Information Technology On-line version ISSN 0718-0764 Info tech. v.22 n.2 La Serena 2011 doi: 10.4067/S0718-07642011000200006 Information Technology Vol 22 (2), 43-54 (2011)FOOD INDUSTRYAssessment of Animal Fat Replacement for Unsaturated Vegetable Fat in the Development of a meat sausage Buffalo (Bubalus bubalis)Evaluation of the Substitution of Animal Fat by vegetable fat in the Manufacture of a Heat Processed Buffalo(Bubalus bubalis) Meat SausageJavier F.Rey Rodriguez and Lucila GualdronFood Engineering Program, University of La Salle, Race 2 No Floor 7 Block D 10-70, Bogota, Colombia (e-mail:[email protected]o)SummaryWe evaluated the replacement of animal fat with vegetable fat in a product blanching using buffalo meat in a sausage selected for its acceptability in Colombia. Experimental formulations were prepared in triplicate using soybean oil, canola and sunflower in 5%, 10% and 15%, these were compared against a standard, which was used in beef and animal fat.Moisture, protein, fat, and texture (Warner-Bratzler) were determined in duplicate.Acceptability was assessed with untrained sensory panel. Experimental data were evaluated using descriptive statistics and analysis multivahado vahanza univahado, and established that there were no significant differences between the different formulations with soy and sunflower.Sensory analysis defined as the sausage best product resulting soybean oil 10%.Keywords: sausage, soy, sunflower, texture, sensory analysis Abstract The substitution of animal fat by vegetable fat in a heat processed meat sausage, made of buffalo meat, WAS EVALUATED. The meat sausage salami was Developed to product Widely Accepted by Consumers in Colombia.Experimental Formulations ofmeat prepared in triplicate Were sausage with soybean, sunflower and canola oils at 5,
Information TechnologyOn-line version ISSN 0718-0764
Info tech. v.22 n.2 La Serena 2011
doi: 10.4067/S0718-07642011000200006
Information Technology Vol 22 (2), 43-54 (2011)
FOOD INDUSTRY
Assessment of Animal Fat Replacement for UnsaturatedVegetable Fat in the Development of a meat sausageBuffalo (Bubalus bubalis)
Evaluation of the Substitution of Animal Fat by vegetable fat inthe Manufacture of a Heat Processed Buffalo(Bubalus
bubalis) Meat Sausage
Javier F. Rey Rodriguez and Lucila Gualdron
Food Engineering Program, University of La Salle, Race 2 No Floor 7 Block D 10-70,Bogota, Colombia (e-mail: [email protected] )
Summary
We evaluated the replacement of animal fat with vegetable fat in a product blanchingusing buffalo meat in a sausage selected for its acceptability in Colombia. Experimentalformulations were prepared in triplicate using soybean oil, canola and sunflower in 5%,10% and 15%, these were compared against a standard, which was used in beef andanimal fat. Moisture, protein, fat, and texture (Warner-Bratzler) were determined induplicate.Acceptability was assessed with untrained sensory panel. Experimental datawere evaluated using descriptive statistics and analysis multivahado vahanzaunivahado, and established that there were no significant differences between thedifferent formulations with soy and sunflower. Sensory analysis defined as the sausagebest product resulting soybean oil 10%.
The substitution of animal fat by vegetable fat in a heat processed meat sausage,made of buffalo meat, WAS EVALUATED. The meat sausage salami was Developed toproduct Widely Accepted by Consumers in Colombia.Experimental Formulations of meat prepared in triplicate Were sausage with soybean, sunflower and canola oils at 5,
10 and 15% Concentrations. These Formulations Were Compared with a standardformulation of meat sausage with animal fat. Moisture, protein, fat and texture(Warner-Bratzler) Were Determined in duplicate. Acceptability was EVALUATED by anuntrained sensory panel. The experimental results Were subjected to univahate andMultivariate Analyses of variance. No significant Differences Between the Formulationswere found with soybean and sunflower oils. The formulation with 10% soybean oil
Buffalo meat is characterized by low levels of fat, cholesterol and calories comparedwith chicken and most fish and more protein than the previous ones, contains omega 3and only 1.8% of its cholesterol-cutting (Escalante, 2007). Buffalo meat contains 70%and 90% less fat than beef, but instead contains more protein, iron, amino acids of
Omega 3. The interest in the production of buffalo, is increasing due to the high qualityof its products and its adaptability to environmental conditions (Lourenco, 2002).
