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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 subs...
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| Published in: | Food science of animal resources 2020, 40(4), , pp.551-562 |
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| Language: | English |
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| cites | cdi_FETCH-LOGICAL-c401t-491f3528d73a6979f96020283734e21ef322cbcf7dca1dcfb129883a4e95039b3 |
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| container_start_page | 551 |
| container_title | Food science of animal resources |
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| creator | Uzlaşır, Türkan Aktaş, Nesimi Gerçekaslan, Kamil Emre |
| description | 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 |
| doi_str_mv | 10.5851/kosfa.2020.e32 |
| format | article |
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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.]]></description><identifier>ISSN: 2636-0772</identifier><identifier>EISSN: 2636-0780</identifier><identifier>DOI: 10.5851/kosfa.2020.e32</identifier><identifier>PMID: 32734263</identifier><language>eng</language><publisher>Korean Society for Food Science of Animal Resources</publisher><subject>축산학</subject><ispartof>한국축산식품학회지, 2020, 40(4), , pp.551-562</ispartof><rights>Korean Society for Food Science of Animal Resources 2020</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c401t-491f3528d73a6979f96020283734e21ef322cbcf7dca1dcfb129883a4e95039b3</citedby><cites>FETCH-LOGICAL-c401t-491f3528d73a6979f96020283734e21ef322cbcf7dca1dcfb129883a4e95039b3</cites><orcidid>0000-0002-9804-9982 ; 0000-0002-8535-2835 ; 0000-0002-4741-9867</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC7372982/pdf/$$EPDF$$P50$$Gpubmedcentral$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC7372982/$$EHTML$$P50$$Gpubmedcentral$$Hfree_for_read</linktohtml><link.rule.ids>230,314,727,780,784,885,27923,27924,53790,53792</link.rule.ids><backlink>$$Uhttps://www.kci.go.kr/kciportal/ci/sereArticleSearch/ciSereArtiView.kci?sereArticleSearchBean.artiId=ART002598792$$DAccess content in National Research Foundation of Korea (NRF)$$Hfree_for_read</backlink></links><search><creatorcontrib>Uzlaşır, Türkan</creatorcontrib><creatorcontrib>Aktaş, Nesimi</creatorcontrib><creatorcontrib>Gerçekaslan, Kamil Emre</creatorcontrib><title>Pumpkin Seed Oil as a Partial Animal Fat Replacer in Bologna-type Sausages</title><title>Food science of animal resources</title><description><![CDATA[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.]]></description><subject>축산학</subject><issn>2636-0772</issn><issn>2636-0780</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><recordid>eNpVkctLxDAQxoMoKurVc4566JpH2zQXYRWfCIqPc5imkzVst61JK_jfG3dF8PQNzG--yeQj5JizWVEV_GzZRwczwQSboRRbZF-UssyYqtj2X63EHjmK0dcsz5VUvCx2yZ4USuYJ2Cf3T9NqWPqOviA29NG3FCIF-gRh9NDSeedXSa5hpM84tGAx0ARf9G2_6CAbvwakLzBFWGA8JDsO2ohHv3pA3q6vXi9vs4fHm7vL-UNmc8bHLNfcyUJUjZJQaqWdLtMBopLpSSg4OimEra1TjQXeWFdzoatKQo66YFLX8oCcbny74MzSetODX-uiN8tg5s-vd0bnaUZViT3fsMNUr7Cx2I0BWjOEdFb4Wk_-73T-Pfl8mvRVaa1IBie_BqH_mDCOZuWjxbaFDvspGpELrRRjiid0tkFt6GMM6P7WcGZ-8jLrvMxPXiblJb8B4-WG3g</recordid><startdate>20200701</startdate><enddate>20200701</enddate><creator>Uzlaşır, Türkan</creator><creator>Aktaş, Nesimi</creator><creator>Gerçekaslan, Kamil Emre</creator><general>Korean Society for Food Science of Animal Resources</general><general>한국축산식품학회</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><scope>5PM</scope><scope>ACYCR</scope><orcidid>https://orcid.org/0000-0002-9804-9982</orcidid><orcidid>https://orcid.org/0000-0002-8535-2835</orcidid><orcidid>https://orcid.org/0000-0002-4741-9867</orcidid></search><sort><creationdate>20200701</creationdate><title>Pumpkin Seed Oil as a Partial Animal Fat Replacer in Bologna-type Sausages</title><author>Uzlaşır, Türkan ; Aktaş, Nesimi ; Gerçekaslan, Kamil Emre</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c401t-491f3528d73a6979f96020283734e21ef322cbcf7dca1dcfb129883a4e95039b3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>축산학</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Uzlaşır, Türkan</creatorcontrib><creatorcontrib>Aktaş, Nesimi</creatorcontrib><creatorcontrib>Gerçekaslan, Kamil Emre</creatorcontrib><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><collection>PubMed Central (Full Participant titles)</collection><collection>Korean Citation Index</collection><jtitle>Food science of animal resources</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Uzlaşır, Türkan</au><au>Aktaş, Nesimi</au><au>Gerçekaslan, Kamil Emre</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Pumpkin Seed Oil as a Partial Animal Fat Replacer in Bologna-type Sausages</atitle><jtitle>Food science of animal resources</jtitle><date>2020-07-01</date><risdate>2020</risdate><volume>40</volume><issue>4</issue><spage>551</spage><epage>562</epage><pages>551-562</pages><issn>2636-0772</issn><eissn>2636-0780</eissn><abstract><![CDATA[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.]]></abstract><pub>Korean Society for Food Science of Animal Resources</pub><pmid>32734263</pmid><doi>10.5851/kosfa.2020.e32</doi><tpages>12</tpages><orcidid>https://orcid.org/0000-0002-9804-9982</orcidid><orcidid>https://orcid.org/0000-0002-8535-2835</orcidid><orcidid>https://orcid.org/0000-0002-4741-9867</orcidid><oa>free_for_read</oa></addata></record> |
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| subjects | 축산학 |
| title | Pumpkin Seed Oil as a Partial Animal Fat Replacer in Bologna-type Sausages |
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