Effect of Emulsified Fat on the Quality of Emulsified Beef Sausage
, Chaozhi ZHU1 (
), Abstract
This study aimed to investigate the feasibility of utilizing emulsified fat to produce low-fat emulsified beef sausage. The impact of different levels (0%, 25%, 50%, 75% and 100%) of emulsified fat substitution for fat in traditional beef sausage on its quality properties was examined. The findings revealed that as the percentage of emulsified fat replacement increased, there was a slight rise in cooking loss and a significant increase in water content of emulsified beef sausage (P<0.05). Additionally, protein content decreased, fat content significantly decreased (P < 0.05), but no notable difference observed in ash content. The brightness value gradually increased. Both hardness and chewiness were notably reduced (P < 0.05). Rheological analysis indicated a decreasing trend in the initial viscosity of minced meat. Scanning electron microscopy (SEM) results demonstrated that the internal void diameter decreased with increasing levels of emulsified fat replacement. Sensory evaluation showed no significant difference among all fat replacement groups. Overall, incorporating emulsified fat into emulsified beef sausage can effectively lower its fat content while enhancing its tenderness and maintaining its overall acceptability.
References
SALDAÑA E, LEMOS A L, SELANI M M, et al. Influence of animal fat substitution by vegetal fat on Mortadella-type products formulated with different hydrocolloids[J]. Scientia Agricola, 2015, 72(6): 495-503. DOI:10.1590/0103-9016-2014-0387.
CHOI Y S, PARK K S, KIM H W, et al. Quality characteristics of reduced-fat frankfurters with pork fat replaced by sunflower seed oils and dietary fiber extracted from makgeolli lees[J]. Meat Science, 2013, 93(3): 652-658. DOI:10.1016/j.meatsci.2012.11.025.
SILVA S, AMARAL J T, RIBEIRO M, et al. Fat replacement by oleogel rich in oleic acid and its impact on the technological, nutritional, oxidative, and sensory properties of Bologna-type sausages[J]. Meat Science, 2019, 149: 141-148. DOI:10.1016/j.meatsci.2018.11.020.
ANDRADE J, WRIGHT A J, CORREDIG M. In vitro digestion behavior of water-in-oil-in-water emulsions with gelled oil-water inner phases[J]. Food Research International, 2018, 105: 41-51. DOI:10.1016/j.foodres.2017.10.070.
ZHUANG X B, HAN M Y, BAI YUN, et al. Insight into the mechanism of myofibrillar protein gel improved by insoluble dietary fiber[J]. Food Hydrocolloids, 2018, 74: 219-226. DOI:10.1016/j.foodhyd.2017.08.015.
ALEJANDRE M, ASTIASARAN I, ANSORENA D, et al. Using canola oil hydrogels and organogels to reduce saturated animal fat in meat batters[J]. Food Research International, 2019, 122: 129-136. DOI:10.1016/j.foodres.2019.03.056.
HU H Y, PEREIRA J, XING L J, et al. Thermal gelation and microstructural properties of myofibrillar protein gel with the incorporation of regenerated cellulose[J]. LWT-Food Science and Technology, 2017, 86: 14-19. DOI:10.1016/j.lwt.2017.07.015.
OLADIPUPO Q A, MICHAEL E N, LOUWRENS C H, et al. Effects of incorporating processed acacia seed as an emulsifying agent on the quality attributes of beef sausage[J]. Meat Science, 2023, 197: 109069. DOI:10.1016/j.meatsci.2022.109069.
LI C B, CHEN Y J, XU X L, et al. Effects of low-voltage electrical stimulation and rapid chilling on meat quality characteristics of Chinese yellow crossbred bulls[J]. Meat Science, 2006, 72(1): 9-17. DOI:10.1016/j.meatsci.2005.04.035.
MORONEY N C, O’GRADY M N, O’DOHERTY J V, et al. Effect of a brown seaweed (Laminaria digitata) extract containing laminarin and fucoidan on the quality and shelf-life of fresh and cooked minced pork patties[J]. Meat Science, 2013, 94(3): 304-311. DOI:10.1016/j.meatsci.2013.02.010.
NISHINARI K, FANG Y, GUO S, et al. Soy proteins: a review on composition, aggregation and emulsification[J]. Food Hydrocolloids, 2014, 39: 301-318. DOI:10.1016/j.foodhyd.2014.01.013.
HU H Y, PEREIRA J, XING L J, et al. Effects of regenerated cellulose emulsion on the quality of emulsified sausage[J]. LWT-Food Science and Technology, 2016, 70: 315-321. DOI:10.1016/j.lwt.2016.02.055.
BARBUT S, WOOD J, MARANGONI A. Quality effects of using organogels in breakfast sausage[J]. Meat Science, 2016, 122: 84-89. DOI:10.1016/j.meatsci.2016.07.022.
ALI M S, KIM G D, SEO H W, et al. Possibility of making lowfat sausages from duck meat with addition of rice flour[J]. Asian- Australasian Journal of Animal Sciences, 2011, 24(3): 421-428.
ALVAREZ D, XIONG Y L, CASTILLO M, et al. Textural and viscoelastic properties of pork frankfurters containing canola-olive oils, rice bran, and walnut[J]. Meat Science, 2012, 92(1): 8-15. DOI:10.1016/j.meatsci.2012.03.012.
CHUNG K Y, LUNT D K, CHOI C B, et al. Lipid characteristics of subcutaneous adipose tissue and M. longissimus thoracis of Angus and Wagyu steers fed to US and Japanese endpoints[J]. Meat Science, 2006, 73(3): 432-441. DOI:10.1016/j.meatsci.2006.01.002.
MOTTRAM D S. Flavour formation in meat and meat products: a review[J]. Food Chemistry, 1998, 62(4): 415-424. DOI:10.1016/s0308- 8146(98)00076-4.
GIBIS M, SCHUH V, WEISS J. Effects of carboxymethyl cellulose (CMC) and microcrystalline cellulose (MCC) as fat replacers on the microstructure and sensory characteristics of fried beef patties[J]. Food Hydrocolloids, 2015, 45: 236-246. DOI:10.1016/j.foodhyd.2014.11.021.
JIMÉNEZ-COLMENERO F, TRIKI M, HERRERO A M, et al. Healthy oil combination stabilized in a konjac matrix as pork fat replacement in low-fat, PUFA-enriched, dry fermented sausages[J]. LWT-Food Science and Technology, 2013, 51(1): 158-163. DOI:10.1016/j.lwt.2012.10.016.
京公网安备11010802044758号