Meat Products Manufactured with Olive Oil

Moon, Sang-Hoon; Jo, Cheorun; Ahn, Dong U.; Kang, Suk-Nam; Kim, Y. T.; Kim, I. S.

doi:10.5772/31412

Cited by 4 publications

(3 citation statements)

References 40 publications

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“…CL was calculated from differences in the weights of uncooked and cooked samples, expressed as the percentage of initial weight. In most cases, CL is influenced by the fat content, where products with a high fat content will lose more water compared to products with a low fat content (Moon et al, 2012).…”

mentioning

confidence: 99%

Effects of addition of Kappaphycus alvarezii on physicochemical properties and lipid oxidation of mechanically deboned chicken meat (MDCM) sausages

Pindi

Mah

Munsu

et al. 2017

BFJ

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Purpose The purpose of this paper is to determine both the physicochemical properties and lipid oxidation of sausages made from mechanically deboned chicken meat (MDCM) and the edible seaweed, Kappaphycus alvarezii (KA). Design/methodology/approach Four different sausage formulations were produced with different formulations containing 0(KA0), 2 (KA2), 4 (KA4) and 6 per cent (KA6) of KA. Findings Results have shown that the addition of KA increased the hardness and chewiness parameters, water holding capacity, redness (a*-value) and the pH value of the MDCM sausages (p<0.05). The adhesiveness, cohesiveness and springiness of all formulations showed no significant differences (p>0.05). The addition of KA reduced the cooking loss of MDCM sausages (p<0.05). However, the addition of KA made the sausages darker (lower L*-value) (p<0.05). Furthermore, the addition of KA aided in the reduction of lipid oxidation in the MDCM sausages when they were refrigerated at a temperature of 4°C for 12 days. The MDCM sausages that contained KA had lower two-thiobarbituric acid test values compared to the control sample (p<0.05) during the 12 days of storage at 4°C. Originality/value The addition of KA seaweed can potentially produce better quality MDCM sausages in terms of physicochemical properties and reduce the rate of lipid oxidation.

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confidence: 99%

Effects of addition of Kappaphycus alvarezii on physicochemical properties and lipid oxidation of mechanically deboned chicken meat (MDCM) sausages

Pindi

Mah

Munsu

et al. 2017

BFJ

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“…The meat products with addition of olive oil (oil-in-water emulsion form) as an animal fat replacer resulted in a slightly undesirable overall acceptability and color, but it was effective as an antioxidant in inhibition of lipid oxidation in meat products. The physical attributes of pork patties were found to be better with the addition of olive oil compared to others (Moon et al 2012). Effects of emulsified olive oil with alginate on physicochemical, sensory, microbial, and fatty acid profiles of lowsalt, inulin-enriched sausages were evaluated by Beriain et al (2011) and found to alter the fatty acid profile in which MUFA levels increased, whereas SFA and PUFA decreased while retaining its sensory attributes as that of traditional products.…”

Section: Importance Of Olive Oil In Meat Productsmentioning

confidence: 98%

Olive oil as functional component in meat and meat products: a review

2015

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Olive oil is a functional food considered to be the major component of Mediterranean diet widely used in cooking, pharmaceuticals, soaps, and in cosmetics. There are different grades of olive oil based on source of extraction and percentage of Free Fatty Acid (FFA) and it has got wider applications. It is used in the preparation of different food products in order to achieve functional properties as a fat replacer, antioxidant properties, health promoting functions and to improve the fatty acid profile in terms of Saturated: Monounsaturated: Polyunsaturated fatty acids as well as ω-6: ω-3 ratio. Various in vitro and in vivo studies revealed health promoting attributes of olive oil like antimicrobial, antioxidant property, lowering of cardiovascular heart diseases, reduction in cancer risks, anti-inflammatory and other attributes. This review paper presents an overview about different grades of olive oil, functional components and their biological roles and also stress the importance of further research in the development of meat products by using processing techniques with regard to functional foods with maximum quality and shelf life.

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“…Recently, meat has been subject to a lot of negative publicity. This has been attributed to its contents, mainly fat, saturated fatty acids, and cholesterol, and their association with chronic diseases, such as cardiovascular diseases, some types of cancer, and obesity [ 1 ]. This has led consumers to demand more health oriented functional meat products that are low in these components [ 2 ].…”

Section: Introductionmentioning

confidence: 99%

Application of Response Surface Methodology to Study the Effects of Brisket Fat, Soy Protein Isolate, and Cornstarch on Nutritional and Textural Properties of Rabbit Sausages

Wambui

Karuri

Wanyoike

2017

International Journal of Food Science

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The effects of brisket fat, soy protein isolate, and cornstarch on chemical and textural properties of rabbit sausages were studied using surface response methodology. Sausage samples were prepared using a five-level three-variable Central Composite Rotatable Design with 16 combinations, including two replicates of the center point, carried out in random order. The level of brisket fat (BF), soy protein isolate (SPI), and cornstarch (CS) in the sausage formulation ranged within 8.3–16.7%, 0.7–2.3%, and 1.3–4.7%, respectively. Increasing BF decreased moisture and ash contents but increased protein and fat contents of the sausages (p < 0.05). Increasing SPI increased moisture content but decreased ash and carbohydrate contents of the sausages (p < 0.05). Increasing CS increased carbohydrate content (p < 0.05). Increasing BF increased hardness, adhesiveness, cohesiveness, and chewiness but decreased springiness (p < 0.05). SPI addition increased springiness but decreased adhesiveness, cohesiveness, and chewiness (p < 0.05). In conclusion, varying the levels of BF and SPI had a more significant effect on chemical and textural properties of rabbit sausages than CS.

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Meat Products Manufactured with Olive Oil

Abstract: Consumer perception of processed meat products is a critical issue for the meat industry.

Cited by 4 publications

References 40 publications

Effects of addition of Kappaphycus alvarezii on physicochemical properties and lipid oxidation of mechanically deboned chicken meat (MDCM) sausages

Effects of addition of Kappaphycus alvarezii on physicochemical properties and lipid oxidation of mechanically deboned chicken meat (MDCM) sausages

Olive oil as functional component in meat and meat products: a review

Application of Response Surface Methodology to Study the Effects of Brisket Fat, Soy Protein Isolate, and Cornstarch on Nutritional and Textural Properties of Rabbit Sausages

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