In Argentina have been conducting research on buffalo meat as a healthy food, whichhave proven health benefits derived from the consumption of meat, thanks to its highprotein content and low content of saturated fatty acids and cholesterol ( Cedres et al.2002). In Belem, Brazil buffalo meat was formed in an alternative supply for thepopulation (Antunes et al. 2002).
Colombia has conducted studies on sensory analysis of buffalo meat, and concludedthat the prime cuts of buffalo meat can be marketed as they have a good acceptance,due to its organoleptic properties and its high sensory acceptance (Hurtado-Lugo et al.
2004).
Currently the food industry in the United States, is incorporating these essential fattyacids in industrial processes in snacks fried in fortified milks, nutritional supplements,in preparation of bakery products and other industries (Duxbury 2005). Spain hasdeveloped such products, processed meat have less calories, improving the quality of amino acids, high in protein, fiber-fortified; incorporating prebiotics and probiotics intheir formulation (Serrano and Cofrandes2005).
The study was aimed at making sausage main low in saturated fatty acids leveragingsecondary cuts of buffalo meat. Experimental development focuses on three stages,the first involves analyzing buffalo meat: water holding capacity, pH, moisture, ash,the second stage, the formulations studied to develop the product and third, theanalytical monitoring products to check their quality, framed in legal standards of Colombian law. Once the products were standardized conducted a sensory panel withlaboratory tests determined the best formulations, testing through statistical methods.
MATERIALS AND METHODS
This research was conducted in the Pilot Plant Meat, Food Analysis Laboratory and theLaboratory of Sanitary and Environmental Engineering at the University of La Salle.
We worked with second buffalo meat (Bubalus bubalis), provided by the company Bosindicus, for replacement of fat were used soybean, sunflower and canola produced bythe company ALLIANCE TEAM. The meat was characterized by physicochemicalanalysis of protein, fat, moisture, ash and pH (AOAC protocols). Tests were applied toestablish its water holding capacity (WHC) and emulsifying capacity (EC), following theprocedures of Guerrero (1998) and finally texture tests were applied with Warner-
Bratzler shear (Bourne, 2002 and Roudot, 2004 ), and using a Chatillon DFS-100(Loyds, England).
To determine the best formulation, preliminary tests were conducted with selected oilsin different percentages of fat replacement and so find the finalcomposition. Temperatures were defined stability of vegetable oils in the brewingprocess of emulsification and following the formulation described by Ranken2003, Table 1 , for meat emulsions.
Table 1: Formulation for meat emulsions
Each test with three different oils were subjected to emulsification processes accordingto Lawrie (2006) following scalding and process conditions described by Ramirez(2006) and Lawrie (2006). For the sausage casings used in fibrous transparent.
Product Standardization: Completed preliminary tests, we defined the quantities of oilto be (5%, 10% and 15%) with three replicates for each formulation and theconditions to which the oils were to be used in different processes. Each of theproducts made all underwent physical-chemical, sensory and texture to better definethe level of fat in the product, backed with statistical studies.
Statistical analysis: All data obtained from the treatments was analyzed usingmultivariate analysis of variance (MANOVA), seeking to identify whether differentlevels of oil used in the production of sausage introduce significant variations in thecharacteristics thereof. This analysis was applied to the matrix described in Table 2 .
Table 2: Matrix of the model used for the sausage product.
For the analysis of this information we proceeded as follows:
1. Descriptive analysis of the observed characteristics of the meat product. The aim
was to visualize the behavior of the characteristics measured at different levels of oil.
2. Multivariate analysis of variance (MANOVA) to evaluate the effect of productcharacteristics, where the independent variable is the level of trans fat.
3. Univariate analysis of product characteristics, considering a single answer, wherethe independent variable is the level of trans fat and is dependent on each of themeasurements (moisture, protein, fat and texture).
4. Development of a single response combining product features into one, consideringa weight for each feature, where this depends on the importance of the feature in theproduct.
RESULTS AND DISCUSSION
Characterization of the raw material: the analyzes made buffalo meat are describedin Table 3 and compared with those obtained in the second cut of beef.
