INFLUENCE OF DIFFERENT STERILIZATION REGIMES ON THE QUALITY CHARACTERISTICS OF MEAT PÂTÉS WITH REDUCED FAT CONTENT
Keywords:
fat replacer, inulin, texture, emulsion stability, lipid oxidation, heat treatment
Abstract
In this paper, we consider the possibility of obtaining a poultry meat pate enriched with functional ingredients and improved chemical composition.
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References
Antipova L.V., A.A. Mishchenko (2016). Development of meat pates of increased nutritional and biological value using sprouted lentils. Bulletin of VSUIT, No. 4, pp. 115-120
Abdolghafour, B and Saghir, A. (2014). Effect of whey protein concentrate on quality and shelf life of buffalo meat emulsion sausage. Scholars Journal of Agriculture and Veterinary Sciences, 1 (4), 201–210.
Al-Abdullah, B and Al-Majali, A. (2011). Effects of fat content and heat treatment on the chemical and sensory characteristics of canned luncheon meat. Jordan Journal of Agricultural Sciences, 173 (799), 1-18.
Al-Sheraji S.H., A. Ismail, M.Y. Manap, S. Mustafa, R.M. Yusof, F.A. Hassan (2013). Prebiotics as functional foods: A review. Journal of Functional Foods, 5 (4), 1542-1553. https://doi.org/10.1016/j.jff.2013.08.009
Álvarez, D and Barbut, S. (2013). Effect of inulin, β-glucan and their mixtures on emulsion stability, color and textural parameters of cooked meat batters. Meat Science, 94 (3), 320-327. https://doi.org/10.1016/j.meatsci.2013.02.011
Andrés-Bello, A., Barreto-Palacios, V., García-Segovia, P., Mir-Bel, J., Martínez-Monzó, J. Effect of pH on color and texture of food products. Food Engineering Reviews, 2013, 5 (3), 158-170. https://doi.org/10.1007/s12393-013-9067-2
Antipova, L.V., Mihtenko, A. A. (2016). Development of meat pates of increased nutritional and biological value using germinated lentil grain.Bulletin VGUIT, 4, pp. 115-120. (In Russian)
Barbut, S and Youssef, M. (2016). Effect of gradual heating and fat/oil type on fat stability, texture, color, and microstructure of meat batters. Journal of Food Science, 81, 2199-2205. doi: 10.1111/1750-3841.13420
Barclay T., M. Ginic-Markovic, P. Cooper, N. Petrovsky (2010). Inulin: A versatile polysaccharide with multipl pharmaceutical and food chemical uses. Journal of Excipients and Food Chemicals,1, 27-50.
Bayana, B., Sesegma, Z., Yuliya, Z., Alexander, G., & Natalya, Z. (2020). Effects of lingonberry extract on the antioxidant capacity of meat paste. Foods and Raw materials, 8(2). https://cyberleninka.ru/article/n/effects-of-lingonberry-extract-on-the-antioxidant-capacity-of-meat-paste
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Bodner J.M., J. Sieg (2009). Fiber. In: Ingredients in meat products. Springer, New York, NY, pp. 83-109.
Bosscher D., J. van Loo, A. Franck (2006). Inulin and oligofructose as functional ingredients to improve bone mineralization. International Dairy Journal, 16 (9), 1092-1097. https://doi.org/10.1016/j.idairyj.2005.10.028
Bourne, M. (2002). Food texture and viscosity: concept and measurement (2nd ed.). New York: Academic Press.
Bourne, M.C. (1978) Texture profile analysis. Food Technology, 32, 62-66.
