Fat content of frankfurters (20 g/100 g) was replaced with canola and canola-olive oils. Rice bran (RB) and walnut (WE) were added (2.5 g/100 g) to emulsions as macronutrients. Changes in energy values, color, emulsion stability and lipid oxidation of frankfurters during storage were investigated. ANOVA model was highly significant for color parameters and energy values (P < 0.001). The canola-olive oil replacement led to a high capacity to hold water and fat exudates in frankfurters, reporting higher emulsion stabilization parameters than regular frankfurters. The addition of RB led to an increase of cooking and fat exudates, indicating high emulsion instability possible due to interactions between RB fiber and fat-protein binders. Walnut addition reported low cooking loss values, and a significant capacity for emulsion stabilization in comparison with regular and RB frankfurters. Lipid oxidation increased from days 0-7 in all frankfurters, declining afterwards until end of storage. TBARS was not influenced by type of emulsions control, but significant (P < 0.05) differences were observed in vegetable oil emulsions made with RB; as well as between RB and WE added to either vegetable oil emulsions. These results suggest the use of these natural ingredients as valuable promoters of healthy meat products.
|Number of pages||8|
|Journal||LWT - Food Science and Technology|
|State||Published - Jul 2011|
Bibliographical noteFunding Information:
The authors wish to thank the Seneca Foundation (Consejería de Educación y Cultura. CC.AA. Murcia, Spain) for the financial support provided by the research project ‘‘Use of functional ingredients as promoters of healthy meat emulsions”, and the Animal and Food Science Departments of the University of Kentucky for financial support.
- Fat substitutes
- Functional ingredients
- Lipid oxidation
- Natural extracts
ASJC Scopus subject areas
- Food Science