-
[show abstract]
[hide abstract]
ABSTRACT: Nutritional, sensory and technological properties of frankfurters as affected by reformulation processes designed to reduce fat content and improve fatty acid profile were investigated. Healthier oils stabilized in oil in water emulsion or in konjac matrix gel were used as fat replacers. Results showed that improved fat content by the replacement of pork backfat with konjac gel and by the addition of healthier oils stabilized by various different systems, both resulted in products with very similar characteristics. From a nutritional standpoint, reformulated frankfurters with konjac gel and/or added a healthier oil combination may claim "reduced fat content" and/or "high omega 3 fatty acid content" according to European Regulation, since they could contain less than 30% of the fat in the reference product and more than 0.6g of ALA/100g and more than 80mg of the sum of EPA plus DHA per 100g, respectively. Chill storage over 40days generally had little effect on the technological characteristics of frankfurters.
Meat Science 11/2012; 93(3):757-766. · 2.28 Impact Factor
-
[show abstract]
[hide abstract]
ABSTRACT: This paper reports the effect of an edible seaweed, Sea Spaghetti (Himanthalia elongata), on the physicochemical (emulsion stability, cooking loss, colour, texture, residual nitrite and microstructure) and sensory characteristics of reduced- and low-fat, low-salt (NaCl) frankfurters prepared with konjac gel as a fat substitute. The effects on emulsion stability of substituting konjac gel for pork backfat were conditioned by the proportion of the substitution. Incorporation of a combination of Sea Spaghetti/konjac gel (accompanied by reduction in salt) increased (P<0.05) cooking loss and reduced (P<0.05) emulsion stability in the gel/emulsion systems. Incorporation of Sea Spaghetti/konjac gel produced a decrease (P<0.05) of lightness (L*) and redness (a*) values and an increase (P<0.05) of yellowness (b*) as compared to the other samples. The effect of adding seaweed on the texture parameters of low-salt frankfurters varied depending on the proportion of konjac gel used in the formulation. Morphological differences in frankfurter microstructure were observed as fat content was reduced and konjac gel increased. Incorporation of a combination of Sea Spaghetti/konjac gel caused the formation of a more heterogeneous structure, in which the seaweed was integrated in the meat protein matrix.
Meat Science 03/2010; 84(3):356-63. · 2.28 Impact Factor
-
[show abstract]
[hide abstract]
ABSTRACT: The effects of three different types of edible seaweeds, Sea Spaghetti (Himanthalia elongata), Wakame (Undaria pinnatifida), and Nori (Porphyra umbilicalis) added at two concentrations (2.5% and 5% dry matter) on the physicochemical and morphological characteristics of gel/emulsion systems were evaluated. The addition of seaweeds improved (P<0.05) water- and fat-binding properties except in the case of Nori added at 2.5%. Hardness and chewiness of the cooked products with added seaweed were higher (P<0.05), and springiness and cohesiveness were lower (P<0.05) than in control samples. Colour changes in meat systems were affected by the type of seaweed. The morphology of sample differed depending on the type of seaweed added, and this is the result of differences in physical and chemical characteristic of the seaweed powder used. In general, products formulated with the brown seaweeds (Sea Spaghetti and Wakame) exhibited similar behaviour, different from that of products made with the red seaweed Nori.
Meat Science 08/2008; 79(4):767-76. · 2.28 Impact Factor
-
[show abstract]
[hide abstract]
ABSTRACT: This study evaluates the physicochemical and sensory properties of healthier frankfurters with 25% added walnut (WF) versus low-fat frankfurters (6% pork fat) (LF) and traditional frankfurters (18% pork fat) (NF). Results reveal that cooking losses were unaffected (p ⩾ 0.05) by the formulation of frankfurters. The addition of walnut led to higher (p < 0.05) redness and yellowness values, while colour parameters did not differ significantly between LF and NF sausages. Frankfurters with added walnut (WF) presented higher (p < 0.05) hardness and chewiness values than LF and NF frankfurters. Differences in composition were also accompanied by changes in the microstructure of the gel/emulsions. Frankfurters with added walnut presented a flavour significantly different from meat and scored lower (p < 0.05) on texture preferences. However, all frankfurters scored the same for overall acceptability.
