Effects of Replacing Tallow with Canola, Olive, Corn, and Sunflower Oils on the Quality Properties of Hamburger Patties

Abstract

This study was conducted to investigate the effect of plant oils or egg white powder and wheat fiber on the quality properties of hamburger patties. Beef patties were manufactured from the control oil (tallow, 10%), CP (canola oil, 10%), OP (olive oil, 10%), COP (corn oil, 10%), and SP (sunflower oil, 10%). The patties that contained plant oils had lower cooking loss than the control patties. The CIE L*-values before cooking were highest for the SP treatments and lowest for the control patties. In terms of the fatty acid composition, the plant oil treatments, regardless of cooking, had higher monounsaturated/ saturated fatty acid (M/S) ratios than the control patties, but had lower trans fatty acid contents than the control samples. In the sensory evaluations, the color and overall acceptability were more highly evaluated in the control patties than in the patties that contained plant oils. (Miller et al., 1987), 지방이 붙어 있는 trimming육을 사용하여 제조되나 (Cross et al., 1980), 패티 의 성분 중 순수한 정육부분을 제외하고는 지방이 가장 많은 부분을 차지하며, 중요한 풍미 증진 성분이기 때문

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

“…The lightness (CIE L*) of the CA was significantly higher than that of other treatments, and the CON had the highest redness (CIE a*) value (p<0.05). This result agrees with Koo et al (2009) who indicated that the lightness of emulsions before cooking was higher in vegetable oil treatments than those in tallow. Similar results were also reported by Youssef and Barbut (2009) in which the lightness of meat emulsions prepared with canola oil were higher than those prepared with the beef fat treatments, and the results for redness exhibited a reversed pattern.…”

“…FL also had the highest yellowness (CIE b*) value compared to other treatments (p<0.05). Many researchers have reported that the yellowness values increased when the meat batters were manufactured with vegetable oils as animal fat replacement ( Park et al, 2005 ; Koo et al, 2009 ). For this reason, FL was likely to be affected by consumer preferences.…”

“…Many researchers have also found that meat emulsions prepared with vegetable oils, especially with canola oil, had equivalent or higher WHC than those of emulsions prepared with animal fat ( Álvarez et al, 2011 ; Youssef and Barbut, 2011 ). Moreover, according to ( Park et al, 2005 ; Koo et al, 2009 ), patties prepared with vegetable oils had decreased cooking loss. Although the batter temperature increased to 20°C, the emulsion stability of the meat products designed with vegetable oil was stable ( Ambrosiadis et al, 1996 ).…”

Effect of Replacing Pork Fat with Vegetable Oils on Quality Properties of Emulsion-type Pork Sausages

“…A previous study reported that the addition of cottonseed oil decreases the cooking loss values of sausage products, and the addition of pork fat can increase these values ( Woo et al ., 1995 ). The results of this study were similar to those of a study by Koo et al . (2009) , in which the cooking loss values of patties processed with vegetable oils were significantly lower than those of patties processed with pork fat.…”

“…Therefore, the moisture and protein contents in emulsion-type pork sausages processed with pork fat were thought to be higher than those of sausages processed with mixed vegetable oils. However, this finding was not confirmed by the results of other studies of pork sausage in which pork fat was replaced with vegetable oils (Bloukas et al ., 1996; JimCnez-Colmenero et al ., 2010 ; Koo et al ., 2009 ).…”