Effects of Replacing Pork Back Fat with Canola and Flaxseed Oils on Physicochemical Properties of Emulsion Sausages from Spent Layer Meat

Abstract

The objective of this study was to investigate the effects of canola and flaxseed oils on the physicochemical properties and sensory quality of emulsion-type sausage made from spent layer meat. Three types of sausage were manufactured with different fat sources: 20% pork back fat (CON), 20% canola oil (CA) and 20% flaxseed oil (FL). The pH value of the CA was significantly higher than the others (p<0.05). The highest water holding capacity was also presented for CA; in other words, CA demonstrated a significantly lower water loss value among the treatments (p<0.05). CA had the highest lightness value (p<0.05). However, FL showed the highest yellowness value (p<0.05) because of its own high-density yellow color. The texture profile of the treatments manufactured with vegetable oils showed higher values than for the CON (p<0.05); furthermore, CA had the highest texture profile values (p<0.05) among the treatments. The replacement of pork back fat with canola and flaxseed oils in sausages significantly increased the omega-3 fatty acid content (p<0.05) over 15 to 86 times, respectively. All emulsion sausages containing vegetable oil exhibited significantly lower values for saturated fatty acid content and the omega-6 to omega-3 ratios compared to CON (p<0.05). The results show that using canola or flaxseed oils as a pork fat replacer has a high potential to produce healthier products, and notably, the use of canola oil produced characteristics of great emulsion stability and sensory quality.

Evaluation of the Physicochemical and Structural Properties and the Sensory Characteristics of Meat Analogues Prepared with Various Non-Animal Based Liquid Additives

“…Many researchers have reported that fat plays a major role in meat or meat analogue quality such as juiciness, tenderness, mouthfeel, and flavor release of the product [5][6][7][8][9]. However, vegetable oils differ considerably in their physicochemical properties from animal fats, and this can therefore negatively affect juiciness and texture parameters [10,11].…”

Quality comparison of retorted Samgyetang made from white semi-broilers, commercial broilers, Korean native chickens, and old laying hens

“…The meat of OHLs is difficult to sell directly to the consumer because of its low quality [10]. In recent years, studies have been undertaken to process the meat from OLH into meat products to promote consumption and provide added value [11][12][13]. Therefore, the aim of this study was to better understand and provide scientific information regarding the utilization of different chicken breeds to manufacture retorted Samgyetang, which is expected to be used as basic information for the diversification of Samgyetang products.…”

Improved Physicochemical Properties of Pork Patty Supplemented with Oil-in-Water Nanoemulsion

“…Restructured meat products such as patties and sausages are an important part of both the meat product and fast-food industries. Recently, the demand for healthier meat and processed meat products has increased (Ahn et al, 2019;Baek et al, 2016;Hoffman and Mellett, 2003). An excessive intake of animal fat can cause cardiovascular disease, high cholesterol, obesity, and chronic diseases (Hur et al, 2008;Serdaroğlu et al, 2017).…”