Textural, physicochemical and sensory properties compensation of fat replacing in pork liver pĝté incorporating emulsified canola oil

Food Science and Technology International

Volumn 18, Issue 4, 2012, Pages 413-421

  Morales Irigoyen, E E ^a   Severiano Perez P ^b   Rodriguez Huezo, M E ^a   Totosaus, A ^a  

^a Food Science Lab   (Mexico)

^b Universidad Nacional Autonoma de Mexico Facultad de Quimica   (Mexico)

Author keywords

canola oil; color; Fat replacement; lipid oxidation; p t ; sensory evaluation; spreadability; texture

Indexed keywords

CANOLA OIL; FAT REPLACEMENT; LIPID OXIDATION; SENSORY EVALUATION; SPREADABILITY;

COLOR; MEATS; OXIDATION; SODIUM; TEXTURES; VOLATILE ORGANIC COMPOUNDS;

EMULSIFICATION;

BACTERIAL POLYSACCHARIDE; CANOLA OIL; CASEIN; EMULSIFYING AGENT; MONOUNSATURATED FATTY ACID; THIOBARBITURIC ACID REACTIVE SUBSTANCE; WATER; XANTHAN;

ANIMAL; ARTICLE; CHEMISTRY; COMPARATIVE STUDY; ETHNOLOGY; FAT SUBSTITUTE; FOOD HANDLING; FOOD PREFERENCE; FOOD STORAGE; HUMAN; LIVER; MEAT; MEXICO; OXIDATION REDUCTION REACTION; PHYSICAL CHEMISTRY; PIGMENTATION; SENSATION; SWINE;

ANIMALS; CASEINS; EMULSIFYING AGENTS; FAT SUBSTITUTES; FATTY ACIDS, MONOUNSATURATED; FOOD HANDLING; FOOD PREFERENCES; FOOD STORAGE; HUMANS; LIVER; MEAT PRODUCTS; MEXICO; OXIDATION-REDUCTION; PHYSICOCHEMICAL PHENOMENA; PIGMENTATION; POLYSACCHARIDES, BACTERIAL; SENSATION; SUS SCROFA; THIOBARBITURIC ACID REACTIVE SUBSTANCES; WATER;

EID: 84865004674     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013211428218     Document Type: Article

References (49)

