Physicochemical Composition and Sensory Quality of Goat Meat Burgers. Effect of Fat Source

Several strategies for producing healthier meat products have been developed. Reducing fat content, using different fat sources, modifying and improving the fatty acid profile or even replacing saturated fat with oleogels are some of the methods used. Goat meat mainly from animals out of quality brands with low commercial value can be valorized when processed, giving the opportunity to increase its consumption and acceptability. Thus, the aim of this study was to study the effect of the replacement of pork as a source of fat with an olive oleogel in burgers manufactured with goat meat and to compare the goat meat burgers with the most common commercial burgers made with beef. Two replications of the burgers were manufactured at different times, and three samples of each burger type (GOO—goat meat burgers with olive oil; GPF—goat meat burgers with pork fat) were randomly selected from each lot manufactured. Each sample was analyzed in triplicate for each physicochemical analysis. At the time, the manufactured burgers were analyzed simultaneously with the commercial burgers. The burgers with olive oil (GOO) showed higher a* and b* than the burgers with pork fat (GPF) and consequently had lower h° and C*. The ashes, protein and collagen contents of the GOO and GPF burgers were similar to those of the other goat meat products. The effect of the incorporation of oleogel on the physicochemical composition of the burgers in relation to the pork fat was expressed in the fat content, 4 and 2.78% for GOO and GPF, respectively. CH burgers have significantly higher fat content (13.45%) than GOO and GPF burgers. The replacement of pork backfat with a vegetable oleogel modified the fatty acids profile, since the GOO burgers had the highest MUFA and PUFA and the lipidic quality, defined by the IA and IT indices, was 0.38 and 0.99, respectively. Globally, goat burgers were sensorially harder and presented a more difficult chewiness than CH. The replacement of the pork back fat with oleogel significantly decreased hardness and chewiness.

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Effect of Gamma or Beta Radiation on Salmonella DT 104 in Ground Pork†

Journal of Food Protection ◽

10.4315/0362-028x-69.6.1430 ◽

2006 ◽

Vol 69 (6) ◽

pp. 1430-1433 ◽

Cited By ~ 6

Author(s):

KATHLEEN T. RAJKOWSKI ◽

STEVEN E. NIEBUHR ◽

JAMES DICKSON

Keyword(s):

Gamma Radiation ◽

Radiation Treatment ◽

Meat Products ◽

Fat Content ◽

Beta Radiation ◽

Pork Products ◽

Radiation Sources ◽

Significant Difference ◽

Ground Pork ◽

Pork Fat

Mixtures of six Salmonella Typhimurium DT 104 strains were inoculated into three ground pork products to determine the effect of fat content on the radiation resistance of Salmonella DT 104. The ground pork products were 90% lean, 50:50 fat:lean, and 100% fat. Inoculated products were irradiated using a gamma radiation source in a self-contained 137Cesium irradiator or a 10 MeV accelerator producing electrons (e-beam). The radiation D10-values (dose required for a 90% inactivation of viable CFU) for Salmonella DT 104 inoculated into 90% lean ground pork, 50:50 fat/lean ground pork, and 100% pork fat and subjected to beta radiation were 0.42 kGy, 0.43 kGy, and 0.43 kGy, respectively. The corresponding radiation D10-values for Salmonella DT 104 subject to gamma radiation were 0.56, 0.62, and 0.62 kGy, respectively. There was no statistical significant difference (P = 0.3) in radiation D10-values for Salmonella in the three products subject to either radiation treatment. Therefore, fat content had no effect. There was a significant difference (P = 0.001) between the radiation D10-values obtained with the two radiation sources. The radiation D10-values were within the reported range for irradiation destruction of Salmonella contaminated raw meat products.

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Dry Fermented Sausages with Total Replacement of Fat by Extra Virgin Olive Oil Emulsion and Indigenous Lactic Acid Bacteria

Food Technology and Biotechnology ◽

10.17113/ftb.59.03.21.7114 ◽

2021 ◽

Vol 59 (3) ◽

Author(s):

Taxiarchoula Magra ◽

Nikolaos Soultos ◽

Chrysostomos Dovas ◽

Ekaterini Papavergou ◽

Thomai Lazou ◽

...

