Effects of palm fats on physicochemical properties of myofibrillar protein in the production of low-fat sausage
This research was conducted to better understand the impacts of lipid type on the gel formation by chicken myofibrillar proteins (MP) in low-fat sausage. This study provides new insights to overcome challenges in producing reduced-fat meat products by examining the potential application of refined p...
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| Format: | Thesis |
| Language: | English English |
| Published: |
2023
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| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/41116/1/24%20PAGES.pdf https://eprints.ums.edu.my/id/eprint/41116/2/FULLTEXT.pdf https://eprints.ums.edu.my/id/eprint/41116/ |
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| Summary: | This research was conducted to better understand the impacts of lipid type on the gel formation by chicken myofibrillar proteins (MP) in low-fat sausage. This study provides new insights to overcome challenges in producing reduced-fat meat products by examining the potential application of refined palm oil (RPO) and palm stearin (ST) as chicken fat (CF)substitutes. The MP gelation influenced by three lipids: CF (MP-CF), RPO (MP-RPO), and ST (MP-ST), at high-fat levels, was examined through physicochemical and thermal analyses. RPO was chosen as the best animal fat substitute because it has the strongest elastic gel properties with the highest thermal stability (p < 0.05) throughout the cooling and heating stages. It also provides the highest water holding capacity (WHC) and gel strength (p < 0.05). When the effects of RPO addition were tested at low-fat concentrations [1.5% (RPO1.5), 2.0% (RPO2.0), 2.5% (RPO2.5), and 3.0% (RPO3.0)], it was found that the gels appeared to be softer than the high-fat gel. Among the low-fat gels, RPO3.0 had the highest WHC (55.39%) and gel strength (8.62 g). Furthermore, only RPO3.0 showed a loss factor of less than 0.1, indicating a strong solid-like structure, although all gels displayed elastic properties with storage modulus greater than loss modulus values. Then, low-fat sausages were formulated using RPO at 1.5% (LFS1.5), 2.0% (LFS2.0), 2.5% (LFS2.5), and 3.0% (LFS3.0) per 100 g and compared with high-fat sausage containing 20% chicken fat (HFS). All treated samples showed higher moisture (p < 0.05), higher protein (p < 0.05), and lower fat content (p < 0.05) than the HFS sample. However, there was no significant difference in the ash content (p > 0.05) among the samples. Sample LFS1.5 and LFS2.0 showed lower WHC and higher cooking loss (p < 0.05) than the control. Furthermore, adding RPO at concentrations higher than 2.0% resulted in the low-fat sausage that had higher hardness and chewiness as well as greater storage and loss modulus. In terms of colour, low-fat sausage appeared to be lighter and more yellow than high-fat sausage. Notably, low-fat sausages showed significantly lower (p < 0.05) TBARS values than the HFS control during 28 days of storage. According to the sensory panellists, LFS3.0 received the highest overall acceptance score owing to its excellent aroma, taste, and juiciness. However, all the treated samples received overall acceptance score above 6.3 which indicated that the products were considered acceptable. In conclusion, RPO could mimics the function of animal fat in terms of physicochemical properties and sensory attributes to produce low-fat emulsified meat products, as shown in LFS1.5, that comply with the regulation and meet the demands of health-conscious consumers. |
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