Effect of vegetable oils on fatty acid composition and cholesterol content of chicken frankfurters

Daniela, Belichovska; Pejkovski, Zlatko; Katerina, Belichovska; Uzunoska, Zora; Silovska-Nikolova, Aleksandra

doi:10.1088/1755-1315/85/1/012059

Cited by 6 publications

(7 citation statements)

References 12 publications

(15 reference statements)

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“…Our values agree with those reported by other authors in frankfurters and emulsified-cooked sausages [6,57]. However, in other studies, the researchers found lower values [58,59], which demonstrate that cholesterol values could be very variable between formulations. Although the sausages formulated with synthetic antioxidant (T1) presented the highest values, the cholesterol content among the three formulations was very similar (only varied about ~7 mg/100 g).…”

Section: Fatty Acid Composition and Cholesterol Contentsupporting

confidence: 92%

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

et al. 2021

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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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Section: Fatty Acid Composition and Cholesterol Contentsupporting

confidence: 92%

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

et al. 2021

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“…Cholesterol concentration in raw beef burgers is presented in Lee et al (2015), who showed that substitution with vegetable oil caused a decrease in cholesterol levels in pork sausages, and Piñero et al (2008). Belichovska et al (2017) showed a significant decrease in cholesterol levels in chicken frankfurters by adding different types of vegetable oils. Cholesterol concentration in grilled beef burgers is presented in Figure 3.…”

Section: Cholesterol Concentrationmentioning

confidence: 99%

“…Animal fats used in the meat industry are vital in obtaining attractive sensory parameters (Saldaña et al, ). Unfortunately, a high content of animal fats in meat products (cholesterol, saturated fatty acids (SFA), sodium and calories density) is associated with components, which are often considered detrimental to health, and the consumption of which is correlated with several obesity types, some types of cancer and cardiovascular and coronary heart diseases (Belichovska, Pejkovski, Belichovska, Uzunoska, & Silovska‐Nikolova, ; Siri‐tarino, Sun, Hu, & Krauss, ; World Health Organization, ). Moreover, in many countries children, adults and adolescents consume on an average less n‐3 and n‐6 PUFAs than recommended by the Food and Agriculture Organisation and World Health Organisation (Sioen et al, ).…”

Section: Introductionmentioning

confidence: 99%

Influence of oat β-glucan and canola oil addition on the physico-chemical properties of low-fat beef burgers

Szpicer

Onopiuk

Półtorak

et al. 2018

J Food Process Preserv

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The aim of this study was to develop an innovative low‐fat beef burgers with canola oil and oat β‐glucan in order to substitute tallow and evaluate the influence of that particular modification on physico‐chemical parameters and consumers’ acceptance. According to the results, replacing 40% of tallow with canola oil and 4% of burger fats with 30% oat β‐glucan concentrate is technologically feasible for the low‐fat beef burgers production. Results showed that replacement of tallow by oil and β‐glucan influence on cholesterol level reduction and increase in WHC value of product. Tallow replacement by canola oil and β‐glucan has no influence on most of texture parameters but changes the volatile compounds profile of product. Consumers accept sensory parameters of low‐fat beef burgers with oil and β‐glucan. In conclusion, tallow replacement by canola oil and β‐glucan concentrate has a positive influence on the pro‐health and technological properties of low‐fat beef burgers. Practical applications The aim of this study was to develop an innovative low‐fat beef burger with canola oil (n‐3 fatty acids source) and oat β‐glucan (pro‐health hydrocolloid balance for physico‐chemical parameters) in order to substitute tallow and evaluate the influence of that particular modification on physico‐chemical parameters and consumer acceptance. ’ requirements, have introduced the production of low‐fat meat products and the replacement of traditional fats. Replacing beef tallow with canola oil and oat β‐glucan concentrate is technologically feasible for manufacturing low‐fat beef burgers, and can be recommended for obtaining low‐fat meat products. This solution allows the modification of meat products that can be used as a source of oat β‐glucan in a diet with a healthy fatty acid profile. The proposed recapture modification can be recommended as a good strategy to produce healthier low‐fat beef burgers, while at the same time retaining consumer acceptance on a level comparable to traditional burgers.

