Effect of pre-emulsified soy oil with soy protein isolate in frankfurters: A physical-chemical and Raman spectroscopy study

doi:10.1016/j.lwt.2016.08.011

LWT

Volume 74, December 2016, Pages 465-471

https://doi.org/10.1016/j.lwt.2016.08.011 Get rights and content

Highlights

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Energy and fat were decreased by substituting backfat with pre-emulsified soy oils.
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Low-fat frankfurters were proven to have higher cooking yield and better texture.
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More hydrophobic interactions were formed by pre-emulsified soy oils.
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Protein structure was affected by pork backfat and pre-emulsified soy oils.

Abstract

In this study, the changes of protein structure, proximate composition and physico-chemical attributes of frankfurters (1% NaCl) with pre-emulsified soy oil used in the beating processing were investigated. Three samples were prepared: C, with pork backfat; T1, with pre-emulsified soy oil (soy protein isolate (SPI): soy: water was 1:10:10); T2, with pre-emulsified soy oil (SPI: soy: water was 1:5:5). The energy and fat content decreased while the protein content, L^∗ value, cooking yield and textural properties of frankfurters increased when substituting backfat with pre-emulsified soy oils. The microstructure of C showed a spongy appearance with numerous cavities, then T1 and T2 showed more cavity formation and SPI dispersed around the oil globules. There were significantly (p < 0.05) affected the secondary and tertiary structures of protein, an increase of β-sheet, β-turn and random coil content accompanied by a decrease of α-helices content, and formed more hydrophobic interactions were found. However, there was no significantly (p > 0.05) changes for the secondary structures of protein in T1 and T2. The results showed that replaced pork backfat with pre-emulsified soy oil enabled to produce low-salt and low-fat frankfurters.

Introduction

Recent years, more and more consumers require healthier meat products. Frankfurters as one of a type of frequently consumed meat products have been widely accepted by consumer in certain sections of the global population (Delgado-Pando, Cofrades, Ruiz-Capillas, Solas, & Jimenez-Colmenero, 2010a). But traditional frankfurters have high salt level, which could contain up to 30% fat with an industrial average of about 20% (Keeton, 1994). Excessive dietary salt and fat intake however can cause overweight, raise blood pressure, then increase the risk of cardiovascular disease (He and MacGregor, 2002, McNeill and Van Elswyk, 2012). Salt and fat are key factors affecting the frankfurters characters, such as water holding capacity, texture, juice, color, flavor and shelf life (Sikes et al., 2009, Tobin et al., 2012). Thus, how to decline salt and fat without lowering frankfurters quality is a challenge.

Soy protein isolate (SPI) is a commonly useful vegetable protein in the meat industry, which has a good water and fat holding capacity, excellent gelling and structuring behaviour (Berghout et al., 2015, Kotula and Berry, 1986). Some researchers have reported that used pre-emulsified plant oil with SPI for animal fat replacement, which can decrease fat content and energy of meat products. Gao, Huang, and Gao (2013) reported that added pre-emulsified sunflower oil with SPI, which decreased fat content and energy of sika deer frankfurters. Jimenez-Colmenero, Herrero, Pintado, Solas, and Ruiz-Capillas (2010) observed that used olive oil-in-water emulsion with SPI to replace pork backfat decreased fat content in beef patties. Kayaardi and Gok (2003) found that replacement of beef fat with pre-emulsified olive oil with SPI could increase protein content and decreased total fat content in Turkish soudjouk.

The beating processing is a novel processing technique, there is the traditional way that kung-wan was produced in China and other Asian communities. The processing could reduce NaCl content of kung-wans and frankfurters from 2% to 1%, and had a better quality than the chopping with 2% NaCl (Kang et al., 2014a, Kang et al., 2014b). To our knowledge, no research that utilized the beating process and pre-emulsified soy oil with SPI to produce low-salt and low-fat frankfurter has been reported. Therefore, the objective of the present study was to determine protein structural and physico-chemical differences of frankfurters which were produced by beating processing with pre-emulsified soy oils, and thereby to establish a procedure to obtain low-salt and low-fat frankfurters with desirable quality.

Section snippets

Raw materials and ingredients

40 kg pork leg lean meat (after 24–48 h of slaughtering, pH, 5.74, 72.32% moisture, 19.85% protein, 6.63% fat) and 10 kg backfat (7.95% moisture, 1.73% protein and 90.16% fat, AOAC, 2000) were purchased four times in two days from a local meat market (Xinxiang, China). All subcutaneous and intramuscular fat and visible connective tissues were removed from the lean meat. The lean meat and backfat were passed through a grinder (JR-120, Shandong, China) fitted with a plate having 6 mm diameter

Proximate composition

Proximate composition of the three different frankfurters are given in Table 1. C had a significantly higher (p < 0.05) energy and fat content, T1 and T2 had a lower energy and highest moisture content. Because of T1 and T2 had lower fat content and higher moisture content, the energy was decreased from 1074.90 kJ/100 g to 765.85 kJ/100 g after added the pre-emulsified soy oil. Gao et al. (2013) reported the similar result, when used the pre-emulsified sunflower oil with SPI for pork backfat

Conclusion

The results obtained in this study indicated that substituting pork backfat with pre-emulsified soy oils significantly affected the properties and protein structure of frankfurters. When replaced pork backfat by pre-emulsified soy oils, low-fat frankfurter have better textural properties, L^∗ value and cooking yield were increased, energy and fat were decreased, but the L^∗ value and springiness were decreased when SPI was increased. Due to added pre-emulsified soy oils, low-fat frankfurters had

Acknowledgments

This study was supported by the National Natural Science Foundation of China (NSFC, Grant No. 31501508).

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Effect of pre-emulsified soy oil with soy protein isolate in frankfurters: A physical-chemical and Raman spectroscopy study

Highlights

Abstract

Introduction

Section snippets

Raw materials and ingredients

Proximate composition

Conclusion

Acknowledgments

Journal of Molecular Structure

Meat Science

Food Hydrocolloids

Food Research International

Meat Science

Food Chemistry

Food Research International

Trends in Food Science and Technology

Food Research International

Meat Science

Meat Science

Advances in Protein Chemistry

Food Chemistry

Trends in Food Science and Technology

Food Hydrocolloids

Food Research International

Food Hydrocolloids

Meat Science

Meat Science

Food Hydrocolloids

Food Chemistry

Innovative Food Science and Emerging Technologies

Meat Science

Meat Science

Meat Science

Meat Science

Meat Science