Inclusion of flour and oil of moringa seed as replacers and stabilizers fat on meat batter
DOI:
https://doi.org/10.33064/iycuaa2021843318Keywords:
stability, emulsion, color, antioxidant capacity, texture profileAbstract
The study evaluated the addition of moringa seed flour with oil (MSFO) and moringa seed flour without oil (MSFwO), and moringa seed oil (MSO) as replacer and stabilizer on meat batter (MB) raw and cooked of Frankfurter sausage. T1: control MB + 100% BF; T2: MB + 50% BF + 50% MSFO; T3: MB + 50% BF + 50% MSFwO; T4: MB + 0% BF + 50% MSFO + 50% MSFwO; T5: MB + 50% BF + 50% MSO. Cook loss, total fluid expelled, and fat expelled were different (P < 0.05) in the stability of raw MB. In the cooked MB, T3 gave the highest values on a*, Chrome, Hue (tonality), antioxidant capacity, shear force, and springiness; T2 was higher at hardness and gumminess.
Downloads
Metrics
References
• Al-Juhaimi, F., Ghafoor, K., Hawashin, M. D., Alsawmahi, O. N., & Babiker, E. E. (2015). Effects of different levels of Moringa (Moringa oleifera) seed flour on quality attributes of beef burgers. CyTA - Journal of Food, 14(1), 1-9. doi: 10.1080/19476337.2015.1034784
• Álvarez, D., & 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. doi: 10.1016/j.meatsci.2013.02.011
• Anwar, F., & Bhanger, M. I. (2003). Analytical characterization of Moringa oleifera seed oil grown in temperate regions of Pakistan. Journal of Agricultural and Food Chemistry, 51(22), 6558-6563. doi: 10.1021/jf0209894
• Auriema, B. E., Dinalli, V. P., Kato, T., Yamaguchi, M. M., Marchi, D. F., & Soares, A. L. (2019). Physical and chemical properties of chicken mortadella formulated with Moringa oleifera Lam. seed flour. Food Science and Technology, 39(Suppl. 2), 504-509. doi: 10.1590/fst.25018
• Choi, Y.-S., Choi, J.-H., Han, D.-J., Kim, H.-Y., Lee, M.-A., Kim, H.-W., … Kim, C.-J. (2009). Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber. Meat Science, 82(2), 266-271. doi: 10.1016/j.meatsci.2009.01.019
• Choi, Y.-S., Choi, J.-H., Han, D.-J., Kim, H.-Y., Lee, M.-A., Kim, H.-W., … Kim, C.-J. (2010). Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems. Meat Science, 84(1), 212-218. doi: 10.1016/j.meatsci.2009.08.048
• Choi, Y.-S., Kim, H.-W., Hwang, K.-E., Song, D.-H., Jeong, T.-J., Kim, Y.-B., … Kim, C.-J. (2015). Effects of fat levels and rice bran fiber on the chemical, textural, and sensory properties of frankfurters. Food Science and Biotechnology, 24(2), 489-495. doi: 10.1007/s10068-015-0064-5
• De Souza Paglarini, C., de Figueiredo Furtado, G., Paulo Biachi, J., Silva Vidal, V. A., Martini, S., Soares Forte, M. B., … Pollonio, M. A. R. (2017). Functional emulsion gels with potential application in meat products. Journal of Food Engineering, 222, 29-37. doi: https://doi.org/10.1016/j.jfoodeng.2017.10.026
• González Garza, N. G., Chuc Koyoc, J. A., Torres Castillo, J. A., García Zambrano, E. A., Betancur Ancona, D., Chel Guerrero, L., & Sinagawa García, S. R. (2017). Biofunctional properties of bioactive peptide fractions from protein isolates of moringa seed (Moringa oleifera). Journal of Food Science and Technology, 54(13), 4268-4276. doi: 10.1007/s13197-017-2898-8
• Herrero, A. M., Carmona, P., Pintado, T., Jiménez-Colmenero, F., & Ruiz-Capillas, C. (2012). Lipid and protein structure analysis of frankfurters formulated with olive oil-in-water emulsion as animal fat replacer. Food Chemistry, 135(1), 133-139. doi: 10.1016/j.foodchem.2012.04.114
• Hughes, E., Cofrades, S., & Troy, D. J. (1997). Effects of fat level, oat fibre and carrageenan on frankfurters formulated with 5, 12 and 30% fat. Meat Science, 45(3), 273-281. doi: 10.1016/S0309-1740(96)00109-X
• Hygreeva, D., Pandey, M. C., & Radhakrishna, K. (2014). Potential applications of plant based derivatives as fat replacers, antioxidants and antimicrobials in fresh and processed meat products. Meat Science, 98(1), 47-57. doi: 10.1016/j.meatsci.2014.04.006
