Meat Science 87 (2011) 356360

Contents lists available at ScienceDirect

Meat Science
j o u r n a l h o m e p a g e : w w w. e l s ev i e r. c o m / l o c a t e / m e a t s c i

Fat reduction in comminuted meat products-effects of beef fat, regular and pre-emulsied canola oil
M.K. Youssef, S. Barbut
Food Science Department, University of Gelph, Guelph, Ontario, N1G 2WI, Canada

a r t i c l e

i n f o

a b s t r a c t
The effects of fat reduction (25.0%, 17.5%, and 10.0%) and substituting beef fat with canola oil or preemulsied canola oil (using soy protein isolate, sodium caseinate or whey protein isolate) on cooking loss, texture and color of comminuted meat products were investigated. Reducing fat from 25 to 10% increased cooking loss and decreased hardness. Canola oil or pre-emulsied treatments showed a positive effect on improving yield and restoring textural parameters. Using sodium caseinate to pre-emulsify the oil resulted in the highest hardness value. Cohesiveness was affected by fat type and level. The color of reduced fat meat batters was darker for all, except the beef fat treatments. Using canola oil or pre-emulsied oil resulted in a signicant reduction in redness. The results show that pre-emulsication can offset some of the changes in reduced fat meat products when more water is used to substitute for the fat and that pre-emulsication can also help to produce a more stable meat matrix. 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.

Article history: Received 9 June 2010 Received in revised form 15 October 2010 Accepted 12 November 2010 Keywords: Canola oil Caseinate Color Emulsion Fat Meat Protein Soy Texture Whey

1. Introduction There has been a continuous trend to reduce fat consumption, and particularly saturated fat in our diet over the past two decades. Fat is important in providing texture, avor and juiciness in meat batters but is also a calorie dense nutrient (Ban, Daz, Nieto, Castillo, & lvarez, 2008; Keeton, 1991). Consumers who suffer from coronary problems are advised to choose low fat or low saturated fat food/meat products in an attempt to reduce risk factors. In some of these cases animal fat can be partially/completely replaced with vegetable oil (Cceres, Garca, & Selgas, 2008; Hoogenkamp, 1987), but certain consequences in terms of avor and texture are expected (Barbut, in press). Various researchers have studied the use of vegetable oils and preemulsied vegetable oils on emulsion stability, nutritional composition, texture and sensory quality of low fat meat products (Bishop, Olson, & Knipe, 1993; Bloukas & Paneras, 1993; Cceres et al., 2008). One attractive oil for this purpose is canola which also has several benecial health effects (Mattson & Grundy, 1985; McDonald, Gerrard, Bruce, & Corner, 1989). Overall, canola oil has a higher ratio of unsaturated fatty acids to saturated fatty acids compared with

Corresponding author. Tel.: +1 519 824 4120; fax: +1 519 824 6631. E-mail address: sbarbut@uoguelph.ca (S. Barbut).

animal fats (Eskin & McDonald, 1991), is known for its hypocholesterolemic effect (Nydahl, Gustafsson, Ohrvall, & Vessby, 1995) and antithrombotic effect (Kwon, Snook, Wardlaw, & Hwang, 1991). Paneras, Bloukas, and Filis (1998) reported that low fat frankfurters prepared with vegetable oils were rmer than normal fat controls prepared with pork fat. Marquez, Ahmed, West, and Johnson (1989) indicated that beef frankfurter color was affected by the nal fat content, and not by the oil treatments. Cceres et al. (2008) explained that pre-emulsication is a process of preparing an emulsion (oil in water in this case) stabilized with an emulsier, which is typically a protein of a non-meat origin. Such a pre-emulsion can be prepared the day before sausage manufacturing and can be added as the fat ingredient to the meat product. The process can improve fat binding ability, enhance physical stability, and is usually easier to disperse into a water-based system such as a meat batter (Jimnez-Colmenero, 2007). When oil/fat is preemulsied with a non-meat protein, more meat proteins can become available for gel formation of the matrix (Hoogenkamp, 1987). Bishop et al. (1993) reported that using pre-emulsied fat/oil had no effect on cooking yield, but rmness and redness values were lower in a reduced fat bologna. Bloukas, Paneras, and Fournitzis (1997) found that low fat fermented sausages prepared with partial replacement of pork fat with olive oil or pre emulsied olive oil (using soy protein isolate) showed higher lightness and yellowness values than control sausage, however sausages prepared with pre-emulsied olive oil

