Reduction of pork content in emulsion sausage by substituting with Pangasius hypophthalmus
Article Sidebar
Main Article Content
Abstract
This research aimed to develope an emulsion sausage with reduce pork content by replacing Pangasius hypophthalmus. The experimental design involved varying formulations at different levels (0, 10, 20 and 30%) with pork substituting with P. hypophthalmus. This study examined the effects of P. hypophthalmus substitution on sensory, physicochemical, texture, and nutritional values of emulsion sausages to determine as a high-quality alternative for healthier meat products. Sensory evaluations determined consumer acceptance, indicating that the 30% substitution formula achieved the highest overall acceptance. Consumer perception was influenced by mechanical properties of sausages such as hardness, cohesiveness, and chewiness, which were assessed through texture profile analysis. The nutritional analysis demonstrated the effect of modified formulation for health improving. These studies contributed to the developed meat products providing improved nutritional and environmental benefits with a desirable taste.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Published manuscript are the rights of their original owners and RMUTSB Academic Journal. The manuscript content belongs to the authors' idea, it is not the opinion of the journal's committee and not the responsibility of Rajamangala University of Technology Suvarnabhumi
References
AOAC. (2023). Official methods of analysis of AOAC international (G. W. Latimer Jr., Ed., 22nd ed.). Oxford University Press. https://doi.org/10.1093/9780197610145.001.0001
Chakma, S., Rahman, M. A., Siddik, M. A., Hoque, M. S., Islam, S. M., & Vatsos, I. N. (2022). Nutritional profiling of wild (Pangasius pangasius) and farmed (Pangasius hypophthalmus) pangasius catfish with implications to human health. Fishes, 7(6), 309. https://doi.org/10.3390/fishes7060309
Choi, Y. S., Choi, J. H., Han, D. J., Kim, H. Y., Lee, M. A., Kim, H. W., Jeong, J. Y., & Kim, C. J. (2009). Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber. Meat Science, 82(2), 266-271. https://doi.org/10.1016/j.meatsci.2009.01.019
Choi, Y. S., Park, K. S., Kim, H. W., Hwang, K. E., Song, D. H., Choi, M. S., Lee, S. Y., Paik, H. D., & Kim, C. J. (2013). Quality characteristics of reduced-fat frankfurters with pork fat replaced by sunflower seed oils and dietary fiber extracted from makgeolli lees. Meat Science, 93(3), 652-658. https://doi.org/10.1016/j.meatsci.2012.11.025
De Smet, S., & Vossen, E. (2016). Meat: The balance between nutrition and health (A review). Meat Science, 120, 145-156. https://doi.org/10.1016/j.meatsci.2016.04.008
Fiorentini, M., Kinchla, A. J., & Nolden, A. A. (2020). Role of sensory evaluation in consumer acceptance of plant-based meat analogs and meat extenders: A scoping review. Foods, 9(9), 1334. https://doi.org/10.3390/foods9091334
Gisslen, W. (2018). Professional cooking (9th ed.). John Wiley & Sons Inc.
Hamzah, M., Shaik, M. I., & Sarbon, N. M. (2021). Effect of fish protein hydrolysate on physicochemical properties and oxidative stability of shortfin scad (Decapterus macrosoma) emulsion sausage. Food Research, 5(3), 225-235. https://doi.org/10.26656/fr.2017.5(3).354
Howe, P. R., Downing, J. A., Grenyer, B. F., Grigonis-Deane, E. M., & Bryden, W. L. (2002). Tuna fishmeal as a source of DHA for n-3 PUFA enrichment of pork, chicken, and eggs. Lipids, 37(11), 1067-1076. https://doi.org/10.1007/s11745-002-1002-3
Institute of Food Research and Product Development. (2024). In-house analytical procedures based on AOAC methods. Kasetsart University, Thailand.
