Influence of Murta (Ugni molinae Turcz) Powder on the Frankfurters Quality

Frankfurters are one of the most demanded meat products in the world due to their low cost and good taste. However, they contain up to 30% animal fat, which is negative for the consumer’s health. Moreover, high-fat contents could also decrease frankfurter sensory properties, since it accelerates the rancidity of the products. This fact is highly dependent on the fatty acids composition since the unsaturation promotes oxidative reactions. Currently, strategies have been developed to replace animal fat with vegetable oils or the inclusion of new raw materials. The murta (Ugni molinae Turcz), an endemic plant in Chile, is a specie that contains high levels of flavonoids in its fruits and has a pleasant flavor, as well as a sweet and floral aroma. However, the effect of the addition of these fruits in the formulation of meat products has been scarcely studied. The present study aims to reduce the use of synthetic additives using natural ones (murta powder). Therefore, this research evaluated the influence of the inclusion of murta on the chemical, sensory, and instrumental parameters of traditional frankfurters. Three batches of frankfurters were manufactured: control sausages without additives (T0); samples with chemical antioxidant (T1); and with murta fruit powder (T2). The chemical composition, physicochemical parameters and sensory properties were determined. Frankfurters made with murta (T2) presented middle values in energy, moisture and sodium compared with control. Also, the reformulated sausages (T2) presented the lowest water holding capacity, redness (a*) and yellowness and the highest values of fat and carbohydrates. Regarding fatty acids content, the most important changes were observed in the C18:0 and C14:0 (T2 presented the lowest values) and C18:2n-6 (T2 had the highest values), but minimal differences were observed in the total SFA, MUFA and PUFA content. Cholesterol content from T2 were similar to the control samples, and T1 presented the highest values. Although these differences, both chemical and nutritional quality of all frankfurters manufactured in the present study were very similar among treatments. Finally, according to the sensory analysis, T2 presented better acceptability and sensory characteristics compared with the other treatments (p ≤ 0.05). Therefore, the inclusion of murta in the production of frankfurters could be a strategy to improve the sensory characteristics of this product with minimal changes in chemical and nutritional properties. However, the effect of murta on oxidative stability and frankfurter shelf-life should be studied in depth in future research.

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Effect of Pork Meat Replacement by Fish Products on Fatty Acid Content, Physicochemical, and Sensory Properties of Pork Pâtés

Applied Sciences ◽

10.3390/app11010188 ◽

2020 ◽

Vol 11 (1) ◽

pp. 188

Author(s):

Piotr Skałecki ◽

Agnieszka Kaliniak-Dziura ◽

Piotr Domaradzki ◽

Mariusz Florek ◽

Ewa Poleszak ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Acid Content ◽

Raw Materials ◽

Fatty Acid Content ◽

Calorific Value ◽

Thiobarbituric Acid ◽

Acid Value ◽

Sensory Properties ◽

Control Group

The aim of the study was to assess the influence of the addition of fish raw materials (roe or fish meat) on the quality and nutritional value of pork pâtés. The control group (n = 4) consisted of pork pâtés, I experimental group (n = 6) of pâtés with 20% addition of roe (perch and pike), and II group of pâtés with 20% addition of fish (perch and pike meat) (n = 6). The pâtés’ pH, color, and profiled texture analysis were instrumentally measured and water, protein, fat, ash, and fatty acid content were determined by reference methods. To assess the oxidative stability of lipids the measurement of peroxide number, thiobarbituric acid reactive substances and content of conjugated dienes and trienes was used. The degree of fat hydrolysis was determined on the basis of acid value. Sensory analysis was carried out using the scaling method, taking into account 12 unit quality characteristics. Products with roe and meat contained less fat (accordingly 15.9% and 14.1%) and showed lower calorific value (accordingly 225.6 and 208.6 kcal/100 g) compared to pork pâtés (20.2% of lipids, 267 kcal/100 g). Moreover, the addition of fish raw materials improved the index of nutritional quality for protein (from 3.2 to 3.9) and beneficially reduced the nutritional index for fat (from 2.2 to 1.9). Fish constituents modified, to a certain extent, the color, texture, and sensory properties of pâtés, while maintaining full acceptability in consumer assessment. The addition of fish roe significantly increased the healthful quality by improving the fatty acid profile of pâtés, in which the significantly highest content of n-3 fatty acids, including eicosapentaenoic and docosahexaenoic acids (accordingly 252.21, 43.17, and 107.94 mg/100 g product), as well the highest concentration of saturated branched chain fatty acids were determined (18.75 mg/100 g product).

