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Reduction of Saturated Fat in Finely Comminuted and Ground Meat Products by use of Canola Oil Organogels and the effect on Organoleptic Qualities, Texture and Microstructure

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Title: Reduction of Saturated Fat in Finely Comminuted and Ground Meat Products by use of Canola Oil Organogels and the effect on Organoleptic Qualities, Texture and Microstructure
Author: Wood, John
Department: Department of Food Science
Program: Food Science
Advisor: Barbut, Shai
Abstract: The main goal of this research was to determine the effectiveness of saturated fat replacement by means of a canola oil oleogel, termed an “organogel”, using ethyl cellulose (EC, 10 cP) as the gelator and sorbitan monostearate (SMS) as a plasticizer. All-beef frankfurters and pork breakfast sausages were used and instrumental tests performed to determine effectiveness were light microscopy, texture profile analysis, Warner-Bratzler shear force, cook loss and smokehouse yield. A trained sensory analysis panel scored for hardness, juiciness, oiliness, and the presence of off flavours. Replacing beef fat (BF) with canola oil (CO) in frankfurters produced a product that was significantly harder (P < 0.05). The gelling of the canola oil lowered the TPA hardness values. Cohesiveness, chewiness and gumminess values were statistically similar to the BF control. Minor changes in L*, a* and b* values were observed, with the organogel frankfurters being lighter than the BF control. Sensory analysis scores showed that 8,10 & 12% EC frankfurters were significantly less hard than the CO control.
URI: http://hdl.handle.net/10214/6677
Date: 2013-05
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