Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurters

The effects of substituting olive, grape seed, corn, canola, or soybean oil and rice bran fiber on the chemical composition, cooking characteristics, fatty acid composition, and sensory properties of low-fat frankfurters were investigated. Ten percent of the total fat content of frankfurters with a total fat content of 30% (control) was partially replaced by one of the vegetable oils to reduce the pork fat content by 10%. The moisture and ash content of low-fat frankfurters with vegetable oil and rice bran fiber were all higher than the control (P < 0.05). Low-fat frankfurters had reduced-fat content, energy values, cholesterol and trans-fat levels, and increased pH, cooking yield and TBA values compared to the controls (P < 0.05). Low-fat frankfurters with reduced-fat content plus rice bran fiber had sensory properties similar to control frankfurters containing pork fat.     

Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems

The effects of reducing pork fat levels from 30% to 20% and partially substituting the pork fat with a mix of grape seed oil (0%, 5%, 10% and 15%) and 2% rice bran fiber were investigated based on chemical composition, cooking characteristics, physicochemical and textural properties, and viscosity of reduced-fat meat batters. For reduced-fat meat batters containing grape seed oil and rice bran fiber the moisture and ash contents, uncooked and cooked pH values, yellowness, cohesiveness, gumminess, chewiness, and sarcoplasmic protein solubility were higher than in the control samples. The reduced-fat samples with increasing grape seed oil concentrations had lower cooking loss, emulsion stability, and apparent viscosity. The incorporation of grape seed oil and rice bran fiber successfully reduced the animal fat content in the final products while improving other characteristics.     

Influence of Bacterial Cellulose (nata) on the Physicochemical and Sensory Properties of Frankfurter

The physicochemical and sensory characteristics of pork frankfurters containing different levels (10% to 30%) of bacterial cellulose (nata) were evaluated. Emulsion stability of the raw meat batter decreased with the addition of nata. For nata‐added treatments, increasing levels of nata in frankfurters resulted in decreased textural hardness and shear values. Sensory results indicated that N10 and N20 had significantly higher firmness scores than N30 and control. However, juiciness score did not differ for all treatments. Incorporation of nata at lower levels (10% to 20%) did not have detrimental effects on the physicochemical, textural, sensory, and microbiological properties of regular‐fat frankfurters. Addition of a higher level (30%) of nata essentially produced comparable sensory properties to the control, but lower levels of nata in frankfurters yielded higher sensory firmness and instrumental hardness values. Based on the composite results, manufacture of regular‐fat frankfurter containing 10% to 20% high‐fiber nata resulted in product quality comparable to the control.     

Lipid and colour stability of M. longissimus muscle from lambs fed camelina or linseed as oil or seeds

Reduced-fat pork patties produced with the addition of Laminaria japonica powder were evaluated for the chemical composition, cooking characteristics and sensory properties. Reduced-fat pork patties containing L. japonica powder had significantly higher moisture, ash, carbohydrate content, yellowness, and springiness than the control sample (P<0.05). Protein and fat contents, energy value, lightness, redness, cooking loss, reduction in diameter, reduction in thickness, hardness, gumminess, and chewiness of the regular-fat (20%) control samples were significantly higher than reduced-fat pork patties containing L. japonica (P<0.05). The sensory evaluations indicated that the greatest overall acceptability in reduced-fat pork patties was attained at a L. japonica concentration of 1 or 3%. Pork patties with fat contents reduced from 20% to 10% and supplemented with 1 or 3% L. japonica had improved quality characteristics that were similar to the control patties containing a fat content of 20%.     

Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber

The effects of vegetable oils prepared from olive, corn, soybean, canola, or grape seed, and rice bran fiber on the composition and rheological properties of meat batters were studied. Pork fat at 30% in the control was partially replaced by one of the vegetable oils at 10% in addition to reducing the pork fat to 10%. The chemical composition, cooking characteristics, texture properties, and viscosity of low-fat meat batters were analyzed. The moisture, protein, ash content, uncooked and cooked pH values, b^∗-value, hardness, cohesiveness, gumminess, chewiness, and viscosity of meat batters with vegetable oil and rice bran fiber were all higher than the control. In addition, batters supplemented with vegetable oil and rice bran fiber had lower cooking loss and better emulsion stability. Low-fat meat batters with reduced pork fat content (10%) and 10% vegetable oil plus rice bran fiber had improved characteristics relative to the regular fat control.     

