Skip to main content
SpringerLink
Log in

Effect of Meat Type, Animal Fat Type, and Cooking Temperature on Microstructural and Macroscopic Properties of Cooked Sausages

  • Original Paper
  • Published:
Food and Bioprocess Technology Aims and scope Submit manuscript

Abstract

The aim of this study was to simultaneously study the effect of meat type (chicken breast and leg meat), animal fat type (selected pork back fats having a low and high degree of saturation), and cooking temperature (60 and 70 °C) on the microstructural and macroscopic properties (water and fat binding, texture, and pH) of cooked sausages. In sausages prepared with the most saturated pork back fat, the emulsion stability significantly decreased and the greater part of the total expressible fluid was fat, while the reverse was seen for the more unsaturated pork back fat. This was probably related to fat coalescence at the microstructural level. The cooking loss was slightly lower for sausages prepared with the most saturated pork back fat. The fat type clearly affected the hardness of the cooked sausages, irrespective of the type of meat or temperature. Thus, it can be concluded that small differences in fatty acid composition between the different pork back fats proved to have a great effect on the microstructural and macroscopic properties of the cooked sausages, in contrast with the meat type (muscle fiber type) or temperature which only had a moderate effect.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1

Similar content being viewed by others

References

  • Ali, M. S., Kim, G. D., Seo, H. W., Jung, E. Y., Kim, B. W., Yang, H. S., & Joo, S. T. (2011). Possibility of making low-fat sausages from duck meat with addition of rice flour. Asian-Australasian Journal of Animal Sciences, 24(3), 421–428.

    Article  Google Scholar 

  • Bailey, A. J., & Light, N. D. (1989). Connective tissue in meat and meat products. New York, U.S.A.: Elsevier applied science.

    Google Scholar 

  • Barbut, S. (1997). Microstructure of white and dark Turkey meat batters as affected by pH. British Poultry Science, 38(2), 175–182.

    Article  CAS  Google Scholar 

  • Barbut, S., & Youssef, M. K. (2016). Effect of gradual heating and fat/oil type on fat stability, texture, color, and microstructure of meat batters. Journal of Food Science, 81, 2199–2205.

    Article  Google Scholar 

  • Barbut, S., Gordon, A., & Smith, A. (1996). Effect of cooking temperature on the microstructure of meat batters prepared with salt and phosphate. LWT – Food Science and Technology, 29(5-6), 475–480.

    Article  CAS  Google Scholar 

  • Campbell, S. D., Goff, H. D., & Rousseau, D. (2002). Comparison of crystallization properties of a palm stearin/canola oil blend and lard in bulk and emulsified form. Food Research International, 35(10), 935–944.

    Article  CAS  Google Scholar 

  • Campos, R., Narine, S. S., & Marangoni, A. G. (2002). Effect of cooling rate on the structure and mechanical properties of milk fat and lard. Food Research International, 35(10), 971–981.

    Article  CAS  Google Scholar 

  • Carballo, J., Fernández, P., Barreto, G., Solas, M. T., & Jiménez Colmenero, F. (1996). Characteristics of high- and low-fat Bologna sausages as affected by final internal cooking temperature and chilling storage. Journal of the Science of Food and Agriculture, 72(1), 40–48.

    Article  CAS  Google Scholar 

  • Casutt, M. M., Scheeder, M. R. L., Escher, F., Dufey, P.-A., & Kreuzer, M. (1999). Relating texture properties and composition of bovine fat tissue. Fett/Lipid, 101(8), 283–290.

    Article  CAS  Google Scholar 

  • Da Silva, R. C., Ribeiro, A. P. B., Soares, F. A. S. M., Capacla, I. R., Hazzan, M., dos Santos, A. O., Cardoso, L. P., & Gioielli, L. A. (2013). Microstructure and thermal profile of structured lipids produced by continuous enzymatic interesterification. Journal of the American Oil Chemists’ Society, 90(5), 631–639.

    Article  CAS  Google Scholar 

  • Dickinson, E. (2012). Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets. Food Hydrocolloids, 28(1), 224–241.

    Article  CAS  Google Scholar 

  • Douaire, M., di Bari, V., Norton, J. E., Sullo, A., Lillford, P., & Norton, I. T. (2014). Fat crystallisation at oil–water interfaces. Advances in Colloid and Interface Science, 203, 1–10.

