FATTY ACIDS CHEMICAL QUALITY OF COOKED CHICKEN LUNCHEON MEAT PRODUCT PRODUCED BY THE USE OF FAT REPLACERS

  • Ayman Nasr Mahmoud Khalil Colonel in the Egyptian army, Department of Meat Hygiene, Faculty Of Veterinary Medicine, Cairo University, Egypt
  • Herbert W.Ockerman Department Of Animal Science Department, Ohio State University, Columbus, Ohio, USA.
Keywords: Fat, Fatty Acid, Chicken Luncheon Meat, Fat Replacers

Abstract

Nowadays, there is a great interest regarding demand for foods with low-fat meat products to decrease the risk of nutritional diseases. Several strategies had been reported to reduce fat contents of meat products. The term fat replacer is used to describe a wide variety of products that replace some or all of the fat in foods. In the last years, chicken luncheon meat became one of the most commonly widely marketed and distributed meat products all over the world due to its delicious taste and cheap price. In this study, the chemical quality of the chicken luncheon meat produced either by; sun flower oil, sun flower oil and sodium alginate, sun flower oil, sodium alginate and rice flour, sun flower oil, sodium alginate, rice flour and gum Arabic as fat replacers was evaluated according to market reference toward production of new chicken meat luncheon of low fat, cholesterol and calories. The results revealed that application of fat replacers in cooked chicken luncheon meat enhanced the quality of saturated, monounsaturated and polyunsaturated fatty acids improving its nutritional value.

Downloads

Download data is not yet available.

References

Gowreesh, S., Sreenivasalu Reddy, N. and Yogananda Murthy, NV. Convective Heat Transfer Analysis of a Aero Gas Turbine Blade Using Ansys, International Journal of Mechanics and Solids. 4, 2009, 39-46.

Ahmed P.O., Miller M.F., Lyon C.E, Vaughters H. M and Reagan J.O. Physical and Sensory Characteristics of Low-Fat Fresh Pork Sausages Processed With Various Levels Of Added Water. Journal of Food Science. 55 (3), 1990, 625-628. DOI: https://doi.org/10.1111/j.1365-2621.1990.tb05192.x

Akoh C.C. "Fat Replacers", Food Technolgy, 52(3), 1998, 47-53.

Bloukas J.G., Paneras E.D. and Papadima S. Effect of Carrageenan on Processing And Quality Characteristics Of Low Fat. Frankfurters. Journal of Muscle Foods, 8 (1), 1997, 68-78. DOI: https://doi.org/10.1111/j.1745-4573.1997.tb00378.x

Emara M.M.T and Nouman T. The Traditional Egyptian Luncheon Ii- Modified Starch-Iodine Test For Rapid Quantification of Starch Content. Journal of Egyptian Veterinary Medicine Association, 62 (2), 2002a, 109-117.

Folch J, Lees M, and Sloane-Stanley G.H. A Simple Method of The Isolation And Purification of Total Lipids From Animal Tissues. Journal of Biological Chemistry, 226, 1957, 497-509.

Grundy S.M. Lipids and cardiovascular disease In Nutrition and Disease Update. Heart Disease, Kritchersky D. and Carroll K. K., (Ed), AOCS Press, Champaign, Illinois, 1994.pp: 211. DOI: https://doi.org/10.1201/9781439832011.ch4

Ibrahim M.A, Salama M.F. and Hussein A.A. Production of Functional Low- Fat Chicken Burger. AJBAS, 5(12), 2011, 3149-3154.