Low-fat Frankfurters with Elevated Levels of Water and Oleic Acid

The effects of simultaneous incorporation of maximum allowable levels of water and high-oleic sunflower oil (HOSO) on frankfurter properties were investigated. The formulation changes generally had little effect on processing yield. Frankfurters formulated with HOSO were 180-241% higher in the ratio of total monounsaturated fatty acids to total saturated fatty acids when compared to control products with similar total fat levels. Consumer-panel sensory data and instrumental texture profile data indicated that low-fat (14-16%), high-water, HOSO frankfurters- were as acceptable as control frankfurters with 28% fat (all-animal fat) and did not have the texture problems observed previously with low-fat, HOSO frankfurters without extra added water.     

Textural and viscoelastic properties of pork frankfurters containing canola-olive oils, rice bran, and walnut

Textural, rheological and microstructural properties of frankfurters made with 20% pork backfat, 20% canola or 20% canola-olive (3:1) oils, including rice bran (RB) and walnut extract (WE) as macronutrients (2.5%) were investigated. Textural parameters, including hardness, gumminess and rupture-force, were highly (P<0.05) influenced by the fat-oil composition. Addition of RB or WE in vegetable oil emulsions improved textural consistency (P<0.05). However, RB addition reduced gelling capacity, suggesting antagonistic interactions between fiber and oil droplets. Vegetable oil addition favored gel network formation, and, when combined with WE, showed the highest improvement of gel elasticity. These textural and gelling properties were corroborated by frankfurter micrographs, which revealed interactions between vegetable oils, RB, or WE with protein matrix and fat globules affecting these parameters. The results suggest that functional plant-derived ingredients can be valuable to the modification of frankfurter formulations for improved nutrition and as well as textural quality.     

Physical, chemical and sensory characteristics of cooked meat emulsion style products containing vegetable oils

Beef frankfurters and cooked salamis (containing 19.5% pork back fat) were compared with samples containing vegetable oils. The pork back fat was replaced with Soya-seed oil (19.5%), sunflower oil (19.5%, 24%, 27.5%), cotton-seed oil (19.5%), corn-seed oil (19.5%) or palmine (19.5%). The emulsion stability of the products containing vegetable oil was good, even if the temperature of the batters reached 20°C. However, firmness, lightness of internal colour and flavour intensity were reduced in the vegetable oil specimens. In terms of flavour, panellists scored the acceptability of the experimental products as follows: control best; sunflower, corn-seed and palmine next and soya- and cotton-seed worst.     

Effect of locust bean/xanthan gum addition and replacement of pork fat with olive oil on the quality characteristics of low-fat frankfurters

The effects of reducing fat level from 20% to 12% and 9%, substituting pork fat with olive oil and adding locust bean/xanthan gum (0.5% and 0.6%) on emulsion stability, jelly and fat separation, processing yield, cook loss, texture and sensory characteristics of frankfurters were investigated and compared with control samples. Addition of locust bean/xanthan gum produced a significant increase in hydration/binding properties, characterised by lower cook losses, increasing yield, better emulsion stability and lower jelly and fat separation. The substitution of pork fat by olive oil did not affect these parameters. Indeed, results showed that reducing fat levels together with increasing moisture and locust bean/xanthan gum addition do not affect the sensory or textural properties, but olive oil addition produces a decrease in hardness and an increase in adhesiveness, however the overall acceptability was not affected.     

The influence of carrageenan on the properties of low-fat frankfurters

Research was undertaken to study the technological properties of six carrageenan fractions and their usefulness as fat substitutes in frankfurter type sausages. In the first stage of the experiment hardness of gels made of 3% solutions of carrageenan preparations with different pH (5.5, 6.0 and 6.5) was evaluated. The highest F_max. values were noted in gels obtained from G-WG carrageenan (kappa I fraction). In the second stage of the study frankfurter type sausages were produced, containing 20% and 10% of fat in meat batter with or without (control) kappa I carrageenan (G-WG). Carrageenan as a fat substitute caused a reduction in cooking and storage weight losses, increased hardness, gumminess and chewiness. All frankfurters produced with carrageenan, irrespective of fat content, were characterized by significantly higher sensory evaluation scores for texture, color and taste in comparison to control sausages.     