0309-1740/$ see front matter 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved. doi:10.1016/j.meatsci.2010.11.011

M.K. Youssef, S. Barbut / Meat Science 87 (2011) 356360

357

were softer than the control. Muguerza, Gimeno, Ansorena, Bloukas, and Astiasaran (2001) reported that replacing pork back fat with pre-emulsied olive oil in a traditional Spanish fermented sausage resulted in lower hardness values compared to the control. Youssef and Barbut (2009) reported a reduction in the emulsion stability when raising the meat protein level to and beyond 14% in frankfurter-type-products prepared with canola oil (25%) but not with beef fat. The objectives of this work were to evaluate the effects of changing the lipid phase, in meat emulsions, by replacing beef fat with canola oil or by pre-emulsifying the canola oil with different non meat proteins. 2. Materials and methods 2.1. Preparation of meat batters Lean shoulder blade beef meat (73.6% moisture, 19.6% protein, and 5.9% fat Association of Ofcial Analytical Chemist (AOAC), 1996) and beef fat (80% fat, 17% moisture, and 2% protein) were obtained from the University of Guelph abattoir. All visible connective tissue and fat were removed from the lean meat. Meat and later fat were comminuted separately in a bowl chopper (Schneidmeister SMK 40, Berlin, Germany) at the low speed setting for 1 min to obtain a homogenous mass. The meat and fat were vacuum-packed separately and frozen ( 18 C) in a polyethylene bags (750 g/package) for up to 1 month prior to use. Twelve different formulations were prepared (Table 1) in 3 independent trials. Meat and fat were thawed at 5 C overnight. Pure canola oil (No Name, Sunfresh Limited, Toronto, Ontario), and pre-emulsied canola oil treatments were also kept at 5 C. Meat was chopped at the low speed setting for 30 s followed by adding 2.00% salt and 0.25% sodium tripolyphosphate, while chopping at high speed setting for 30 s. This was followed by a 1.5 min break (allowing time for protein extraction). Next, the beef fat, canola oil, or pre-emulsied canola oil (see preparation in Section 2.2) was added and the batter chopped at the high speed setting for 1 min, followed by ice addition (Table 1; note: for pre-emulsions some moisture already added during manufacturing and therefore subtracted from the amount of ice shown in Table 1) and chopping for 4 min. The batter's temperature did not exceed 12 C in any of the treatments. Each batter was vacuumpacked (Multivac A300/16, Wolfertschwenden, Germany) to remove trapped air. Three 35 g samples were stuffed into 50 ml polypropylene tubes, which were centrifuged (Fischer Scientic, Model 225, Pittsburgh, PA) at the low speed setting for 30 s to remove any remaining small air bubbles. The batters were cooked in a water-bath (Haake W-26, Berlin, Germany) from 25 to 72 C within 1.5 h. A thermocouple unit (Fluke, Model # 52 K/J, Everett, WA) was used to monitor the core temperature of the samples.