Cáceres E., M.L. Garcıa, J. Toro, M.D. Selgas (2004). The effect of fructooligosaccharides on the sensory characteristics of cooked sausages. Meat science, 68 (1), 87-96. https://doi.org/10.1016/j.meatsci.2004.02.008
Cegielka, A and Tambor, K. (2012). Effect of inulin on the physical, chemical and sensory quality attributes of polish chicken burgers. Journal of Food Research, 1(1), 169-178. http://dx.doi.org/10.5539/jfr.v1n1p169
Dev S.R., Y. Gariepy, V.G. Raghavan, V. Orsat, S. Prakash (2010). Effect of thermal processes on the anti-nutritional factors of red lentils. In: 2010 Pittsburgh, Pennsylvania, American Society of Agricultural and Biological Engineers, p. 1.
Estévez, M., Morcuende, D., Ventanas, S and Cava, R. (2003). Analysis of volatiles in meat from Iberian pigs and lean pigs after refrigeration and cooking by using SPME-GC-MS. Journal of Agricultural and Food Chemistry, 51 (11), 3429-3435. https://doi.org/10.1021/jf026218h
Fahimeh, S., Khadijeh, A., Karimian, K. N., Hedayat, H and Mojtaba, J. (2019). Optimisation of functional sausage formulation with konjac and inulin: using D-Optimal mixture design. Foods and Raw materials, 7 (1). https://cyberleninka.ru/article/n/optimisation-of-functional-sausage-formulation-with-konjac-and-inulin-using-d-optimal-mixture-design
Feiner, G. (2006). Meat Products Handbook: Practical Science and Technology. Chapter: Cooked sausages, Woodhead Publishing Limited, Cambridge, England, pp. 239–285.
Fuentes, V., Ventanas, J., Morcuende, D., Estévez, M and Ventanas, S. (2010).Lipid and pro-tein oxidation and sensory properties of vacuum-packaged dry-cured ham subjectedto high hydrostatic pressure. Meat Science, 85 (3), 506–514. https://doi.org/10.1016/j.meatsci.2010.02.024
Ganhão, R., Morcuende, D and Estévez, M. (2010).Protein oxidation in emulsified cookedburger patties with added fruit extracts: Influence on colour and texture deteriora-tion during chill storage. Meat Science, 85 (3), 402–409. https://doi.org/10.1016/j.meatsci.2010.02.008
García L. M., E. Cáceres, M. Dolores Selgas (2006). Effect of inulin on the textural and sensory properties of mortadella, a Spanish cooked meat product. International Journal of Food Science and Technology, 41 (10), 1207-1215. https://doi.org/10.1111/j.1365-2621.2006.01186.x
Glibowski P., A. Bukowska (2011). The effect of pH, temperature and heating time on inulin chemical stability. Acta Scientiarum Polonorum Technologia Alimentaria, 10 (2), 189-196.
Glorieux, S., Steen, L., Walle, D., Dewettinck, K., Foubert, I and Fraeye I. (2019). Effect of Meat Type, Animal Fat Type and Cooking Temperature on Microstructural and Macroscopic Properties of Cooked Sausages. Food and Bioprocess Technology, 12 (1), 16-26. http://doi.org/10.1007/s1147-018-2190-6
Hennelly, P. J., Dunne, P. G., O'Sullivan, M and O'Riordan, E. D. (2006). Textural, rheological and microstructural properties of imitation cheese containing inulin. Journal of Food Engineering, 75, 388–395. https://doi.org/10.1016/j.jfoodeng.2005.04.023
Hornero-Méndez D., A. Pérez-Gálvez, M.I. Mínguez-Mosquera (2001). A rapid spectrophotometric method for the determination of peroxide value in food lipids with high carotenoid content. Journal of the American Oil Chemists' Society, 78 (11), 1151-1155. https://doi.org/10.1007/s11746-001-0404-y
Iqbal A., I.A. Khalil, N. Ateeq, M.S. Khan (2006). Nutritional quality of important food legumes. Food Chemistry, 97 (2), 331-335. https://doi.org/10.1016/j.foodchem.2005.05.011