    Article  CAS  Google Scholar 

  • Feiner, G. (2006). Meat products handbook - practical science and technology. U.K.: Woodhead Publishing Limited.

    Google Scholar 

  • Gläser, K. R., Wenk, C., & Scheeder, M. R. L. (2004). Evaluation of pork backfat firmness and lard consistency using several different physicochemical methods. Journal of the Science of Food and Agriculture, 84(8), 853–862.

    Article  Google Scholar 

  • Glorieux, S., Steen, L., De Brabanter, J., Foubert, I., & Fraeye, I. (2018). Effect of meat type, animal fat composition and isothermal temperature on the viscoelastic properties of meat batters. Journal of Food Science (accepted)., 83(6), 1596–1604. https://doi.org/10.1111/1750-3841.14182.

    Article  CAS  Google Scholar 

  • Glorieux, S., Steen, L., Paelinck, H., Foubert, I., & Fraeye, I. (2017). Isothermal gelation behavior of myofibrillar proteins from white and red chicken meat at different temperatures. Poultry Science, 96(10), 3785–3795.

    Article  CAS  Google Scholar 

  • Gordon, A., & Barbut, S. (1992). Mechanism of meat batter stabilization: A review. Critical Reviews in Food Science and Nutrition, 32(4), 299–332.

    Article  CAS  Google Scholar 

  • Hughes, E., Cofrades, S., & Troy, D. J. (1996). Effects of fat level, oat fibre and carrageenan on frankfurters formulated with 5, 12 and 30% fat. Meat Science, 45, 273–281.

    Article  Google Scholar 

  • Jones, K. W. (1984). Protein lipid interactions in processed meats. Reciprocal Meat Conference Proceedings, 37, 52–57.

    Google Scholar 

  • Marangoni, A. G., Acevedo, N., Maleky, F., Co, E., Peyronel, F., Mazzanti, G., Quinn, B., & Pink, D. (2012). Structure and functionality of edible fats. Soft Matter, 8(5), 1275–1300.

    Article  CAS  Google Scholar 

  • Marrikar, J. M. N., & Yanty, N. A. M. (2014). Effect of chemical and enzymatic modifications on the identity characteristics of lard: A review. International Journal of Food Properties, 17(2), 321–330.

    Article  Google Scholar 

  • Maruyama, K., Sakashita, T., Hagura, Y., & Suzuki, K. (2007). Relationship between rheology, particle size and texture of mayonnaise. Food Science and Technology Research, 13(1), 1–6.

    Article  Google Scholar 

  • Santhi, D., Kalaikannan, A., & Sureshkumar, S. (2017). Factors influencing meat emulsion properties and product texture: A review. Critical Reviews in Food Science and Nutrition, 57(10), 2021–2027.

    Article  CAS  Google Scholar 

  • Shao, J. H., Zou, Y. F., Xu, X. L., Wu, J. Q., & Zhou, G. H. (2011). Evaluation of structural changes in raw and heated meat batters prepared with different lipids using Raman spectroscopy. Food Research International, 44(9), 2955–2961.

    Article  CAS  Google Scholar 

  • Smith, L. M., Fantozzi, P., & Creveling, R. K. (1983). Study of triglyceride-protein interaction using a microemulsion-filtration method. Journal of the American Oil Chemists’ Society, 60(5), 960–967.

    Article  CAS  Google Scholar 

  • Steen, L., Fraeye, I., Goemaere, O., Sifre, L., Goderis, B., Paelinck, H., & Foubert, I. (2014). Effect of salt and liver/fat ratio on microstructure, emulsion stability, texture and sensory mouth feel of liver paste. Food and Bioprocess Technology, 7(10), 2855–2864.

    Article  CAS  Google Scholar 

  • Steen, L., Rigolle, A., Glorieux, S., Paelinck, H., Fraeye, I., Goderis, B., & Foubert, I. (2015). Isothermal crystallization behavior of lard at different temperatures studied by DSC and real-time XRD. Food Research International, 69, 49–56.

    Article  CAS  Google Scholar 

  • Sun, X. D., & Holley, R. A. (2011). Factors influencing gel formation by Myofibrillar proteins in muscle foods. Comprehensive Reviews in Food Science and Food Safety, 10(1), 33–51.