1. Ambrosiadis J, Vareltzis KP, Georgakis SA. Physical, chemical and sensory characteristics of cooked meat emulsion style products containing vegetable oils. International Journal of Food Science and Technology. 1996 ; 31 (2). 189-194 (Pubitemid 126096374)
2. Official method 950.46 for moisture in meat products and official method 960.39 for fat (crude) or ether extract in meat. 1998:
3. Barbut S. Effects of caseinate, whey and milk powders on the texture and microstructure of emulsified chicken meat batters. LWT-Food Science and Technology. 2006 ; 39 (6). 660-664 (Pubitemid 43340490)
4. Bishop DJ, Olson DG, Knipe CL. Pre-emulsified corn oil, pork fat, or added moisture affect quality of reduced fat bologna quality. Journal of Food Science. 1993 ; 58 (3). 484-487
5. Cáceres E, García ML, Selgas MD. 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 (2). 183-193
6. Chang SJ, Chow CKJ Fatty acids in foods and their health application. 2008 ). Consumption of fatty acids. In: ChowCK (eds). Fatty acids in foods and their health application, 3rd edn. Boca Raton, FL: CRC Press, 545-559. Chow CK, ed. Boca Raton, FL: CRC Press ; 2008: 545-559.
7. Choi YS, Choi JH, Han DJ, Kim HY, Lee MA, Kim HW, et al. Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber. Meat Science. 2009 ; 82 (2). 266-271
8. D'Arrigo M, Hoz L, Cambero I, Lopez-Bote CJ, Pin C, Ordóñez JA. Production of n-3 fatty acid enriched pork liver pĝté. LWT-Food Science and Technology. 2004 ; 37 (6). 585-591 (Pubitemid 38865843)
9. deMan JM Principles of food chemistry. 1999 ). Principles of food chemistry, 3rd edn. Gaithersburg: Aspen Publishers, Inc, 33-70. Gaithersburg: Aspen Publishers, Inc ; 1999: 33-70.
10. Der G, Everitt BS A handbook of statistical analyses using SAS. Boca Raton, FL: Chapman and Hall/CRC Press ; 2002: 101-116.
11. Dransfield E. A taste of fat. Meat Science. 2008 ; 80 (1). 37-42
12. Estévez M, Ventanas J, Cava R, Puolanne E. Characterisation of a traditional Finnish liver sausage and different types of Spanish liver pĝtés: a comparative study. Meat Science. 2005a ; 71 (4). 657-669 (Pubitemid 41328604)
13. Estévez M, Ventanas S, Cava R. Physicochemical properties and oxidative stability of liver paté as affected by fat content. Food Chemistry. 2005b ; 92 (3). 449-457 (Pubitemid 40445504)
14. Foegeding EA, Ramsey SR. Effect of gums on low-fat meat batters. Journal of Food Science. 1986 ; 51 (1). 33-36, 46
15. Hemar Y, Tamehana M, Munro PA, Singh H. Influence of xanthan gum on the formation and stability of sodium caseinate oil-in-water emulsions. Food Hydrocolloids. 2001 ; 15 (4-6). 513-519 (Pubitemid 33086081)
16. Hong GP, Lee S, Min SG. Effects of replacement pork backfat with soybean oil in the quality characteristics of spreadable liver sausage. Food Science and Biotechnology. 2004a ; 13 (1). 51-56
17. Hong GP, Lee S, Min SG. Effects of substituted levels of added water for fat on the quality characteristics of spreadable liver sausage. Food Science and Biotechnology. 2004b ; 13 (4). 397-402
18. International standard 5492. Sensory analysis. vocabulary. 1992:
19. ISO (2004). International standard 4120. Sensory analysis. methodology. Triangle test. Geneva, Switzerland: International Organization for Standardization.
20. Jáuregui CA, Regentein JM, Baker RC. A simple centrifugal for measuring expressible moisture, a water-binding property of muscle foods. Journal Food Science. 1981 ; 46 (4). 1271-1273
21. Kaack K, Lærke HN, Meyer AS. Liver paté enriched with dietary fibre extracted from potato fibre as fat substitutes. European Food Research and Technology. 2006 ; 223 (2). 267-272 (Pubitemid 43760729)
22. Kaack K, Pedersen L. Low-energy and high-fibre liver paté processed using potato pulp. European Food Research and Technology. 2005 ; 220 (3-4). 278-282
23. Kritchevsky D Food lipids: chemistry, nutrition, and biotechnology. 2002 ). Fats and oils in human health. In: AkohCCMinDB (eds). Food lipids: chemistry, nutrition, and biotechnology, 2nd edn. New York, NY: Marcel Dekker, 461-472. Akoh CC Min DB, ed. New York, NY: Marcel Dekker ; 2002: 461-472.
24. Lawlor JB, Sheehy PJA, Kerry JP, Buckley DJ, Morrissey PA. Measuring oxidative stability of beef muscles obtained from animals supplemented with vitamin E using conventional and derivative spectrophotometry. Journal of Food Science. 2000 ; 65 (7). 1138-1141 (Pubitemid 32191981)
25. Lee JH, Lee KT Handbook of functional lipids. Akoh CC, ed. Boca Raton, FL: CRC Press ; 2006: 489-511.
