Potential use of organogels to replace animal fat in comminuted meat products

Barbut, Shai; Wood, John; Marangoni, Alejandro G.

doi:10.1016/j.meatsci.2016.08.003

Cited by 116 publications

(94 citation statements)

References 13 publications

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“…This is because during chopping, canola oil presents less resistance to shear. This finding is in line with the results obtained in frankfurters prepared with canola oil (Barbut et al., ; Zetzl et al., ).…”

Section: Resultssupporting

confidence: 92%

“…When tested at RT, the canola oil pâté was not significantly different from the control pâté made with pork fat. In contrast with a study dealing with frankfurters, this study of pâté using full substitution of pork fat with only canola oil resulted in a softer product (Barbut et al., ; Youssef & Barbut, ; Zetzl et al., ). This is probably because these are two different product categories, produced in a different manner.…”

Section: Resultsmentioning

confidence: 74%

“…By trapping the liquid oil in a gel network, these structures can be utilized to mimic the properties of solid fat, while at the same time improving the nutritional profile of products with healthier unsaturated fatty acids (Gravelle, Barbut, & Marangoni, ). Different vegetable oils (canola, olive, castor, and peanut) have been successfully gelled using ethylcellulose (Barbut, Wood, & Marangoni, ; Gravelle, Barbut, Quinton, & Marangoni, ; Wolfer, Acevedo, Prusa, Sebranek, & Tarté, ; Zetzl, Marangoni, & Barbut, ).…”

Section: Introductionmentioning

confidence: 99%

“…For example, a replacement of beef fat with liquid canola oil, in comminuted products, results in a firmer and more rubbery product (Chin, Keeton, Miller, Longnecker, & Lamkey, ; Youssef & Barbut, ), which is undesirable. On the other hand, a formula that uses canola oil organogel to replace beef fat in comminuted meat products (for example, frankfurter) resulted in more similar organoleptic and textural properties compared to the traditional beef fat control (Barbut et al., ).…”

Section: Introductionmentioning

confidence: 99%

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Using Canola Oil Organogels as Fat Replacement in Liver Pâté

Barbut

Marangoni

Thode

et al. 2019

Journal of Food Science

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Five canola oil organogel formulations were used to replace pork fat in pâtés to increase unsaturated fat content, and to determine their effects on texture and sensory properties. While pâtés made with canola oil were softer than the control pork fat product at room temperature, pâtés made with gelled canola oil (organogel pâtés) had similar hardness values to the control. Back extrusion results (also a measure of spreadability) showed that pâté made with canola oil only was softer than the control at 4 °C, but the pâtés made with organogels were similar to the control. Organogel pâtés were perceived to have similar sensory hardness, oiliness, and juiciness as the control. Pâtés made with organogels showed higher oil loss, over time, compared to control; however, pâtés made with organogels containing glycerol monostearate showed lower oil loss after 24 hr (P < 0.05) compared to the other organogel treatments. Light microscopy showed that fat globule size was notably larger in pâtés made with organogels than in the pork fat and the canola oil control pâtés. The color of organogel pâtés was darker compared to pâtés made with pork fat or canola oil only. Sensory data showed that all fat replaced pâtés had very similar flavor profiles. Overall, organogel pâtés showed comparable textural, physical, and sensory properties to the traditional pâté made with pork fat, while reducing the saturated fat content by 60%. Practical Application Use of vegetable oil in highly emulsified liver pâté has been shown to be possible via the use of organogels prepared with ethylcellulose. This has been a challenge because some of the meat proteins are heat denatured prior to the emulsification process. Overall, the use of organogels, with specific hardness and oil retention values, is possible as demonstrated in this publication.

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Section: Resultssupporting

confidence: 92%

Section: Resultsmentioning

confidence: 74%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Using Canola Oil Organogels as Fat Replacement in Liver Pâté

Barbut

Marangoni

Thode

et al. 2019

Journal of Food Science

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show abstract

“…Initial work on the use of organogels in frankfurters (Zetzl and others ) showed that complete replacement of animal fat altered the textural hardness from that of a control, formulated with 100% liquid canola oil (CO), and provided an acceptable texture, that was not significantly different from the texture of frankfurters prepared using beef fat (BF). Barbut and others () reported that when various organogel formulations were used to replace the 18% added BF in emulsion‐type meat products, textural and sensory properties more closely resembled those of a BF control treatment compared to a 100% CO; the latter being twice as hard as the BF control.…”

Section: Introductionmentioning

confidence: 97%

Effects of Organogel Hardness and Formulation on Acceptance of Frankfurters

Barbut

Wood

Marangoni

2016

Journal of Food Science

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Different organogel formulations used as beef fat (BF) replacement (0%, 20%, 40%, 60%, and 80%) were utilized to optimize the mechanical properties of frankfurters. Organogels, made of canola oil (CO), included different concentrations of ethyl cellulose (EC) and sorbitan monostearate (SMS). They consisted of: 8% EC + 1.5% SMS referred to as organogel-I (OG-I), 8% EC + 3.0% SMS (OG-II), and 10% EC + 1.5% SMS (OG-III), which were found promising in a previous study when used at 100% replacement. Replacement of BF with organogels at all levels could bring down the very high hardness values (texture profile analysis and sensory) of frankfurters prepared using CO by itself, relative to the BF control. OG-I and OG-II quantity had no significant effect on hardness and springiness, being similar in many cases to the BF and lower than the CO control. Shear force values of all organogel treatments were not significantly different from one another, and were between the BF and CO controls. Smokehouse yield showed a pattern of decreasing losses with increasing organogel replacement level. Sensory analysis revealed that using CO by itself significantly increased hardness, but structuring the oil (via organogelation), brought it down to the BF control value in all OG-I and OG-II formulations. Juiciness was significantly reduced by using liquid oil but increased with raising the amount of organogels. Oiliness sensation increased with higher organogel substitution and was actually higher than the beef control. The study demonstrates the potential use of vegetable oil structuring in replacing the more saturated BF in emulsion-type meat products.

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Meat Products

Toldrá¹

2020

Kirk-Othmer Encyclopedia of Chemical Technology

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Meat products are an important part of human diet. Consumers' expectations have evolved over the years, and today, consumers not only expect flavorful and nutritional meat products, but they are also concerned with their safety and healthiness. For example, saturated fatty acids in red meat and the potential risk of nitrosamines generation in cured meats are among such concerns. In response to consumers' demands, manufacturers of meat products are developing new technologies and improving the existing ones. In this article, the ingredients and processing procedures of meat products, as well as technological approaches for reducing the fat and salt in meat products while keeping sensory perception, are discussed. Nutritional and health factors, and the safety of meat products, packaging, and labeling information to help consumers select products, are also mentioned.

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Potential use of organogels to replace animal fat in comminuted meat products

Cited by 116 publications

References 13 publications

Using Canola Oil Organogels as Fat Replacement in Liver Pâté

Using Canola Oil Organogels as Fat Replacement in Liver Pâté

Effects of Organogel Hardness and Formulation on Acceptance of Frankfurters

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