Available online at http://journal-of-agroalimentary.ro
Journal of Agroalimentary Processes and
Technologies 2013, 19(1), 122-129
Journal of
Agroalimentary Processes and
Technologies
Physico-chemical and sensory characterization of mincemeat
culinary product with low fat
Felicia Dima*, Camelia Vizireanu, Daniela Istrati, Gabriela Iordachescu,
Maria Cristiana Garnai
”Dunărea de Jos” University of Galati, Faculty of Food Science and Engineering, Domnească Street, 47,
RO-800008, Galati, Romania
Received: 17 February 2013; Accepted: 29 March 2013
______________________________________________________________________________________
Abstract
Evolution of human society to unhealthy eating, which increases the incidence of obesity and
cardiovascular disease, has determined the experts in the meat industry to find solutions that reduce the
cholesterol in meat products. Research conducted in recent years in the meat industry followed the
replacing of animal fats with fats (oils) vegetable rich in essential fatty acids mono-and polyunsaturated.
The additions of vegetable oils in formulations meat products change, however, their sensory
characteristics.
Our research is followed to obtain poultry meat mince with vegetable oil and dietary fibers added (inulin),
the proportions of oil going up to total replacement of animal fat from the recipe.
Compositions were characterized by physico-chemical, biochemical and sensory, pursuing the reaction of
tasters to the perception of such products.
Achieving culinary product type mincemeat with partial replacement of fat on recipe with vegetable oils
and incorporation of fiber has resulted in products with optimal rheological characteristics, sensory
aspects and nutritional benefits on human health.
Keywords: poultry mincemeat, sun flower oil, canola oil, walnut oil, inulin, sensory characteristics.
______________________________________________________________________________________
1. Introduction
Evolution of human society to unhealthy eating,
which increases the incidence of obesity and
cardiovascular disease, has determined the experts
in the meat industry to find solutions that reduce
the cholesterol in meat products. Research
conducted in recent years in the meat industry
followed the replacing of animal fats with fats
(oils) vegetable rich in essential fatty acids monoand polyunsaturated.
It was observed that for the balance of the human
diet
exist
certain
correlations
between
macronutrients and biologically active substances
in aliments, which ensure normal function of the
body.
___________________________________________
Corresponding author: e-mail: [email protected]
Special attention is paid to the contribution of
essential substances, which are not synthesized in the
body or are synthesized in limited quantities. [1,23]
Lipids are one of the essential food components,
which largely determine the nutritional qualities,
biological, energy value and the taste of food. The
main factor that characterizes the efficiency of
assimilation of dietary lipids in the body is the
balance between the ratio of fatty acids [2, 3, 24].
Roles to play have polyunsaturated fatty acids and
their excluding from the diet can affect the balance of
vital processes. The fatty acid composition is an
important characteristic of malnourished; their value
is not determined only by their quantity. The rational
combination of several sources of lipids in the
development of new types of food has important
Felicia Dima et. al. / Journal of Agroalimentary Processes and Technologies 2013, 19(1)
significance in terms of the economy; we also took
into account the medical and biological aspects
that reflect the creation of balanced food according
to nutritional and biological value. [4, 5]
A precious lipid material is the walnuts oil, rich in
antioxidants, but also ω-3 and ω-6 polyunsaturated
fatty acids. [6, 7, 8, 24]
Another tip of oil which is low in saturated fat and
contains both omega-6 and omega-3 fatty acids in
a ratio of 2:1 is canola oil. If consumed, it also
reduces low-density lipoprotein and overall
cholesterol levels, and as a significant source of
the essential omega-3 fatty acid is associated with
reduced all-cause and cardiovascular mortality.[9]
It is recognized by many health professional
organizations including the Academy of Nutrition
and Dietetics and American Heart Association.[10,
11, 12, 13]
2. Materials and Methods
Composition of mince poultry used in determining
comprises, basically, boneless and fat meat, lard,
inulin, salt, spices and water. In experiments we used
poultry breast meat commercially. Each batch of
meat was minced and then divided into five samples,
including a control. In each sample was added the
quantity of minced fat established from the
procedures.
It was added salt and inulin, the components were
mixed and then it was incorporated the water.
Samples were kept refrigerated for 24 hours, then
was added the oil provided for each experiment.
Form experiments followed the gradual replacement
of the quantity of fat added into the meat with oil
(Table 1).