Table 3: Chemical composition of buffalo meat second and beef (100g of food)
It was found that buffalo meat has more protein compared to beef and predominantlylow fat, this result is due to the low concentration of intramuscular fat in buffaloespossessing muscle composition and high levels hemoglobin that this animal has in itsmuscular structure, these results important nutritional value that has this meat forhumans and has the potential to be exploited as food or raw material for industrialprocessing.
We analyzed the emulsifying capacity (EC) of buffalo meat and was found to be greaterthan that of beef, it has an EC of 1.061 g oil / g of protein and buffalo holds a value of 1.115 g oil / g protein also has a water holding capacity (WHC) was added dropwise to2.98% and 53.5% by firing this is due to the higher proportion of hemoglobin in themuscle which causes the meat to be more functional when water and fat retaining.
It is also noted that the water retention capacity drip gives low results contrast withthe high loss at the time of baking, which results leads to the conclusion that theaddition of a meat emulsion stabilizer is needed for the losses by blanching andcooking meat cooked not reach more than 2%.
Finally, we examined the tenderness of the meat of buffalo regarding bovine, bytexture analysis through the Warner-Bratzler method first requires finding a shearforce of 38.93 + / - 2.3 N while beef requires 30.91 + / - 1.8 N, and this means thatthe beef tenderness is greater than buffalo and this is due to the greater amount of muscle fiber having front buffalo meat the bovine.
Preliminary tests: In the development of the product was carried out following the
formulation described in Table 2 , we worked with a calculation based 2000g power inthe emulsification step, showing a breakdown of the emulsion at 5 minutes into theprocess , raising the temperature to 18 ° C, with three samples of oil. It was necessaryto raise the amount of stabilizer to 2%, producing the same results in breakage of theemulsion in the same characteristics, concluding lowering the oil level in theformulation and 15% for each of the treatments with soy sunflower and canola,generating a new formulation ( Table 4 ).
Table 4: Formulation for meat emulsion modified.
Emulsification process: The formulation described above was tested in theemulsification process of generating the results of temperature and time stability of theemulsion as shown in Table 5 , this process was performed in triplicate.
It was concluded that the maximum percentage of oil used in the formulation is15%. In Figure 1 we can observe the average percentage of time and temperature foreach type of oil, thus illustrating the variation shown in the average of one type to
another. It shows a high variation when switching from soy oil, canola oil, this time forboth to the temperature, while for a sunflower when the behavior is again similar tosoy.
Table 5: Time and temperature of maximum stability of the oils in the process of emulsification.
Fig 1: Behavior of time and the average temperature at three fat.
In Table 6 is the result obtained with the MANOVA, which contains the value of the Fstatistic, degrees of freedom used to calculate the critical value and the p-value. Thevalue of F allows for the effect of the variables on the responses of interest (time andtemperature).
Values of P-value less than 0.05 indicate that the type of oil has a significantly differenteffect on the characteristics considered in the product, which means that differenttypes of fat will give different measures of the observed features. For the MANOVA
considered three different statistics, which appear in the first column of Table 8 :Wilks's lambda, Hotelling-Lawley trace and Roy root, with all three concluded that thetype of oil has not significant effect on the features.
Table 6: Analysis of variance (MANOVA) to evaluate the effect on the time andtemperature of the product
With respect to canola oil has a large variation in the result with respect to soybeanand sunflower, generating an emulsion breakage at low temperatures and short time,conditions that are not acceptable for the preparation of emulsions were tested 4 newThis oil formulations with varying amounts of oil and stabilizer, each with threereplicates, the result however in no variation, again, there was breakage of theemulsion during the emulsification process, that could be generated due to the highconcentration of unsaturated fatty acids in its composition has canola oil, consideringthese results it was decided to discard the canola oil for the production of sausages.
Blanching process: a novel formulation was made with soybean and 15% of sunfloweroil composition to measure the maximum temperature of stability of the emulsion in
blanching, this process was performed in triplicate and subjected to the formulations ata temperature range 75 ° C - 80 ° C until an internal temperature of 72 ° C in theproduct (Ramirez, 2006; Lawrie, 2006), embedded in fibrous casings with a diameterof 6.5 cm and a length of 30cm, for an average weight of 450g. Performed theprocedure it was found that there was no alteration in the products such as syneresis,emulsion breaking, a sandy texture, etc. which indicated that endured temperaturesrequired in theory for the production of scalded and other changes needed to achieveproper cooking in the process.
