Journal
MEAT SCIENCE
Volume 96, Issue 3, Pages 1297-1303Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2013.11.004
Keywords
Low-fat meat sausages; Fish oil; Texture; Response surface methodology; Optimization; Water-binding properties
Categories
Funding
- Consejo Nacional de Investigaciones Cientificas y Tecnologicas (CONICET, Argentina)
- Agencia Nacional de Promocion Cientifica y Tecnologica (Argentina)
- Universidad Nacional de La Plata
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Response surface methodology was used to analyze the effect of milk proteins and 2:1 kappa:iota-carrageenans on cooking loss (CL), weight lost by centrifugation (WLC) and texture attributes of low-fat meat sausages with pre-emulsified fish oil. A central-composite design was used to develop models for the objective responses. Changes in carrageenans affected more the responses than milk proteins levels. Convenience functions were calculated for CL, WLC, hardness, and springiness of the product. Responses were optimized simultaneously minimizing CL and WLC; ranges for hardness and springiness corresponded to commercial products (20 g of pork fat/100 g). The optimum corresponded to 0.593 g of carrageenans/100 g and 0.320 g of milk proteins and its total lipid content was 6.3 g/100 g. This formulation was prepared and evaluated showing a good agreement between predicted and experimental responses. These additives could produce low-fat meat sausages with pre-emulsified fish oil with good nutritional quality and similar characteristics than traditional ones. (C) 2013 Elsevier Ltd. All rights reserved.
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