Corn Oil Oleogel Structured with Chicken Skin as A Potential Fat Replacer in Meat Batters

Öz

This study investigated the effects of replacing beef fat with corn oil chicken skin oleogel on the quality parameters of model meat batters. Four different batches were prepared with varying amounts of oleogel (50% (O50), 75% (O75), 100% (O100)) as a fat substitute, while a control group was prepared with 100% (C) beef fat. Chemical composition, technological properties, color, texture, fatty acid composition, and oxidative changes were evaluated. The results showed that oleogel addition increased moisture and decreased protein content. Water holding capacity and cooking yield improved by the addition of oleogel. Replacing beef fat with oleogel increased lightness and yellowness, and reduced redness compared to control samples. The hardness, gumminess, springiness, and chewiness of the control were significantly higher than the samples formulated with oleogel. The incorporation of oleogel resulted in a reduction in saturated fatty acids (SFA) and an increase in polyunsaturated fatty acids (PUFA). As the level of oleogel increased, the amount of linolenic acid also increased significantly. Replacing beef fat with oleogel resulted in significant reductions in the atherogenicity (IA) and thrombogenicity (IT) indexes. At the end of the storage, the highest TBARS value was recorded in the control sample formulated with 100% beef fat.

Anahtar Kelimeler

• Fatty acids
• Edible oils
• Chicken skin
• Meat products
• Texture
• Oxidation

Kaynakça

1. Anonymous (1987). Standard methods for the analysis of oils, fats, and derivatives. International union of pure and applied chemistry (7th rev. enlarged, Paquot, C., Hautfenne, A., Eds.). London, U.K: Blackwell Scientific.
2. AOAC (2003). Official Methods of the AOAC, 17th Ed. Methods 920.39, 942.05, 990.03. The Association of Official Analytical Chemists: Gaithersburg, MD.
3. Barbut S, Wood J, Marangoni A (2016). Quality effects of using organogels in breakfast sausage. Meat Science, 122: 84-89. https://doi.org/10.1016/j.meatsci.2016.07.022.
4. European Parliement (2006). European Parliement Regulation 1924/2006 of the European Parliament and of the council of 20 December 2006 on nutrition and health claims made on foods. Official Journal of the European Union, OJ, L12 (2006), pp. 3-8.
5. Evranuz ÖE (1993). The effects of temperature and moisture content on lipid peroxidation during storage of unblanched salted roasted peanuts: Shelf-life studies for unblanched salted roasted peanuts. International Journal of Food Science, 28: 193–199. doi:10. 1111/j.1365-2621.1993.tb01264.x.
6. Fayaz G, Goli SAH, Kadivar M, Valoppi F, Barba L, Calligaris S, Nicoli MC (2017). Potential application of pomegranate seed oil oleogels based on monoglycerides, beeswax and propolis wax as partial substitutes of palm oil in functional chocolate spread. Lebensmittel-Wissenschaft & Technologie, 86: 523-529. https://doi.org/10.1016/j.lwt.2017.08.036.
7. Flynn AW, Bramblett VD (1975). Effects of frozen storage, cooking method and muscle quality on attributes of pork loins. Journal of Food Science, 40(3): 631–633. doi:10.1111/j. 1365-2621.1975.tb12544.x.
8. Ghiasi F, Golmakani MT (2022). Fabrication and characterization of a novel biphasic system based on starch and ethylcellulose as an alternative fat replacer in a model food system. Innovative Food Science and Emerging Technologies, 78: 103028. https://doi.org/10.1016/j.ifset.2022.103028.

