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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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dc.contributor.advisor Barbut, Shai
dc.contributor.author Wood, John
dc.date.accessioned 2013-05-13T16:22:44Z
dc.date.available 2013-05-13T16:22:44Z
dc.date.copyright 2013-05
dc.date.created 2013-04-22
dc.date.issued 2013-05-13
dc.identifier.uri http://hdl.handle.net/10214/6677
dc.description.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. en_US
dc.description.sponsorship Ontario Ministry of Agriculture, Food & Rural Affairs (OMAFRA) en_US
dc.language.iso en en_US
dc.subject fat en_US
dc.subject replacement en_US
dc.subject canola en_US
dc.subject oleogel en_US
dc.subject organogel en_US
dc.subject meat en_US
dc.subject emulsion en_US
dc.subject frankfurter en_US
dc.subject ethylcellulose en_US
dc.subject texture en_US
dc.subject profile en_US
dc.subject analysis en_US
dc.subject sensory en_US
dc.subject breakfast en_US
dc.subject sausage en_US
dc.subject sorbitan en_US
dc.subject monostearate en_US
dc.subject shear en_US
dc.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 en_US
dc.type Thesis en_US
dc.degree.programme Food Science en_US
dc.degree.name Master of Science en_US
dc.degree.department Department of Food Science en_US


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