7, 14, 21, and 28 days of storage at 4°C. The pH values were varied between 6.06 and 6.08. With the increase in the level of PSO in meat batters, there was a significant increase in WHC, jelly-fat separation and viscosity values (p<0.05) while a significant decrease in emulsion stability (p<0.05). TBARS values of sausages were found to be significantly higher than in the control group (p<0.05), and this trend continued during storage. Increasing of PSO level were caused a significant increase in L* and b* values while a decrease in a* value (p<0.05). Hardness, adhesiveness and chewiness values were significantly reduced whereas cohesiveness and resilience values increased (p<0.05). Maximum shear force and work of shear was significantly decreased as the level of PSO increased (p<0.05). Hardness, work of penetration and the resistance during the withdrawal of the probe values (penetration tests) increased significantly with the increase in the level of PSO (p<0.05). These results indicate that PSO has potential to be use as a replacement of animal-based fats in the production of bologna-type sausages.

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“…Therefore, several vegetable oils have been utilized as an animal fat replacer in the production of various meat products for enrichment of the products with unsaturated fatty acids, improvement of unsaturated and saturated fatty acid ratio (Barros et al, 2020;Vargas-Ramella et al, 2020;de Carvalho et al, 2019;Ospina-E et al, 2015) and reducing cholesterol content (Delgado-Pando et al, 2010). Some vegetable oils such as n-3 PUFA enriched oil (López-López et al, 2009), canola oil (Selani et al, 2016), palm oil (Tan et al, 2006), fish oil (Marchetti et al, 2014), linseed oil (Carvalho et al, 2020;Franco et al, 2020), grapeseed oil (Choi at al., 2010), sesame oil (Zhuang et al, 2016), camellia oil (Wang et al, 2018), olive oil, sunflower oil and avocado oil (Rodríguez-Carpena et al, 2012) have been studied previously to replace animal fat in various meat products.…”

Section: Introductionmentioning

confidence: 99%

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

Kaynakci

Kılıç

2021

Food Sci. Technol

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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.

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

Cited by 67 publications

References 28 publications

Producing an Emulsified Meat System by Partially Substituting Pig Fat with Nanoemulsions that Contain Antioxidant Compounds: The Effect on Oxidative Stability, Nutritional Contribution, and Texture Profile

Producing an Emulsified Meat System by Partially Substituting Pig Fat with Nanoemulsions that Contain Antioxidant Compounds: The Effect on Oxidative Stability, Nutritional Contribution, and Texture Profile

Pumpkin Seed Oil as a Partial Animal Fat Replacer in Bologna-type Sausages

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

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