Effects of interesterified vegetable oils and sugarbeet fiber on the quality of frankfurters

Vural, Halil; Javidipour, İssa; Özbaş, Özen Özboy

doi:10.1016/j.meatsci.2003.09.006

Cited by 99 publications

(64 citation statements)

References 37 publications

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“…Such different effect of pectin on texture of meat products might be associated with the degree of methoxylation, adding forms (dried powder or hydrated gel), or with/without the incorporation with other hydrocolloids. Previous studies found that insoluble fiber-vegetable oil emulsion could increase hardness, but had little impact on springiness for the low fat and/or low salt meat emulsions, which agreed with our finding (Choi et al 2010;Vural et al 2004). …”

Section: Textural Properties Of Meat Emulsionssupporting

confidence: 93%

“…Thus, dietary fiber has been extensively used as a binder and emulsifier to minimize the water loss of low salt and low fat meat products (Choi et al 2010;Jiménez-Colmenero et al 2001). Numerous studies have shown the beneficial effect of pectin and insoluble fiber (mainly cellulose) on cooking loss of processed meat products, which results from its water/oil binding and emulsifying abilities (Candogan and Kolsarici 2003;Choi et al 2010;Troy et al 1999;Vural et al 2004). …”

Section: Cooking Loss Of Meat Emulsionsmentioning

confidence: 99%

“…Moreover, the incorporation of dietary fiber and vegetable oils has been recognized as one of potential alternative formulations to manufacture functional meat products with providing additional nutritional/ health benefits by replacing saturated animal fat with high amounts of unsaturated fatty acid (Choi et al 2010;Vural et al 2004).…”

Section: Introductionmentioning

confidence: 99%

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Effects of membrane-filtered soy hull pectin and pre-emulsified fiber/oil on chemical and technological properties of low fat and low salt meat emulsions

2016

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The objectives of this study were to determine efficacy of a membrane filtration in soy hull pectin purification and evaluate combined effects of soy hull pectin and preemulsified fiber/oil (PE) on chemical composition and technological properties of low fat and low salt meat emulsions. Soy hull pectin was purified through two different methods (alcohol-washed (ASP) and membrane-filtered (MSP)). Insoluble soy hull residues after pectin extraction were incorporated with sunflower oil and water for the PE preparation. Meat emulsion was formulated with 58 % pork, 20 % ice, 20 % pork backfat, and 2 % NaCl as control. A total of six low fat and low salt meat emulsions (1 % NaCl and 10 % backfat) was manufactured with 1 % pectin (with/without ASP or MSP) and 10 % PE (with/without). The pectin content of ASP and MSP was 0.84 and 0.64 g L -galacturonic acid/g dry sample, respectively. The inclusion of soy hull pectin caused similar results on chemical composition, color, cooking loss, and texture of the meat emulsions, regardless of the purification method. In addition, positive impacts of the combined treatments with soy hull pectin and PE compared to single treatments on cooking loss and texture of the meat emulsions were observed. Results suggest that membrane filtration could be an effective alternative method to purify pectin, instead of alcohol-washing, and both soluble pectin and insoluble fiber from soy hulls could be used as a functional non-meat ingredient to manufacture various low fat and low salt meat products.

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Section: Textural Properties Of Meat Emulsionssupporting

confidence: 93%

Section: Cooking Loss Of Meat Emulsionsmentioning

confidence: 99%

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Effects of membrane-filtered soy hull pectin and pre-emulsified fiber/oil on chemical and technological properties of low fat and low salt meat emulsions

2016

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“…Other researchers also concluded that by replacing animal fats with vegetable oils in the beef frankfurter production, the nutritional content of product was improved due to alteration of the fatty acid composition [15]. Frankfurters produced with sunflower oil, unlike those produced with beef fat, were characterized by a better fatty acid composition [13,16].…”

Section: Fatty Acid Profile Of Frankfurtersmentioning

confidence: 99%

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

Daniela

Pejkovski

Katerina

et al. 2017

IOP Conf. Ser.: Earth Environ. Sci.

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Abstract.To study the effect of pork adipose tissue substitution with vegetable oils in chicken frankfurters, six frankfurter formulations were produced: control; with pork backfat; with olive oil; with rapeseed oil; with sunflower oil; with palm oil, and; with a mixture of 12% rapeseed oil and 8% palm oil. Fatty acid composition and cholesterol content and some oxides thereof were determined in the final products. The use of vegetable oils resulted in improvement of the fatty acid composition and nutritional of frankfurters. Frankfurters with vegetable oils contained significantly less cholesterol and some of its oxides, compared to the frankfurters with pork fat. The formulation with palm oil had the least favourable fatty acid composition. The use of 12% rapeseed oil improved the ratio of fatty acids in frankfurters with a mixture of rapeseed and palm oils. Complete pork fat replacement with vegetable oils in chicken frankfurter production is technologically possible. The mixture of 12% rapeseed oil and 8% palm oil is a good alternative to pork fat from health aspects. Further research is needed to find the most appropriate mixture of vegetable oils, which will produce frankfurters with good sensory characteristics, a more desirable fatty acid ratio and high nutritional value.

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“…Interesterification which mainly based on rearranging the distribution of fatty acids on the glycerol backbone without changing their chemical composition have been used to improve the cold spreadability of butterfat-canola oil blends (Rousseau and Marangoni 1999) and the production of margarine (Petrauskaite et al 1998), cheese (Javidipour and Tuncturk 2007), shortening (Öztürk et al 2008;Rodriguez et al 2001), frankfurter (Vural et al 2004;Vural and Javidipour 2002) and Turkish-type salami (Javidipour et al 2005;Javidipour and Vural 2002). Dogan et al (2007) successfully made cakes with zero-TFA by using in-es cottonseed (CO) and palm oil (PO) blends without any considerably adverse change in sensorial properties.…”

Section: Introductionmentioning

confidence: 99%

Utilization of zero-trans non-interesterified and interesterified shortenings in cookie production

et al. 2011

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The effects of zero-trans chemically interesterified (in-es) and non-interesterified (non-in-es) cottonseed (CO), hazelnut (HO) and olive oil (OO) and their blends (25, 50 and 75%) with palm oil (PO) were studied in the production of cookies. All the experimental shortenings had zero-trans fatty acids (TFA) while the shortening contained 14.20% TFA. Incorporation of CO in PO considerably increased the linoleic acid content whereas the raising of HO and OO ratio in the blend increased the oleic acid content. Zero-TFA and lower saturated /unsaturated fatty acid ratio (SFA/UFA) of some of the experimental shortenings indicated an important in nutritional properties of cookies produced from these experimental shortenings. Cookies with in-es shortenings showed significantly higher (p<0.05) spread ratios and L Hunter color than their non-in-es shortenings added counterparts. It can be concluded that chemical interesterification is a promising method to produce cookie shortenings with zero-TFA.

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Effects of interesterified vegetable oils and sugarbeet fiber on the quality of frankfurters

Cited by 99 publications

References 37 publications

Effects of membrane-filtered soy hull pectin and pre-emulsified fiber/oil on chemical and technological properties of low fat and low salt meat emulsions

Effects of membrane-filtered soy hull pectin and pre-emulsified fiber/oil on chemical and technological properties of low fat and low salt meat emulsions

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

Utilization of zero-trans non-interesterified and interesterified shortenings in cookie production

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