Effect of pork back fat substitution with Pre-emulsified Rice Bran Oil on quality characteristics of Vienna sausage
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Published:
Jun 27, 2016
Keywords:
Pre-emulsified oil Native beef Vienna sausage Pork back fat Rice bran oil
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Abstract
This study aimed to investigate effects of pork back fat substitution with pre-emulsified rice bran oil (PO) on quality characteristics of Vienna sausage prepared from native beef and pork. Five treatments of Vienna sausages were prepared by varying the amount of PO as 0 % (control), 25% (PO-25), 50% (PO-50), 75% (PO-75) and 100% (PO-100) (w/w). The results showed that emulsion stability was not affected by level of PO (P > 0.05). An increment of PO resulted in a significant reduction of cooking loss, hardness, gumminess, chewiness and redness (P≤0.05). The sausage containing 50% PO had the lowest cooking loss (2.33%). The sausage samples with 75% PO had the lowest hardness, gumminess and chewiness (35.60 N, 24.02 N, and 22.76 N/mm respectively). Increasing PO resulted in an increase in lightness, protein, moisture and ash contents whereas fat content and total calories were reduced (P ≤ 0.05). The sausage sample containing 100% PO had the highest crude protein, moisture and ash contents (15.99%, 67.44% and 2.55% respectively) but the lowest fat content and the total calorie (13.28% and 186.65kcal/100g). Results of sensory evaluations revealed that the treatment with 50% PO had odor, flavor and overall likability scores comparable to the control (P > 0.05).
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How to Cite
Phonsaen, K. ., Rojanakorn, T. ., & Uriyapongsan, S. . (2016). Effect of pork back fat substitution with Pre-emulsified Rice Bran Oil on quality characteristics of Vienna sausage. Khon Kaen Agriculture Journal, 44(2), 305–314. retrieved from https://li01.tci-thaijo.org/index.php/agkasetkaj/article/view/250337
Section
บทความวิจัย (research article)
References
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ธงทอง วิมลธรรม. 2557. ผลของปริมาณเยื่อฟักข้าวผงและไนไตรท์ต่อลักษณะคุณภาพของไส้กรอกเวียนนาจากเนื้อปลานิลที่มีส่วนผสมของน้ำมันพืช. วิทยานิพนธ์ปริญญาวิทยาศาสตรมหาบัณฑิตมหาวิทยาลัยขอนแก่น, ขอนแก่น.
อัมรินา แวมง. 2554. การเตรียมน้ำมันพรีอิมัลซิฟายด์จากโปรตีนถั่วเหลืองไฮโดรไลเสทและประยุกต์ใช้ในไส้กรอกไก่อิมัลชัน. วิทยานิพนธ์ปริญญาวิทยาศาสตรมหาบัณฑิตมหาวิทยาลัยสงขลานครินทร์, สงขลา.กรมปศุสัตว์. 2546. สูตรมาตรฐานสำหรับผลิตภัณฑ์เนื้อ. กลุ่มงานผลิตภัณฑ์สัตว์กองส่งเสริมการปศุสัตว์. กรมปศุสัตว์กระทรวงเกษตรและสหกรณ์, กรุงเทพฯ.
Allais, I. 2010. Emulsification. P.143-148. In: F. Tóldrá. Handbook of Meat Processing, Wiley-Blackwell, Iowa.
Álvarez, D., R.M. Delles, Y.L. Xiong, M. Castillo, F.A. Payne, and J. Laencina. 2011. Influence of canola-olive oils, rice bran and walnut on functionality and emulsion stability of frankfurters. J. Food Sci Tech. 44: 1435-1442.
AOAC. 2011. Official Methods of Analysis of AOAC international. volume2, 17th ed. AOAC international.
Asuming-Bediako, N., M.H. Jaspal, K. Hallett, J. Bayntun, A. Baker, and P.R. Sheard. 2014. Effects of replacing pork back fat with emulsified vegetable oil on fatty acid composition and quality of UK-style sausages. Meat Sci. 96: 187-194.
Benz, J.M., S.K. Lenneen, M.D. Tokach, S.S. Dritz, J.L. Nelssen, J.M. DeRouchey, R.D. Goodband, R.C. Sulabo, and K.J. Prusa. 2010. Effects of dried distillers grains with solubles on carcass fat quality of finishing pig. J Anim Sci. 88: 3666-82.
Bloukas, J.G., E.D. Paneras, and G.C. Fournitzis. 1997. Effect of replacing pork back fat with olive oil on processing and quality characteristics of fermented sausages. Meat Sci. 45: 133-144.
