DOI QR코드

DOI QR Code

Possibility of Making Low-fat Sausages from Duck Meat with Addition of Rice Flour

  • Ali, M.S. ;
  • Kim, G.D. ;
  • Seo, H.W. ;
  • Jung, E.Y. ;
  • Kim, B.W. ;
  • Yang, H.S. ;
  • Joo, S.T.
  • Received : 2010.03.15
  • Accepted : 2010.08.13
  • Published : 2011.03.01

Abstract

Low-fat sausages with or without 10% hydrated rice flour were made from duck, chicken and pork and their physical and sensory properties were compared. Results showed that moisture content did not differ significantly among the sausage batters. However, crude protein, crude fat and total ash content were significantly lower in the group with added rice flour compared with the no flour group. Crude protein and crude fat were the highest in pork sausages without rice flour (p<0.05). Adding 10% rice flour reduced total expressible fluid in all meat type sausages. Cooking loss was also decreased when 10% rice flour was used in making sausages from chicken and pork. However, no changes in cooking loss were found in duck meat by adding rice flour. Again, the highest cooking loss was in pork sausages without rice flour and lowest in chicken sausages with 10% rice flour. The pH of the meat from different animal species differs significantly, although no significant difference was found within meat types with or without rice flour. Lightness ($L^*$) increased, while redness ($a^*$) decreased with adding rice flour in all meat type sausages. Results showed that hardness was significantly reduced when 10% rice flour was added to pork, chicken and duck meat (p<0.05). This may be due to increased water retention of rice flour after cooking. Sensory evaluation indicated that the overall acceptability of pork and chicken sausages with or without rice flour was the same, but duck sausages without rice flour had the highest off-flavor score among the sausages. Addition of rice flour increased the overall acceptability of duck sausage to that of pork and chicken sausages.

