The effect of a fat replacer on the physical, chemical, microbiological and sensory characteristics of blesbok (Damaliscus pygargus phillipsi) cabanossi

[摘要] ENGLISH ABSTRACT: Processed meat products usually have a high fat content and health conscious consumers tend to find this unacceptable. Traditional processed meat products, such as cabanossi, are furthermore produced with animal fat that contain high levels of saturated fatty acids (SFA). A diet high in SFA may pose health risks. There are vegetable oils that could provide a better fatty acid profile in meat products and could be used as fat replacers. Unfortunately, reformulation may affect the processed meat product's characteristics and this could easily decrease a product's market viability. This study was conducted to investigate the effect of a canola oil-based fat replacer in the form of a protein-based hydrocolloid gel (FR) at three concentrations, i.e. 10% (FR1), 20% (FR2) and 30% (FR3) with no pork back fat added, compared to the Control containing pork back fat on the physical, chemical, microbiological and sensory characteristics of blesbok (Damaliscus pygargus phillipsi) cabanossi. The proximate analysis of all three FR treatments had higher (P ≤ 0.05) moisture, protein and ash content than the Control and as expected, the fat content was lower (P ≤ 0.05) in all three FR treatments. The lipid oxidation results were lower than expected with no difference (P > 0.05) between the Control and all three FR treatments; possibly due to the nitrates' antioxidant ability. The fatty acid composition did not differ (P > 0.05) at day 0 as well as after 60 days storage, however, the fatty acid composition for the treatments at day 0 and day 60 differed (P ≤ 0.05). At day 0 and day 60, FR2 and FR3 had larger (P ≤ 0.05) PUFA:SFA ratios (0.8-1.0) than the Control and FR1. Furthermore at day 0 and day 60, all three FR treatments had lower (P ≤ 0.05) n-6:n-3 ratios (2.8-3.1) than the Control. Descriptive sensory analysis was performed alongside an instrumental texture analysis to profile any changes in the cabanossi's characteristics (aroma, appearance, flavour and texture). The trained panel detected differences in all the characteristics between the Control and the three FR treatments, as well as differences between the three FR treatments. An unexpected bitter taste developed after 60 days storage, maintained at 4°C; however, there was no sign of rancidity development, as perceived by the sensory panel. In terms of physical characteristics at day 0 and day 60, the Control and FR1 differed (P ≤ 0.05) from FR2 and FR3 with the latter scoring the lowest (P ≤ 0.05) in instrumental hardness. Microbiological quality must be in accordance with the country's legislation. Testing for Staphylococcus aureus, Listeria monocytogenes, Salmonella spp., coliforms and aerobic forming bacteria was conducted. At day 0 and after 60 days storage, maintained at 4°C; the Control and all three FR treatments were in accordance with various regulations and food safety guidelines from South Africa and several international specifications. The fat content was successfully decreased by ~20% with an improved fatty acid profile and a limited lipid oxidation. The sensory and physical properties were easily discernible between the Control and the three FR treatments. The animal fat used in the control had certain characteristics which the fat replacer was not able to mimic. In addition, during storage (60 days) a bitter taste developed in the three FR treatments which were undesirable. All the treatments were microbiologically safe and were in accordance with local, South Africa, and international regulations. The FR treatments were noticeably different to the Control however, a lower fat content, improved fatty acid profile and a 60 day shelf-life were achieved. The results have added more knowledge about fat replacers in processed meat products especially with regard to cabanossi.

[发布机构] Stellenbosch University