• Kim, H. W., Setyabrata, D., Lee, Y. J., Jones, O. G., & Kim, Y. H. B. (2016). Pre-treated mealworm larvae and silkworm pupae as a novel protein ingredient in emulsion sausages. Innovative Food Science and Emerging Technologies, 38(Part A), 116-123. doi: 10.1016/j.ifset.2016.09.023
• Lin, K.-W., & Huang, H.-Y. (2003). Konjac/gellan gum mixed gels improve the quality of reduced-fat frankfurters. Meat Science, 65(2), 749-755. doi: 10.1016/S0309-1740(02)00277-2
• Méndez-Zamora, G., García-Macías, J. A., Santellano-Estrada, E., Chávez-Martínez, A., Durán-Meléndez, L. A., Silva-Vázquez, R., & Quintero-Ramos, A. (2015). Fat reduction in the formulation of frankfurter sausages using inulin and pectin. Food Science and Technology, 35(1), 25-31. doi: 10.1590/1678-457X.6417
• Miklos, R., Xu, X., & Lametsch, R. (2011). Application of pork fat diacylglycerols in meat emulsions. Meat Science, 87(3), 202-205. doi: 10.1016/j.meatsci.2010.10.010
• Moyo, B., Masika, P. J., & Muchenje, V. (2012). Effect of supplementing crossbred Xhosa lop-eared goat castrates with Moringa oleifera leaves on growth performance, carcass and non-carcass characteristics. Tropical Animal Health and Production, 44(4), 801-809. doi: 10.1007/s11250-011-9970-6
• Mune Mune, M. A., Bakwo Bassogog, C. B., Nyobe, E. C., & René Minka, S. R. (2016). Physicochemical and functional properties of Moringa oleifera seed and leaf flour. Cogent Food & Agriculture, 2(1), 1-9. doi: 10.1080/23311932.2016.1220352
• Ogunsina, B. S., Radha, C., & Govardhan Singh, R. S. (2010). Physicochemical and functional properties of full-fat and defatted Moringa oleifera kernel flour. International Journal of Food Science and Technology, 45(1), 2433-2439. doi: 10.1111/j.1365-2621.2010.02423.x
• Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., & Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine, 26(9-10), 1231-1237. doi: 10.1016/S0891-5849(98)00315-3
• Saucedo-Pompa, S., Torres-Castillo, J. A., Castro-López, C., Rojas, R., Sánchez-Alejo, E. J., Ngangyo-Heya, M., & Martínez-Ávila, G. C. G. (2018). Moringa plants: Bioactive compounds and promising applications in food products. Food Research International, 111, 438-450. doi: 10.1016/j.foodres.2018.05.062
• Silva-Vazquez, R., Flores-Giron, E., Quintero-Ramos, A., Hume, M. E., & Mendez-Zamora, G. (2018). Effect of inulin and pectin on physicochemical characteristics and emulsion stability of meat batters. CyTA-Journal of Food, 16(1), 306-310. doi: 10.1080/19476337.2017.1403490
• Tahmasebi, M., Labbafi, M., Emam-Djomeh, Z., & Yarmand, M. S. (2016). Manufacturing the novel sausages with reduced quantity of meat and fat: The product development, formulation optimization, emulsion stability and textural characterization. LWT-Food Science and Technology, 68, 76-84. doi: 10.1016/j.lwt.2015.12.011
• Youssef, M. K., & Barbut, S. (2009). Effects of protein level and fat/oil on emulsion stability, texture, microstructure and color of meat batters. Meat Science, 82(2), 228-233. doi: 10.1016/j.meatsci.2009.01.015
• Zhuang, X., Han, M., Kang, Z.-L., Wang, K., Bai, Y., Xu, X.-L., & Zhou, G.-H. (2016). Effects of the sugarcane dietary fiber and pre-emulsified sesame oil on low-fat meat batter physicochemical property, texture, and microstructure. Meat Science, 113, 107-115. doi: 10.1016/j.meatsci.2015.11.007
Downloads
Published
Issue
Section
Categories
License
Copyright (c) 2021 Yazmin Margarita Muñoz-Guevara, Sugey Ramona Sinagawa-García, Jesús Alberto Lara-Reyes, Alejandro Isabel Luna-Maldonado, Zayd Eliud Rangel-Nava, Gerardo Mendez-Zamora
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Las obras publicadas en versión electrónica de la revista están bajo la licencia Creative Commons Atribución-NoComercial-CompartirIgual 4.0 Internacional (CC BY-NC-SA 4.0)