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“…These differences could be attributed to the individual fatty acid content of the cooking oil. A report has shown that the type of vegetable oil used during cooking can significantly influence changes in the fatty acid composition of meat products [ 33 ]. Sunflower oil used in this study is known to contain 9.40% SFA, 28.30% MUFA, 62.40% PUFA, 0.2% n-3 PUFAs, and 62.4% n-6 PUFAs [ 33 ], while olive oil contains 19.4% SFA, 68.2% MUFA, 18.0% PUFA, 1.6% n-3 PUFAs, and 16.4% n-6 PUFAs [ 34 ].…”

Section: Resultsmentioning

confidence: 99%

“…A report has shown that the type of vegetable oil used during cooking can significantly influence changes in the fatty acid composition of meat products [ 33 ]. Sunflower oil used in this study is known to contain 9.40% SFA, 28.30% MUFA, 62.40% PUFA, 0.2% n-3 PUFAs, and 62.4% n-6 PUFAs [ 33 ], while olive oil contains 19.4% SFA, 68.2% MUFA, 18.0% PUFA, 1.6% n-3 PUFAs, and 16.4% n-6 PUFAs [ 34 ]. Other study has also shown that meat samples that were fried with canola cooking oil had higher n-6, MUFA, and PUFA content as compared to meat that was cooked through boiling and baking [ 35 ].…”

Section: Resultsmentioning

confidence: 99%

Effect of Cooking Oil on the Fatty Acid Profile of Beef Sausage Fortified with Edible Deboned Meat Waste

Alao

Falowo

Aladejana

2021

International Journal of Food Science

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Application of cooking oil during thermal processing can influence the nutritional qualities of meat products during consumption. This study determined the effect of frying with sunflower and olive oil on the fatty acid profile of sausage fortified with edible meat waste (EMW) as a fat replacer was evaluated. Fresh beef sausages were formulated in ratios of 30% lean meat (LM) and 70% EMW, 50% LM and 50% EMW, and 90% LM and 10% fat (control) and designated as T1, T2, and T3, respectively. The proximate analysis results revealed significant differences ( P < 0.05 ) in fat, fat free dry matter (FFDM), and moisture contents across the treatment. Fresh beef sausage fortified with 70% EMW had the highest fat contents ( 25.7 ± 0.83 % ) while those fortified with 10% fat (T3) had the highest FFDM ( 55.85 ± 0.57 % ) and moisture content ( 69.15 ± 0.62 ) compared to other treatments. In addition, among individual saturated fatty acids, beef sausage fortified with 50% meat wastes (T1) revealed significantly higher palmitic acid ( 31.06 ± 0.13 ), stearic acid ( 22.52 ± 0.29 ), myristic acid ( 3.84 ± 0.05 ), and lauric acid ( 0.04 ± 0.05 ) and the lowest margaric ( 0.98 ± 0.02 ) contents as compared to treatments T2 and T3. Also, beef sausage containing 10% fat showed the lowest ( P < 0.05 ) saturated fatty acid (SFA) and higher monounsaturated (MUFA), polyunsaturated fatty acid (PUFA), n-6, n-3, PUFA : SFA, PUFA/MUFA, n-6/n-3, and desaturase indexes (DI) compared to treatments T1 and T2. Frying with sunflower oil significantly increased PUFA, n-6, n-6/n-3, and desaturase indexes and lowered SFA, n-3, and PUFA/SFA compared to frying with olive oil. In relation to raw beef sausage, frying with oil substantially increased the amount of MUFA, PUFA, n-6, and PUFA/SFA but reduced SFA content across the treatments.

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Effect of vegetable oils on fatty acid composition and cholesterol content of chicken frankfurters

Cited by 6 publications

References 12 publications

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

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

Influence of oat β-glucan and canola oil addition on the physico-chemical properties of low-fat beef burgers

Effect of Cooking Oil on the Fatty Acid Profile of Beef Sausage Fortified with Edible Deboned Meat Waste

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