**3.4 Texture and sensory properties of meat products manufactured with olive oil**

Textural properties of the emulsion-type sausages are affected by the replacement of backfat with olive oil emulsion (Table 9). In general, frankfurters made with oil-in-water emulsions presented higher hardness, cohesiveness and chewiness and lower adhesiveness than traditional frankfurters. The textural properties of frankfurters manufactured with olive oil are influenced by the characteristics of oil-in-water emulsion and its role in the meat protein matrix. Frankfurters with olive oil emulsion containing caseinate or soy protein presented similar hardness and chewiness to control, but those with soy protein presents higher springiness and cohesiveness (Jiménez-Colmenero et al. 2010) (Table 9).

The frankfurters containing olive oil emulsion with caseinate or soy protein had higher hardness, cohesiveness, gumminess and chewiness values than the traditional sausages. The result of texture might be due to the reduced fat content sausages. In high fat frankfurters, in which pork backfat is replaced by olive oil, generally have less flavor intensity and are harder and less juicy (Jiménez-Colmenero et al., 2010). However, these differences are marginal, and the frankfurters received similar scores for general appearance and acceptability (Jiménez-Colmenero et al., 2010). Partial substitution of animal fat with olive oil reduced juiciness scores.


1) See Table 1.

a-b Means ± S.E. with different letters in the same row indicate significant differences (*p*<0.05).¶(9pt)

Table 9. Textural attributes of low-fat sausages with or without fat replacers

Meat Products Manufactured with Olive Oil 431

low-fat sausages (10%) made with a combination of olive, cottonseed and soybean oils but it is difficult to realize the differences in overall acceptability (Jiménez-Colmenero et al., 2010).

Sensory attributes Control ICM1) ICMO1) Color 6.10±0.88a 6.50±0.97a 4.60±0.70b Aroma 5.60±0.70 5.90±0.48 5.50±0.53 Flavor 5.90±0.88 6.10±0.74 5.50±1.08 Tenderness 5.36±0.42b 6.10±0.37a 5.87±0.64ab Juiciness 5.90±0.74 6.00±0.94 6.00±1.05 Overall acceptability 6.10±0.74ab 6.25±0.79a 5.50±0.85b

a-b Means ± S.E. with different letters in the same row indicate significant differences (*p*<0.05).

The sensory evaluation of pork patties (Table 12) indicated that color, aroma and flavor of control were higher than those of the olive oil-added ones, whereas tenderness was higher

C T1 T2 T3

Color 6.90±0.32A 6.40±0.52AB 6.30±0.67B 6.50±0.53AB Aroma 6.90±0.88A 5.70±0.48B 5.70±0.48B 5.40±0.52B Flavor 6.40±0.52A 5.60±0.70B 5.60±0.52B 5.60±0.70B Tenderness 5.20±0.42B 5.70±0.67AB 5.50±0.53AB 5.90±0.74A Juiciness 5.00±0.82 4.70±0.67 4.80±0.63 4.90±0.74

acceptability 7.20±0.42A 6.40±0.84B 6.50±0.71B 6.80±0.63AB

Table 12. Changes of sensory evaluation value in pork patty made by substituted olive oil

Control was significantly higher in overall acceptability than olive oil-added pork patties. The substitution of pork backfat with olive oil is limited as it may affect the taste of the pork patty. Pappa et al. (2000) reported that the replacing pork backfat with olive oil positively affected the overall acceptability of the low-fat frankfurters. In contrast, Bloukas and Paneras (1993) reported that low-fat frankfurters produced by total replacement of pork

2) A-B Means ± SD with different superscripts in the same row significantly differ at p<0.05.

Table 11. Sensory attributes of low-fat sausages with or without fat replacers

1) See Table 1.

Overall

1) See Table 2.,

for backfat

in olive oil-added samples.

The textural properties of pork patties are presented in Table 10. Brittleness and hardness were significantly higher in the patties with olive oil than control, whereas springiness was the lowest in T1. Cohesiveness, gumminess and chewiness were significantly higher in T2 and T3 than control and T1. Chin et al. (1999) found higher hardness values when animal fat was replaced with a mixture of ISP and carrageenan in 30% fat bologna sausages. These results are similar to the findings of Crehan et al. (2000), who reported that added maltodextrin treatment as a fat replacer had higher hardness, gumminess and chewiness than control in 12% fat sausages. The present study was also supported by the findings of Pietrasik and Duda (2000) who reported that replacing backfat with the mixture of carrageenan and ISP was positively correlated with hardness, cohesiveness, gumminess and chewiness. Bloukas et al. (1997) found that fermented sausages with direct incorporation of olive oil in liquid form were softer than control sausages. Luruena-Martinez et al. (2004) also reported that olive oil addition together with fat reduction caused a significant decrease in hardness and the related parameters such as chewiness and gumminess due to high monounsaturated fat in the product. In contrast, we found that pork patties made with olive oil were not only harder but also higher in other mastication power compared with control. Usually, a decrease in textural properties with the increase in olive oil are expected because a solid fat is replaced with a liquid oil. (, the changes of mechanical texture should be influenced by other ingredients such as a carageenan and maltodextrin used in this study.


1) See Table 2.

2) A-B Means ± SD with different superscripts in the same row significantly differ at p<0.05.