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Nutritional Attributes and Sensory Quality during Storage Time of Spiced Lamb Burgers from Manchego Spanish Breed

Foods ◽

10.3390/foods9101466 ◽

2020 ◽

Vol 9 (10) ◽

pp. 1466

Author(s):

María Belén Linares ◽

Almudena Cózar ◽

María Dolores Garrido ◽

Herminia Vergara

Keyword(s):

Fatty Acids ◽

Chemical Composition ◽

Polyunsaturated Fatty Acids ◽

Storage Time ◽

Sensory Quality ◽

Saturated Fatty Acids ◽

Monounsaturated Fatty Acids ◽

Sensory Properties ◽

Sensory Characteristics ◽

Global Quality

The aim of this study was to determine the effect of the addition of spices (garlic, rosemary, thyme, sage or clove) on the chemical and sensory characteristics of burgers elaborated with lamb meat from different locations (L: only leg; LNB 2/3 leg + 1/3 neck and breast). Formulation type (L vs. LNB) modified the chemical composition. L burgers showed lower values of fat, saturated fatty acids, monounsaturated fatty acids and higher moisture and polyunsaturated fatty acids content than LNB samples, with both types of burgers maintaining the nutritional indexes (P/S and n6/n3) within the recommended amounts. Nevertheless, the type of formula did not influence the sensory properties of lamb burgers. By contrast, the spice addition affected these characteristics over the period of time considered in this study. At the end of storage their global quality could be listed in the following order, from major to minor rate: Sage > Rosemary > Garlic > Thyme > Clove burgers.

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Development of sausage bread technology with a functional orientation based on flax seed products

Proceedings of the Voronezh State University of Engineering Technologies ◽

10.20914/2310-1202-2018-4-177-184 ◽

2019 ◽

Vol 80 (4) ◽

pp. 177-184

Author(s):

S. P. Merenkova ◽

I. Yu. Potoroko ◽

V. V. Semizdralova

Keyword(s):

Fatty Acids ◽

Phosphorus Content ◽

Raw Materials ◽

Lipid Fraction ◽

Food Additives ◽

Meat Products ◽

Saturated Fat ◽

Products Analysis ◽

Carcinogenic Substances ◽

Functional Orientation

Consumers associate the finished meat products with negative health effects that are connected with a high content of saturated fat; food additives and carcinogenic substances. Consumer demand for functional products with a reduced amount of saturated fats is growing. The purpose of scientific research was justification the functional properties of sausage bread manufactured using protein-fatty emulsions based on flour made from flax-LM-98 Raziol; Ural. In the recipe of sausage bread 15% of fat and meat raw materials were replaced by the protein-fatty emulsion based on flax flour. It is established: addition of emulsion contributes to a more pronounced flavor and aroma, attractive appearance and drawing on a cut of meat products. Analysis of the chemical composition meat products showed an increase in fat content on 12.7-23.7%; soluble and insoluble dietary fibers concentration; calcium and phosphorus content. The experiment proved the high biological value of lipid fraction in sausages containing flax flour. Content of polyunsaturated fatty acids increased by 15.8–29.2%, concentration of (-3 fatty acids increased 3.7–7.7 times. The ratio of (-3:(-6 fatty acids in samples with flax flour of Ural grade amounted to 1:1.3, consumption of 50 g sausages satisfies the daily need in (-3 fatty acids by 60.8%. The ratio of (-3:(-6 fatty acids in samples with flax flour of Raziol grade amounted to 1:3.3; consumption of 50 g sausages satisfies the daily need in (-3 by 29.5%. Sausage bread containing 5.6% flax flour Ural and Raziol varieties should be attributed to functional foods, due to the high content of functional component and the ability to satisfy more than 15% of the daily need for (-3 fatty acids.

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Synthesis and Characterization of an Iron-Containing Fatty Acid-Based Ionomer

International Journal of Polymer Science ◽

10.1155/2019/3024784 ◽

2019 ◽

Vol 2019 ◽

pp. 1-9

Author(s):

David A. Stone ◽

Atanu Biswas ◽

Zengshe Liu ◽

Veera Boddu ◽

H. N. Cheng

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Raw Materials ◽

Low Cost ◽

Paper Industry ◽

Alder Reaction ◽

Size Exclusion ◽

Molecular Weights ◽

Exclusion Chromatography ◽

Solid Film

One of the desirable research goals today is to convert agro-based raw materials into low-cost functional polymers. Among the readily available natural raw materials are the fatty acids that can be obtained from the hydrolysis of plant oils or from the paper industry as byproducts. In this work, a novel iron-containing ionomer has been prepared through the reaction of fatty acids with steel dust or iron powder in the presence of carbon dioxide and water. Characterization has been achieved via 1H and 13C NMR, FT-IR, and size exclusion chromatography. The product has been shown to have an ionomeric structure, consisting of oligomers of fatty acid carboxylates (derived from Diels-Alder reaction) coupled with iron(II) and iron(III) ions (from the oxidation of iron). Because the fatty acid oligomers have low molecular weights, the ionomer easily dissolves in a solvent and can be made into different physical forms, such as liquid, solid, film, or foam.