Chen, L., W. Peng, K. Zhuang-Li, L. Ke, X. Chong, S. Jing-Xin, and X. Xing-Lian. 2015. Effect of soybean oil emulsified and un-emulsified with chicken plasma protein on the physicochemical properties of frankfurters. J. of Food. 13: 445-455.
Choi, Y.S, K.S. Park, H.W. Kim, K.E. Hwang, D.H. Song, M.S. Choi, and C.J. Kim. 2013. Quality characteristics of reduced-fat frankfurters with pork fat replaced by sunflower seed oils and dietary fiber extracted from makgeolli lees. Meat Sci. 93: 652-658.
Csapo, J., and R. V. Salamon. 2013. Fatty acid composition and cholesterol content of the fat of pigs of various Genotypes. Acta Univ. Sapientiae, Alimentaria. 6: 23-33.
Deda M.S., J.G. Bloukas, and G.A. Fista. 2007. Effect of tomato paste and nitrite level on processing and quality characteristics of frankfurters. Meat Sci. 76: 501-508.
Delgado-Pando, G., G.S. Cofrades, C. Ruiz-Capillas, M.T. Solas, and F. Jiménez-Colmenero. 2010. Healthier lipid combination oil-in-water emulsions prepared with various protein systems: an approach for the development of functional meat products. Eur J Lipid Sci Tech. 112: 791-801.
Fernández-Ginés, J.M., J. Fernández-López, E. Sayas-Barbera, and J.A. Pérez-Alvarez. 2005. Meat products as functional foods: A review. J Food Sci. 70: 37-53.
Gao, L, Y.P. Huang, and X.C. Gao. 2013. Influence of pre-emulsified sunflower oil used for pork back fat replacement in Sika Deer (Cervus Nippon Hortulorum) frankfurter. Food Sci Technol. 19: 773-780.
Garcia, M.L., E. Caceres, and M. Selgas. 2006. Effect of inulin on the textural and sensory properties of mortadella, a spanish cooked meat product. Int Food Sci Technol. 41: 1207-1215.
Lee, H-J., J. Eun-Hee, L. Sang-Hwa, K. Jong-Hee, L. Jae-Joon, and C. Yang. 2015. Effect of replacing pork fat with vegetable oils on quality properties of emulsion-type pork sausages. Korean J. Food Sci. 35: 130-136.
Jimenez-Colmenero, F. 2007. Healthier lipid formulation approaches in meat-based functional foods. Technological options for replacement of meat fats by nonmeat fats. Trends Food Sci Tech. 18: 567-578.
Jiménez-Colmenero, F., S. Cofrades, I. López-López, C. Ruiz-Capillas, T. Pintado, and M.T. Solas. 2010. Technological and sensory characteristics of reduced lowfat, low-salt frankfurters as affected by the addition of konjac and seaweed. Meat Sci. 84: 356-363.
López-López, I., S. Cofrades, and F. Jiménez-Colmenero. 2009. Low-fat frankfurters enriched with n-3 PUFA and edible seaweed: Effects of olive oil and chilled storage on physicochemical, sensory and microbial characteristics. Meat Sci. 83: 148-154.
Lurueña-Martínez, M.A., A.M. Vivar-Quintana, and I. Revilla. 2004. Effect of locust bean/xanthan gum addition and replacement of pork fat with olive oil on the quality characteristics of low-fat frankfurters. Meat Sci. 68: 383-389.
McArdle, R., R. Hamill, and J.P. Kerry. 2011. Utilization of hydrocolloids in processed meat systems. P. 243-269. In: Kerry, J.P. and J.K. Kerry. Processed meat: Improving safety, nutrition and quality. Wood head Publishing, Cambridge.
McNeill, S., and M.E. Van Elswyk. 2012. Red meat in global nutrition. Meat Sci. 92: 166-173. Mohamed, K., S.B. Youssef, and S. Alexandra. 2011. Effects of pre-emulsifying fat/oil on meat batter stability, texture and microstructure. Int J. food Sci Tech. 46: 1216-1224.
Muguerza, E., G. Fista, D. Ansorena, I. Astiasaran, and J.G. Bloukas. 2002. Effect of fat level and partial replacement of pork back fat with olive oil on processing and quality characteristics of fermented sausages. Meat Sci. 61: 397-404.
Muguerza, E., O. Gimeno, D. Ansorena, and I. Astiasarán. 2004. New formulations for healthier dry fermented sausages: a review. Trends Food Sci Tech. 15: 452-457.
