Fat reduction in comminuted meat products-effects of beef fat, regular and pre-emulsified canola oil

Meat Science

Volumn 87, Issue 4, 2011, Pages 356-360

  Youssef, M K ^a   Barbut, S ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Canola oil; Caseinate; Color; Emulsion; Fat; Meat; Protein; Soy; Texture; Whey

Indexed keywords

CANOLA OIL; CASEINATE; FAT; SOY; WHEY;

COLOR; EMULSIONS; HARDNESS; MEATS; PROTEINS; SODIUM; TEXTURES; THERMAL PROCESSING (FOODS);

EMULSIFICATION;

CANOLA OIL; CASEIN; EMULSIFYING AGENT; FAT; MILK PROTEIN; MONOUNSATURATED FATTY ACID; SOYBEAN PROTEIN; WHEY PROTEIN;

ANALYSIS OF VARIANCE; ANIMAL; ARTICLE; CHEMISTRY; COOKING; FOOD HANDLING; MEAT; STATISTICAL MODEL;

ANALYSIS OF VARIANCE; ANIMALS; CASEINS; COOKING; EMULSIFYING AGENTS; FATS; FATTY ACIDS, MONOUNSATURATED; FOOD HANDLING; LINEAR MODELS; MEAT PRODUCTS; MILK PROTEINS; SOYBEAN PROTEINS;

BRASSICA NAPUS; BRASSICA NAPUS VAR. NAPUS; GLYCINE MAX;

EID: 78651251491     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.11.011     Document Type: Article

References (37)