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Replacement of Saturated Animal Fats in Meat Products: A Review

Journal of Food Science and Technology Nepal ◽

10.3126/jfstn.v7i0.10561 ◽

2014 ◽

Vol 7 ◽

pp. 9-13 ◽

Cited By ~ 1

Author(s):

Anup Halwai

Keyword(s):

Fatty Acids ◽

Saturated Fatty Acids ◽

Meat Product ◽

Meat Products ◽

Monounsaturated Fatty Acids ◽

Marine Oils ◽

Animal Fats ◽

Animal Fat ◽

Physical, Chemical, Microbiological and Sensory Characteristics of a Probiotic Beverage Produced from Different Mixtures of Cow's Milk and Soy Beverage by Lactobacillus acidophilus La5 and Yoghurt Culture

Food Technology and Biotechnology ◽

10.17113/ftb.57.04.19.6344 ◽

2019 ◽

Vol 57 (4) ◽

pp. 461-467 ◽

Cited By ~ 2

Author(s):

Edina Šertović ◽

Zlatan Sarić ◽

Miroljub Barać ◽

Irena Barukčić ◽

Aleksandar Kostić ◽

...

Keyword(s):

Fatty Acids ◽

Lactic Acid ◽

Lactobacillus Acidophilus ◽

Unsaturated Fatty Acids ◽

Sensory Properties ◽

Sensory Characteristics ◽

Cow’S Milk ◽

Fermented Beverages ◽

Cow's Milk ◽

Lactobacillus Acidophilus La5

The aim of this paper is to determine nutritive, functional, microbiological and sensory properties of probiotic beverages produced from different volume ratios of cow's milk and soy beverage (25:75, 50:50 and 75:25). Pure cow’s milk and soy beverage served as control samples. Fermentation was performed at 43 °C by a combined culture consisting of the probiotic strain Lactobacillus acidophilus La5 and yoghurt culture. Viable counts of La5 strain in the produced beverages ranged from 7.52 to 8.20 log CFU/mL, which is above the probiotic minimum (106 CFU/mL). Lactic acid was the most prevalent organic acid in all samples (660.1 to 1003.0 mg/100 mL). The fatty acid profiles of fermented beverages were as follows: the mass fraction of saturated fatty acids was 22.2–82.7 %, of unsaturated fatty acids 22.3–77.8 % and of polyunsaturated fatty acids 15.5–65.9 %. The main soy sugars were transformed well (80 % stachyose and 50 % raffinose conversion) into lactic acid during fermentation. Functional probiotic beverages were successfully produced from different volume ratios of cow's milk and soy beverage by L. acidophilus La5 and yoghurt culture. Mixing cow's milk with soy beverage significantly improved the sensory properties of the product, especially its smell, taste and colour. The acceptability test showed good acceptance by potential consumers of all fermented beverage samples except for the sample made from 100 % soy beverage. In the end, the obtained results represent a good basis for optimisation of the ideal volume ratios of cow's milk and soy beverage for production of fermented beverages characterised by good viability of probiotic bacteria as well as by good functional, nutritive and sensory characteristics.

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The optimization of technological factors during production of hummus spread

Analecta Technica Szegedinensia ◽

10.14232/analecta.2020.1.34-42 ◽

2020 ◽

Vol 14 (1) ◽

pp. 34-42

Author(s):

Ivana Nikolić ◽

Ljubica Dokić ◽

Aleksandar Takači ◽

Zita Šereš ◽

Dragana Šoronja-Simović ◽

...

Keyword(s):

Fatty Acids ◽

Production Efficiency ◽

Raw Materials ◽

Food Product ◽

Lemon Juice ◽

Sensory Properties ◽

Dietary Fibers ◽

Technological Factors ◽

Textural Parameters

The traditional hummus spread is obtained of cooked and grinded chickpeas, blended with susame paste (tahini), olive oil, lemon juice and spices. Hummus spread is a rich source of dietary fibers, polyunsaturated fatty acids, vitamins A, E and C, folate, minerals Mg, K and Fe. During production of such kind of spreadable food product, many factors can have influence on product behavior trough the all phases of production and to the final product quality. In this work, the influence of different technological factors on rheological, textural and sensory properties of hummus spreads made by certain recipes were examined, in the aim to achieve the maximum quality of final product. The way of preparation of raw materials, the composition of the spreads and the amount of water phase have been varied in the aim to define optimal rheological and textural parameters, to increase the production efficiency and in order to obtain desired sensory properties of final spread product.

