Production of Low-Fat Frankfurter Sausage Using a New Fat Replacer: Reconstituted Agar Hydrogel

Document Type : Original Research

Authors
R. Ranjbaran
H. Shekarchizadeh
Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 84156-83111, Islamic Republic of Iran.
10.22034/JAST.27.2.373
Abstract
There is a growing trend towards healthy meat products containing lower fat content. The use of fat replacers can solve the quality problems of low-fat products. This study aimed to produce low-fat frankfurter sausage using a new fat replacer. Thus, in the first stage, Reconstituted Agar Hydrogel (RAH) was produced by adding water to agar cryogel after homogenization. In the second stage, RAH was used as a fat substitute in frankfurter sausage at 0, 25, 50, 75, and 100%. Then, the characteristics of the resulting low-fat sausage, including chemical composition, water holding capacity, cooking loss, texture characteristics, porosity, color, percentage of fat after frying, oil absorption, pH over time, and sensory evaluation were examined. Results showed that RAH could form two kinds of gel by temperature changes: a low-set gel at 55˚C and a high-set gel at 90˚C. Substitution of oil in the sausages caused an increase in moisture content, porosity, oil absorption, and cooking loss. On the other hand, this replacement reduced fat content, cutting force, water-holding capacity, fat percentage after frying, and texture properties such as hardness, cohesiveness, springiness, gumminess, and chewiness. The results of pH measurements over time showed that sulfated antimicrobial groups in the agar structure delayed the spoilage of sausages containing RAH compared to the control sample. Sensory evaluation showed that RAH-containing sausages were not significantly different from the control sample in terms of color, juiciness, and texture. However, flavor and overall acceptance increased significantly under the influence of this substitution (P< 0.05). Therefore, the consumers selected a sample with 25% replacement as the optimal sample. As a result, RAH can be successfully used as a fat replacer in low-fat products with desirable quality characteristics.