2.2. Preparation of pre-emulsied canola oil The day before production, pre-emulsions were prepared in a food processor (Braun, Model 4243, Frankfurt, Germany) by using canola oil, water, and sodium caseinate (92.8% protein, Alanate 180 New Zealand Dairy Board. Wellington, New Zealand), or whey protein isolate (95% protein, BiPRO Davisco Foods International. Le Sueur, MN) or soy protein isolate (86% protein, SUPRO EX 33, Solae. St. Louis, MO). The ratio of protein: canola oil: water was 0.5:8:8, respectively. The canola oil was pre-emulsied by adding water, the appropriate protein, and oil to the food processor and chopping at the low speed setting for 5 min. The initial temperature of both oil and water was 5 C and rose to 9 2 C at the end. During the nal minute of chopping 1.5% salt was added, and later pre-emulsions kept at 5 C; no separation during storage. 2.3. Cooking loss Fluid separating during cooking was collected, after cooling the test tubes in a cold-water bath for 5 min; expressed as the ratio of liquid expelled to raw batter weight (%). 2.4. Texture prole analysis (TPA) After an overnight storage (5 C), TPA parameters were determined using nine cooked cores (each 16 mm diameter, 10 mm long) per treatment. Cores were compressed twice to 75% of their original height by a texture analyzer (Model TA.XT2, Stable Micro Systems, Texture Technologies Corp., Scarsdale, NY) at a crosshead speed of 1.5 mm/s. The following parameters were determined: fracturability, hardness, springiness, cohesiveness, chewiness, and gumminess (Bourne, 1978). 2.5. Color The color of fresh cut cross-sections from cooked meat batters (9 per treatment) was determined (Mini Scan MS/S, Hunter Lab., Reston, VA) using the D65 illuminant setting, and 10-degree standard observer. Color was expressed according to the Commission International de l'Eclairage (CIE) system and reported as Hunter L* (lightness), a* (redness), and b* (yellowness) (Wiegand & Waloszek, 2003). 2.6. Statistical analysis The experiment was designed as a complete randomized block, with three separate replications. Statistical analysis was performed using a software package (SAS version 8.02, SAS Institute, Cary, NC, USA). The SAS General Linear Model procedure was used for analysis

Table 1 Formulations of meat emulsions prepared with beef fat, canola oil, or pre-emulsied canola oil at different fat level. Treatmenta Fat level (%) 10.0 17.5 25.0 10.0 17.5 25.0 10.0 17.5 10.0 17.5 10.0 17.5 Protein level (%) 11.6 11.8 11.9 11.5 11.5 11.5 11.8 12.0 11.8 12.0 11.8 12.0 Added water/ice (%) 31.9 21.9 12.5 33.0 25.5 18.0 32.4 24.3 32.4 24.3 32.4 24.3 Beef fat (g) 69.0 148.5 226.0 55.1 118.6 182.0 114.4 243.2 114.4 243.2 114.4 243.2 Canola oil (g) Pre-emulsied canola oil usingb SOY (g) SCA (g) WPI (g)

Trt1 10%BF Trt2 17.5%BF Trt3 25% BF Trt4 10% CO Trt5 17.5% CO Trt6 25% CO Trt7 10% PRE-SOY Trt8 17.5% PRE-SOY Trt9 10% PRE-SCA Trt10 17.5% PRE-SCA Trt11 10% PRE-WPI Trt12 17.5% PRE-WPI
a b

All formulated with 2.0% salt and 0.25% sodium tripolyphosphate. BF beef fat; CO canola oil; PRE pre-emulsied canola oil; SOY soy protein isolate; SCA sodium caseinate protein; WPI whey protein isolate.

358

M.K. Youssef, S. Barbut / Meat Science 87 (2011) 356360

of variance. Tukey's multiple comparison analysis was performed to separate the means (P b 0.05). 3. Results and discussions 3.1. Cooking loss Cooking loss results for the beef fat treatments were inversely related to the fat content with the highest uid losses occurring in the control treatments (Fig. 1). The higher uid loss (moisture only; no fat losses encountered) in the low fat meat emulsions was due to the higher water added (i.e. used to replace some of the fat) and probably due to insufcient amount of meat proteins to hold all this added water. The relationship between cooking loss and fat level were consistent with the nding of Hughes, Cofrades, and Troy (1997) who reported that beef and pork frankfurters with 5% fat had higher cooking loss than frankfurters containing 30% fat. In the present study, meat emulsions prepared with canola oil showed the same trend but had signicantly lower uid losses compared to the corresponding beef fat treatments. This might be due to the higher monounsaturated fatty acids in canola oil compared to beef fat, which could have inuenced the water holding capacity (St. John, Buyck, Keeton, Leu, & Smith, 1986) or the smaller size fat globules of canola oil treatments which created a larger surface area covered by proteins (Youssef & Barbut, 2009), or it was also related to the difference in the melting point of the canola oil ( 12 C) compared to beef fat (15 to 38 C). The results disagreed with Townsend, Ackerman, Witnauer, Palm, and Swift (1971) who reported that frankfurters prepared with vegetable oil had higher cooking loss than those prepared with animal fat. When canola oil was pre-emulsied by non-meat proteins (soy, whey, and caseinate) it actually helped to stabilize the products and resulted in lower cooking losses compared to the comparable non preemulsied products except for the SCA (see comparison at the same protein level, Fig. 1). These results agreed with Su, Bowers, and Zayas (2000), who reported that reduced fat frankfurters, made with pre-emulsied fat, had lower cooking loss than all-meat non-preemulsied frankfurters. Wu, Xiong, Chen, Tang, and Zhour (2009), also reported that adding pre-emulsied lard or vegetable oil (peanut) at 10% to myobrillar protein gels improved water holding capacity of the cooked gels by 28 to 44% compared to no fat/oil added. In the present study, pre-emulsied canola oil, prepared with either soy or whey proteins, showed the lowest cooking losses. This was most probably due to the capability of these two