Table 1. Scheme of experiments (%)
Ingredient
Canola oil has been given a qualified health claim
from the United States Food and Drug
Administration due to its high levels of
cholesterol-lowering fats. [14]
*Control
*Sample
1
*Sample
2
*Sample
3
*Sample
4
The additions of vegetable oils in formulations
meat products change, however, their sensory
characteristics.
Mince
60
60
60
60
poultry
60
Back fat
30
20
10
5
Oil
10
20
25
30
Inulin
5
5
5
5
5
Salt, spices
5
5
5
5
5
* Control – with back fat; P1 - 33.3% oil; P2 - 66.6% oil; P3 - 83.3% oil
P4 - 100% oil
Our research is followed to obtain mince poultry
with vegetable oil and dietary fibers added (inulin),
the proportions of oil going up to total replacement
of animal fat from the recipe.
We used three types of vegetable oils: sunflower oil,
canola oil and walnuts oil, purchased directly from
authorized dealers. To balance the composition was
added inulin.
Compositions were characterized by physicochemical, biochemical and sensory, pursuing the
reaction of tasters to the perception of such
products.
At each sample we used the same amount of water
for hydration the inulin and ice flakes, salt and thyme
as a spice. Analyses were carried out in triplicate.
Achieving culinary product type mincemeat with
partial replacement of fat on recipe with vegetable
oils and incorporation of fiber has resulted in
products with optimal rheological characteristics,
sensory aspects and nutritional benefits on human
health.
Analytical methods. The chemical composition of
poultry meat utilized for analyses was determining by
following methods:
•
•
We study the effect of the addition of vegetable
fats on the structure and consistency of meat
compositions, how these changes affect the taste
and appearance of these products, thereby
influencing acceptability by consumers. The
products have been designed for the catering
sector.
•
•
•
123
water content: according to the AOAC 1995 method;
total nitrogen content: according to the SR
ISO 9037:2007 standard;
fat content: according to the AOAC - 1984
method;
carbohydrates: STAS 91-83, Bertrand
method;
ash was determined to constant weight by
asking the sample at 525 ± 25°C.
Felicia Dima et. al. / Journal of Agroalimentary Processes and Technologies 2013, 19(1)
Determination of pH: it was measured in a
homogenate prepared with 5 g of sample and
distilled water (20 ml) using a pH meter (Model
340, Metter-Toledo GmbH).
Cooking losses (CL): samples raw were weighed
and then were placed in heated oven at 250oC for
30 minutes, into teflon forms, with a capacity of
about 30 g/each, after baking the samples were
cooled and weighed again, setting the loss formula:
CL= [(mi-mf)/mi ]x 100,
where: mi - initial mass; mf - final mass.
Water holding capacity: was determined
according to the method described by Fujimaki
and Tsuda, by centrifuging the samples for 10 min
at 3500 rev / min and weighing the moisture
removed, by the formula:
Water holding capacity (WHC%) = [moisture
removed / (sample mass – moisture removed)]x100
Determination of salt: was performed according to
the Mohr method and the results were expressed as
a percentage.
Sensory analysis: was performed by a panel of 10
food specialists from the Department of Food
Science, Food Engineering and Applied
Biotechnology from the "Dunarea de Jos"
University of Galati.
They appreciated the appearance of section, color,
texture, taste, smell and mouthfeel for a total of
four variations of each type of meat composition
and a control sample, for the three oils used in
measurements. Panelists were performed a
preferentially test for sensory analysis of the
samples.
3. Results and Discussion
Meat is one of the most common foods with high
nutritional value. Composition, protein and fat
content, in particular, give the flavor of meat.
Animal fat added to the compositions of meat has
an important role, both technological and
organoleptic point of view. For this reason,
attempts to reduce the amount of fat in meat
products hit, most times, the reaction of consumers
who do not like the taste and texture of foods
modified on this way.[15, 24]
Certain sensory qualities, taste and juicy chop are
specific and derive from relatively high content of
fat and a large amount of bound water.[17]
Therefore, reducing the amount of fat must to be
compensated by other benefits that do not worse the
properties mince and allow proper water-binding
capacity, resulting the improving of rheological
characteristics and emulsion stability. [15, 17, 18]
Analysis of chemical composition
Following the scheme of experiments were
performed comparative analyzes on the contents of
protein, total fat, carbohydrates and water, both for
the composition
row and
after
baking.
Determinations regarding the main nutrients in meat
compositions which the fat were replaced with oils
are shown in Table 2, 3 and 4.
The data were processed statistically, the standard
deviation was calculated for the sets of
determinations.