Ospina-E, J.C, S.A. Cruz, J.A. Pérez-Alvárez, and J. Fernández-López. 2010. Development of combinations of chemically modified vegetable oils as pork back fat substitutes in sausages formulations. Meat Sci. 84: 491-497.
Ozvural, E.B., and H. Vural. 2008. Utilization of inter esterified oil blends in the production of frankfurters. Meat Sci. 78: 211-216.
Pearson, A.M., and T.A. Gillet.1996. Processed Meats. 3rd edition. Chapman &Hall, New York.
Rohman, A. 2014. Rice Bran Oil’s Role in Health and Cooking. P.121-125. In: Wheat and Rice in Disease Prevention. Academic Press, San Diego.
Stone, H., and J.L. Sidel. 1993. Sensory Evaluation Practices. 2nd Edition. Academic Press, San Diego.Youssef, M.K., and S. Barbut. 2011. Fat reduction in comminuted meat products-effects of beef fat, regular and pre-emulsified canola oil. Meat Sci. 87: 356-360.
ธงทอง วิมลธรรม. 2557. ผลของปริมาณเยื่อฟักข้าวผงและไนไตรท์ต่อลักษณะคุณภาพของไส้กรอกเวียนนาจากเนื้อปลานิลที่มีส่วนผสมของน้ำมันพืช. วิทยานิพนธ์ปริญญาวิทยาศาสตรมหาบัณฑิตมหาวิทยาลัยขอนแก่น, ขอนแก่น.
อัมรินา แวมง. 2554. การเตรียมน้ำมันพรีอิมัลซิฟายด์จากโปรตีนถั่วเหลืองไฮโดรไลเสทและประยุกต์ใช้ในไส้กรอกไก่อิมัลชัน. วิทยานิพนธ์ปริญญาวิทยาศาสตรมหาบัณฑิตมหาวิทยาลัยสงขลานครินทร์, สงขลา.กรมปศุสัตว์. 2546. สูตรมาตรฐานสำหรับผลิตภัณฑ์เนื้อ. กลุ่มงานผลิตภัณฑ์สัตว์กองส่งเสริมการปศุสัตว์. กรมปศุสัตว์กระทรวงเกษตรและสหกรณ์, กรุงเทพฯ.
Allais, I. 2010. Emulsification. P.143-148. In: F. Tóldrá. Handbook of Meat Processing, Wiley-Blackwell, Iowa.
Álvarez, D., R.M. Delles, Y.L. Xiong, M. Castillo, F.A. Payne, and J. Laencina. 2011. Influence of canola-olive oils, rice bran and walnut on functionality and emulsion stability of frankfurters. J. Food Sci Tech. 44: 1435-1442.
AOAC. 2011. Official Methods of Analysis of AOAC international. volume2, 17th ed. AOAC international.
Asuming-Bediako, N., M.H. Jaspal, K. Hallett, J. Bayntun, A. Baker, and P.R. Sheard. 2014. Effects of replacing pork back fat with emulsified vegetable oil on fatty acid composition and quality of UK-style sausages. Meat Sci. 96: 187-194.
Benz, J.M., S.K. Lenneen, M.D. Tokach, S.S. Dritz, J.L. Nelssen, J.M. DeRouchey, R.D. Goodband, R.C. Sulabo, and K.J. Prusa. 2010. Effects of dried distillers grains with solubles on carcass fat quality of finishing pig. J Anim Sci. 88: 3666-82.
Bloukas, J.G., E.D. Paneras, and G.C. Fournitzis. 1997. Effect of replacing pork back fat with olive oil on processing and quality characteristics of fermented sausages. Meat Sci. 45: 133-144.
Chen, L., W. Peng, K. Zhuang-Li, L. Ke, X. Chong, S. Jing-Xin, and X. Xing-Lian. 2015. Effect of soybean oil emulsified and un-emulsified with chicken plasma protein on the physicochemical properties of frankfurters. J. of Food. 13: 445-455.
Choi, Y.S, K.S. Park, H.W. Kim, K.E. Hwang, D.H. Song, M.S. Choi, and C.J. Kim. 2013. Quality characteristics of reduced-fat frankfurters with pork fat replaced by sunflower seed oils and dietary fiber extracted from makgeolli lees. Meat Sci. 93: 652-658.
Csapo, J., and R. V. Salamon. 2013. Fatty acid composition and cholesterol content of the fat of pigs of various Genotypes. Acta Univ. Sapientiae, Alimentaria. 6: 23-33.
Deda M.S., J.G. Bloukas, and G.A. Fista. 2007. Effect of tomato paste and nitrite level on processing and quality characteristics of frankfurters. Meat Sci. 76: 501-508.
