**Innovative Techniques for the Production of Olive Oil Based Products**

418 Olive Oil – Constituents, Quality, Health Properties and Bioconversions

Young JB & Walgren MC. (1994). Differential effects of dietary fats on sympathetic nervous

**22** 

*1Sunjin Meat Research Center 2Chungnam National University* 

*3Iowa State University* 

*1,2,4Korea 3USA* 

**Meat Products Manufactured with Olive Oil** 

S.S. Moon1, C. Jo2, D.U. Ahn3, S.N. Kang4, Y.T.Kim1 and I.S. Kim4

Consumer perception of processed meat products is a critical issue for the meat industry. In recent years consumers are increasingly conscious about healthy diet. However, most of the processed meat products contain high amounts of fat, which are related to chronic diseases such as obesity and cardiovascular heart diseases. Health organizations have suggested to reduce the intake of total dietary fat, particularly saturated fatty acids and cholesterol, as a mean to prevent cardiovascular heart diseases (NCEP, 1988). Consumers now want low or reduced-animal fat products with high palatability and nutritional quality (Pietrasik &

Animal fat is a major factor that determines the eating quality of meat products including texture, flavor and mouth-feel (Keeton, 1994). Therefore, reducing fat levels in meat products is not as simple as using less amounts of fat in the formulation. Twenty percent or higher reduction of fat content in meat products can lead to an unacceptable product texture, flavor and appearance (Miles, 1996). Total substitution of fat with water produces unacceptably soft and rubbery product with an increased moisture loss during processing

The problems caused by fat reduction in processed meat products can be minimized by replacing animal fat with fat replacers (Colmenero, 1996). Several studies have demonstrated that replacing animal fat with soy products or carbohydrate is successful in textural and sensory properties of low-fat products (Decker et al., 1986; Berry & Wergin, 1993; Yusof & Babji, 1996). Isolated soy proteins (ISP) were successfully incorporated into meat products to reduce fat, improve yields, and enhance emulsion stability. Carageenan increases yield, consistency, sliceability, and cohesiveness, while decreasing purge in low-fat products (Foegeding & Ramsey, 1986; Xiong et al., 1999; Lin & Mei, 2000). Maltodextrin, which is a hydrolysis by-product of starch, is widely used in foods as a funcitonal biopolymer that

Olive oil is a vegetable oil with the highest level of monounsaturated fatty acids (MUFA) and has attracted attention as a replcacer for animal fat in processed meat products. Olive oil

provides desirable texture, stability, appearance, and flavor (Wang & Wang, 2000).

**1. Introduction** 

Duda, 2000).

(Claus & Hunt, 1991).

*4Gyeongnam National University of Science and Technology* 