Keyword(s):

Olive Oil ◽

Virgin Olive Oil ◽

Meat Products ◽

Starter Cultures ◽

Probiotic Properties ◽

Oil Emulsion ◽

Fat Substitute ◽

Fermented Sausages ◽

Dry Fermented Sausages ◽

Pork Fat

Research background. Formulations based on vegetable or fish oil and modifications in the production technology of dry fermented sausages have emerged in recent years aiming to achieve the desirable target of reducing the fat content of these meat products. However, previous efforts have confronted many difficulties, such as high weight loss and unacceptable appearance due to intensely wrinkled surfaces and case hardening. The objective of this study was to produce and evaluate dry fermented sausages by utilizing a meat protein-olive oil emulsion as fat substitute and indigenous lactic acid bacteria (LAB) with probiotic properties isolated from traditional Greek meat products. Experimental approach. A novel formulation with extra virgin olive oil and turkey protein was developed to totally replace the conventionally added pork fat. Identification and evaluation of the probiotic and safety characteristics of autochthonous LAB isolates from spontaneously fermented sausages were performed and three LAB isolates were finally selected as starter cultures. Physicochemical, microbiological and sensory analyses were carried out in all treatments (control, L. acidophilus, L. casei, L. sakei, P. pediococcus) during fermentation. Results and conclusions. Ready-to-eat sausages were found to be microbiologically stable. The olive oil-based formulation produced in this study generated a mosaic pattern visible in the sliced product simulating the fat in conventional fermented sausages and was regarded as an ideal fat substitute for the production of fermented sausages. An autochthonous isolate of Lactobacillus casei exhibited the best adaptation in the final products as it was molecularly identified to be present in the highest counts among the LAB isolates used as starter cultures. Novelty and scientific contribution. Α novel and high-quality dry fermented meat product was produced replacing added pork fat with a fat substitute based on a meat protein-olive oil emulsion. Autochthonous LAB with in vitro probiotic properties could have a potential use in large-scale novel dry fermented sausages production. Such isolates could be used as starters in an effort to standardize the production process and retain the typical organoleptic and sensory characteristics. Moreover, isolates like L. casei 62 that survived in high counts in the final products, can increase the safety of fermented sausages by competing not only with pathogens but also with the indigenous microbiota and could have a potential functional value for the consumer.

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Olive oil-based emulsion gels containing chia (Salvia hispanica L.) mucilage delivering healthy claims to low-saturated fat Bologna sausages

Food Structure ◽

10.1016/j.foostr.2021.100187 ◽

2021 ◽

Vol 28 ◽

pp. 100187

Author(s):

Ana Karoline Ferreira Ignácio Câmara ◽

Maristela Midori Ozaki ◽

Mirian Santos ◽

Vitor André Silva Vidal ◽

Wanessa Oliveira Ribeiro ◽

...

Keyword(s):

Olive Oil ◽

Saturated Fat ◽

Salvia Hispanica ◽

Salvia Hispanica L

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Total and Partial Fat Replacement by Gelled Emulsion (Hemp Oil and Buckwheat Flour) and Its Impact on the Chemical, Technological and Sensory Properties of Frankfurters

Foods ◽

10.3390/foods10081681 ◽

2021 ◽

Vol 10 (8) ◽

pp. 1681

Author(s):

Carmen Botella-Martínez ◽

Manuel Viuda-Martos ◽

José Angel Pérez-Álvarez ◽

Juana Fernández-López

Keyword(s):

Emulsion Stability ◽

Meat Products ◽

Saturated Fat ◽

Sensory Properties ◽

Partial Substitution ◽

Omega 3 ◽

Promising Strategy ◽

Total Fat ◽

Hemp Oil ◽

Buckwheat Flour

A gelled emulsion (GE) prepared with hemp oil and buckwheat flour was used to replace pork back fat in frankfurters. Five different formulations were prepared: control (with 35% pork back fat—SC), and the following four to achieve 25%, 50%, 75%, and 100% pork back fat substitution by GE (S1, S2, S3, and S4, respectively). Nutritional, technological, and sensorial characteristics of frankfurters were evaluated. Sausages containing GE presented a lower total fat content with a higher amount of polyunsaturated fatty acids, increased omega 3 content, and reduced saturated fat by up to 55%. The incorporation of GE did not significantly modify technological properties such as emulsion stability or lipid oxidation in spite of using vegetable oils highly susceptible to oxidation. The reformulation of the frankfurters presented a greater effect on the texture and sensory properties when GE was used as total substitution for the pork back fat (S4). When GE was used only as partial substitution for the pork back fat, sausages similar to control frankfurter were obtained. So this study demonstrated that the use of GE could be a promising strategy in the reformulation of healthier meat products.