Delgado-Pando, G., G.S. Cofrades, C. Ruiz-Capillas, M.T. Solas, and F. Jiménez-Colmenero. 2010. Healthier lipid combination oil-in-water emulsions prepared with various protein systems: an approach for the development of functional meat products. Eur J Lipid Sci Tech. 112: 791-801.
Fernández-Ginés, J.M., J. Fernández-López, E. Sayas-Barbera, and J.A. Pérez-Alvarez. 2005. Meat products as functional foods: A review. J Food Sci. 70: 37-53.
Gao, L, Y.P. Huang, and X.C. Gao. 2013. Influence of pre-emulsified sunflower oil used for pork back fat replacement in Sika Deer (Cervus Nippon Hortulorum) frankfurter. Food Sci Technol. 19: 773-780.
Garcia, M.L., E. Caceres, and M. Selgas. 2006. Effect of inulin on the textural and sensory properties of mortadella, a spanish cooked meat product. Int Food Sci Technol. 41: 1207-1215.
Lee, H-J., J. Eun-Hee, L. Sang-Hwa, K. Jong-Hee, L. Jae-Joon, and C. Yang. 2015. Effect of replacing pork fat with vegetable oils on quality properties of emulsion-type pork sausages. Korean J. Food Sci. 35: 130-136.
Jimenez-Colmenero, F. 2007. Healthier lipid formulation approaches in meat-based functional foods. Technological options for replacement of meat fats by nonmeat fats. Trends Food Sci Tech. 18: 567-578.
Jiménez-Colmenero, F., S. Cofrades, I. López-López, C. Ruiz-Capillas, T. Pintado, and M.T. Solas. 2010. Technological and sensory characteristics of reduced lowfat, low-salt frankfurters as affected by the addition of konjac and seaweed. Meat Sci. 84: 356-363.
López-López, I., S. Cofrades, and F. Jiménez-Colmenero. 2009. Low-fat frankfurters enriched with n-3 PUFA and edible seaweed: Effects of olive oil and chilled storage on physicochemical, sensory and microbial characteristics. Meat Sci. 83: 148-154.
Lurueña-Martínez, M.A., A.M. Vivar-Quintana, and I. Revilla. 2004. Effect of locust bean/xanthan gum addition and replacement of pork fat with olive oil on the quality characteristics of low-fat frankfurters. Meat Sci. 68: 383-389.
McArdle, R., R. Hamill, and J.P. Kerry. 2011. Utilization of hydrocolloids in processed meat systems. P. 243-269. In: Kerry, J.P. and J.K. Kerry. Processed meat: Improving safety, nutrition and quality. Wood head Publishing, Cambridge.
McNeill, S., and M.E. Van Elswyk. 2012. Red meat in global nutrition. Meat Sci. 92: 166-173. Mohamed, K., S.B. Youssef, and S. Alexandra. 2011. Effects of pre-emulsifying fat/oil on meat batter stability, texture and microstructure. Int J. food Sci Tech. 46: 1216-1224.
Muguerza, E., G. Fista, D. Ansorena, I. Astiasaran, and J.G. Bloukas. 2002. Effect of fat level and partial replacement of pork back fat with olive oil on processing and quality characteristics of fermented sausages. Meat Sci. 61: 397-404.
Muguerza, E., O. Gimeno, D. Ansorena, and I. Astiasarán. 2004. New formulations for healthier dry fermented sausages: a review. Trends Food Sci Tech. 15: 452-457.
Ospina-E, J.C, S.A. Cruz, J.A. Pérez-Alvárez, and J. Fernández-López. 2010. Development of combinations of chemically modified vegetable oils as pork back fat substitutes in sausages formulations. Meat Sci. 84: 491-497.
Ozvural, E.B., and H. Vural. 2008. Utilization of inter esterified oil blends in the production of frankfurters. Meat Sci. 78: 211-216.
Pearson, A.M., and T.A. Gillet.1996. Processed Meats. 3rd edition. Chapman &Hall, New York.
Rohman, A. 2014. Rice Bran Oil’s Role in Health and Cooking. P.121-125. In: Wheat and Rice in Disease Prevention. Academic Press, San Diego.
Stone, H., and J.L. Sidel. 1993. Sensory Evaluation Practices. 2nd Edition. Academic Press, San Diego.Youssef, M.K., and S. Barbut. 2011. Fat reduction in comminuted meat products-effects of beef fat, regular and pre-emulsified canola oil. Meat Sci. 87: 356-360.
