physico-chemical and sensory characterization of mincemeat...

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

___________________________________________

Corresponding author: e-mail: [email protected]

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 mono-

and 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.

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)

123

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]

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]

The additions of vegetable oils in formulations

meat products change, however, their sensory characteristics.

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.

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.

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.

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 *Control *Sample

1

*Sample

2

*Sample

3

*Sample

4

Mince

poultry 60

60 60 60 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

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.

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.

Analytical methods. The chemical composition of

poultry meat utilized for analyses was determining by following methods:

• 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.


124

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]


125

Table 2. Emulsion composition of mince poultry in which the fat were replaced with sunflower oil (%)

Component

Row Baked

Control Sample 1 Sample 2 Sample 3 Sample 4 Control Sample 1 Sample 2 Sample 3 Sample 4

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 13.80± 0.98

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 34.63± 0.37

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 2.40± 0.12

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 1.72± 0.05

* Control – with back fat; P1 - 33.3% oil; P2 - 66.6% oil; P3 - 83.3% oil ; P4 - 100% oil

Table 3. Emulsion composition of mince poultry in which the fat were replaced with canola oil (%)

Component

Row Baked


Proteins 12.07± 0.64 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 13.90± 0.69 13.90± 0.87

Lipids 21.30± 0.52 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 34.84± 0.84 34.74± 1.07

Carbohydrates 1.11± 0.04 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 1.60± 0.02 2.00± 0.08

Ash 0.94± 0.01 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 1.45± 0.01 1.52± 0.02

Table 4. Emulsion composition of mince poultry in which the fat were replaced with walnuts oil (%)

Component Row Baked


Proteins 12.24± 0.50 12.12± 0.92 12.16± 0.55 12.50± 0.61 12.12± 0.84 14.40± 0.63 14.00± 0.51 13.70± 0.83 13.30± 0.92 13.60± 0.90

Lipids 20.47± 0.21 21.28± 0.75 21.25± 0.32 21.51± 0.94 21.44± 0.73 33.75± 0.28 34.23± 0.32 34.10± 0.10 34.38± 0.49 34.57± 0.58

Carbohydrates 1.36± 0.02 1.19± 0.01 1.07± 0.01 1.28± 0.06 1.53± 0.01 1.90± 0.03 1.60± 0.04 1.90± 0.01 1.90± 0.07 1.60± 0.03

Ash 1.02± 0.04 0.96± 0.02 0.92± 0.04 0.95± 0.01 0.94± 0.00 1.20± 0.05 1.39± 0.02 1.27± 0.01 1.35± 0.03 1.22± 0.01


126

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.

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

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]

Figure 2. Variation of losses at heat treatment (%)

SO - sunflower oil; CO - canola oil; WO - walnuts oil;


P3 - 83.3% oil ; P4 - 100% oil

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

Sample

1

Sample

2

Sample

3

Sample

4

Average

Sunflower

oil 2.69 3.74 1.59 3.05 2.77

Canola oil 2.63 3.59 1.17 2.58 1.84

Walnuts

oil 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

Water holding capacity (WHC )

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]

Measurements were performed for both, raw and

baked meat mixture , for all three variants of oil.

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 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


127

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.

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.

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).

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.

(a)

(b)

(c)

(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


128

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]

Figure 5. Salt content in compositions of low-fat meat

(%)


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.

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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