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Fat content and fatty acids profile of colostrum and milk of primitive Konik horses (Equus caballus gmelini Ant.) during six months of lactation

Journal of Dairy Research ◽

10.1017/s0022029908003336 ◽

2008 ◽

Vol 75 (3) ◽

pp. 302-309 ◽

Cited By ~ 15

Author(s):

Jan Pikul ◽

Jacek Wójtowski ◽

Romualda Danków ◽

Beata Kuczyńska ◽

Jacek Łojek

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Acid Composition ◽

Equus Caballus ◽

Fat Content ◽

Slight Effect ◽

Milk Samples ◽

Stage Of Lactation ◽

Fatty Acids Profile

The effect of the stage of lactation, the number of foals and age of the mare on changes in the fat content and fatty acid composition of colostrum and milk of primitive Konik horses was investigated. Colostrum and milk samples from 12 lactating mares were collected at the beginning of lactation, on the days 1 and 2 after foaling and then, starting from the first month of lactation, at 4-week intervals up to the sixth month of lactation. Significant differences were observed in fat content as well as the composition of some analysed fatty acids between colostrum and milk of mares of the Konik breed. The number of foalings and the age of mares did not have a statistically significant effect on the fat content in milk and had only a slight effect on the fatty acid composition. Milk produced by mares of the Konik breed is characterized by a considerable content of polyene fatty acids with 18 carbon atoms, a low ratio of n-6 fatty acids to n-3 fatty acids as well as low, highly advantageous values of atherogenic and thrombogenic indices.

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Effect of solvent to sample ratio on total lipid extracted and fatty acid composition in meat products within different fat content

Meat Science ◽

10.1016/j.meatsci.2012.02.021 ◽

2012 ◽

Vol 91 (3) ◽

pp. 369-373 ◽

Cited By ~ 9

Author(s):

T. Pérez-Palacios ◽

J. Ruiz ◽

I.M.P.L.V.O. Ferreira ◽

C. Petisca ◽

T. Antequera

Keyword(s):

Fatty Acid Composition ◽

Fatty Acid ◽

Acid Composition ◽

Total Lipid ◽

Meat Products ◽

Fat Content ◽

Effect Of Solvent ◽

Sample Ratio

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NUTRITIVE VALUE OF AIR-CLASSIFIED RAPESEED FRACTIONS

Canadian Journal of Animal Science ◽

10.4141/cjas73-023 ◽

1973 ◽

Vol 53 (1) ◽

pp. 153-156 ◽

Cited By ~ 11

Author(s):

A. J. LESLIE ◽

J. D. SUMMERS ◽

J. D. JONES

Keyword(s):

Nutritive Value ◽

Biological Evaluation ◽

Fat Content ◽

Feed Consumption ◽

Protein Utilization ◽

Dehulled Seed ◽

Intact Seed ◽

Original Seed ◽

Three Samples ◽

Net Protein

Three samples of rapeseed, composed of high, medium, and low glucosinolate cultivars, were air-classified into various fractions and these fractions were subjected to chemical and biological evaluation. The dehulled fraction of the seed had higher protein and fat content and lower fiber content than the original seed. Digestible nitrogen (DN) and digestible energy (DE) content increased when the hull was removed. Net protein utilization was also higher in the dehulled seed than in the intact seed. No effects of glucosinolate level in the seed were noted with respect to DN or DE but feed consumption of chicks was increased on all tests when the low glucosinolate meal was fed.

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Meat Products Manufactured with Olive Oil

Olive Oil - Constituents, Quality, Health Properties and Bioconversions ◽

10.5772/31412 ◽

2012 ◽

Cited By ~ 2

Author(s):

S.S. Moon ◽

C. Jo ◽

D.U. Ahn ◽

S.N. Kang ◽

Y. T. Kim ◽

...