26. Lurueña-Martínez MA, Vivar-Quintana AM, Revilla I. Effect of locust bean/xanthan gum addition and replacement of pork fat with olive oil on the quality characteristics of low-fat frankfurters. Meat Science. 2004 ; 68 (3). 383-389 (Pubitemid 39569946)
27. Marquez EJ, Ahmed EM, West RL, Johnson DD. Emulsion stability and sensory quality of beef frankfurters produced at different fat or peanut oil levels. Journal of Food Science. 1989 ; 54 (4). 867-870, 873
28. Martin D, Antequera T, Muriel E, Pérez-Palacios T, Ruiz J. Liver pĝté from pigs fed with conjugated linoleic acid and monounsaturated fatty acids. European Food Research and Technology. 2009 ; 228 (5). 749-758
29. Martin D, Ruiz J, Kivikari R, Puolanne E. Partial replacement of pork fat by conjugated linoleic acid and/or olive oil in liver pĝtés: effect on physicochemical characteristics and oxidative stability. Meat Science. 2008 ; 80 (2). 496-504
30. Meynier A, Novelli E, Chizzolini R, Zanardi E, Gandemer G. Volatile compounds of commercial Milano salami. Meat Science. 1999 ; 51 (2). 175-183 (Pubitemid 129568253)
31. Nam KC, Ahn DU. Use of antioxidants to reduce lipid oxidation and off-odor volatiles of irradiated pork homogenates and patties. Journal of Food Science. 2003 ; 63 (1). 1-8
32. O'Brien RD Fats and oils, formulating and processing for application. 2004 ). Fats and oils, formulating and processing for application, 2nd edn. Boca Raton, FL: CRC Press, 1-55. Boca Raton, FL: CRC Press ; 2004: 1-55.
33. Pérez-Chabela ML, Totosaus A Food chemistry: principles and applications, a handbook, workbook I. Smith JS Christen G, ed. West Sacramento, CA: Science Technology Systems ; 2002: 145-152.
34. Pérez-Chabela ML, Totosaus A Food processing: principles and applications. Smith JS Hui YH, ed. Ames, IA: Blackwell Publishing ; 2004: 433-438.
35. 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 (1). 17-25 (Pubitemid 129556905)
36. Pokorna J, Parkányiová L Chemical and functional properties of food lipids. Sikorski ZE Ko?akowska A, ed. Boca Raton, FL: CRC Press ; 2003:
37. Przybylski R, Mag T, Eskin NAM, McDonal BE Bailey's industrial oil and fat products. 2005 ). Canola oil. In: ShahidiF (ed.) Bailey's industrial oil and fat productsVolume 2, 6th edn. Edible Oil and Fat Products: Edible Oils. New York, NY: John Wiley & Sons, pp.61-121. Shahidi F, ed. 2005:
38. Ranken MD Handbook of meat product technology. Oxford: Blackwell Science Ltd. ; 2000: 13-18.
39. Russell EA, Lynch A, Lynch PB, Kerry JP. Quality and shelf life of duck liver pĝté as influenced by dietary supplementation with ?-tocopheryl acetate and various fat sources. Journal of Food Science. 2003 ; 68 (3). 799-802 (Pubitemid 36463243)
40. Sunesen LO, Dorigoni V, Zanardi E, Stahnke L. Volatile compounds released during ripening in Italian dried sausage. Meat Science. 2001 ; 58 (1). 93-97
41. Tinbergen BJ, Olsman WJ. Fat cell rupture in a comminuted meat batter as a determinative factor of heat stability. Journal of Food Science. 1979 ; 44 (3). 693-695
42. Totosaus A Handbook of poultry science and technology. Guerrero-Legarreta I Alarcón-Rojo AD Cherian G Guerrero-Avendaño F Lunden J McKee L McKee SR Pérez-Alvarez JA Rosmini MR Soriano-Santos J Bawa AS Hui YH, ed. New York, NY: John Wiley and Sons ; 2010: 199-207.
43. Totosaus A, Guemes N. Effect of ? and ?-carrageenans as fat replacers in low fat Oaxaca cheese. International Journal of Food Properties. 2008 ; 11 (3). 658-668
44. Totosaus A, Pérez-Chabela ML Handbook of food technology and food engineering, volume 4: food technology and food processing. Hui YH, ed. Boca Raton, FL: CRC Press ; 2005: 167-168.
45. Wallingford L, Labuza TP. Evaluation of the water binding properties of food hydrocolloids by physical/chemical methods and in a low fat meat emulsion. Journal of Food Science. 1983 ; 48 (1). 1-5
46. Wood JD, Enser M, Fisher AV, Nute GR, Sheard PR, Richardson RI, et al. Fat deposition, fatty acid composition and meat quality: a review. Meat Science. 2008 ; 78 (4). 343-358 (Pubitemid 351172622)
47. Yam LK, Papadakis SE. A simple method for measuring and analyzing color of food surfaces. Journal of Food Engineering. 2004 ; 61 (1). 137-142
48. Youssef MK, Barbut S. Effects of protein level and fat/oil on emulsion stability, texture, microstructure and color of meat batters. Meat Science. 2009 ; 82 (2). 228-233
49. Youssef MK, Barbut S. Physicochemical effects of the lipid phase and protein level on meat emulsion stability, texture, and microstructure. Journal of Food Science. 2010 ; 75 (2). S108 - S114