Jaeger, H., Janositz, A and Knorr, D. (2010). The Maillard reaction and its control during food processing. The potential of emerging technologies. Pathologie biologie, 58 (3), 207-213. https://doi.org/10.1016/j.patbio.2009.09.016
Jiménez-Colmenero F., F.J. Sánchez-Muniz, B. Olmedilla-Alonso (2010). Design and development of meat-based functional foods with walnut: Technological, nutritional and health impact. Food Chemistry, 123 (4), 959-967. https://doi.org/10.1016/j.foodchem.2010.05.104
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Kim, G. D., Hur, S. J., Park, T. S and Jin, S. K. (2018). Quality characteristics of fat-reduced emulsion-type pork sausage by partial substitution of sodium chloride with calcium chloride, potassium chloride and magnesium chloride. LWT-Food Science and Technology, 89, 140–147. https://doi.org/10.1016/j.lwt.2017.10.033
Kip, P.,Meyer, D and Jellema, R. H. (2006). Inulins improbe sensoric and textural properties of low-fat yoghurts. International Dairy Journal, 16, 1098–1103. https://doi.org/10.1016/j.idairyj.2005.10.011
Latoch, A., Glibowski, P and Libera, J. (2016). The effect of replacing pork fat of inulin on the physicochemical and sensory quality of guinea fowl pate. Acta Scientiarum Polonorum Technologia Alimentaria, 15 (3), 311-320. https://doi.org/10.17306/J.AFS.2016.3.30
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Lorenzo, J. M., Pateiro, M., García Fontán, M. C and Carballo J. (2014). Effect of fat content on physical, microbial, lipid and protein changes during chill storage of foal liverpâté. Food Chemistry, 155, 57–63. https://doi.org/10.1016/j.foodchem.2014.01.038
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Morin, L. A., Temelli, F and McMullen, L. (2004). Interactions between meat proteins and barley (Hordeum spp.) β-glucan within a reduced-fat breakfast sausage system. Meat Science, 68 (3), 419-430. https://doi.org/10.1016/j.meatsci.2004.04.009
Ockerman, H.W. (1985). Quality control of post-mortem muscle tissue. Dept. of Animal Science, Ohio State University.
Özvural E.B., H. Vural (2008). Utilization of interesterified oil blends in the production of frankfurters. Meat Science, 78 (3), 211-216. https://doi.org/10.1016/j.meatsci.2007.06.012
Pena-Ramos, E.A. and Xiong, Y.L. 2002. Whey and soy protein hydrolysates inhibit lipid oxidation in cooked pork patties. Meat Science, 64, 259–263. https://doi.org/10.1016/S0309-1740(02)00187-0
Rezler, R., Krzywdzińska-Bartkowiak, M., & Piątek, M. (2020). The Influence of the substitution of fat with modified starch on the quality of pork liver pâtés. LWT, 110264. https://doi.org/10.1016/j.lwt.2020.110264
Rodriguez Furlán, L. T., Pérez Padilla, A., & Campderrós, M. E. (2011). Assessment of functional properties of bovine plasma proteins compared with other protein concentrates, application in a hamburger formulation. American Journal of Food Technology, 6 (9), 717–729.
Santhia, D., Kalaikannana, A., & Sureshkumara S. (2017). Factors Influencing Meat Emulsion Properties and Product Texture: A Review. Critical Reviews in Food Science and Nutrition, 57 (10), 2021-2027. https://doi.org/10.1080/10408398.2013.858027
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Al-Abdullah, B and Al-Majali, A. (2011). Effects of fat content and heat treatment on the chemical and sensory characteristics of canned luncheon meat. Jordan Journal of Agricultural Sciences, 173 (799), 1-18.