Low-fat frankfurters formulated with a healthier lipid combination as functional ingredient: microstructure, lipid oxidation, nitrite content, microbiological changes and biogenic amine formation

Oil (healthier lipid combination of olive, linseed and fish oils)-in-water emulsions stabilized with different protein systems (prepared with sodium caseinate (SC), soy protein isolate (SPI), and microbial transglutaminase (MTG)) were used as pork backfat replacers in low-fat frankfurters. Microstructure, lipid oxidation, nitrite content, microbiological changes and biogenic amine formation of frankfurters were analyzed and found to be affected by the type of oil-in-water emulsion and by chilling storage (2° C, 41 days). Although the lipid oxidation levels attained were low, replacement of animal fat by healthier oil combinations in frankfurter formulation did promote a slight increase in lipid oxidation. Residual nitrite was affected (P < 0.05) by formulation and storage. Only 51-61% of the added nitrite was detectable in the product after processing and 17-46% at the end of storage. The microbial population was low in all formulations during chilling storage. Spermine was the most abundant amine (19-20 mg/kg), but similar in level to all samples.     

Effect of reducing and replacing pork fat on the physicochemical,instrumental and sensory characteristics throughout storage time of small caliber non-acid fermented sausages with reduced sodium content

The effect of pork fat reduction (from 44% to 20% final fat content) and its partial substitution by sunflower oil (3% addition) on the physicochemical, instrumental and sensory properties throughout storage time of small caliber non-acid fermented sausages (fuet type) with reduced sodium content (with partial substitution of NaCl by KCl and K-lactate) and without direct addition of nitrate and nitrite (natural nitrate source used instead) was studied. Results showed that sausages with reduced fat (10% initial fat content) and with acceptable sensory characteristics can be obtained by adding to the shoulder lean (8% fat content) during the grinding, either 3.3% backfat (3% fat content) or 3% sunflower oil, both previously finely comminuted with lean. Furthermore, sunflower oil showed to be suitable for partial pork backfat substitution in very lean fermented sausages, conferring desirable sensory properties similar to those of sausages with standard fat content. The sensory quality of the sausages was maintained after three-month cold storage in modified atmosphere.     

Effect of preinoculation growth media and fat levels on thermal inactivation of a serotype 4b strain of Listeria monocytogenes in frankfurter slurries

Preinoculation growth conditions and fat levels were evaluated for effects on the heat resistance of Listeria monocytogenes strain MFS 102 in formulated frankfurter slurries and on frankfurter surfaces. Comparison of linear inactivation rates (D-values) for cells heated in frankfurter slurry showed that growth conditions were significant (P<0.05) factors affecting subsequent thermal resistance. The average D(60 degrees C)-values for the five preinoculation growth media tested from most resistant to least heat resistant were: tryptic soy broth with 0.6% yeast extract (TSBYE) (2.2 min) and 8.5% fat slurry (2.2 min), followed by 23% fat slurry (1.7 min) and 11% fat slurry (1.7 min), and then TSYBE with quaternary ammonium compounds added (TSBYE+Q) (1 min). The fat level in the frankfurter heating media also had a significant (P<0.05) effect on the thermal death rate of L. monocytogenes. Cells heated in 8.5% fat slurry had a significantly higher (P<0.05) D(60 degrees C)-value (2.2 min) than those heated in 11% fat (1.0 min) and 23% fat slurry (0.9 min). Growth media (TSBYE, 8.5% fat slurry, and TSBYE+Q), and fat level (15% and 20%), however, were not significant factors (P>0.05) affecting thermal inactivation rates on frankfurter surfaces. Heat inactivation rates were consistently higher on frankfurter surfaces compared to similar treatments done in frankfurter slurry. On frankfurter surfaces, a 2.3- to 5.1-log(10) reduction was achieved after 15 min depending on frankfurter surface type. The time necessary to achieve a 3-log(10) reduction using post-processing pasteurization of frankfurters in a hot water-bath at 60 degrees C almost doubled for cells grown in TSBYE and heated in 23% fat frankfurter slurry (19.6 min) versus cells grown and heated in 8.5% fat frankfurter slurry (10.8 min).     

Konjac/gellan gum mixed gels improve the quality of reduced-fat frankfurters

Mixed gels of konjac (1%, 2%) and gellan gum (0.25%, 0.5%) were incorporated into reduced-fat (18%) frankfurters and compared with reduced-fat and high-fat (28%) controls for physicochemical, textural, sensory properties and storage stability. C28 (control at 28% fat) had the highest (P<0.05) lightness (L*) and yellowness (b*) values but the lowest redness (a*). C28 had the lowest textural hardness, shear force value and sensory firmness but highest juiciness scores. Treatments containing konjac/gellan gum mixed gels were not different from C28 in sensory overall acceptability, among them K1G5 (1% konjac/0.5% gellan gum) was numerically higher. C18 had the highest TPC (～7.8 log CFU/g) after 12 weeks of storage, followed by gum-containing treatments. In conclusion, it appears feasible to incorporate konjac/gellan gum mixed gel at current levels to reduced-fat frankfurter for acceptable sensory merits with reasonable shelf life.     

