Artículos de revistas
Effect Of Pork Backfat Replacement For Vegetal Oils In The Quality Characteristics, Oxidative Stability And Microstructure Of Mortadella [efeito Da Substituição Da Gordura Suína Por óleos Vegetais Nas Características De Qualidade, Estabilidade Oxidativa E Microestrutura De Mortadela]
Registro en:
Semina:ciencias Agrarias. , v. 34, n. 3, p. 1205 - 1216, 2013.
1676546X
10.5433/1679-0359.2013v34n3p1205
2-s2.0-84880225586
Autor
Yunes J.F.F.
Cavalheiro C.P.
Milani L.I.G.
Scheeren M.B.
Blazquez F.J.H.
Ballus C.A.
Fries L.L.M.
Terra N.N.
Institución
Resumen
This study was developed with the aim to evaluate the use of different vegetable oils as a replacer for pork backfat. For this, there were used canola, linseed, olive and soybean oils at two levels of replacement (50 and 100%). There were evaluated the physico-chemical characteristics (proximate composition, pH and water activity), instrumental color, microbiological characteristics, lipid oxidation (TBARS) and microstructure during storage at room temperature for 60 days. The products had the quality parameters required by the Brazilian legislation. There was a pH decrease during storage due to the growth of lactic acid bacteria. Products containing vegetable oils showed higher levels of lightness (L*) and yellowness (b*) and lower levels of redness (a*). TBARS values remained under the perceptible threshold by the consumers and microstructure characteristics were similar to those observed in other kinds of cooked meat sausages. Thus, the use of canola, linseed, olive or soybean oils is a viable alternative as a substitute for pork backfat in elaboration of mortadella. 34 3 1205 1216 Aleson-Carbonell, L., Fernández-Ginéz, J.M., Fernándes-López, J., Sayas-Barberá, M., Pérez- Álvarez, J.A., La Fbra Dietetica En La Alimentación (2002) Alimentación Equipos y Tecnología Madrid, 21 (169), pp. 83-91 Andrés, S.C., Zaritzky, N.E., Califano, A.N., Innovations in the development of healthier chicken sausages formulated with different lipid sources (2009) Poultry Science Champaign, 88 (8), pp. 1755-1764 Arihara, K., Strategies for designing novel functional meat products (2006) Meat Science Barking, 74 (1), pp. 219-229 Bancroft, J.D., Gamble, M., (2002) Theory and Practice of Histological Techniques. 5. Ed, 640p. , Edinburgh, London: Churchill Livingstone Barbut, S., Mittal, G.S., Physical and sensory properties of reduced fat breakfast sausages (1995) Journal of Muscle Foods, Hoboken, 6 (1), pp. 47-62 Bishop, D.J., Olson, D.G., Knipe, C.L., Pre-emulsifed corn oil, pork fat, or added moisture affect quality of reduced fat bologna quality (1993) Journal of Food Science, Chicago, 58 (3), pp. 484-487 Bloukas, J.G., Paneras, E.D., Substituting olive oil pork back fat affect quality of low-fat frankfurters (1993) Journal of Food Science, Chicago, 58 (4), pp. 705-709 Ministério da Agricultura Do Abastecimento e da Reforma Agrária, pp. 6-10. , BRASIL, Secretaria de Defesa Agropecuária. Instrução Normativa n°. 4, de 31/03/2000, Regulamentos Técnicos de Identidade e Qualidade de Carne Mecanicamente Separada, de Mortadela, de Linguiça e de Salsicha. Diário Ofcial [da] República Federativa do Brasil, Brasília, 5 de abril 2000. Seção I Cáceres, E., García, M.L., Selgas, M.D., Design of a new cooked meat sausage enriched with calcium (2006) Meat Science Barking, 73 (2), pp. 368-377 Cáceres, E., García, M.L., Selgas, M.D., Effect of pre-emulsifed fsh oil - As source of pufa n-3 - On microstructure and sensory properties of mortadella, a spanish bologna-type sausage (2008) Meat Science, Barking, 80 (2), pp. 183-193 Cáceres, E., García, M.L., Toro, J., Selgas, M.D., The effect of fructooligosaccharides on the sensory characteristics of cooked sausages (2004) Meat Science Barking, 68 (1), pp. 87-96 Carballo, J., Fernández, P., Barreto, G., Solas, M.T., Jimenez-Colmenero, F., Morphology and texture of bologna sausage as related to content of fat, starch and egg white (1996) Journal of Food Science, Chicago, 61 (3), pp. 652-655 Choi, Y.S., Choi, J.H., Han, D.J., Kim, H.Y., Lee, M.A., Kim, H.W., Jeong, J.Y., Kim, C.J., Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fber (2009) Meat Science Barking, 82 (2), pp. 266-271 Claus, J.R., Hunt, M.C., Low fat, high added-water bologna sausages formulated with texture modifying ingredients (1991) Journal of Food Science, Chicago, 56 (3), pp. 643-647 Claus, J.R., Hunt, M.C., Kastner, C.L., Effects of substituting addes water for fat on the textural sensory and processing characteristics of bologna (1989) Journal of Muscle Foods, Hoboken, 1, pp. 1-12 Del Nobile, M.A., Conte, A., Incoronato, A.L., Panza, O., Sevi, A., Marino, R., New strategies for reducing pork back-fat content in typical italian salami (2009) Meat Science Barking, 81 (1), pp. 253-269 Fernández, J., Pérez-Álvarez, J.A., Fernández- López, J.A., Thiobarbituric acid test for monitoring lipid oxidation in meat food chemistry (1997) Oxford, 59 (3), pp. 345-353 Fernández-Ginés, J.M., Fernández-López, J., Sayas-Barberá, E., Pérez-Alvarez, J., Meat products as functional foods: A review (2005) Journal of Food Science, Chicago, 70 (2), pp. R37-R43 Fernández-Ginés, J.M., Fernández-López, J., Sayas-Barberá, E., Sendra, E., Pérez-Alvarez, J.A., Effect of storage conditions on quality characteristics of bologna sausages made with citrus fbre (2003) Journal of Food Science, Chicago, 68 (2), pp. 710-715 Gray, J.I., Pearson, A.M., Rancidity and warmed-over favor (1987) Advances in Meat Research, Vol.3., Restructured Meat and Poultry Products, pp. 221-269. , PEARSON, A. M. DUTSON, T. R, New York: Van Nostrand Reinhold Co Grigelmo-Miguel, N., Abadías-Serós, M.I., Martín-Belloso, O., Characterisation of low-fat high-dietary fber frankfurters (1999) Meat Science Barking, 52 (3), pp. 247-256 Hoz, L., D'Arrigo, M., Cambero, I., Ordóñez, J.A., Development of an n-3 fatty acid and α-tocopherol enriched dry fermented sausage (2004) Meat Science Barking, 67 (3), pp. 485-495 Jiménez-Colmenero, F., Healthier lipid formulation approaches in meat-based functional foods. technological options for replacement of meat fats by non-meat fats (2007) Trends in Food Science & Technology Amsterdam, 18 (11), pp. 567-578 Jiménez-Colmenero, F., Reig, M., Toldrá, F., New approaches for the development of functional meat products (2006) Advanced Technologies for Meat Processing, pp. 275-308. , NOLLET L. M. L. TOLDRÁ, F, London, New York: Boca Raton Kayaardi, S., Gok, V., Effect of replacing beef fat with olive oil on quality characteristics of turkish soudjouk (sucuk) (2003) Meat Science, Barking, 66 (1), pp. 249-257 Lindahl, G., Lundström, K., Tornberg, E., Contribution of pigment content, myoglobin forms and internal refectance to the lightness of pork loin and ham from pure breed pigs (2001) Meat Science, Barking, 59 (2), pp. 141-151 Lurueña-Martínez, M.A., Vivar-Quintana, A.M., Revilla, I., Effect of locust beanxanthan gum addition and replacement of pork fat with olive oil on the quality characteristics of low-fat frankfurters (2004) Meat Science Barking, 68 (3), pp. 383-389 MacDougall, D.B., Colour measurement of food: Principles and practice (2000) Colour in Food, pp. 33-63. , Cambridge, UK: Woodhead Publishing in Food Science and Technology Moerck, K.E., Ball, H.R., Lipid oxidation in mechanically deboned chicken meat (1974) Journal of Food Science, Chicago, 39, pp. 876-879 Morales-Irigoyen, E.E., Severiano-Pérez, P., Rodriguez-Huezo, M.E., Textural, T.A., Physicochemical and sensory properties compensation of fat replacing in pork liver pâté incorporating emulsifed canola oil (2012) Food Science and Technology International, Madrid, 18 (4), pp. 413-422 Muguerza, E., Gimeno, O., Ansorena, D., Bloukas, J.G., Astiasaran, I., Effect of replacing pork backfat with pre-emulsifed olive oil on lipid fraction and sensory quality of chorizo de pamplona -a traditional spanish fermented sausage (2001) Meat Science Barking, 59 (3), pp. 251-258 Muguerza, E., Ansorena, D., Astiasarán, I., Functional dry fermented sausages manufactured with high levels of n-3 fatty acids: Nutritional benefts and evaluation of oxidation (2004) Journal of the Science of Food and Agriculture, London, 84 (9), pp. 1061-1068 