1. Ahmed P.O., Miller M.F., Lyon C.E., Vaughters H.M., Reagan J.O. Physical and sensory characteristics of low-fat fresh pork sausage processed with various levels of added water. Journal of Food Science 1990, 55:625-628.
2. Association of Official Analytical Chemist (AOAC) Official methods of analysis 1996, AOAC, Washington, DC. 3rd ed.
3. Bañón S., Díaz P., Nieto G., Castillo M., Álvarez D. Modelling the yield and texture of comminuted pork products using color and temperature. Effect of fat/lean ratio and starch. Meat Science 2008, 80:649-655.
4. Barbut, S. (in press). Reducing fats in meat products. In J. P. Kerry & J. F. Kerry (Eds.), Processed meats: improving safety, nutrition and quality. Woodhead Pub.
5. Barbut S., Mittal G.S. Use of carrageenans and xanthan gum in reduced-fat breakfast sausages. Lebensmittel-Wissenschaft und Technologie 1992, 25:509-513.
6. Bishop D.J., Olson D.G., Knipe C.L. Pre-emulsified corn oil, pork fat, or added moisture affect quality of reduced fat bologna quality. Journal of Food Science 1993, 58:484-487.
7. Bloukas J.G., Paneras E.D. Substituting olive oil for pork backfat affects quality of low-fat frankfurters. Journal of Food Science 1993, 58:705-709.
8. Bloukas J.G., Paneras E.D., Fournitzis G.C. Effect of replacing pork backfat with olive oil on processing and quality characteristics of fermented sausages. Meat Science 1997, 45:133-144.
9. Bourne M.C. Texture profile analysis. Food Technology 1978, 32:62-66.
10. Cáceres E., García M.L., Selgas M.D. Effect of pre-emulsified fish oil - as source of PUFA n-3 - on microstructure and sensory properties of mortadella, a Spanish bologna-type sausage. Meat Science 2008, 80:183-193.
11. Carballo J., Mota N., Baretto G., Colmenero F.J. Binding properties and colour of bologna sausage made with varying fat levels, protein levels and cooking temperatures. Meat Science 1995, 41:301-313.
12. Claus J.R., Hunt M.C. Low fat, high added-water bologna formulated with texture-modifying ingredients. Journal of Food Science 1991, 56(643-647):652.
13. Claus J.R., Hunt M.C., Kastner C.L. Effects of substituting added water for fat on the textural, sensory, and processing characteristics of bologna. Journal of Muscle Foods 1989, 1:1-21.
14. Eskin N.A.M., McDonald B.E. Canola oil. Nutrition Bulletin 1991, 16:138-146.
15. Hand L.W., Hollingsworth C.A., Calkins C.R., Mandigo R.W. Effects of preblending, reduced fat and salt levels on frankfurter characteristics. Journal of Food Science 1987, 52:1149-1151.
16. Hoogenkamp H.W. Low fat sausage: Making it work. Meat Processing 1987, 26:28-34.
17. Hughes E., Cofrades S., Troy D.J. Effects of fat level, oat fiber and carragenan on frankfurters formulated with fat 5%, 12% and 30%. Meat Science 1997, 45:273-281.
18. Jiménez-Colmenero F. Healthier lipid formulation approaches in meat-based functional foods. Technological options for replacement of meat fats by non-meat fats. Trends in Food Science and Technology 2007, 18:567-578.
19. Keeton J.T. Fat substitutes and fat modification in processing. Reciprocal Meat Conference Proceedings, AMSA 1991, 44:79-91.
20. Kwon J.S., Snook J.T., Wardlaw G.M., Hwang D.H. Effects of diets high in saturated fatty acids, canola oil, or safflower oil on platelet function, thromboxane B2 formation, and fatty acid composition of platelet phospholipids. The American Journal of Clinical Nutrition 1991, 54:351-358.
21. Marquez E.J., Ahmed E.M., West R.L., Johnson D.D. Emulsion stability and sensory quality of beef frankfurters produced at different fat or peanut oil levels. Journal of Food Science 1989, 54(867-870):873.
22. Mattson F.H., Grundy S.M. Comparison of effects of dietary saturated, monounsaturated, and polyunsaturated fatty acids on plasma lipids and lipoproteins in man. Journal of Lipid Research 1985, 26:194-202.
23. 2 and prostacyclin production in healthy young men. The American Journal of Clinical Nutrition 1989, 50:1382-1388.
24. Muguerza E., Gimeno O., Ansorena D., Bloukas J.G., Astiasaran I. Effect of replacing pork backfat with pre-emulsified olive oil on lipid fraction and sensory quality of Chorizo de Pamplona - A traditional Spanish fermented sausage. Meat Science 2001, 59:251-258.
25. Nydahl M., Gustafsson I.B., Ohrvall M., Vessby B. Similar effects of rapeseed oil (canola oil) and olive oil in a lipid-lowering diet for patients with hyperlipoproteinemia. Journal of the American College of Nutrition 1995, 14:643-651.
26. Paneras E.D., Bloukas J.G. Vegetable oils replace pork backfat for low-fat frankfurters. Journal of Food Science 1994, 59(725-728):733.
27. Paneras E.D., Bloukas J.G., Filis D.G. Production of low-fat frankfurters with vegetable oils following the dietary guidelines for fatty acids. Journal of Muscle Foods 1998, 9:111-126.
28. Park J., Rhee K.S., Keeton J.T., Rhee K.C. Properties of low-fat frankfurters containing monounsaturated and omega-3 polyunsaturated oils. Journal of Food Science 1989, 54:500-504.
29. Pietrasik Z. Effect of content of protein, fat and modified starch on binding textural characteristics, and colour of comminuted scalded sausages. Meat Science 1999, 51:17-25.
30. St.John L.C., Buyck M.J., Keeton J.T., Leu R., Smith S.B. Sensory and physical attributes of frankfurters with reduced fat and elevated monounsaturated fats. Journal of Food Science 1986, 51:1144-1146.
31. Su Y.K., Bowers J.A., Zayas J.F. Physical characteristics and microstructure of reduced-fat frankfurters as affected by salt and emulsified fats stabilized with nonmeat proteins. Journal of Food Science 2000, 65:123-128.
32. Townsend W.E., Ackerman S.A., Witnauer L.P., Palm W.E., Swift C.E. Effects of types and levels of fat and rates and temperatures of comminution on the processing and characteristics of frankfurters. Journal of Food Science 1971, 36:261-265.
33. Wiegand C., Waloszek G. Color Glossary A-C http://www.sapdesignguild.org/resources/glossary_color/index1.html#norm_cs.
34. Wu M., Xiong Y.L., Chen J., Tang X., Zhour G. Rheological and microstructural properties of porcine myofibrillar protein - lipid emulsion composite gels. Journal of Food Science 2009, 74:E207-E217.
35. Xiong Y.L., Blanchard S.P., Means W.J. Properties of broiler myofibril gels containing emulsified lipids. Poultry Science 1992, 71:1548-1555.
36. Youssef M.K., Barbut S. Effects of protein level and fat/oil onemulsion stability, texture, microstructure and color of meat batters. Meat Science 2009, 82:228-233.
37. Youssef M.K., Barbut S. Physicochemical effects of the lipid phase and protein level on meat emulsion stability, texture, and microstructure. Journal of Food Science 2010, 75:S108-S114.