From the tables it follows that the differences in the
amount of protein in raw meat samples have not
exceeded significantly (p> 0.05) and lies within the
published literature.[17, 18, 19, 24]
It was found that the variation in lipid content was
most important, being materialized in 3.17-6.81%
difference between the control samples and the row
samples with oil. For baked meat composition were
obtained 2.01-2.77% difference between the control
and samples with oil . We believe that these
differences were due to the different consistence of
each oil and because each oil was embedded in
different amounts in the meat mixture. And other
authors have found differences of the quantity of
lipids determined between the samples with different
oils.[17, 18, 24]
During determinations it was revealed that although
the amount of fat each sample was theoretically the
same, fat increased progressively determined for the
increasing in oil content of samples, the differences
are about twice higher for raw samples. We assume
that this behavior was due to the expulsion of a
different amount of oil from the composition during
the baking , as increasing of the amount of oil used,
although inulin was used to correct this deficiency.
Technological, we intervened in the row composition
by adding ice but in the baking could not be retained
the entire amount of oil incorporated in the
composition of meat.
Carbohydrates and ash variations were quite small,
insignificant compared to the control sample, as
shown in Tables 2-4, in correlation with literature
data. [17, 18, 19]
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Felicia Dima et. al. / Journal of Agroalimentary Processes and Technologies 2013, 19(1)
Table 2. Emulsion composition of mince poultry in which the fat were replaced with sunflower oil (%)
Row
Baked
Control
Sample 1
Sample 2
Sample 3
Sample 4
Control
Sample 1
Sample 2
Sample 3
Proteins
11.89± 0.73 11.25± 0.62 11.39± 0.52 11.90± 0.78 11.73± 0.92 14.21± 0.53 13.70± 0.84 14.30± 0.92 13.90± 0.87
Lipids
20.79± 0.64 21.22± 0.12 21.19± 0.00 21.37± 0.85 21.45± 0.49 33.95± 0.62 34.13± 0.34 34.10± 0.78 34.50± 0.29
Carbohydrates
0.85± 0.02
1.17± 0.10
1.28± 0.03
1.27± 0.00
1.28± 0.08
1.60± 0.09
1.80± 0.02
2.20± 0.11
2.40± 0.01
Ash
1.19± 0.01
0.99± 0.00
0.99± 0.07
0.98± 0.02
0.85± 0.05
1.53± 0.03
1.69± 0.04
1.43± 0.02
1.35± 0.01
* Control – with back fat; P1 - 33.3% oil; P2 - 66.6% oil; P3 - 83.3% oil ; P4 - 100% oil
Component
Component
Proteins
Lipids
Carbohydrates
Ash
Component
Proteins
Lipids
Carbohydrates
Ash
Control
12.07± 0.64
21.30± 0.52
1.11± 0.04
0.94± 0.01
Table 3. Emulsion composition of mince poultry in which the fat were replaced with canola oil (%)
Row
Baked
Sample 1
Sample 2
Sample 3
Sample 4
Control
Sample 1
Sample 2
11.73± 0.63
11.39± 0.41
11.56± 0.80
11.14± 0.77
14.21± 0.45
13.70± 0.78
14.30± 0.53
22.20± 0.45
22.58± 0.71
22.40± 1.02
22.75± 0.83
33.90± 0.48
34.02± 0.27
34.11± 0.65
0.77± 0.02
1.14± 0.02
1.19± 0.01
1.28± 0.05
1.90± 0.02
1.60± 0.01
1.50± 0.06
0.82± 0.03
0.99± 0.02
1.10± 0.02
1.10± 0.02
1.73± 0.00
1.59± 0.04
1.63± 0.03
Sample 4
13.80± 0.98
34.63± 0.37
2.40± 0.12
1.72± 0.05
Sample 3
13.90± 0.69
34.84± 0.84
1.60± 0.02
1.45± 0.01
Sample 4
13.90± 0.87
34.74± 1.07
2.00± 0.08
1.52± 0.02
Table 4. Emulsion composition of mince poultry in which the fat were replaced with walnuts oil (%)
Row
Baked
Control
Sample 1
Sample 2
Sample 3
Sample 4
Control
Sample 1
Sample 2
Sample 3
Sample 4
12.24± 0.50
20.47± 0.21
1.36± 0.02
1.02± 0.04
12.12± 0.92
21.28± 0.75
1.19± 0.01
0.96± 0.02
12.16± 0.55
21.25± 0.32
1.07± 0.01
0.92± 0.04
12.50± 0.61
21.51± 0.94
1.28± 0.06
0.95± 0.01
12.12± 0.84
21.44± 0.73
1.53± 0.01
0.94± 0.00
14.40± 0.63
33.75± 0.28
1.90± 0.03
1.20± 0.05
14.00± 0.51
34.23± 0.32
1.60± 0.04
1.39± 0.02
13.70± 0.83
34.10± 0.10
1.90± 0.01
1.27± 0.01
13.30± 0.92
34.38± 0.49
1.90± 0.07
1.35± 0.03
13.60± 0.90
34.57± 0.58
1.60± 0.03
1.22± 0.01
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Felicia Dima et. al. / Journal of Agroalimentary Processes and Technologies 2013, 19(1)
pH
The pH value of the composition of raw meat
increased from the control sample, with the
increasing of the oil amount, with 0.04-0.12 units
for sunflower oil samples, with 0.09-0.26 units for
walnuts oil and with 0.03-0.20 units for canola oil
samples of each composition. [17] Baking samples
prompted further increasing the pH values, but
with small values, ranging between 0.04-0.19
units, as can be seen from Figure 1.
