Frankfurters formulated with pecan nut paste and oregano essential oil as functional components: Proximate composition, lipid oxidation, and fatty acid profile

Abstract

This study aimed to evaluate the quality of frankfurter sausages containing pecan nut paste (PN) and Mexican oregano essential oil (MO) of two varieties (Poliomintha longiflora Gray, MOP; and Lippia berlandieri, MOL). Frankfurters were processed under six treatments: control, MOP (control + 100 ppm MOP), MOL (control + 100 ppm MOL), MOP–N (MOP treatment + 6% PN), MOL–N (MOL treatment + 6% PN), and C–N (control + 6% PN). PN and MO did not influence (p > 0.05) the proximate composition of sausages; lipid oxidation increased in treatments containing EO and PN after 7 days of storage. PN did not alter the content of MUFAs and PUFAs, however MO decreased the MUFAs. MOL–N and C–N showed the highest UFA/SFA ratio. It was concluded that the combination of PN with MOL or control formula could be a good strategy for increasing the ratio of UFA/SFA without compromising on frankfurter quality. Practical applications Pecan nut paste and oregano essential oil can be used to enhance functionality of frankfurters without altering the proximal composition of the product. The combination of oregano (L. berlandieri) essential oil and pecan nut paste is a strategy for reducing the unsaturated/saturated fatty acid ratio of the traditional emulsified meat products. These findings may be useful for the production of emulsified cooked sausages with healthier characteristics and offer an opportunity for the meat industry to improve its image and bring benefits to the society.

Fat replacement by pecan nut and oregano oil and their impact on the physicochemical properties and consumer acceptability of frankfurters

“…In previous work we showed that the partial replacement of fat with pecan nut paste added to oregano oil does not change the proximate composition of frankfurters [ 5 ]. The average values for moisture, protein, fat, and ash content of sausages of all the treatments are 69.39%, 14.89%, 8.17%, and 3.71%, respectively.…”

“…Also, the low acceptability could rely on the oregano oil compounds. The highest amount of volatiles components present in oregano are carvacrol and thymol [ 5 ]. However, Al-Hijazeen et al [ 25 ] observed that a 200 ppm oregano oil combined with 10 ppm of tannic acid presented high score on the overall acceptability of the cooked chicken meats.…”

“…A recommended option is to add essential oils as a natural ingredient to prevent lipid oxidation. In a previous work we have reported that the combination of pecan nut with Mexican oregano essential oil ( Lippia berlandieri [ L. berlandieri ]) could be a good strategy for increasing the ratio of unsaturated fatty acids to saturated fatty acids without compromising on frankfurter quality [ 5 ]. When new ingredients are added, the technological and sensory characteristics of the new-formulated meat products should be studied to ensure consumer acceptance of the products.…”

“…Besides, animal fat provides flavor, juiciness, and a desired mouth feel of frankfurters. Previous studies in our laboratory [ 5 ] showed that the use of 100 ppm (0.01%) oregano oil and 6% pecan nut paste in frankfurter formulation produce good quality frankfurters. However, tests of consumer sensory acceptability of frankfurters made with this formulation have not been carried out.…”