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Using a stable pre-emulsified canola oil system that includes porcine plasma protein hydrolysates and oxidized tannic acid to partially replace pork fat in frankfurters

Author:
Chen, Yichun, Jia, Xiwen, Sun, Fangda, Jiang, Shuai, Liu, Haotian, Liu, Qian, Kong, Baohua
Source:
Meat science 2020 v.160 pp. 107968
ISSN:
0309-1740
Subject:
backfat, binding capacity, blood proteins, canola oil, chewiness, hardness, hot dogs, liquids, oxidation, physicochemical properties, pork, protein hydrolysates, rheology, saturated fatty acids, swine, tannins
Abstract:
The objective of this study was to evaluate the effect of two different forms of canola oil (pure liquid form or a pre-emulsified form that includes porcine plasma protein hydrolysates modified by oxidized tannic acid) used for pork back-fat substitutions on the physico-chemical characteristics of frankfurters. When compared to the control group, partial replacement of pork back-fat using a pre-emulsified canola oil system exhibited excellent water and fat binding capacities, quicker relaxation times and lower amounts of saturated fatty acids (SFAs) (P < .05), as well as increased hardness, gumminess, and chewiness (P < .05) when verified by dynamic rheology analysis. Additionally, higher replacement ratio of pre-emulsified canola oil did significantly decrease the overall acceptability than the control group (P < .05). Our results indicate that pre-emulsified canola oil provided greater improvement with respect to the physical characteristics of partial pork back-fat replaced frankfurters, when compared to pure canola oil inclusion.
Agid:
6739248