Table 10. Changes in the textural properties of pork patties by substituting backfat with olive

In sensory evaluation, ICMO was rated the lowest for color and overall acceptability when compared with the control, traditional sausages (Table 9). Muguerza et al. (2002) reported that sausages, which replaced 30 or 20% backfat with 20% olive oil, were rated worse for color, odor and taste than without added olive oil. However, panels did not recognize the differences in flavor and juiciness between ICMO and traditional sausages in the present study. Bloukas and Paneras (1993) found that low-fat frankfurters (11% fat content) with olive oil had similar flavor but were less palatable than the traditional frankfurters (28% fat content). Lyons et al. (1999) also found that the combination of whey protein concentrate, carrageenan and starch resulted in a low-fat sausage with similar mechanical and sensory characteristics to 20% full-fat sausages. High fat sausages (26%) are less firm and juicy than


low-fat sausages (10%) made with a combination of olive, cottonseed and soybean oils but it is difficult to realize the differences in overall acceptability (Jiménez-Colmenero et al., 2010).

1) See Table 1.

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

The textural properties of pork patties are presented in Table 10. Brittleness and hardness were significantly higher in the patties with olive oil than control, whereas springiness was the lowest in T1. Cohesiveness, gumminess and chewiness were significantly higher in T2 and T3 than control and T1. Chin et al. (1999) found higher hardness values when animal fat was replaced with a mixture of ISP and carrageenan in 30% fat bologna sausages. These results are similar to the findings of Crehan et al. (2000), who reported that added maltodextrin treatment as a fat replacer had higher hardness, gumminess and chewiness than control in 12% fat sausages. The present study was also supported by the findings of Pietrasik and Duda (2000) who reported that replacing backfat with the mixture of carrageenan and ISP was positively correlated with hardness, cohesiveness, gumminess and chewiness. Bloukas et al. (1997) found that fermented sausages with direct incorporation of olive oil in liquid form were softer than control sausages. Luruena-Martinez et al. (2004) also reported that olive oil addition together with fat reduction caused a significant decrease in hardness and the related parameters such as chewiness and gumminess due to high monounsaturated fat in the product. In contrast, we found that pork patties made with olive oil were not only harder but also higher in other mastication power compared with control. Usually, a decrease in textural properties with the increase in olive oil are expected because a solid fat is replaced with a liquid oil. (, the changes of mechanical texture should be influenced by other ingredients such as a carageenan and maltodextrin used in this study.

C T1 T2 T3

Brittleness (g) 0.42±0.11B2) 0.72±0.17A 0.72±0.03A 0.60±0.17AB Hardness (g) 470±40.0B 720±16.0A 730±40.0A 600±17.0A Cohesiveness (%) 49.44±6.49AB 37.53±10.17B 52.04±1.74A 54.09±6.34A Springiness (%) 13.64±0.08A 11.83±1.67B 13.66±0.31A 13.69±0.15A Gumminess (g) 23.08±2.09B 27.58±12.44AB 37.84±2.74A 31.75±5.72AB Chewiness (g) 314.87±27.14B 312.43±90.27B 517.31±47.06A 434.42±75.27A

2) A-B Means ± SD with different superscripts in the same row significantly differ at p<0.05.

Table 10. Changes in the textural properties of pork patties by substituting backfat with olive

In sensory evaluation, ICMO was rated the lowest for color and overall acceptability when compared with the control, traditional sausages (Table 9). Muguerza et al. (2002) reported that sausages, which replaced 30 or 20% backfat with 20% olive oil, were rated worse for color, odor and taste than without added olive oil. However, panels did not recognize the differences in flavor and juiciness between ICMO and traditional sausages in the present study. Bloukas and Paneras (1993) found that low-fat frankfurters (11% fat content) with olive oil had similar flavor but were less palatable than the traditional frankfurters (28% fat content). Lyons et al. (1999) also found that the combination of whey protein concentrate, carrageenan and starch resulted in a low-fat sausage with similar mechanical and sensory characteristics to 20% full-fat sausages. High fat sausages (26%) are less firm and juicy than

1) See Table 2.

a-b Means ± S.E. with different letters in the same row indicate significant differences (*p*<0.05).

Table 11. Sensory attributes of low-fat sausages with or without fat replacers

The sensory evaluation of pork patties (Table 12) indicated that color, aroma and flavor of control were higher than those of the olive oil-added ones, whereas tenderness was higher in olive oil-added samples.


1) See Table 2.,

2) A-B Means ± SD with different superscripts in the same row significantly differ at p<0.05.

Table 12. Changes of sensory evaluation value in pork patty made by substituted olive oil for backfat

Control was significantly higher in overall acceptability than olive oil-added pork patties. The substitution of pork backfat with olive oil is limited as it may affect the taste of the pork patty. Pappa et al. (2000) reported that the replacing pork backfat with olive oil positively affected the overall acceptability of the low-fat frankfurters. In contrast, Bloukas and Paneras (1993) reported that low-fat frankfurters produced by total replacement of pork

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backfat with olive oil had lower overall palatability than high-fat frankfurters produced with pork backfat. The ingredients used or the amount of olive oil added in the formula could have influenced this difference in sensory scores. Also, the effect of olive oil substitution of backfat on quality can vary depending upon meat products. The patties with olive oil had lower sensory evaluation scores. Meanwhile, tenderness was higher in the sample with olive oil than the control. Paneras et al. (1998) reported that low-fat frankfurters produced with vegetable oils were firmer and less juicy than high-fat controls. A possibility of reducing the negative effects due to the high fat content of these products is partially substituting pork backfat with other ingredients (Muguerza et al., 2001). Fat is very important for the rheological and structural properties of meat products and the formation of a stable emulsion (Luruena-Martinez et al., 2004). The tenderness of olive oil-added pork patties were higher than control because olive oil is more fluid than backfat in sensory evaluation.