Product Standardization: After preliminary tests conducted were able to standardizethe three formulations for the product ( Table 7 ). Product was prepared pattern, madefrom beef and backfat.
After all samples prepared and placed in storage at 4 ° C products made with 1% CMCand 1.5% were presenting a very elastic texture, to differentiate the preparations in0.5% CMC, for this reason decided to test this feature by performing a shear test theproducts using a texture. After the test has yielded the following results reportedin Table 8 .
Table 8: Results of texture in the first samples of sausage
Also an analysis of texture applied to the standard sample to make a comparison withthe data obtained and determine if there is a significant difference between the
products prepared Table 9 shows results obtained from this analysis.
Table 9: Results of texture in the sausage samples
The highest textural variation using the CMC is observed when 5% to 10% is passed.According to the method results in ANOVA, see Table 10 , it can be concluded that thetexture changes as the percentage is changed both the oil as soybean, sunflower,samples with CMC.
Table 10: Univariate Analysis of Variance (ANOVA) to evaluate the effect on thetexture of the product with the percentages of soybean and sunflower oil used in itspreparation ..
In Table 11 is showing a comparison of means for each percentage of soybean oil andsunflower is that for each percentage averages are statistically different, because eachbelongs to a different group, being significantly higher in samples incorporating 10%fat and 15%, in the presence of CMC.
Table 11: Comparison of the means obtained at each level of soy and sunflower fatused in making the product.
It was found that the results signifitativamente texture are different in that thestabilizer prepared with 1% and 1.5% and are similar to those in 0.5% CMCformulation. This is because the CMC is an additive which at temperatures higher than65 ° C tends to gel and this affects the stability of the emulsion, thus giving a moreelastic texture, which needs a higher shear force to break the structure , reason forwhich texture data are greater than those reported in formulations of 0.5% CMC andthe product pattern, which does not have this additive. But removing this additiveformulation generated in emulsion breaking scalding, as demonstrated preparing a
product using the formulation raised but this stabilizer. For this reason it was decidedto work only with the concentration of 0.5% CMC.
Characterization of the product: A finished products underwent physical and chemicalanalyzes in moisture, ash, protein and fat are presented in Table 12 . The sampleswere coded by taking the first letter of the oil followed by two numbers indicating the
percentage composition of the oil in the formulation.
Table 12: Results of the physical and chemical analyzes performed on finishedproducts (g/100g)
The result of the grease increases as the percentage of oil rises in the sample, whichaffected the results of protein. Interpreting results from fats and texture can beobserved that as the percentage of oil in the product increases the hardnessdecreases, this is an actual relationship since if the oil increases, decreases in theamount of meat product and the fiber muscle and therefore the hardness and theemulsion tends to be softer.
Texture comparison market with two products: We analyzed data pepperoni hardness,also obtained in triplicate and the results reported in Table 13
Table 13: Data hardness in the market sausage samples
Research samples proved to have the lowest level of hardness, which does not happenwith the market products containing a high content of extenders in their formulation,these additives are intended to increase the volume of the product and likewiseincrease in the same elasticity and texture which therefore requires more shear.
Sensory analysis: hedonic test was applied with a trained panel evaluated sampleswith 6 color, aroma, taste, appearance and texture. The results are shown in Figure 3
Figure 3: Average of sausage samples in the sensory analysis. The authors.
Sample 1 (S05) had an average score of 17.85, sample 2 (S10) of 19.5, the sample 3(S15) a value of 16.95, the sample 4 (G05) 15.75 total sample 5 (G10) gives 15.8 andthe sample 6 (G15) a total of 14.9. This shows that the sample has the bestcombination of features for sample 2 panelists soy oil corresponding to 10%. Othersamples were below the selected sample.
Lipid profile: Fat is one of the main components in preparing meat products, the natureof the constituent fatty acids of fat directly influences the quality characteristics of theproduct, the fatty acids known products is essential source for corroborate thehypothesis in research. The method used for determination of the fatty acids describedbelow:
The lipid profile of the selected sample of sausage (10% soybean oil), was performedat the Laboratory of Chromatography Industrial University of Santander, with theidentification number 982253-01-AH, whose results are described in Table 14 .