Al-Sheraji S.H., A. Ismail, M.Y. Manap, S. Mustafa, R.M. Yusof, F.A. Hassan (2013). Prebiotics as functional foods: A review. Journal of Functional Foods, 5 (4), 1542-1553. https://doi.org/10.1016/j.jff.2013.08.009
Álvarez, D and Barbut, S. (2013). Effect of inulin, β-glucan and their mixtures on emulsion stability, color and textural parameters of cooked meat batters. Meat Science, 94 (3), 320-327. https://doi.org/10.1016/j.meatsci.2013.02.011
Andrés-Bello, A., Barreto-Palacios, V., García-Segovia, P., Mir-Bel, J., Martínez-Monzó, J. Effect of pH on color and texture of food products. Food Engineering Reviews, 2013, 5 (3), 158-170. https://doi.org/10.1007/s12393-013-9067-2
Antipova, L.V., Mihtenko, A. A. (2016). Development of meat pates of increased nutritional and biological value using germinated lentil grain.Bulletin VGUIT, 4, pp. 115-120. (In Russian)
Barbut, S and Youssef, M. (2016). Effect of gradual heating and fat/oil type on fat stability, texture, color, and microstructure of meat batters. Journal of Food Science, 81, 2199-2205. doi: 10.1111/1750-3841.13420
Barclay T., M. Ginic-Markovic, P. Cooper, N. Petrovsky (2010). Inulin: A versatile polysaccharide with multipl pharmaceutical and food chemical uses. Journal of Excipients and Food Chemicals,1, 27-50.
Bayana, B., Sesegma, Z., Yuliya, Z., Alexander, G., & Natalya, Z. (2020). Effects of lingonberry extract on the antioxidant capacity of meat paste. Foods and Raw materials, 8(2). https://cyberleninka.ru/article/n/effects-of-lingonberry-extract-on-the-antioxidant-capacity-of-meat-paste
Behailu, B and Abebe, M. (2020). Effect of soybean and finger millet flours on the physicochemical and sensory quality of beef meat sausage. Asian Journal of Chemical Sciences, 7 (1), 6–14.
Bis-Souza, C. V., Henck, J. M. M and Barretto, A. C. D. S. (2018). Performance of low-fat beef burger with added soluble and insoluble dietary fibers. Food Science and Technology, 38 (3), 522–529. https://doi.org/10.1590/fst.09217
Bodner J.M., J. Sieg (2009). Fiber. In: Ingredients in meat products. Springer, New York, NY, pp. 83-109.
Bosscher D., J. van Loo, A. Franck (2006). Inulin and oligofructose as functional ingredients to improve bone mineralization. International Dairy Journal, 16 (9), 1092-1097. https://doi.org/10.1016/j.idairyj.2005.10.028
Bourne, M. (2002). Food texture and viscosity: concept and measurement (2nd ed.). New York: Academic Press.
Bourne, M.C. (1978) Texture profile analysis. Food Technology, 32, 62-66.
Cáceres E., M.L. Garcıa, J. Toro, M.D. Selgas (2004). The effect of fructooligosaccharides on the sensory characteristics of cooked sausages. Meat science, 68 (1), 87-96. https://doi.org/10.1016/j.meatsci.2004.02.008
Cegielka, A and Tambor, K. (2012). Effect of inulin on the physical, chemical and sensory quality attributes of polish chicken burgers. Journal of Food Research, 1(1), 169-178. http://dx.doi.org/10.5539/jfr.v1n1p169
Dev S.R., Y. Gariepy, V.G. Raghavan, V. Orsat, S. Prakash (2010). Effect of thermal processes on the anti-nutritional factors of red lentils. In: 2010 Pittsburgh, Pennsylvania, American Society of Agricultural and Biological Engineers, p. 1.