Keyword(s):

Olive Oil ◽

Meat Products

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Reformulation and Priorities for Reducing Energy Density; Results from a Cross-Sectional Survey on Fat Content in Pre-Packed Cakes and Biscuits Sold in British Supermarkets

Nutrients ◽

10.3390/nu11061216 ◽

2019 ◽

Vol 11 (6) ◽

pp. 1216 ◽

Cited By ~ 3

Author(s):

Roberta Alessandrini ◽

Feng J. He ◽

Kawther M. Hashem ◽

Monique Tan ◽

Graham A. MacGregor

Keyword(s):

Energy Density ◽

Energy Range ◽

Sugar Content ◽

Saturated Fat ◽

Fat Content ◽

Calorie Intake ◽

Cross Sectional Survey ◽

Cross Sectional ◽

The Mean ◽

Total Fat

Cakes and biscuits contribute to energy, total and saturated fat and sugar in British diets. So far, the UK government has prompted manufacturers to reduce energy density in these products through a reduction of their sugar content. We conducted a cross-sectional survey of the fat content of cakes and biscuits available in nine UK supermarket chains. In cakes (n = 381), the mean total fat content was 17.9 ± 5.2 g/100 g (39% of the overall energy); range (1.4–35.6 g/100 g) and the average saturated fat content in cakes was 5.9 ± 3.4 g/100 g (13% of the overall energy); range (0.3–20 g/100 g). In biscuits (n = 481), the mean total fat content was 21.8 g ± 6.3 g/100 g (40% of the overall energy); range (0.7–38.9 g/100 g) and the average saturated fat content was 11.4 ± 4.9 g/100 g (23% of the overall energy); range (0.3–22.3 g/100 g). In both cakes and biscuits, total and saturated fat content was positively correlated with energy density. Our results show that cakes and biscuits sold in UK supermarkets are high in total and saturated fat, and that fat content contributes substantially to product energy density. Fat reformulation in these products would effectively reduce energy density, calorie intake and help prevent obesity. Fat reformulation should be implemented simultaneously with sugar reformulation and be focused on saturated fat, as this will have the additional effect of lowering LDL cholesterol.

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Trends in the use of gluten-free claims on Canadian food labels between 2013–2017 and assessment of their nutritional quality

Proceedings of The Nutrition Society ◽

10.1017/s0029665120005303 ◽

2020 ◽

Vol 79 (OCE2) ◽

Author(s):

Beatriz Franco-Arellano ◽

Gabriel B. Tjong ◽

Mary R. L'Abbé

Keyword(s):

Nutritional Quality ◽

Meat Products ◽

Saturated Fat ◽

Nutritional Composition ◽

Gluten Free ◽

Food Labels ◽

Food Label ◽

Chi Square ◽

Food Category ◽

Cross Sectional

AbstractGluten-free claims (GFC) on food labels are becoming popular despite the fact that 1% and 6% of the population have celiac disorder or gluten sensitivity, respectively. A previous Canadian study found that GFC were displayed on 8% of food labels; however, certain food categories (e.g., snacks, meat products) were among the ones carrying most GFC. This study aimed to assess trends in the use of GFC on Canadian food labels in top food categories carrying GFC from 2013 to 2017 and to determine the nutritional quality between products with and without GFC.This study was a repeated cross-sectional analysis of the University of Toronto Food Label Information Program 2013–2017. GFC were identified by systematically reviewing the photographs of food labels (n = 9,179) in seven food categories previously identified as carrying larger proportions of GFC: 1) desserts; 2) desserts toppings and fillings; 3) meat products; 4) nuts and seeds; 5) sauces and dips; 6) snacks; and 7) soups. GFC were coded as present, if a gluten-free declaration or symbol was made on package, otherwise products were coded as claim absent. Proportions of products displaying GFC were calculated overall and by food category. Mean contents of saturated fat (g per 100g/ml), sodium (mg per 100g/ml) and sugar (g per 100g/ml) were calculated for products with and without GFC. Chi-square and Mann-Whitney-Wilcoxon tested differences in proportions and mean contents of those nutrients between years.Results showed that among these categories, GFC have significantly increased from 11% in 2013 to 23% in 2017 (p < 0.001). At a category level, snacks had the greatest increase of GFC as their prevalence doubled (15% to 33%, p < 0.001), followed by nuts and seeds (12% to 27%, p < 0.001) and meat products (15% to 28%, p < 0.001), respectively for 2013 and 2017. The proportion of GFC in dessert toppings and fillings remained constant (16% in 2013 and 14% in 2017, p = 0.74). When the nutritional composition was examined, results were mixed: in dessert toppings and filling, meat products and, nuts and seeds, products with GFC had higher contents of saturated fat, sodium and sugar in comparison to their counterpart without claims, whereas the opposite was true for foods within desserts, sauces and dips, snacks, and soups categories (p < 0.001 for all nutrients, except for saturated fat in nuts and seeds). In conclusion, prevalence of GFC has doubled in the Canadian food supply; such claims are not indicative of better nutritional composition.

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