Table 14: Concentration of fatty acids in the sample sausage with 10% soybean oil
In conclusion, the saturated fatty acids concentration 2229mg/100g reached, theunsaturated 7908mg/100g sample trans fat sample 11mg/100g for a grand total of fatty acids present in 100g sample of sausage to 10 10148mg% soy.
Comparative market products: The data collected in research selected the sausage
whose composition is 10% soybean oil, the Table 15 describes the physicochemicalcomposition and texture of these two derivatives in comparison with the market.
Table 15: Comparison of the selected product on the market with two sausages.
Analyzing the above table I observed as the selected product has more protein andless fat in their composition.This grease the selected product is composed of saturatedfatty acids by 75%, characterizing the product, not just as low in fat compared to themarket, but also with a large majority consisting of healthy fats for human health.
For hardness levels shows that the selected product is significantly less than themarket two products, expected result since products market have a higher amount of binder (flour and vegetable proteins) that the product selected, these components tendto make the product more elastic and therefore with a hardness greater than the bite.
After making the comparison can be determined that the selected formulation shownto have many advantages over market products, which can become a functional andhealthy meat product.
Analysis of Life: The lifetime analysis was performed by organoleptic characterization,which involved taking a sample, observe sensorially at 5, 10, 15, 20, 25 and 30 daysand go noting the level changes appearance, aroma, texture and flavor. These sampleswere always kept at 4 ° C and with a protective transparent container, which in thecase of salami is fibrous. At 25 days showed a fairly pronounced musty smell and tasteclearly perceived this feature, rationale for concluding that the shelf life is 25 days, thetime when the sausage can maintain its quality characteristics . Keep in mind that todetermine expiration of food is necessary to know the intrinsic factors such as raw
materials, composition and formulation. Extrinsic factors such as storage control,hygiene and packaging materials and other factors such as handling.
CONCLUSIONS
The buffalo meat and beef are very similar organoleptic characteristics but demand inColombia is very restricted in the case of Buffalo despite the goodness of this meat inconsumer health, as there is no culture of consumption, the point that some cuts of the carcass must pass as beef for sale. Bos Indicus (2008). This last reason originatedthe idea of prosecuting second cuts buffalo carcass and develop products similar toprocessed meat of beef but with a value added, removed free of saturated fat andreplacing it by fats texturized unsaturated not only the product but it unsaturated fatty
acids enriched in Omega 3, 6 and 9, which represent 78% of the total fat in theproduct. The study was based primarily on this goal and developed two products onescalded sausages, salami, which is part of this discussion.
Physicochemical analysis of buffalo meat showed that it has higher levels of proteinthan beef and in turn a lower fat levels, indicating that it is a meat that has theconditions to be exploited industrially, its EC emulsifying capacity is 1115g of oil / g of protein to cattle with 1089g of oil / g of protein in terms of the water retentioncapacity mimas CRA has the characteristics of drip loss and water for cooking the
beef. The hardness measurement in buffalo meat is higher than beef, consistentfeature since buffalo meat has a higher amount of muscle fiber and less fat ratio thatmakes it harder than a different meat origin.
Preliminary tests showed that the oils used in research (soybean and sunflower)endure temperatures and scalding emulsification for preparing meat products scalded,
described by Lawrie (2006), so is proposed emulsification times since neither novariation in the process, canola oil showed no functional characteristics have to betaken in the preparation of sausage processes due to their high amount of unsaturatedfatty acids, which are not stable to mechanical and cooking.
The sample with 10% formulation of soy, showed that not only stands out is thesensory level, but it in turn was the one that kept the top levels of tenderness. Allsamples have demonstrated high levels of ash thus a high level of minerals in whichthe iron is highlighted as buffalo meat has in its composition up to 12% more iron thanthe meat from cattle .
Acknowledgements
The authors thank the University De La Salle for the approval of this research project,headed by the Vice Chancellor for Research and Transfer. The Marina Luz Rondonstatesman for his contribution to the development of this research. In FoodEngineering program, Dr. Camilo Rozo, Dean of the same, for their unconditionalsupport.
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