Estévez, M., Morcuende, D., Ventanas, S and Cava, R. (2003). Analysis of volatiles in meat from Iberian pigs and lean pigs after refrigeration and cooking by using SPME-GC-MS. Journal of Agricultural and Food Chemistry, 51 (11), 3429-3435. https://doi.org/10.1021/jf026218h
Fahimeh, S., Khadijeh, A., Karimian, K. N., Hedayat, H and Mojtaba, J. (2019). Optimisation of functional sausage formulation with konjac and inulin: using D-Optimal mixture design. Foods and Raw materials, 7 (1). https://cyberleninka.ru/article/n/optimisation-of-functional-sausage-formulation-with-konjac-and-inulin-using-d-optimal-mixture-design
Feiner, G. (2006). Meat Products Handbook: Practical Science and Technology. Chapter: Cooked sausages, Woodhead Publishing Limited, Cambridge, England, pp. 239–285.
Fuentes, V., Ventanas, J., Morcuende, D., Estévez, M and Ventanas, S. (2010).Lipid and pro-tein oxidation and sensory properties of vacuum-packaged dry-cured ham subjectedto high hydrostatic pressure. Meat Science, 85 (3), 506–514. https://doi.org/10.1016/j.meatsci.2010.02.024
Ganhão, R., Morcuende, D and Estévez, M. (2010).Protein oxidation in emulsified cookedburger patties with added fruit extracts: Influence on colour and texture deteriora-tion during chill storage. Meat Science, 85 (3), 402–409. https://doi.org/10.1016/j.meatsci.2010.02.008
García L. M., E. Cáceres, M. Dolores Selgas (2006). Effect of inulin on the textural and sensory properties of mortadella, a Spanish cooked meat product. International Journal of Food Science and Technology, 41 (10), 1207-1215. https://doi.org/10.1111/j.1365-2621.2006.01186.x
Glibowski P., A. Bukowska (2011). The effect of pH, temperature and heating time on inulin chemical stability. Acta Scientiarum Polonorum Technologia Alimentaria, 10 (2), 189-196.
Glorieux, S., Steen, L., Walle, D., Dewettinck, K., Foubert, I and Fraeye I. (2019). Effect of Meat Type, Animal Fat Type and Cooking Temperature on Microstructural and Macroscopic Properties of Cooked Sausages. Food and Bioprocess Technology, 12 (1), 16-26. http://doi.org/10.1007/s1147-018-2190-6
Hennelly, P. J., Dunne, P. G., O'Sullivan, M and O'Riordan, E. D. (2006). Textural, rheological and microstructural properties of imitation cheese containing inulin. Journal of Food Engineering, 75, 388–395. https://doi.org/10.1016/j.jfoodeng.2005.04.023
Hornero-Méndez D., A. Pérez-Gálvez, M.I. Mínguez-Mosquera (2001). A rapid spectrophotometric method for the determination of peroxide value in food lipids with high carotenoid content. Journal of the American Oil Chemists' Society, 78 (11), 1151-1155. https://doi.org/10.1007/s11746-001-0404-y
Iqbal A., I.A. Khalil, N. Ateeq, M.S. Khan (2006). Nutritional quality of important food legumes. Food Chemistry, 97 (2), 331-335. https://doi.org/10.1016/j.foodchem.2005.05.011
Jaeger, H., Janositz, A and Knorr, D. (2010). The Maillard reaction and its control during food processing. The potential of emerging technologies. Pathologie biologie, 58 (3), 207-213. https://doi.org/10.1016/j.patbio.2009.09.016
Jiménez-Colmenero F., F.J. Sánchez-Muniz, B. Olmedilla-Alonso (2010). Design and development of meat-based functional foods with walnut: Technological, nutritional and health impact. Food Chemistry, 123 (4), 959-967. https://doi.org/10.1016/j.foodchem.2010.05.104
Joo, S.T., Kauffman, R.G., Kim, B.C and Park, G.B. (1999). The relationship of sarcoplasmic and myofibrillar protein solubility to colour and water-holding capacity in porcine longissimus muscle. Meat Science, 52 (3), 291-297. https://doi.org/10.1016/S0309-1740(99)00005-4