Food Chemistry 04/2008; 107(4):1547-1552. · 3.65 Impact Factor
-
[show abstract]
[hide abstract]
ABSTRACT: The effects of fat (7.0, 14.0 and 20.0%), starch (0, 5 and 10%) and egg white (0, 1.5 and 3%) on the microstructure and texture of bologna sausages were examined. As levels of fat and starch increased, the microstructure exhibited increasing numbers of holes (P<0.05), smaller in size (P<0.05) and similar (P>0.05) in shape. No clear relationship was found between addition of egg white and these morphological variations. Low-fat sausage (7.0%) was less hard and chewy (P<0.05) than high-fat (20.0%) sausage; likewise, a direct relationship was found between starch and egg white content and hardness and chewiness of the bologna.
Journal of Food Science 08/2006; 61(3):652 - 665. · 1.66 Impact Factor
-
[show abstract]
[hide abstract]
ABSTRACT: The effects of different proportions (0, 5, 10, 15%) of added walnuts on the physicochemical and sensory characteristics of restructured beef steak were evaluated. The addition of 10 and 15% walnut reduced (P<0.05) cooking loss. Increasing proportions of walnut in the beef steak increased (P<0.05) water binding and reduced (P<0.05) fat binding properties. The addition of walnut did not affect (P>0.05) textural properties in uncooked restructured beef steak, but in cooked products Kramer shear force and bind strength were reduced (P<0.05) when 10% or more of walnut was added. Product morphology characteristics suggest that walnut interferes with the formation of protein network structures. Restructured steaks made with added walnut presented acceptable sensory properties. Incorporation of nuts in meat products can be use to confer potential heart-healthy benefits (Spanish Patent Application 200300367).
Meat Science 04/2005; 69(4):1391-1397. · 2.28 Impact Factor
-
[show abstract]
[hide abstract]
ABSTRACT: The effects of different proportions (0, 5, 10, 15%) of added walnuts on the physicochemical and sensory characteristics of restructured beef steak were evaluated. The addition of 10 and 15% walnut reduced (P<0.05) cooking loss. Increasing proportions of walnut in the beef steak increased (P<0.05) water binding and reduced (P<0.05) fat binding properties. The addition of walnut did not affect (P>0.05) textural properties in uncooked restructured beef steak, but in cooked products Kramer shear force and bind strength were reduced (P<0.05) when 10% or more of walnut was added. Product morphology characteristics suggest that walnut interferes with the formation of protein network structures. Restructured steaks made with added walnut presented acceptable sensory properties. Incorporation of nuts in meat products can be use to confer potential heart-healthy benefits (Spanish Patent Application 200300367).
Meat Science 12/2003; 65(4):1391-7. · 2.28 Impact Factor
-
[show abstract]
[hide abstract]
ABSTRACT: Various meat batters were prepared from pork subjected to different freeze–thaw cycles. These batters were pressurized (300 MPa, 30 min) at low, non-denaturing temperature (10°C) followed by heating (70°C) (PLT+H) and at high, denaturing temperature (70°C) (HUPC). Nonpressurized (NP), heated-only (70°C) sample were also produced. Freezing of meat influenced water binding and textural properties of meat batters; the influence on texture was affected by thermal and pressure conditions. Pressure prior to heating produced a coarse, irregular and loose protein matrix, favoring the formation of weaker gel structures than were found in non-pressurized samples. Pressurization at denaturing temperatures reduced the level of protein denaturation induced by the thermal treatment. The resulting gel structures had better water binding properties but were weaker than non-pressurized samples and samples pressurized prior to heating.
Meat Science 04/2000; 57(4):357-364. · 2.28 Impact Factor
-
[show abstract]
[hide abstract]
ABSTRACT: Various meat batters were prepared from pork subjected to different freeze-thaw cycles. These batters were pressurized (300 MPa, 30 min) at low, non-denaturing temperature (10°C) followed by heating (70°C) (PLT+H) and at high, denaturing temperature (70°C) (HUPC). Nonpressurized (NP), heated-only (70°C) sample were also produced. Freezing of meat influenced water binding and textural properties of meat batters; the influence on texture was affected by thermal and pressure conditions. Pressure prior to heating produced a coarse, irregular and loose protein matrix, favoring the formation of weaker gel structures than were found in non-pressurized samples. Pressurization at denaturing temperatures reduced the level of protein denaturation induced by the thermal treatment. The resulting gel structures had better water binding properties but were weaker than non-pressurized samples and samples pressurized prior to heating.