Jones S.A. Classified List of Fat Replacers and their applications. In Handbook of Fat Replacers (Roller S. And Jones S.A.,ed) CRC Press, Boca Raton, New York,1996, 275-307. DOI: https://doi.org/10.1201/9781420048971.ax1

Jimenez Colmenero, F.J, Carballo P, Fernandez S, Cofrades and Cortes E. Retail Chilled Display Storage of High and Reduced-Fat Sliced Bologna. Journal of food protection, 60, 1997, 1099-1104 (). DOI: https://doi.org/10.4315/0362-028X-60.9.1099

Jiménez Colmenero. Relevant Factors In Strategies For Fat Reduction In Meat Products. trends food science technology, 11(2), 2000, 56-66. DOI: https://doi.org/10.1016/S0924-2244(00)00042-X

Kumar S. and Sharma B.D. Standardization Of Ingredients And Processing Conditions For The Preparation Of Restructured Buffalo Meat Blocks. INDIAN Journal Animal Science, 4, 2007, 1-5.

Manish Kumar, Sharma B. D, and Nanda P. K. Substantially Less Cholesterol 2: Effect of Potato Starch on Textural, Processing, Micro Structural Quality. Fleishwirtshaft International. 1, 2004, 66-71.

Manish Kumar and Sharma B.D. The Storage Stability And Textural, Physico-Chemical And Sensory Quality Of Low-Fat Ground Pork Patties With Carrageenan As Fat Replacer. International Journal of Food Science Technology 39, 2004b, 31-42. DOI: https://doi.org/10.1111/j.1365-2621.2004.00743.x

Marquez E.J, Ahmed E. M, West R. L and Johnson D. D. Quality of Beef Frankfurters Produced at Different Fat and Peanut Oil Levels. Journal of Food Science, 54, 1989, 867-870,873. DOI: https://doi.org/10.1111/j.1365-2621.1989.tb07901.x

Mendoza E, Garcia M. L, Casa C and Selgas M. D. Inulin as Fat Substitute In Low-Fat, Dry Fermented Sausages. Meat Science, 57, 2001, 387-393. DOI: https://doi.org/10.1016/S0309-1740(00)00116-9

Paneras E.D and Bloukas J.G. Vegetable Oils Replace Pork Backfat for Low-Fat Frankfurters. Journal of Food Science, 59, 1994, 725-728, 733. DOI: https://doi.org/10.1111/j.1365-2621.1994.tb08113.x

Ranken M.D. Meat and meat products. In: Food Industries Manual, 21st ed. Chapter 1, 18 pp, Leonard Hill, USA. Research Online 1984. DOI: https://doi.org/10.1007/978-1-4613-1129-4_1

Slattery M. L., Edwards S.L., Boucher K.M., Anderson K. and Caan B. J. Lifestyle and colon cancer: an assessment of factors associated with risk. Am. J. Epidemiol., Oct. 15, 150: 869-877, 1999.

Slover H.T and Lanza E. Quantitative Analysis of Food Fatty Acids By Capillary Gas Chromatography. Journal of American Oil Chemistry Socity 56, 1979, 933. DOI: https://doi.org/10.1007/BF02674138

Sturdivant C.A, Lunt D.K, Smith G.C and Smith S.B. Fatty Acid Composition Of Subcutaneous And Intramuscular Adipose Tissues And M. Longissimus Dorsi Of Wagyu Cattle. Meat Science, 32, 1992, 449. DOI: https://doi.org/10.1016/0309-1740(92)90086-J

Soliman S. R. Risk of street food vending on public health, M.V.Sc. Thesis, Faculty of Veterinary Medicine, Cairo University (1999).

Ö Tokusoglu, and M. Kemal Ünal Pakistan, Fat Replacers in Meat Products, Journal of Nutrition, 2 (3), 2003, 196-203. DOI: https://doi.org/10.3923/pjn.2003.196.203

Published
2020-02-29
How to Cite
Khalil, A. N. M., & Ockerman, H. W. (2020). FATTY ACIDS CHEMICAL QUALITY OF COOKED CHICKEN LUNCHEON MEAT PRODUCT PRODUCED BY THE USE OF FAT REPLACERS. International Journal of Engineering Technologies and Management Research, 7(2), 31-38. https://doi.org/10.29121/ijetmr.v7.i2.2020.509