Muguerza, E., Ansorena, D., Astiasarán, I., Improvement of nutritional properties of chorizo de pamplona by replacement of pork backfat with soy oil (2003) Meat Science Barking, 65 (4), pp. 1361-1367 Muguerza, E., Fista, G., Ansorena, D., Astiasaran, I., Bloukas, J.G., Effect of fat level and partial replacement of pork backfat with olive oil and processing and quality characteristics of fermented sausages (2002) Meat Science Barking, 61 (4), pp. 397-404 Paneras, E.D., Bloukas, J.G., Vegetable oils replace pork backfat for low-fat frankfurters (1994) Journal of Food Science, Chicago, 59 (4), pp. 725-733 Paneras, E.D., Bloukas, J.G., Papadima, S.N., Effect of meat source and fat level on processing and quality characteristics of frankfurters (1996) LWT - Food Science and Technology Oxford, 29 (5-6), pp. 507-514 Paneras, E.D., Bloukas, J.G., Filis, D.G., Production of low-fat frankfurters with vegetable oils following the dietary guidelines for fatty acids (1998) Journal of Muscle Foods, Hoboken, 9 (2), pp. 111-126 Papadima, S.N., Bloukas, J.G., Effect of the fat level and storage conditions on quality characteristics on traditional greek sausages (1999) Meat Science Barking, 51 (2), pp. 103-113 Pelser, W.M., Linssen, J.P., Legger, A., Houben, J.H., Lipid oxidation in n-3 fatty acid enriched dutch style fermented sausages (2007) Meat Science Barking, 75 (1), pp. 1-11 Raharjo, S., Sofos, J.N., Schmidt, G.R., Improved speed, specifty, and limit of determination of an aqueous acid extraction thiobarbituric acid - Clg method for measuring lipid peroxidation in beef (1992) Journal of Agricultural and Food Chemistry, Washington, 40 (11), pp. 2182-2185 Santos, C., Cambero, M.I., Cabeza, M.C., Ordóñez, J.A., Enrichment of dry-cured ham with α-linolenic acid and α-tocopherol by the use of linseed oil and α-tocopheryl acetate in pig diets (2008) Meat Science Barking, 80 (2), pp. 668-674 Sheard, P.R., Enser, M., Wood, J.D., Nute, G.R., Gill, B.P., Richardson, R.I., Shelf life and quality of pork products with raised n-3 pufa (2000) Meat Science Barking, 55 (2), pp. 213-221 Singh, R., Chatli, M.K., Biswas, A.K., Sahoo, J., Quality and storage stability of chicken meat patties incorporated with linseed oil (2011) Journal of Food Quality, Malden, 34 (5), pp. 352-362 Smith, J.L., Alford, J.A., Action of microorganisms on the peroxides and carbonyls of rancid fat (1968) Journal of Food Science, Chicago, 33 (1), pp. 93-97 Terra, N.N., Apontamentos de tecnologia de carnes (1998) São Leopoldo: Unisinos, 216p Terra, N.N., Brum, M.A.R., Carne e seus derivados - técnicas de controle de qualidade (1988) São Paulo: Nobel, 119p Troutt, E.S., Hunt, M.C., Johnson, D.E., Claus, J.R., Kastner, C.L., Kropf, D.H., Characteristics of low-fat ground beef containing texture-modifying ingredients (1992) Journal of Food Science, Chicago, 57 (1), pp. 19-24 Valencia, I., O'Grady, M.N., Ansorena, D., Astiasarán, I., Kerry, J.P., Enhancement of the nutritional status and quality of fresh pork sausages following the addition of linseed oil, fsh oil and natural antioxidants (2008) Meat Science, Barking, 80 (4), pp. 1046-1054 Vernaza, M.G., Dia, V.P., Mejia, E.G., Chang, Y.K., Antioxidant and antiinfammatory propertied of germinated and hydrolysed brazilian soybean fours (2012) Food Chemistry Oxford, 134 (4), pp. 2217-2225 Visioli, F., Poli, A., Galli, C., Antioxidant and other biological activities of phenols from olives and olive oil (2002) Medical Care Research Review Thousand Oaks, 22 (1), pp. 65-75 Viuda-Martos, M., Ruiz-Navajas, Y., Fernández-López, J., Pérez-Álvarez, J.A., Effect of added citrus fbre and spice essential oils on quality characteristics and shelf-life of mortadella (2010) Meat Science Barking, 85 (3), pp. 568-576 Youssef, M.K., Barbut, S., Effects of protein level and fat/oil on emulsion stability, texture, microstructure and color of meat batters (2009) Meat Science, Barking, 82 (2), pp. 228-233 Youssef, M.K., Barbut, S., Fat reduction in comminuted meat products-effects of beef fat, regular and pre-emulsifed canola oil (2011) Meat Science, Barking, 87 (4), pp. 356-360