Intarasirisawat, R., Benjakul, S., Visessanguan, W., & Wu, J. (2014). Effects of skipjack roe protein hydrolysate on properties and oxidative stability of fish emulsion sausage. LWT-Food Science and Technology, 58(1), 280-286. https://doi.org/10.1016/j.lwt.2014.02.036
Kawecki, K., Stangierski, J., & Konieczny, P. (2021). An analysis of oxidative changes and the fatty acid profile in stored poultry sausages with liquid and microencapsulated fish oil additives. Molecules, 26(14), 4293. https://doi.org/10.3390/molecules26144293
Kennedy, J., Alexander, P., Taillie, L. S., & Jaacks, L. M. (2024). Estimated effects of reductions in processed meat consumption and unprocessed red meat consumption on occurrences of type 2 diabetes, cardiovascular disease, colorectal cancer, and mortality in the USA: A microsimulation study. The Lancet Planetary Health, 8(7), e441-e451. https://doi.org/10.1016/S2542-5196(24)00118-9
Lago, A. M., Vidal, A. C., Schiassi, M. C., Reis, T., Pimenta, C., & Pimenta, M. E. (2017). Influence of the addition of minced fish on the preparation of fish sausage: Effects on sensory properties. Journal of Food Science, 82(2), 492-499. https://doi.org/10.1111/1750-3841.13586
Lawless, H. T., & Heymann, H. (2010). Sensory evaluation of food: Principles and practices (2nd ed.). Springer.
Lee, S. H., Joe, S. D., Kim, G. W., & Kim, H. Y. (2020). Physicochemical properties of sausage manufactured with carp (Carassius carassius) muscle and pork. Journal of Animal Science and Technology, 62(6), 903-911. https://doi.org/10.5187/jast.2020.62.6.903
Maulu, S., Nawanzi, K., Abdel-Tawwab, M., & Khalil, H. S. (2021). Fish nutritional value as an approach to children's nutrition. Frontiers in Nutrition, 8, 780844. https://doi.org/10.3389/fnut.2021.780844
Orban, E., Nevigato, T., Di Lena, G., Masci, M., Casini, I., Gambelli, L., & Caproni, R. (2008). New trends in the seafood market. Sutchi catfish (Pangasius hypophthalmus) fillets from Vietnam: Nutritional quality and safety aspects. Food Chemistry, 110(2), 383-389. https://doi.org/10.1016/j.foodchem.2008.02.014
Parlasca, M. C., & Qaim, M. (2022). Meat consumption and sustainability. Annual Review of Resource Economics, 14(1), 17-41. https://doi.org/10.1146/annurev-resource-111820-032340
Pluske, J. R., Murphy, K. J., & Dunshea, F. R. (2024). Pork nutritional value and relationships with human health. Encyclopedia of Meat Sciences (2nd ed., pp. 587-595). Elsevier. https://doi.org/10.1016/B978-0-323-85125-1.00103-4
Poinsot, R., Maillot, M., & Drewnowski, A. (2023). Fresh pork as protein source in the USDA Thrifty Food Plan 2021: A modeling analysis of lowest-cost healthy diets. Nutrients, 15(8), 1897. https://doi.org/10.3390/nu15081897
Rahman, M. S., & Al-Farsi, S. A. (2005). Instrumental texture profile analysis (TPA) of date flesh as a function of moisture content. Journal of Food Engineering, 66(4), 505-511. https://doi.org/10.1016/j.jfoodeng.2004.04.022
Skałecki, P., Kaliniak-Dziura, A., Domaradzki, P., Florek, M., Poleszak, E., & Dmoch, M. (2021). Effect of pork meat replacement by fish products on fatty acid content, physicochemical, and sensory properties of pork Pâtés. Applied Sciences, 11(1), 188. https://doi.org/10.3390/app11010188
Ünal, K., Babaoglu, A. S., & Karakaya, M. (2014). Effect of oregano, sage and rosemary essential oils on lipid oxidation and color properties of minced beef during refrigerated storage. Journal of Essential Oil Bearing Plants, 17(5), 797-805. https://doi.org/10.1080/0972060X.2014.956803
Van Mierlo, K., Baert, L., Bracquené, E., De Tavernier, J., & Geeraerd, A. (2022). Moving from pork to soy-based meat substitutes: Evaluating environmental impacts in relation to nutritional values. Future Foods, 5, 100135. https://doi.org/10.1016/j.fufo.2022.100135
