Influence of animal fat replacement with vegetable oils on sensorial perception of meat emulsified products

  • Cristian Tudose Department of Food Science, Food Engineering and Applied Biotechnology
  • Gabriela Iordăchescu Department of Food Science, Food Engineering and Applied Biotechnology
  • Felicia Stan Department of Food Science, Food Engineering and Applied Biotechnology
  • Floricel Cercel Department of Food Science, Food Engineering and Applied Biotechnology
  • Petru Alexe Department of Food Science, Food Engineering and Applied Biotechnology
Keywords: vegetable oils, meat emulsified products, texture, flavor

Abstract

For the purpose of the present study, in an emulsified meat product the pork backfat was replaced with a vegetable oil pre-emulsion and its effect on quality attributes were investigated. In order to do so, a classic and a new meat products were manufactured. Extra virgin olive oil and palm oil pre-emulsion were added instead of animal fat in the new product. Texture and physiochemical properties were analyzed by instrumental measurements. It was observed that during storage moisture and pH decreased. Using vegetable oils determined substantial increase of TBA values. Texture was influenced mainly by storage time for both products, while replacement of pork backfat with vegetable oil pre-emulsion had no influence on sample firmness. The sensory properties of meat products were evaluated by a group of trained panelists using an analitycal sensory evaluation
technique. Overall the new product presented good acceptability which recommends it like a new healthier meat product.

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Published
2014-11-20
How to Cite
Tudose, Cristian, Gabriela Iordăchescu, Felicia Stan, Floricel Cercel, and Petru Alexe. 2014. “Influence of Animal Fat Replacement With Vegetable Oils on Sensorial Perception of Meat Emulsified Products”. The Annals of the University Dunarea De Jos of Galati. Fascicle VI - Food Technology 38 (2), 94-103. https://www.gup.ugal.ro/ugaljournals/index.php/food/article/view/1779.
Section
ORIGINAL ARTICLES