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Mechanically deboned meat

Agricultural and Food Science ◽

10.23986/afsci.72911 ◽

1990 ◽

Vol 62 (5) ◽

pp. 369-380

Author(s):

L. Riihonen ◽

J. Laine ◽

P. Linko

Keyword(s):

Raw Materials ◽

Low Cost ◽

Meat Products ◽

Raw Material ◽

Processed Meat ◽

Meat Industry ◽

High Protein Content ◽

Technological Characteristics ◽

And Storage

Mechanically deboned meat (MDM) and mechanically deboned tissue (MDT) are used in the meat industry to an ever-increasing degree. The quality of mechanically deboned meat, its high protein content, good technological characteristics and comparatively low cost make the product a profitable and useful raw material. Mechanically deboned meat is a wholesome, nutritious, highly palatable product with a bright future as food. Its properties permit its incorporation in the production of heat-processed meat products composed of comminuted raw materials. Regulations are given in the legislation of several countries concerning the chemical composition, use and storage of such meat.

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The Effect of Acid Composition on the Fermentation Process of Pork Fat

Food Processing Techniques and Technology ◽

10.21603/2074-9414-2020-1-32-43 ◽

2020 ◽

Vol 50 (1) ◽

pp. 32-43

Author(s):

Galina Gurinovich ◽

Kseniya Malyutina ◽

Sergey Seregin ◽

Irina Patrakova

Keyword(s):

Fatty Acids ◽

Free Fatty Acids ◽

Water Activity ◽

Fermentation Process ◽

Unsaturated Fatty Acids ◽

Raw Materials ◽

Sensory Properties ◽

Starter Cultures ◽

Control Group ◽

Production Cycle

Introduction. Dry fermented meat products are considered to be fine foods. Their quality depends on a combination of various processes. The composition and properties of raw materials, e.g. fat, play a key role in quality formation. The research objective was to study the fermentation process in fourth-category pork obtained from sows, which contains a lot of highly unsaturated fatty acids. The considerable resources that this raw material can provide require improved technologies. Study objects and methods. The research featured two types of pork. The first group included samples made from fourth-category carcasses, i.e. hip muscle tissue and spine fat, in the ratio of 85:15. The second group included control samples made from secondcategory pork that was obtained from young animals. This type of meat is traditionally used for fermented products. The fermentation process was performed using starter cultures for rapid fermentation of StLb 37.03 M (0.1% by weight of raw materials). The samples were fermented at the activation temperatures of the starter cultures for 48 h. After that, the samples were dried at 50°C with shortterm smoke supply for 1 h. The total time of the production cycle was 14 days. The samples were monitored for water activity, pH, weight loss, chemical composition, amount of free fatty acids, secondary and primary oxidation products, color characteristics, and sensory properties during all stages of the process. Results and discussion. The content of unsaturated fatty acids was 65.39% of the total amount of fatty acids in the fourth-category pork obtained from sows. In the second-category pork obtained from young animals, it was 59.1%. Water activity, pH, and moistureprotein ratio were within the control criteria for shelf stable products. The analysis of thiobarbituric values and free fatty acids indicated a deeper degradation of the fat part, but their values were comparable to those of the control group. The sensory properties of fourth-category fermented pork were highly evaluated by experts. Conclusion. The obtained data proved the possibility of using fourth-category raw materials in the technology of fermented delicatessen products.

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Effect of starter culture addition on fatty acid profile, oxidative and sensory stability of traditional fermented sausage (Petrovská klobása)

Acta periodica technologica ◽

10.2298/apt1647075s ◽

2016 ◽

pp. 75-81

Author(s):

Branislav Sojic ◽

Natalija Dzinic ◽

Vladimir Tomovic ◽

Predrag Ikonic ◽

Marija Jokanovic ◽

...

Keyword(s):

Fatty Acids ◽

Starter Culture ◽

Storage Period ◽

Thiobarbituric Acid ◽

Sensory Properties ◽

Sensory Characteristics ◽

Thiobarbituric Acid Reactive Substance ◽

Fermented Sausage ◽

Fatty Acids Profile ◽

Tbars Values

This work is concerned with the oxidative stability and sensory characteristics of traditional fermented sausage Petrovsk? klob?sa, produced with the addition of commercial starter culture (SC). Fatty acids profile, thiobarbituric acid-reactive substance (TBARS) values and sensory properties of odor and taste have been determined at the end of drying and after 2 and 5 months of storage. The sum of saturated, unsaturated and polyunsaturated fatty acids was not significantly different (P>0.05) in SC and control sausage at the end of storage. After 5 months of storage TBARS value of SC sausage amounted to 0.57 mg MDA/kg, and it was significantly lower (P<0.05) compared to control (0.84 mg MDA/kg). Also, sensory properties of odor and taste of SC sausage (3.66) were better in comparison to control (3.55). This study demonstrated that the addition of starter culture can hinder lipid oxidation and contribute to the preservation of desirable sensory characteristics of fermented sausages during a long storage period.

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