    Article  CAS  Google Scholar 

  • Svenstrup, G., Brüggemann, D., Kristensen, L., Risbo, J., & Skibsted, L. H. (2005). The influence of pretreatment on pork fat crystallization. European Journal of Lipid Science and Technology, 107(9), 607–615.

    Article  CAS  Google Scholar 

  • Tan, S. S., Aminah, A., Zhang, X. G., & Abdul, S. B. (2006). Optimizing palm oil and palm stearin utilization for sensory and textural properties of chicken frankfurters. Meat Science, 72(3), 387–397.

    Article  CAS  Google Scholar 

  • Tornberg, E. (2005). Effects of heat on meat proteins – Implications on structure and quality of meat products. Meat Science, 70(3), 493–508.

    Article  CAS  Google Scholar 

  • Van der Sman, R. G. M. (2013). Modeling cooking of chicken meat in industrial tunnel ovens with the Flory–Rehner theory. Meat Science, 95(4), 940–957.

    Article  Google Scholar 

  • Wattanachant, S., Benjakul, S., & Ledward, D. A. (2004). Composition, color, and texture of Thai indigenous and broiler chicken muscles. Poultry Science, 83(1), 123–128.

    Article  CAS  Google Scholar 

  • Wu, M., Xiong, Y. L., Chen, J., Tang, X., & Zhou, G. (2009). Rheological and microstructural properties of porcine myofibrillar protein–lipid emulsion composite gels. Journal of Food Science, 74, 207–217.

    Article  Google Scholar 

  • Xiong, Y. L. (1994). Myofibrillar protein from different muscle fiber types: Implications of biochemical and functional properties in meat processing. Critical Reviews in Food Science and Nutrition, 34(3), 293–320.

    Article  CAS  Google Scholar 

  • Youssef, M. K., & Barbut, S. (2010). Physicochemical effects of the lipid phase and protein level on meat emulsion stability, texture and microstructure. Journal of Food Science, 75, 108–114.

    Article  Google Scholar 

  • Zhang, Y., Wang, Z., Peng, Z., Jin, H., Wang, R. R., & Yao, Y. (2013). Distribution of fat droplets/particles and protein film components in batters of lean and back fat produced under controlled shear conditions. CyTA - Journal of Food, 11(4), 352–358.

    Article  CAS  Google Scholar 

  • Zorba, O., & Kurt, Ş. (2006). Optimization of emulsion characteristics of beef, chicken and Turkey meat mixtures in model system using mixture design. Meat Science, 73(4), 611–618.

    Article  Google Scholar 

Download references

Acknowledgements

This research was funded by a Ph.D. grant from the Agency for Innovation & Entrepreneurship.

Author information

Authors and Affiliations

  1. KU Leuven Ghent Technology Campus, Leuven Food Science and Nutrition Research Centre (LFoRCe), Research Group for Technology and Quality of Animal Products, Gebroeders De Smetstraat 1, B-9000, Ghent, Belgium

    Seline Glorieux, Liselot Steen & Ilse Fraeye

  2. KU Leuven Kulak, Leuven Food Science and Nutrition Research Centre (LFoRCe), Foods & Lipids, Etienne Sabbelaan 53, B-8500, Kortrijk, Belgium

    Seline Glorieux & Imogen Foubert

  3. Department of Food Technology, Safety and Health, Laboratory of Food Technology and Engineering, Ghent University, Coupure Links 653, B-9000, Ghent, Belgium

    Davy Van de Walle & Koen Dewettinck

Authors
  1. Seline Glorieux
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Liselot Steen
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Davy Van de Walle
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Koen Dewettinck
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Imogen Foubert
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Ilse Fraeye
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Seline Glorieux.

Ethics declarations

Conflict of Interest Statement

We wish to confirm that there are no known conflicts of interest associated with this publication and there has been no significant financial support for this work that could have influenced its outcome. We confirm that the manuscript has been read and approved by all named authors and that there are no other persons who satisfied the criteria for authorship but are not listed.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Glorieux, S., Steen, L., Van de Walle, D. et al. Effect of Meat Type, Animal Fat Type, and Cooking Temperature on Microstructural and Macroscopic Properties of Cooked Sausages. Food Bioprocess Technol 12, 16–26 (2019). https://doi.org/10.1007/s11947-018-2190-6

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11947-018-2190-6

Keywords

Search

Navigation