Keywords

Subjects

Abbasi, E., Sarteshnizi, R. A., Gavlighi, H. A., Nikoo, M., Azizi, M. H. & Sadeghinejad, N. 2019 Effect of partial replacement of fat with added water and tragacanth gum (Astragalus gossypinus and Astragalus compactus) on the physicochemical, texture, oxidative stability, and sensory property of reduced fat emulsion type sausage. Meat Sci., 147:135–143.
Alimoradian, M., Choobkar, N., Aghajani, A. 2021. Effect of carum copticum l. And salvia officinalis l. extracts on the physicochemical, microbial, and sensory characteristics of heat-treated sausage during refrigerated storage. J. Agr. Sci. Tech., 23(5): 1029–1042.
Ellis, A., Norton, A., Mills, T. & Norton, I. 2017. Stabilisation of foams by agar gel particles. Food Hydrocoll, 73: 222–228.
Emami, N., Dehghan, P., Mohtarami, F., Ostadrahimi, A., Azizi, M.H. 2018. Physicochemical, textural, and sensory evaluation of reduced fat gluten-free biscuit prepared with inulin and resistant dextrin prebiotic. J. Agr. Sci. Tech, 20(4): 719–731.
Fayaz, G., Goli, S. A. H. & Kadivar, M. 2017. A novel propolis wax-based organogel: Effect of oil type on its formation, crystal structure and thermal properties. JAOCS, 94(1): 47–55.
Fernández-López, J., Jiménez, S., Sayas-Barberá, E., Sendra, E. & Pérez-Alvarez, J. 2006. Quality characteristics of ostrich (Struthio camelus) burgers. Meat Science, 73(2), 295–303.
Horwitz, W. & Latimer, G. 2005. AOAC Official methods of analysis of AOAC International. AOAC Official methods of analysis of AOAC International. AOAC International, Gaithersburg, MD, USA.
Jackson, P. P. J., Wijeyesekera, A. & Rastall, R.A. 2023. Inulin-type fructans and short-chain fructooligosaccharides—their role within the food industry as fat and sugar replacers and texture modifiers—what needs to be considered! Food Sci. Nutr., 11(1): 17-38.
Khalid, A., Sohaib, M., Nadeem, M. T., Saeed, F., Imran, A., Imran,M., Inam Afzal, M., Ramzan, S., Nadeem, M., Anjum, F. M. & Arshad, M. S. 2021. Utilization of wheat germ oil and wheat bran fiber as fat replacer for the development of low-fat beef patties. Food Sci. Nutr., 9(3): 1271-1281.
Kim, D. H., Shin, D. M., Seo, H. G. & Han, S. G. 2019. Effects of konjac gel with vegetable powders as fat replacers in frankfurter-type sausage. Asian-Australas. J. Anim. Sci., 32(8): 1195.
Kouzounis, D., Lazaridou, A. & Katsanidis, E. 2017. Partial replacement of animal fat by oleogels structured with monoglycerides and phytosterols in frankfurter sausages. Meat Sci., 130: 38–46.
Kumar, Y. 2021. Development of low-fat/reduced-fat processed meat products using fat replacers and analogues. Food Rev. Int., 37(3): 296–312.
Lee, C. H. & Chin, K.B. 2016. Effects of pork gelatin levels on the physicochemical and textural properties of model sausages at different fat levels. LWT, 74: 325–330.
Liu. M., Liu, Y., Cao, M. J., Liu, G. M., Chen, Q., Sun, L. & Chen, H. 2017. Antibacterial activity and mechanisms of depolymerized fucoidans isolated from Laminaria japonica. Carbohydr. Polym., 172: 294–305.
Mendoza, E., Garcıa, M., Casas, C. & Selgas, M. 2001. Inulin as fat substitute in low fat, dry fermented sausages. Meat Sci., 57(4): 387–393.
Nayak, A. K. & Das, B. 2018. Introduction to polymeric gels. In Polymeric gels (pp. 3–27). Elsevier.
Öztürk-Kerimoğlu, B. 2021 A promising strategy for designing reduced-fat model meat emulsions by utilization of pea protein-agar agar gel complex. Food Struct., 29: 100205.
Paglarini, C. S., Vidal, V. A., Ribeiro, W., Badan Ribeiro, A. P., Bernardinelli, O. D., Herrero, A. M., et al. 2021. Using inulin‐based emulsion gels as fat substitute in salt reduced Bologna sausage. J. Sci. Food Agric., 101(2): 505–517.
Patel, A. R., Schatteman, D., Lesaffer, A. & Dewettinck, K. 2013. A foam-templated approach for fabricating organogels using a water-soluble polymer. RSC Adv., 3(45): 22900–22903.
Phillips, G. O. & Williams, P.A. 2009. Handbook of Hydrocolloids. Elsevier.
Rather, S. A., Masoodi, F., Akhter, R., Gani, A., Wani, S. & Malik, A. 2015. Xanthan gum as a fat replacer in goshtaba-a traditional meat product of India: effects on quality and oxidative stability. J. Food Sci. Tech, 52(12): 8104–8112.
Rather, S. A., Masoodi, F., Akhter, R., Gani, A., Wani, S & Malik, A. 2016. Effects of guar gum as fat replacer on some quality parameters of mutton goshtaba, a traditional Indian meat product. Small Rumin. Res., 137: 169–176.
Salajegheh, M., Ardakani, S. A. Y. & Daneshi, M. 2018. Effect of inulin and carrageenan as a fat replacer on physicochemical, color and sensory properties of heated-sausage. AFS – Adv. Food Sci., 40: 95-100.
Santana, P., Huda, N. & Yang, T. A. 2015. Physicochemical properties and sensory characteristics of sausage formulated with surimi powder. J. Food Sci. Tech., 52(3): 1507–1515.
Shankar, S. & Rhim, J. W. 2015. Amino acid mediated synthesis of silver nanoparticles and preparation of antimicrobial agar/silver nanoparticles composite films. Carbohydr. Polym., 130: 353–363.
Shin, D. M., Yune, J. H., Kim, Y. J., Keum, S. H., Jung, H. S., Kwon, H. C., et al. 2022. Effects of duck fat and κ-carrageenan as replacements for beef fat and pork backfat in frankfurters. Anim. Biosci., 35(6): 927.
Souza, C. V. B., Bellucci, E. R. B., Lorenzo, J. M. & Barretto, A. C. 2019. Low-fat Brazilian cooked sausage-Paio–with added oat fiber and inulin as a fat substitute: effect on the technological properties and sensory acceptance. Food Sci. Tech., 39: 295–303.
Journal of Agricultural Science and Technology
Volume 27, Issue 2
March and April 2025
Pages 373-386