Pumpkin Seed Oil as a Partial Animal Fat Replacer in Bologna-type Sausages

Beef fat was replaced with cold press pumpkin seed oil (PSO; 0%, 5%, 15%, and 20%) in the production of bologna-type sausages. A value of pH, water-holding capacity (WHC), jelly-fat separation, emulsion stability and viscosity values were determined in meat batters. Thiobarbituric acid reactive substances (TBARS), color, and textural characteristics (TPA, shear test, penetration test) were determined in end-product at 1, 7, 14, 21, and 28 days of storage at 4°C. The pH values were varied between 6.06 and 6.08. With the increase in the level of PSO in meat batters, there was a significant increase in WHC, jelly-fat separation and viscosity values (p<0.05) while a significant decrease in emulsion stability (p<0.05). TBARS values of sausages were found to be significantly higher than in the control group (p<0.05), and this trend continued during storage. Increasing of PSO level were caused a significant increase in L* and b* values while a decrease in a* value (p<0.05). Hardness, adhesiveness and chewiness values were significantly reduced whereas cohesiveness and resilience values increased (p<0.05). Maximum shear force and work of shear was significantly decreased as the level of PSO increased (p<0.05). Hardness, work of penetration and the resistance during the withdrawal of the probe values (penetration tests) increased significantly with the increase in the level of PSO (p<0.05). These results indicate that PSO has potential to be use as a replacement of animal-based fats in the production of bologna-type sausages.

Effects of Different End-Point Cooking Temperatures on the Efficiency of Encapsulated Phosphates on Lipid Oxidation Inhibition in Ground Meat

Effects of 0.5% encapsulated (e) phosphates (sodium tripolyphosphate, STP; sodium hexametaphosphate, HMP; sodium pyrophosphate, SPP) on lipid oxidation during storage (0, 1, and 7 d) of ground meat (chicken, beef) after being cooked to 3 end-point cooking temperatures (EPCT; 71, 74, and 77 °C) were evaluated. The use of STP or eSTP resulted in lower (P < 0.05) cooking loss (CL) compared to encapsulated or unencapsulated forms of HMP and SPP. Increasing EPCT led to a significant increase in CL (P < 0.05). Both STP and eSTP increased pH, whereas SPP and eSPP decreased pH (P < 0.05). The higher orthophosphate (OP) was obtained with STP or SPP compared to their encapsulated counterparts (P < 0.05). The lowest OP was determined in samples with HMP or eHMP (P < 0.05). A 77 °C EPCT resulted in lower OP in chicken compared to 74 and 71 °C (P < 0.05), dissimilar to beef, where EPCT did not affect OP. In encapsulated or unencapsulated form, using STP and SPP enhanced reduction in TBARS and lipid hydroperoxides (LPO) compared with HMP (P < 0.05). Regardless of the phosphate type, more effective lipid oxidation inhibition was achieved by the use of encapsulated forms (P < 0.05). Increasing EPCT resulted in lower TBARS in beef and higher LPO values in both beef and chicken samples (P < 0.05). Findings suggest that encapsulated phosphates can be a strategy to inhibit lipid oxidation for meat industry and the efficiency of encapsulated phosphates on lipid oxidation inhibition can be enhanced by lowering EPCT.

Effect of starch type and its modifications on physicochemical properties of bologna-type sausage produced with sheep tail fat

Gelatinized, solubilized/dispersed and retrograded starches were produced from normal (unmodified) corn and potato starches, and were used with sheep tail fat for sausage batters. Emulsion stability, jelly and fat separation, water holding capacity (WHC), emulsion viscosity and batter pH were determined. Penetrometer reading after cooking of the batters, and tenderness of the end-product were determined. Modified starches statistically (p<0.01) affected emulsion stability and emulsion viscosity. The modification process was not significant for pH, WHC, jelly and fat separation and penetrometer values (p>0.05). While type of used starch had a significant effect on jelly and fat separation (p<0.05), for the other measurements it was not significant (p>0.05).

Fractionation and characterization of edible sheep tail fat

Edible sheep tail fat was effectively fractionated by an acetone crystallization. Each of the fractions and filtrates were analyzed for melting point, refractive index, iodine value, fatty acid composition, and characterized by differential scanning calorimetry. Fatty acid analysis indicated that as the fractionation temperature decreased, the concentration of unsaturated fatty acids in the fractions increased. The liquid fraction had a differential scanning calorimetry melting curve similar to commercial salad oil and the curve of one of the filtrates resembled that of cocoa butter.

Reaction kinetics for laccase-catalyzed polymerization of 1-naphthol

Laccase-catalyzed oxidative polymerization of 1-naphthol was carried out in a closed system containing acetone and sodium acetate buffer. The effects of initial 1-naphthol and dissolved oxygen concentrations on the initial reaction rate were investigated. A multiplicative mathematical model, using a function of 1-naphthol and dissolved oxygen concentrations, was developed for enzymatic polymerization and the corresponding biokinetic parameters have been evaluated for the first time. The activation energy and reaction rate constant of the laccase-catalyzed 1-naphthol polymerization were calculated as 57 kJ/mol and 311 l/s, respectively. The activation energy calculated was in the typical range of 30-60 kJ/mol and rate constant was of the order of magnitude of previously reported values for laccase-catalyzed reactions with different monomers.