Meat Science 04/2000; 54(4):357-64. · 2.28 Impact Factor
-
[show abstract]
[hide abstract]
ABSTRACT: The purpose of this study was to analyze the consequences of applying high pressures (100 and 300 MPa for 5 or 20 min) on characteristics such as water- and fat-binding properties, texture, color, microstructure, and microbiology of low-fat (9.2%) and high-fat (20.3%) beef patties. In nonpressurized patties, the low-fat product exhibited significantly poorer (P < 0.05) binding properties and higher (P < 0.05) Kramer shear force and Kramer energy than did high-fat patties. Although high pressure did not clearly influence the binding properties of low- and high-fat beef patties, it did produce a rise in the Kramer shear force and energy which were more pronounced at 300 MPa. High pressures altered patty color, the extent of alteration depending on fat content, pressure, and pressurizing time. Pressurizing high- and low-fat beef patties at 300 MPa not only produced a lethal effect (P < 0.05) on microorganisms, but caused sublethal damage as well.
Journal of food protection 01/1997; 60(1):48-53. · 1.94 Impact Factor
-
[show abstract]
[hide abstract]
ABSTRACT: The object of this research was to assess the effects produced on binding properties, texture and microstructure by the incorporation of varying proportions of sardine surimi (0%, 6·5%, 13% and 20%) as an ingredient in Bologna sausage containing various levels of fat (4·8%, 10·6% and 20·8%). When the fat level is reduced, there is a significant decline both the in binding properties and in the shear force and penetration force of the products. These phenomena are consistent with the formation of microstructures presenting a less dense matrix. The incorporation of surimi produces scarcely any alteration in the fat and water binding properties and the rheological characteristics of meat products.
Meat Science 01/1994; 38(1):27-37. · 2.28 Impact Factor
-
[show abstract]
[hide abstract]
ABSTRACT: This paper reports the effect of an edible seaweed, Sea Spaghetti (Himanthalia elongata), on the physicochemical (emulsion stability, cooking loss, colour, texture, residual nitrite and microstructure) and sensory characteristics of reduced- and low-fat, low-salt (NaCl) frankfurters prepared with konjac gel as a fat substitute. The effects on emulsion stability of substituting konjac gel for pork backfat were conditioned by the proportion of the substitution. Incorporation of a combination of Sea Spaghetti/konjac gel (accompanied by reduction in salt) increased (P < 0.05) cooking loss and reduced (P < 0.05) emulsion stability in the gel/emulsion systems. Incorporation of Sea Spaghetti/konjac gel produced a decrease (P < 0.05) of lightness (L∗) and redness (a∗) values and an increase (P < 0.05) of yellowness (b∗) as compared to the other samples. The effect of adding seaweed on the texture parameters of low-salt frankfurters varied depending on the proportion of konjac gel used in the formulation. Morphological differences in frankfurter microstructure were observed as fat content was reduced and konjac gel increased. Incorporation of a combination of Sea Spaghetti/konjac gel caused the formation of a more heterogeneous structure, in which the seaweed was integrated in the meat protein matrix.
Meat Science.
-
[show abstract]
[hide abstract]
ABSTRACT: The effects of three different types of edible seaweeds, Sea Spaghetti (Himanthalia elongata), Wakame (Undaria pinnatifida), and Nori (Porphyra umbilicalis) added at two concentrations (2.5% and 5% dry matter) on the physicochemical and morphological characteristics of gel/emulsion systems were evaluated. The addition of seaweeds improved (P < 0.05) water- and fat-binding properties except in the case of Nori added at 2.5%. Hardness and chewiness of the cooked products with added seaweed were higher (P < 0.05), and springiness and cohesiveness were lower (P < 0.05) than in control samples. Colour changes in meat systems were affected by the type of seaweed. The morphology of sample differed depending on the type of seaweed added, and this is the result of differences in physical and chemical characteristic of the seaweed powder used. In general, products formulated with the brown seaweeds (Sea Spaghetti and Wakame) exhibited similar behaviour, different from that of products made with the red seaweed Nori.
Meat Science.
-
[show abstract]
[hide abstract]
ABSTRACT: Characteristics of beef patties with low-salt (0.5%) and low-fat (<10%) contents were studied during frozen storage as affected by addition of Wakame seaweed (3%) and partial or total replacement of pork backfat with olive oil-in-water emulsion. Patties with Wakame presented less (P < 0.05) thawing and cooking losses and were softer (P < 0.05) than patties without seaweed. A softening effect (P < 0.05) induced by olive oil emulsion was observed only in seaweed-free patties. Lipid oxidation and microbiological counts in reformulated products were not a limiting factor for frozen stability. Wakame incorporation increased (P < 0.05) mineral contents, but all products presented the same Na/K ratio. Observed changes in microstructure were associated with seaweed addition (formation of alginate chains). All products were judged acceptable by the sensory panel. In the course of frozen storage no important changes were found in the target properties due to the different treatments.
Food Research International.