Keywords

Meat Type;Low-fat Sausage;Rice Flour;Texture and Acceptability

References

  1. Ahenkora, K., M. Dadzie and P. Osei-Bonsu. 1999. Comparison and functional properties of raw and heat processed velvet bean (Mucuna pruriens (L.) DC. var utilis) flours. Int. J. Food Sci. Technol. 34:131-135. https://doi.org/10.1046/j.1365-2621.1999.00244.x
  2. Ahmed, P. O., M. F. Miller, C. E. Lyon, H. M. Vaughters and J. O. Reagan. 1990. Physical and sensory characteristics of low-fat fresh pork sausage processed with various levels of added water. J. Food Sci. 55:625-628. https://doi.org/10.1111/j.1365-2621.1990.tb05192.x
  3. Ahhmed, A. M., S. Kawahara, K. Ohta, K. Nakade, T. Soeda and M. Muguruma. 2007. Differentiation in improvements of gel strength in chicken and beef sausages induced by transglutaminase. Meat Sci. 76:455-462. https://doi.org/10.1016/j.meatsci.2007.01.002
  4. Ali, M. S., G. H. Kang, H. S. Yang, J. Y. Jeong, Y. H. Hwang, G. B. Park and S. T. Joo. 2007. A comparison of meat characteristics between duck and chicken breast. Asian-Aust. J. Anim. Sci. 20:1002-1006. https://doi.org/10.5713/ajas.2007.1002
  5. AOAC. 2000. Official methods of analysis. 17th edn. Association of Official Analytical Chemists, Arlington, VA.
  6. Bhattacharyya, D., M. Sinhamahapatra and S. Biswas. 2007. Preparation of sausages from spent duck-an acceptability study. Int. J. Food Sci. Technol. 42:24-29. https://doi.org/10.1111/j.1365-2621.2006.01194.x
  7. Boles, J. A. and J. E. Swan. 1996. Effect of post-slaughter processing and freezing on the functionality of hot-boned meat from young bull. Meat Sci. 44:11-18. https://doi.org/10.1016/S0309-1740(96)00076-9
  8. Bourne, M. C. 1978. Texture profile analysis. Food Technol. 32:62-66, 72.
  9. Cantrell, R. P. and G. P. Hettel. 2004. New challenges and technological opportunities for rice-based production systems for food security and poverty alleviation in Asia and the Pacific. Paper presented at the presented at the FAO Rice Conference, FAO, Rome, Italy.
  10. Carr, B. T., M. Meilgaard and G. V. Civille. 1999. Sensory evaluation techniques. 3rd edn. Boca Raton, FL: CRC Press.
  11. Chang, H. C. and J. A. Carpenter. 1997. Optimizing quality of frankfurters containing oat bran and adder water. J. Food Sci. 62:194-197. https://doi.org/10.1111/j.1365-2621.1997.tb04398.x
  12. Dawkins, N. L., J. Gager, J. P. Cornillon, Y. Kim, H. Howard and O. Phelps. 2001. Comparative studies on the physicochemical properties and hydration behavior of oat gum and oatrim in meat-based patties. J. Food Sci. 66:1276-1282. https://doi.org/10.1111/j.1365-2621.2001.tb15201.x
  13. Desmond, E. and D. J. Troy. 1998. Comparative studies of non-meat adjuncts used in the manufacture of low-fat beef burgers. J. Muscle Foods. 9:221-241. https://doi.org/10.1111/j.1745-4573.1998.tb00657.x
  14. Eilert, S. J., D. S. Blackmer, R. W. Mandigo and C. R. Calkins. 1993. Characteristics of low-fat frankfurters manufactured with modified beef connective tissue. J. Muscle Foods. 4:269-289. https://doi.org/10.1111/j.1745-4573.1993.tb00509.x
  15. Ho, K. G., L. A. Wilson and J. G. Sebranek. 1997. Dried soy tofu powder effects on frankfurters and pork sausage patties. J. Food Sci. 62:434-437. https://doi.org/10.1111/j.1365-2621.1997.tb04020.x
  16. Huang, S. C., C. Y. Shiau, T. E. Liu, C. L. Chu and D. F. Hwang. 2005. Effects of rice bran on sensory and physico-chemical properties of emulsified pork meatballs. Meat Sci. 70:613-619. https://doi.org/10.1016/j.meatsci.2005.02.009
  17. Hughes, E., S. Cofrades and D. Troy. 1997. Effects of fat level, oat fibre and carrageenan on frankfurters formulated with 5, 12 and 30% fat. Meat Sci. 45:273-281. https://doi.org/10.1016/S0309-1740(96)00109-X
  18. Huffman, D. L., W. B. Mikel, W. R. Egbert, C. Chen and K. L. Smith. 1992. Development of lean pork sausage products. Cereal Food Worlds. 37:439-442.
  19. Lucca, A. and B. J. Tepper. 1994. Fat replacers and the functionality of fat in foods. Trends Food Sci. Technol. 5:12-19. https://doi.org/10.1016/0924-2244(94)90043-4
  20. Mielnik, M. B., K. Aaby, K. Rolfsen, M. R. Ellekjaer and A. Nilsson. 2002. Quality of comminuted sausages formulated from mechanically deboned poultry meat. Meat Sci. 61:73-84. https://doi.org/10.1016/S0309-1740(01)00167-X
  21. Paneras, E. D. and J. G. Bloukas. 1994. Vegetable oils replace pork backfat for low-fat frankfurters. J. Food Sci. 59:725-728. https://doi.org/10.1111/j.1365-2621.1994.tb08113.x
  22. Papademetriou, M. K. 1999. Rice production in the Asia-Pacific region: issues and perspectives. Regional Expert Consultation on Bridging the Rice Yield Gap in the Asia and Pacific Region, at the FAO Regional Office for Asia and the Pacific, Bangkok, Thailand.
  23. Pawar, V. D. and U. M. Ingle. 1988. Functional properties of raw and cooked moth bean (Phaseolus aconnitifolius) flours. J. Food Sci. Technol. 25:186-189.
  24. Prabhu, G. A. and J. G. Sebranek. 1997. Quality characteristics of ham formulated with modified corn starch and kappa-carrageenan. J. Food Sci. 62:198-202. https://doi.org/10.1111/j.1365-2621.1997.tb04399.x
  25. Rahman, E. H. and M. M. Mostafa. 1988. Functional properties of peanut flours as affected by different heat treatments. J. Food Sci. Technol. 25:11-15.
  26. Sampaio, G. R., C. M. N. Claudia, M. N. Castellucci, M. E. M. Pinto de Silva and E. A. F. S. Torres. 2004. Effect of fat replacers on the nutritive value and acceptability of beef frankfurters. J. Food Compost. Anal. 17:469-474. https://doi.org/10.1016/j.jfca.2004.03.016
  27. Sanderson, G. R. 1990. Gellar gum. In: Food gels (P. Harris). New York. Elsevier.
  28. SAS Institute Inc. 2002. User's Guide: Statistics, Version 9.1. SAS Institude Inc., Cary, NC.
  29. Troutt, E. S., M. C. Hunt, D. E. Johnson, J. R. Claus, C. L. Kastner and D. H. Kropf. 1992. Characteristics of low fat ground beef containing texture modifying ingredients. J. Food Sci. 57:19-24. https://doi.org/10.1111/j.1365-2621.1992.tb05415.x
  30. Wu, Y. V. and G. E. Inglett. 1974. Denaturation of plant proteins related to functionality and food applications-a review. J. Food Sci. 39:218-230. https://doi.org/10.1111/j.1365-2621.1974.tb02861.x
  31. Wylie-Rosett, J. 2002. Fat Substitute and health: An advisory from the nutrition committee of the American Heart Association. Circulation 105:2800-2804. https://doi.org/10.1161/01.CIR.0000019402.35632.EB
  32. Yang, H. S., S. G. Choi, J. T. Jeon, G. B. Park and S. T. Joo. 2007. Textural and sensory properties of low fat sausages with added hydrated oatmeal and tofu as texture-modifying agents. Meat Sci. 75:283-289. https://doi.org/10.1016/j.meatsci.2006.07.013
  33. Yang, H. S., M. S. Ali, J. Y. Jeong, S. H. Moon, Y. H. Hwang, G. B. P ark and S. T. Joo. 2009. Properties of duck meat sausages supplemented with cereal flours. Poult. Sci. 88:1452-1458. https://doi.org/10.3382/ps.2008-00361

Cited by

  1. as Possible Indicators of Spoilage during Ambient Temperature Storage vol.40, pp.3, 2015, https://doi.org/10.1111/jfpp.12625
  2. Development of low fat beef patty using Cucurbita maxima Duchesne defatted seeds flour paste vol.10, pp.3, 2016, https://doi.org/10.1007/s11694-016-9327-y
  3. Effects of Partial Replacement of Pork Meat with Chicken or Duck Meat on the Texture, Flavor, and Consumer Acceptance of Sausage vol.2018, pp.1745-4557, 2018, https://doi.org/10.1155/2018/6972848
  4. Effect of Meat Type, Animal Fat Type, and Cooking Temperature on Microstructural and Macroscopic Properties of Cooked Sausages pp.1935-5149, 2018, https://doi.org/10.1007/s11947-018-2190-6
  5. Effect of Meat Type, Animal Fatty Acid Composition, and Isothermal Temperature on the Viscoelastic Properties of Meat Batters vol.83, pp.6, 2018, https://doi.org/10.1111/1750-3841.14182