proteins to form a heat induced gel. Using sodium caseinate for pre-emulsication did not provide any advantage over no preemulsication (using meat protein only). This is an interesting nding as caseinate is known to be a good emulsier (e.g., used by the meat industry in the production of regular/high fat meat products). However, in this case since no fat losses were observed in the control, the role of caseinate was not essential in terms of contributing to fat holding capacity. It should also be remembered that sodium caseinate is not able to form a gel at the cooking temperature used here (72 C). Therefore, it could not help in holding water as whey protein isolate or soy protein isolate did. 3.2. Texture prole analysis (TPA) Reducing the fat content signicantly decreased the hardness of all cooked meat batters (Table 2). This is mainly due to the higher moisture content in these treatments (i.e., water provides less resistance to compression). Claus, Hunt, and Kastner (1989) also reported that low fat, high-added water bologna was less rm than the high fat (30%) control. Later, Wu et al. (2009) reported the same trend when decreasing the amount of lard or peanut oil from 15 to 10 and 5% in myobrillar protein gels. However Hand, Hollingsworth, Calkins, and Mandigo (1987) indicated that low fat frankfurters were harder than the control. In the present study, replacing beef fat with canola oil or pre-emulsied canola oil signicantly increased hardness values (Table 2). This is the result of creating much smaller fat globules in the canola oil treatments. Youssef and Barbut (2010) reported that when canola oil is used, smaller fat globules were obtained; average area was about 1% of the beef fat globules (e.g. 63 vs 6101 m2) in nely comminuted meat batters produced with 25% canola oil and beef fat, respectively. The higher surface area, covered by proteins, allowed more bonding to the matrix and resulted in rmer products (higher resistance to compression; Table 2). It is interesting to note that in the present study, the differences in hardness between beef fat and canola oil only became signicant at 17.5% fat/oil and the magnitude of the difference increased at the 25% fat/oil level. The explanation for this is possibly the fact that at 10% fat/oil the volume ratio of fat to the lean meat matrix was small. The highest hardness values were observed in the meat emulsion prepared with pre-emulsied canola oil using sodium caseinate which were signicantly higher than the two corresponding canola oil treatments. This appears to be due to higher emulsifying capacity of caseinate which later could interact (and form better bonds) with the meat matrix. As indicated before, caseinate is known to be a very good emulsier (i.e., used by the meat industry for this purpose), which could better interact with the myobril proteins and subsequently reinforce the gel, as suggested by Xiong, Blanchard, and Means (1992). In the case of soy protein isolate, Bloukas et al. (1997) also found that the incorporation of pre-emulsied olive oil in fermented sausage, resulted in harder texture than the control. On the other hand, Bishop et al. (1993) reported that reduced fat meat emulsions produced with pre-emulsied fat or oil (using sodium caseinate) were softer than reduced fat bologna prepared with non pre-emulsied fat. The latter, could be related to the protein level Bishop et al. used, as can be seen in the present experiment. Cohesiveness tended to decease as fat content was raised in the beef fat meat treatments (Table 2). A similar trend resulting from raising animal fat content was reported in various other studies (Barbut & Mittal, 1992; Pietrasik, 1999). The replacement of beef fat with canola oil or pre-emulsied canola oil caused the reversed trend. This is most likely related to the much smaller fat globules in the canola oil treatments, saturation level of the fat/oil phase and/or preemulsifying the oil with non-meat proteins. Springiness values increased as beef fat or pre-emulsied oil level was raised and this can be explained by the high fat/oil providing more elasticity (i.e., water does not contribute to springiness). The canola oil treatments