It is found that the losses vary quite a bit depending
on the type of oil used, but decreases almost linearly
with increasing the amount of oil that replaces the
animal fat in the recipe.
Compared to the control sample, variations of
cooking losses are different (Table 5), the average
difference is 2.77% for samples with sunflower oil,
2.31% for samples with walnuts oil and 1.84% for
samples with canola oil. It follows that the lowest
average loss is recorded for mince poultry with
canola oil and the higher for the mince poultry with
sunflower oil.
Table 5. Average of cooking losses of mince poultry with
oil, related the control (%)
Oils
Sunflower
oil
Canola oil
Walnuts
oil
Sample
1
Sample
2
Sample
3
Sample
4
Average
2.69
3.74
1.59
3.05
2.77
2.63
3.59
1.17
2.58
1.84
1.18
2.50
4.37
2.35
2.31
Control – with back fat; P1 - 33.3% oil; P2 - 66.6% oil; P3
- 83.3% oil ; P4 - 100% oil
Figure 1. Evolution of pH in the meance meat at the
heat treatment
Control – with back fat; P1 - 33.3% oil; P2 - 66.6% oil;
P3 - 83.3% oil ; P4 - 100% oil
Water holding capacity (WHC )
Cooking loss
Determinations were made by weighing the
evidence, which were baked in electric oven, the
results are presented in Figure 2. The loss is
situated between 14.54-16.74% of the composition
entered in baking and correlate with data from the
literature. [17, 18, 21, 25]
Measurements were performed for both, raw and
baked meat mixture , for all three variants of oil.
It notes that the content of fat and the water is
inversely related, found by other researchers, this
effect associated with the presence of fiber (inulin)
and oil replacement. [18, 25]
From Figure 3 it follows that the composition of the
raw samples showe large variations depending on the
amount of oil incorporated in the sample, but they
fall within the limits published in the literature. [18]
Figure 2. Variation of losses at heat treatment (%)
SO - sunflower oil; CO - canola oil; WO - walnuts oil;
Control – with back fat; P1 - 33.3% oil; P2 - 66.6% oil;
P3 - 83.3% oil ; P4 - 100% oil
Figure 3. Evolution of WHC of low-fat compositions of
mince meat (%)
Control – with back fat; P1 - 33.3% oil; P2 - 66.6% oil; P3
- 83.3% oil ; P4 - 100% oil
126
Felicia Dima et. al. / Journal of Agroalimentary Processes and Technologies 2013, 19(1)
Although initial values for canola oil samples had
higher WHC with approx. 20% compared to the
others, WHC of the samples with 25 and 30%
sunflower oil samples have exceeded with about
25% the samples with walnuts oil and with 9.5%
the samples with canola oil. The situation was
repeated on the same samples with sunflower oil
baked, the increase of WHC was about 19%,
which shows that sunflower oil is recommended to
be used in getting chips with added vegetable fats,
in over other types of oil.
(a)
Sensory analysis
Baked samples of each type of meat composition
were analyzed by group of 10 sensory panelists,
who gave grades from 1 to 5 for each attribute
examined. Overall score of the alternatives did not
exceed the average and the notes were pretty close
in value (Fig.4d).
Appearance was well perceived by the panelists,
the average mark for the shape of each of the three
types of mince meat with oil being 4.3, 4.5 and
4.22. Color was rated with lower average grades,
2.7, 2.8 and 2.70, it was considered less
satisfactory (Fig. 4, a, b, c). The worst was
estimated the color for all variants of the mince
meat with maximum oil added . In fact, the
experiment did not seek to correct or mitigate
certain deficiencies of mince meat with oil. The
view was to not conceal anything with seasoning
or coloring too strong but to verify the real
qualities of mince meat with oil.