Lipid and protein structure analysis of frankfurters formulated with olive oil-in-water emulsion as animal fat replacer

Lipid and protein structural characteristics of frankfurter formulated with olive oil-in-water emulsion stabilized with soy protein isolate (SPI) as pork backfat replacer were investigated using Fourier transform infrared spectroscopy (FT-IR). Proximate composition and textural properties were also evaluated. Different frankfurters were reformulated: F/PF with pork backfat, F/SPI with oil-in-water emulsion stabilized with SPI and F/SPI + SC + MTG with emulsion stabilized with a combination of SPI, sodium caseinate (SC) and microbial transglutaminase (MTG). Replacement of pork backfat with these emulsions produced an increase (P < 0.05) of hardness, springiness, cohesiveness and chewiness but a reduction (P < 0.05) of adhesiveness. F/SPI and F/SPI + SC + MTG frankfurters showed the lowest (P < 0.05) half-bandwidth in the 2922 cm⁻¹ band, which could be related to lipid chains were more ordered than in F/PF. Modifications in the amide I band profile revealed a higher concentration of aggregated intermolecular β-sheets in F/SPI + SC + MTG samples. Lipid and protein structural characteristics could be associated with specific textural properties of healthier frankfurters.     

Low-fat frankfurters enriched with n−3 PUFA and edible seaweed: Effects of olive oil and chilled storage on physicochemical,sensory and microbial characteristics

This article reports a study of the physicochemical, sensory and microbiological characteristics of low-fat (10%) and n−3 PUFA-enriched frankfurters as affected by addition of seaweed (5% Himanthalia elongata), partial substitution (50%) of animal fat by olive oil and chilled storage (41 days at 2 °C). The presence of seaweed improved water and fat binding properties, reduced (P < 0.05) lightness and redness and increased (P < 0.05) the hardness and chewiness of low-fat frankfurters enriched with n−3 PUFA. The effect of olive oil on those characteristics was less pronounced than that of seaweed. Replacing pork backfat with olive oil in frankfurters produced acceptable sensory characteristics, similar to control, while addition of seaweed resulted in less acceptable products, due mainly to the special flavour of the seaweed. Formulation and storage time affected the total viable count and lactic acid bacteria count. Frankfurters containing olive oil and seaweed had the highest total viable count from day 14 of storage, with lactic acid bacteria becoming the predominant microflora.     

Phosphate and Modified Beef Connective Tissue Effects on Reduced Fat, High Water-added Frankfurters

The effects of acidic, neutral and alkaline phosphates and amounts of modified beef connective tissue (0, 10 or 20%) were determined on the characteristics of 20% fat/20% water-added frankfurters or 10% fat/30% water-added frankfurters. Processing yields were lowest in both formulations with acidic phosphate. Cured meat color intensity was higher with the acidic phosphate than with alkaline or neutral phosphates. Alkaline or neutral phosphate samples partially recovered losses in emulsion stability that had occurred due to connective tissue level. The addition of 20% connective tissue improved processing yields and decreased cohe-siveness of 10% fat/30% water added frankfurters. Connective tissue addition had no effect on microbial stability. Acidic phosphates might be more effective in direct treatment of high collagen materials in a preblend rather than in direct addition into a frankfurter formulation.     

Physicochemical and sensory properties of healthier frankfurters as affected by walnut and fat content

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.     

Vegetable Oils Replace Pork Backfat for Low-Fat Frankfurters

Low-fat frankfurters (10% fat, 12.5% protein) with olive, corn, sunflower or soybean oils, compared to control (29.1% animal fat, 10.4% protein) had 67% lower total fat, 40–45% lower saturated fatty acids, 50–53% lower calories, reduced cholesterol and 20% higher meat protein. Although they had darker red color they were 6–7.2% lower in processing yield and had higher purge accumulation, were firmer and less juicy. The type oil had no effect (P>0.05) on these characteristics but affected fatty acid composition. Frankfurters with olive oil had 41.8% higher monounsaturated fatty acids and those with seed oils 5–7 times higher polyunsaturated fatty acids. Soybean oil increased lin-olenic acid content and negatively affected overall acceptability and shelf-life.     

Healthier oils stabilized in konjac matrix as fat replacers in n − 3 PUFA enriched frankfurters

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 0.6 g of ALA/100 g and more than 80 mg of the sum of EPA plus DHA per 100 g, respectively. Chill storage over 40 days generally had little effect on the technological characteristics of frankfurters.