9. Gómez-Estaca J, Herrero AM, Herranz B, Álvarez MD, Jiménez-Colmenero F, Cofrades S (2019). Characterization of ethyl cellulose and beeswax oleogels and their suitability as fat replacers in healthier lipid pâtés development. Food Hydrocolloids, 87: 960-969. https://doi.org/10.1016/j.foodhyd.2018.09.029.
10. HMSO (1994). Nutritional Aspects of Cardiovascular Disease. Report on Health and Social Subject, No. 46, HMSO, London, UK.
11. Hughes E, Cofrades S, Troy DJ (1997). Effects of fat level, oat fibre and carrageenan on frankfurters formulated with 5, 12 and 30% fat. Meat Science, 45(3): 273–281. doi:10.1016/ S0309-1740(96)00109-X.
12. Martins AJ, Lorenzo JM, Franco D, Pateiro M, Domínguez R, Munekata PE, Pastrana LM, Vicente AA, Cunha RL, Cerqueira MA (2020). Characterization of enriched meat-based pâté manufactured with oleogels as fat substitutes. Gels, 6(2): 17. https://doi.org/10.3390/gels6020017.
13. Moghtadaei M, Soltanizadeh N, Goli SAH (2018). Production of sesame oil oleogels based on beeswax and application as partial substitutes of animal fat in beef burger. Food Research International, 108: 368-377. https://doi.org/10.1016/j.foodres.2018.03.051.
14. Nacak B, Öztürk-Kerimoğlu B, Yıldız D, Çağındı Ö, Serdaroğlu M (2021). Peanut and linseed oil emulsion gels as potential fat replacer in emulsified sausages. Meat Science, 176, https://doi.org/10.1016/j.meatsci.2021.108464.
15. Özer CO, Çelegen Ş (2020). Evaluation of quality and emulsion stability of a fat‐reduced beef burger prepared with an olive oil oleogel‐based emulsion. Journal of Food Processing and Preservation, 45 (8): e14547. 10.1111/jfpp.14547.
16. Panagiotopoulou E, Moschakis T, Katsanidis E (2016). Sunflower oil organogels and organogel-in-water emulsions (part II): Implementation in frankfurter sausages. Lebensmittel-Wissenschaft & Technologie, 73: 351-356. https://doi.org/10.1016/j.lwt.2016.06.006.
17. Pandolsook S, Kupongsak S (2017). Influence of bleached rice bran wax on the physicochemical properties of organogels and water-in-oil emulsions. Journal of Food Engineering, 214: 182-192. https://doi.org/10.1016/j.jfoodeng.2017.06.030.
18. Serdaroğlu M, Nacak B, Karabıyıkoğlu M (2017). Effects of beef fat replacement with gelled emulsion prepared with olive oil on quality parameters of chicken patties. Korean Journal for Food Science of Animal Resources, 37(3): 36. 10.5851/kosfa.2017.37.3.376.
19. Serdaroğlu M, Öztürk B, Urgu M (2016). Emulsion characteristics, chemical and textural properties of meat systems produced with double emulsions as beef fat replacers. Meat Science, 117: 187-95. https://doi.org/10.1016/j.meatsci.2016.03.012.
20. Serdaroğlu M, Yüncü Ö, Kavuşan HS, Sharefiabadi E, Seyedhosseini S (2021). The Effects of Using Pomegranate (Punica granatum) Seed Powder on Quality Parameters of Model System Chicken Meat Emulsions. Turkish Journal of Agriculture - Food Science and Technology, 9(8): 1485-1494. https://doi.org/10.24925/turjaf.v9i8.1485-1494.4305.
21. Silva SL, Amaral JT, Ribeiro M, Sebastião EE, Vargas C, de Lima Franzen F, Schneider G, Lorenzo JM, Fries LLM, Cichoski AJ, Campagnol PCB (2019). Fat replacement by oleogel rich in oleic acid and its impact on the technological, nutritional, oxidative, and sensory properties of Bologna-type sausages. Meat Science, 149: 141-148. https://doi.org/10.1016/j.meatsci.2018.11.020.
22. Silva TJ, Barrera‐Arellano D, Ribeiro APB (2021). Oleogel‐based emulsions: Concepts, structuring agents, and applications in food. Journal of Food Science, 86(7): 2785-2801. https://doi.org/10.1111/1750-3841.15788.
23. Tabibiazar M, Roufegarinejad L, Hamishehkar H, Alizadeh A (2020). Preparation and characterization of carnauba wax/adipic acid oleogel: A new reinforced oleogel for application in cake and beef burger. Food Chemistry, 333: 127446. https://doi.org/10.1016/j.foodchem.2020.127446.
24. Thakur D, Singh A, Prabhakar PK, Meghwal M, Upadhyay A. (2022). Optimization and characterization of soybean oil-carnauba wax oleogel. Lebensmittel-Wissenschaft & Technologie, 157: 113108. https://doi.org/10.1016/j.lwt.2022.113108.
25. Ulbricht TLV, Southgate DAT (1991). Coronary heart disease: Seven dietary factors. The Lancet, 338(8773): 985–992. doi:10.1016/0140-6736(91)91846-M.
26. Wagner KH, Tomasch R, Elmadfa I (2001). Impact of diets containing corn oil or olive/sunflower oil mixture on the human plasma and lipoprotein lipid metabolism. European Journal of Nutrition, 40: 161-167. https://doi.org/10.1007/s003940170004.
27. Witte VC, Krauze GF, Bailey ME (1970). A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage. Journal of Food Science, 35(5): 582–585. doi:10.1111/j.1365-2621.1970.tb04815.x.
28. Wolfer TL, Acevedo NC, Prusa KJ, Sebranek JG, Tarté R (2018). Replacement of pork fat in frankfurter-type sausages by soybean oil oleogels structured with rice bran wax. Meat Science, 145: 352-362. https://doi.org/10.1016/j.meatsci.2018.07.012.
29. World Health Organization (2021). WHO European Childhood Obesity Surveillance Initiative (COSI) Report on the fourth round of data collection, 2015–2017 (No. WHO/EURO: 2021-2495-42251-58349). World Health Organization. Regional Office for Europe.
30. Xia T, Gao Y, Liu Y, Wei Z, Xue C (2022). Lactoferrin particles assembled via transglutaminase-induced crosslinking: Utilization in oleogel-based Pickering emulsions with improved curcumin bioaccessibility. Food Chemistry, 374: 131779. https://doi.org/10.1016/j.foodchem.2021.131779.