(b)
Appearance in section was analyzed from several
points of view. Color section received modest
average grades of 2.99, 3.05 and 2.97, compared to
the structure, which was rated with higher scores
respectively 3.74, 3.85 and 3.12. And texture was
assessed with grades higher than the average,
respectively 3.57, 3.45 and 3.27, mainly for control
samples and increasingly weaker for those with
increasingly more oil. Overall this attribute
received a good average grade of 3.43, 3.45 and
3.12, noting that the samples with walnuts oil were
rated lowest (Fig. 4, a, b, c).
(c)
Smell of preparations chips types was listed by
10% weaker, receiving notes 3.06, 2.99 and 3.01.
The smell of baking was considered the most
unsatisfactory, especially for samples with
sunflower oil.
(d)
Figure 4. Sensory profile of the composition of mince
meat with low fat
Control (M) – with back fat;P1 - 33.3% oil; P2 - 66.6%
oil; P3 - 83.3% oil ; P4 - 100% oil; SO - sunflower oil; CO
- canola oil; WO - walnut oil
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Felicia Dima et. al. / Journal of Agroalimentary Processes and Technologies 2013, 19(1)
Mouthfeel was appreciated and noted with 3.75,
3.45 and 3.40, tenderness was rated best from all
the elements analyzed for the mince meat. The
particle retention on teeth received low grades,
around 2.5. The lowest score was given to the
samples with the highest amount of fat replaced
(Fig. 4, a, b, c). Besides, other researchers reported
that huge reduction in the amount of animal fat
leads to the rejection of products. [21, 26, 28, 29]
The taste was not considered satisfactory and
received grades below respectively 2.48, 2.42 and
2.58, all panelists highlighted the bad taste for
sweet, sour, but mostly bitter. No salty taste was
not appreciated, although determinations showed
that salt levels did not exceed the allowed limit,
ranged between 0.85-1.05% (Figure 5).
Aftertaste was assessed with the same average
grade for all types of pasta, 3.22, namely from the
oily feeling of the meat products. [21, 24,25, 30]
However it can be seen from Figure 4 (a, b and c)
that the control samples obtained the lowest
grades, with 25-30% lower compared to samples
with the highest amount of oil incorporated.
General appreciation of the sensory qualities of
meat compositions was under note 3, namely 2.89
for meat composition with sunflower oil, 2.82 for
meat composition with canola oil and 2.75 for the
composition of meat with walnuts oil (Fig. 4 , d).
[26,27, 28, 30]
4.Conclusions
To reduce the incidence of cardiovascular disease,
diabetes and certain digestive disorders is necessary
to reduce the level of animal fat in meat products.
However the amount of animal fat in mince meat
products defines the physical and chemical properties
and the sensory qualities of them. Replacing part of
the animal fat in mince meat with vegetable oils,
sunflower, canola or walnuts, may be an option for
getting healthier products.
Adding dietary fiber, inulin in our case, can
compensate drawbacks of technological properties
and sensory qualities, the determinations showed that
increased cooking losses, although increased WHC.
From this point of view, sunflower oil is
recommended to be used in getting chips with added
vegetable fats, in over other types of oil.
Compositions of meat with sunflower oil were better
accepted than those with canola oil and walnuts,
although the latter have more valuable features and
content on nutritional intake of ω-3 and ω-6
polyunsaturated fatty acids, even the ratio in which
they are found. Meat with oil compositions,
particularly those in which replaced up to 60% of
added animal fat with vegetal oils were pretty well
accepted by consumers.
It follows that aftertaste was favorable to products
with oils. So, by educating taste might get greater
consumer acceptance for this type of products.
Compliance with Ethics Requirements
Authors declare that they respect the journal’s ethics
requirements. Authors declare that they have no conflict of
interest and all procedures involving human and/or animal
subjects (if exists) respect the specific regulations and
standards.
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Figure 5. Salt content in compositions of low-fat meat
(%)
Control – with back fat; P1 - 33.3% oil; P2 - 66.6% oil;
P3 - 83.3% oil ; P4 - 100% oil
The score given to the preferential test showed
that, from the total number of 10 panelists, six
prefer products with sunflower oil, four prefer
products with canola oil, none chose mince meat
with walnuts oil.
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