6 5 a Moisture loss b c 3 2 1 0
O ESO PR Y E17 SC .5 % A PR E10 SC % A PR E17 W .5 PI % PR EW PI 10 % O BF BF BF O .5 % 10 25 10 17 . 25 ESO C C 5% % % % % C PR PR Y

Percent loss

d e e f g e e f g

17

10 %

Treatment
Fig. 1. Effects of substitute beef fat with canola oil, or pre-emulsied canola oil at different fat levels on moisture loss of comminuted beef meat emulsions. (BF beef fat; CO canola oil; PRE pre-emulsied canola oil; SOY soy protein isolate; SCA sodium caseinate protein; WPI whey protein isolate).agMeans with no common letter, above bar, are signicantly different (P b 0.05).

17

.5

M.K. Youssef, S. Barbut / Meat Science 87 (2011) 356360

359

Table 2 Effects of substitute beef fat with canola oil, or pre-emulsied canola oil at different fat level on texture prole analyses of cooked comminuted meat batters. (BF beef fat; CO canola oil; PRE pre-emulsied canola oil; SOY soy protein isolate; SCA sodium caseinate protein; WPI whey protein isolate). Treatment (#) Trt1 10%BF Trt2 17.5%BF Trt3 25% BF Trt4 10% CO Trt5 17.5% CO Trt6 25% CO Trt7 10% PRE-SOY Trt8 17.5% PRE-SOY Trt9 10% PRE-SCA Trt10 17.5% PRE-SCA Trt11 10% PRE-WPI Trt12 17.5% PRE-WPI
ag

Hardness (N) 47.6 0.9f 60.7 1.1d 66.2 1.2c 49.3 0.9f 68.7 1.4c 76.4 1.9b 56.9 1.5e 85.1 1.5a 61.6 1.8d 88.3 2.1a 54.1 1.1ef 79.3 1.8b

Fracturability (N) 32.3 0.84e 37.1 0.09 dc 33.3 0.58e 40.2 0.78ab 42.7 1.10a 37.6 1.10bcd 42.3 0.78a 35.2 0.66de 39.7 1.44abc 36.7 1.06 dc 39.1 0.95bc 37.5 1.01bcd

Springiness (mm) 0.67 0.01 cd 0.65 0.02de 0.60 0.02e 0.72 0.01abc 0.68 0.01bcd 0.75 0.01a 0.69 0.01bcd 0.74 0.01a 0.73 0.01ab 0.77 0.01a 0.68 0.01bcd 0.75 0.01a

Cohesiveness (ratio) 0.26 0.01gh 0.25 0.01 h 0.22 0.01i 0.29 0.01ef 0.30 0.01de 0.34 0.01ab 0.27 0.01 fg 0.33 0.01bc 0.30 0.01de 0.35 0.01a 0.29 0.01ef 0.31 0.01 cd

Chewiness (mm) 8.8 0.4e 9.8 0.3e 9.0 0.5e 10.4 0.3e 14.2 0.6d 20.2 1.1bc 10.9 0.5e 21.7 1.1a 13.6 0.5d 24.8 1.6a 10.8 0.5e 18.8 0.7c

Gumminess 12.7 0.4 h 15.3 0.4 fg 14.6 0.4 fg 14.3 0.3 g 20.6 0.6d 26.6 1.2bc 15.8 0.5ef 28.6 1.1b 18.6 1.8ed 33.6 2.5a 15.8 0.5ef 25.0 0.8c

Means, standard error, with no common superscript are signicantly different (P b 0.05).