Kim Y., Faqih, M.N and Wang, S.S. (2001). Factors affecting gel formation of inulin. Carbohydrate Polymers, 46 (2), 135-145. https://doi.org/10.1016/S0144-8617(00)00296-4
Kim, G. D., Hur, S. J., Park, T. S and Jin, S. K. (2018). Quality characteristics of fat-reduced emulsion-type pork sausage by partial substitution of sodium chloride with calcium chloride, potassium chloride and magnesium chloride. LWT-Food Science and Technology, 89, 140–147. https://doi.org/10.1016/j.lwt.2017.10.033
Kip, P.,Meyer, D and Jellema, R. H. (2006). Inulins improbe sensoric and textural properties of low-fat yoghurts. International Dairy Journal, 16, 1098–1103. https://doi.org/10.1016/j.idairyj.2005.10.011
Latoch, A., Glibowski, P and Libera, J. (2016). The effect of replacing pork fat of inulin on the physicochemical and sensory quality of guinea fowl pate. Acta Scientiarum Polonorum Technologia Alimentaria, 15 (3), 311-320. https://doi.org/10.17306/J.AFS.2016.3.30
Lee, C. H and Chin, K. B. (2016). Effects of pork gelatin levels on the physicochemical and textural properties of model sausages at different fat levels. LWT-Food Science and Technology, 74, 325–330. https://doi.org/10.1016/j.lwt.2016.07.032
Lorenzo, J. M., Pateiro, M., García Fontán, M. C and Carballo J. (2014). Effect of fat content on physical, microbial, lipid and protein changes during chill storage of foal liverpâté. Food Chemistry, 155, 57–63. https://doi.org/10.1016/j.foodchem.2014.01.038
Meyer, D., Bayarri, S., Tárrega, A and Costell, E. (2011). Inulin as texture modifier in dairy products. Food Hydrocolloids, 25 (8), 1881–1890. https://doi.org/10.1016/j.foodhyd.2011.04.012
Morin, L. A., Temelli, F and McMullen, L. (2004). Interactions between meat proteins and barley (Hordeum spp.) β-glucan within a reduced-fat breakfast sausage system. Meat Science, 68 (3), 419-430. https://doi.org/10.1016/j.meatsci.2004.04.009
Ockerman, H.W. (1985). Quality control of post-mortem muscle tissue. Dept. of Animal Science, Ohio State University.
Özvural E.B., H. Vural (2008). Utilization of interesterified oil blends in the production of frankfurters. Meat Science, 78 (3), 211-216. https://doi.org/10.1016/j.meatsci.2007.06.012
Pena-Ramos, E.A. and Xiong, Y.L. 2002. Whey and soy protein hydrolysates inhibit lipid oxidation in cooked pork patties. Meat Science, 64, 259–263. https://doi.org/10.1016/S0309-1740(02)00187-0
Rezler, R., Krzywdzińska-Bartkowiak, M., & Piątek, M. (2020). The Influence of the substitution of fat with modified starch on the quality of pork liver pâtés. LWT, 110264. https://doi.org/10.1016/j.lwt.2020.110264
Rodriguez Furlán, L. T., Pérez Padilla, A., & Campderrós, M. E. (2011). Assessment of functional properties of bovine plasma proteins compared with other protein concentrates, application in a hamburger formulation. American Journal of Food Technology, 6 (9), 717–729.
Santhia, D., Kalaikannana, A., & Sureshkumara S. (2017). Factors Influencing Meat Emulsion Properties and Product Texture: A Review. Critical Reviews in Food Science and Nutrition, 57 (10), 2021-2027. https://doi.org/10.1080/10408398.2013.858027
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Published
2023-04-12
How to Cite
Momchilova M. INFLUENCE OF DIFFERENT STERILIZATION REGIMES ON THE QUALITY CHARACTERISTICS OF MEAT PÂTÉS WITH REDUCED FAT CONTENT // Health, physical culture and sports, 2023. Vol. 29, № 1. P. 139-149. URL: http://hpcas.ru/article/view/12863.
Section
Dissertation research
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