by themselves (10, 17.5 and 20) did not reveal a clear trend. Chewiness and gumminess showed the same increasing trend when beef fat or canola oil was raised. However, it should be mentioned that the 25% canola oil in the non or pre-emulsied form, showed values twice as high as its beef fat counterpart again indicating that the fat/oil globule size has a signicant effect on these textural parameters. Overall, reducing the beef fat content and replacing it with canola oil or pre-emulsied canola oil resulted in increasing most of the textural parameters (Table 2). The results agreed with Paneras and Bloukas (1994) who found that low-fat frankfurters, produced with vegetable oils, were rmer than high fat controls. Park, Rhee, Keeton, and Rhee (1989) have also indicated that cohesiveness, gumminess, and chewiness were higher in low-fat products made with high-oleic sunower oil than in regular beef fat (30%) frankfurters. 3.3. Color The changes observed in color were mainly related to type and level of fat/oil used (Table 3). There was no signicant difference in lightness (L*) values among the high and low beef fat treatments but they became progressively more yellow (higher b*) as more beef fat was used. The former agrees with Ahmed, Miller, Lyon, Vaughters, and Reagan (1990) who found that decreasing fat content in fresh pork sausages (i.e. with a simultaneous higher added water), did not affect L* values. However, Claus and Hunt (1991) reported that bologna made with 30% fat had higher L* value than the same product with 10% fat. In the present study, replacing beef fat with canola oil or

pre-emulsied canola oil resulted in a signicant increase in lightness across all fat levels compared to the control. This is most probably related to the much smaller canola oil globules which reect more light (larger surface area) than the larger beef fat globules. It should also be pointed out that lightness values increased with increasing canola oil content. These results agree with Bishop et al. (1993) who reported that increasing oil content in bologna containing preemulsied corn oil resulted in higher L* value compared to low fat bologna. However, Paneras et al. (1998) indicated that high fat frankfurters were darker than low fat products produced with different levels of vegetable oils. When it comes to yellowness (b*) the canola oil treatments showed higher values compared to the beef fat treatments (Table 3) as canola oil is yellow in color. There was some increase in redness (a*) with increasing the amounts of added beef fat and canola oil content. This might be due to a different concentration of the myoglobin by adding less water to the higher fat/oil treatments. Carballo, Mota, Baretto, and Colmenero (1995) reported that increasing fat resulted in lower redness values, but as they also raised the meat protein level (which obviously added more myoglobin to the meat system) the trend was not so clear. In the present study, the replacement of beef fat with preemulsied canola oil resulted in lower redness values. This is due to replacing part of the meat proteins (which is a source of myoglobin) with white non-meat proteins in the pre-emulsied meat treatment (see Table 1).

4. Conclusions
Table 3 Effects of substitute beef fat with canola oil, or pre-emulsied canola oil at different fat level on color (L* = lightness, a* = redness, b* = yellowness) of cooked comminuted beef meat emulsions. (BF beef fat; CO canola oil; PRE pre-emulsied canola oil; SOY soy protein isolate; SCA sodium caseinate protein; WPI whey protein isolate). Treatment (#) Trt1 10%BF Trt2 17.5%BF Trt3 25% BF Trt4 10% CO Trt5 17.5% CO Trt6 25% CO Trt7 10% PRE-SOY Trt8 17.5% PRE-SOY Trt9 10% PRE-SCA Trt10 17.5% PRE-SCA Trt11 10% PRE-WPI Trt12 17.5% PRE-WPI
ag

L* 64.1 0.1 g 64.5 0.1 g 64.2 0.1 g 70.1 0.1f 72.1 0.2d 72.9 0.1c 71.5 0.1e 73.8 0.2b 71.2 0.1e 74.5 0.1a 70.1 0.2f 73.1 0.1c

a* 2.69 0.04c 3.07 0.05b 3.71 0.02a 2.30 0.02ef 2.40 0.02de 2.49 0.03d 2.23 0.02 fg 2.24 0.03efg 2.19 0.04 fg 2.20 0.03 fg 2.12 0.03 g 2.21 0.03 fg

b* 12.88 0.04f 12.99 0.04f 13.43 0.05e 14.19 0.03a 14.00 0.03b 13.99 0.04b 13.94 0.04bc 13.92 0.05bc 13.94 0.05bc 13.74 0.04d 14.01 0.05b 13.81 0.05 dc

Reducing the fat content resulted in higher cooking loss in the beef fat treatments (i.e. as more water was used in the formulation). The same trend was observed with canola oil but to a much lesser extent. The latter was most probably due to the much smaller fat globules in the canola oil treatments. Using pre-emulsication of canola oil with soy, caseinate, and whey proteins helped to further reduce cooking loss. Fat reduction was also associated with a softer texture in the beef fat and canola oil treatments. Pre-emulsication helped to slow down this trend as the non-meat proteins helped to stabilize the fat and possibly allowed more meat protein interactions.

Acknowledgements The authors would like to thank the Egyptian Mission Department, Ministry of Higher Education, Arab Republic of Egypt, for supporting Mr. Youssef's Ph.D. program and the Ontario Ministry of Agriculture and Food for nancial support.

Means, standard error, with no common superscript are signicantly different (P b 0.05).

360

M.K. Youssef, S. Barbut / Meat Science 87 (2011) 356360 Marquez, E. J., Ahmed, E. M., West, R. L., & Johnson, D. D. (1989). Emulsion stability and sensory quality of beef frankfurters produced at different fat or peanut oil levels. Journal of Food Science, 54(867870), 873. Mattson, F. H., & Grundy, S. M. (1985). Comparison of effects of dietary saturated, monounsaturated, and polyunsaturated fatty acids on plasma lipids and lipoproteins in man. Journal of Lipid Research, 26, 194202. McDonald, B. E., Gerrard, J. M., Bruce, V. M., & Corner, E. J. (1989). Comparison of the effect of canola oil and sunower oil on plasma lipids and lipoproteins and on in vivo thromboxane A2 and prostacyclin production in healthy young men. The American Journal of Clinical Nutrition, 50, 13821388. Muguerza, E., Gimeno, O., Ansorena, D., Bloukas, J. G., & Astiasaran, I. (2001). Effect of replacing pork backfat with pre-emulsied olive oil on lipid fraction and sensory quality of Chorizo de Pamplona A traditional Spanish fermented sausage. Meat Science, 59, 251258. Nydahl, M., Gustafsson, I. B., Ohrvall, M., & Vessby, B. (1995). Similar effects of rapeseed oil (canola oil) and olive oil in a lipid-lowering diet for patients with hyperlipoproteinemia. Journal of the American College of Nutrition, 14, 643651. Paneras, E. D., & Bloukas, J. G. (1994). Vegetable oils replace pork backfat for low-fat frankfurters. Journal of Food Science, 59(725728), 733. Paneras, E. D., Bloukas, J. G., & Filis, D. G. (1998). Production of low-fat frankfurters with vegetable oils following the dietary guidelines for fatty acids. Journal of Muscle Foods, 9, 111126. Park, J., Rhee, K. S., Keeton, J. T., & Rhee, K. C. (1989). Properties of low-fat frankfurters containing monounsaturated and omega-3 polyunsaturated oils. Journal of Food Science, 54, 500504. Pietrasik, Z. (1999). Effect of content of protein, fat and modied starch on binding textural characteristics, and colour of comminuted scalded sausages. Meat Science, 51, 1725. St. John, L. C., Buyck, M. J., Keeton, J. T., Leu, R., & Smith, S. B. (1986). Sensory and physical attributes of frankfurters with reduced fat and elevated monounsaturated fats. Journal of Food Science, 51, 11441146. Su, Y. K., Bowers, J. A., & Zayas, J. F. (2000). Physical characteristics and microstructure of reduced-fat frankfurters as affected by salt and emulsied fats stabilized with nonmeat proteins. Journal of Food Science, 65, 123128. Townsend, W. E., Ackerman, S. A., Witnauer, L. P., Palm, W. E., & Swift, C. E. (1971). Effects of types and levels of fat and rates and temperatures of comminution on the processing and characteristics of frankfurters. Journal of Food Science, 36, 261265. Wiegand, C., & Waloszek, G. (2003). Color Glossary AC. http://www.sapdesignguild. org/resources/glossary_color/index1.html#norm_cs. Wu, M., Xiong, Y. L., Chen, J., Tang, X., & Zhour, G. (2009). Rheological and microstructural properties of porcine myobrillar protein lipid emulsion composite gels. Journal of Food Science, 74, E207E217. Xiong, Y. L., Blanchard, S. P., & Means, W. J. (1992). Properties of broiler myobril gels containing emulsied lipids. Poultry Science, 71, 15481555. Youssef, M. K., & Barbut, S. (2009). Effects of protein level and fat/oil onemulsion stability, texture, microstructure and color of meat batters. Meat Science, 82, 228233. Youssef, M. K., & Barbut, S. (2010). Physicochemical effects of the lipid phase and protein level on meat emulsion stability, texture, and microstructure. Journal of Food Science, 75, S108S114.

References
Ahmed, P. O., Miller, M. F., Lyon, C. E., Vaughters, H. M., & Reagan, J. O. (1990). Physical and sensory characteristics of low-fat fresh pork sausage processed with various levels of added water. Journal of Food Science, 55, 625628. Association of Ofcial Analytical Chemist (AOAC) (1996). Ofcial methods of analysis (3rd ed.). Washington, DC: AOAC. Ban, S., Daz, P., Nieto, G., Castillo, M., & lvarez, D. (2008). Modelling the yield and texture of comminuted pork products using color and temperature. Effect of fat/ lean ratio and starch. Meat Science, 80, 649655. Barbut, S. (in press). Reducing fats in meat products. In J. P. Kerry & J. F. Kerry (Eds.), Processed meats: improving safety, nutrition and quality. Woodhead Pub. Barbut, S., & Mittal, G. S. (1992). Use of carrageenans and xanthan gum in reduced-fat breakfast sausages. Lebensmittel-Wissenschaft und Technologie, 25, 509513. Bishop, D. J., Olson, D. G., & Knipe, C. L. (1993). Pre-emulsied corn oil, pork fat, or added moisture affect quality of reduced fat bologna quality. Journal of Food Science, 58, 484487. Bloukas, J. G., & Paneras, E. D. (1993). Substituting olive oil for pork backfat affects quality of low-fat frankfurters. Journal of Food Science, 58, 705709. Bloukas, J. G., Paneras, E. D., & Fournitzis, G. C. (1997). Effect of replacing pork backfat with olive oil on processing and quality characteristics of fermented sausages. Meat Science, 45, 133144. Bourne, M. C. (1978). Texture prole analysis. Food Technology, 32, 6266. Cceres, E., Garca, M. L., & Selgas, M. D. (2008). Effect of pre-emulsied sh oil as source of PUFA n-3 on microstructure and sensory properties of mortadella, a Spanish bologna-type sausage. Meat Science, 80, 183193. Carballo, J., Mota, N., Baretto, G., & Colmenero, F. J. (1995). Binding properties and colour of bologna sausage made with varying fat levels, protein levels and cooking temperatures. Meat Science, 41, 301313. Claus, J. R., & Hunt, M. C. (1991). Low fat, high added-water bologna formulated with texture-modifying ingredients. Journal of Food Science, 56(643647), 652. Claus, J. R., Hunt, M. C., & Kastner, C. L. (1989). Effects of substituting added water for fat on the textural, sensory, and processing characteristics of bologna. Journal of Muscle Foods, 1, 121. Eskin, N. A. M., & McDonald, B. E. (1991). Canola oil. Nutrition Bulletin, 16, 138146. Hand, L. W., Hollingsworth, C. A., Calkins, C. R., & Mandigo, R. W. (1987). Effects of preblending, reduced fat and salt levels on frankfurter characteristics. Journal of Food Science, 52, 11491151. Hoogenkamp, H. W. (1987). Low fat sausage: Making it work. Meat Processing, 26, 2834. Hughes, E., Cofrades, S., & Troy, D. J. (1997). Effects of fat level, oat ber and carragenan on frankfurters formulated with fat 5%, 12% and 30%. Meat Science, 45, 273281. Jimnez-Colmenero, F. (2007). Healthier lipid formulation approaches in meat-based functional foods. Technological options for replacement of meat fats by non-meat fats. Trends in Food Science and Technology, 18, 567578. Keeton, J. T. (1991). Fat substitutes and fat modication in processing. Reciprocal Meat Conference Proceedings, AMSA, 44, 7991. Kwon, J. S., Snook, J. T., Wardlaw, G. M., & Hwang, D. H. (1991). Effects of diets high in saturated fatty acids, canola oil, or safower oil on platelet function, thromboxane B2 formation, and fatty acid composition of platelet phospholipids. The American Journal of Clinical Nutrition, 54, 351358.