Physico-chemical and Sensory Characteristics of Beef Sausage with the Addition of Modified Porang Glucomannan (Amorphophallus muelleri Blume) Oleogel

https://doi.org/10.22146/agritech.92513

I Wayan Rai Widarta(1), Ambar Rukmini(2), Umar Santoso(3), Supriyadi Supriyadi(4), Sri Raharjo(5*)

(1) Department of Food Technology, Faculty of Agricultural Technology, Udayana University, Bali; Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta
(2) Study Program of Food Technology, Faculty of Sience and Technology, Widya Mataram University, Yogyakarta
(3) Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia
(4) Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia
(5) Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia
(*) Corresponding Author

Abstract


Fat is capable of affecting the physico-chemical and sensory characteristics of beef sausage. However, the use of beef fat can increase the cholesterol content, showing the need for suitable substitute such as oleogel. Therefore, this research aimed to evaluate the ability of rice bran oil oleogel prepared with modified porang glucomannan as a substitute for beef fat in sausage formulations. Analysis was also carried out to obtain beef sausage with the best characteristics (similar to commercial sausage/comparison formulation) which were made by substituting beef fat using rice bran oil oleogel. Sausage formulas were made with low-fat (10% oleogel or beef fat, w/w) and high-fat (20% oleogel or beef fat w/w), with beef fat serving as control. Another sausage formula with 20% (w/w) beef fat and tapioca was prepared representing the commercial beef sausage. The findings revealed that both the fat content and the replacement of beef fat with oleogel had a significant effect (p<0.05) on cooking loss and the proximate composition (moisture, ash, fat, and protein) of beef sausages. Significant effects were also observed on the texture (hardness, cohesiveness, springiness, gumminess, and chewiness) and sensory properties of the sausages. There is a significant effect on texture (hardness, cohesiveness, springiness, gumminess, and chewiness) as well as sensory characteristics of beef sausage. Substituting 20% of beef fat with oleogel resulted in the most favorable sensory characteristics, closely resembling those of the control formulation containing 20% beef fat combined with tapioca. In conclusion, rice bran oil oleogel formed from porang glucomannan as an oleogelator could be used as a substitute for beef fat in sausage processing.

Keywords


Beef sausage; modified porang glucomannan; oleogel; rice bran oil

Full Text:

PDF


References

AOAC. (1998). Official Methods of Analysis of the Association of Official Analytical Chemists. 16th Edition -4th Revision. Methods 925.10, 920.87, 920.85, 923.03. Gaithersburg, Maryland (US): AOAC International

Barton, A., Hayward, L., Richardson, C.D., McSweeney, M.B. (2020). Use of different panelists (experienced, trained, consumers, and experts) and the projective mapping task to evaluate white wine. Food Quality and Preference 83 (2020) 1039: 1-8. https://doi.org/10.1016/j.foodqual.2020.103900

Cunningham, J., Nguyen, V., Adorno, P., Droulez, V. (2015). Nutrient composition of retail samples of Australian beef sausages. Nutrients 7: 9602–9617. Doi:10.3390/nu7115491

de Carvalho, F.A.L., Munekata, P.E.S., Pateiro, M., Campagnol, P.C.B., Domínguez, R., Trindade, M.A., Lorenzo, J.M. (2020). Effect of replacing backfat with vegetable oils during the shelf-life of cooked lamb sausages. LWT - Food Science and Technology 122 (2020) 109052:1-10. https://doi.org/10.1016/j.lwt.2020.109052

Doan, C.D., de Walle, D.V., Dewettinck, K., Patel, A.R. (2015). Evaluating the oil‑gelling properties of natural waxes in rice bran oil: rheological, thermal, and microstructural study. Journal of The American Oil Chemists’ Society 92:801–811. Doi: 10.1007/s11746-015-2645-0

Elbakheet, S.I., Elgasim, E.A., Algadi, M.Z. (2017). Sensorial assessment of beef sausage processed by wheat germ flour. Journal of Food Processesing and Technology 8(2): 1-3. Doi: 10.4172/2157-7110.1000652

El-Nashi, H. B., Abdel-Fattah, A. F. A. K., Abdel Rahman, N. R., El- Razik, M. M. A. (2015). Quality characteristics of beef sausage containing pomegranate peels during refrigerated storage. Annals of Agricultural Sciences 60 (2): 403–412. https://doi.org/10.1016/j.aoas.2015.10.002

Essa, R.Y. dan Elsebaie, E.M. (2022). New fat replacement agent comprised of gelatin and soluble dietary fibers derived from date seed powder in beef burger preparation. LWT Food Science and Technology 156 (2022) 113051: 1-10. https://doi.org/10.1016/j.lwt.2021.113051

Ferro, A.C., Okuro, P.K., Badan, A.P., Cunh, R.L. (2019). Role of the oil on glyceryl monostearate based oleogels. Food Research International 120: 610–619. https://doi.org/10.1016/j.foodres.2018.11.013

Gao, Y., Li, M., Zhang, L., Wang, Z., Yu, Q., Han, L. (2021). Preparation of rapeseed oil oleogels based on beeswax and its application in beef heart patties to replace animal fat. LWT - Food Science and Technology 149 (2021) 111986: 1-10. https://doi.org/10.1016/j.lwt.2021.111986

Gravelle, A.J., Davidovich-Pinhas, M., Zetzl, A.K., Barbut, S., Marangoni, A.G. (2016). Influence of solvent quality on the mechanical strength of ethylcellulose oleogels. Carbohydrate Polymers 135 (2016) 169–179. http://dx.doi.org/10.1016/j.carbpol.2015.08.050

Huda, N., Wei, L.H., Jean, A.T.L., Ismail, I. (2010). Physicochemical properties of Malaysian commercial chicken sausages. International Journal of Poultry Science 9(10): 954-958. https://www.researchgate.net/publication/49965312

Jagdish, K.S., Arvind, R.S., Ashok, B.R. (2015). Utilization of guar gum as stabilizer in ice cream. International Journal of Current Microbiology and Applied Sciences 4 (1): 284-287. DOI:10.5958/0976-0563.2014.00614.9

Kang, Z., Chen, F., Ma, H. (2016). Effect of pre-emulsified soy oil with soy protein isolate in frankfurters: A physical-chemical and Raman spectroscopy study. LWT - Food Science and Technology 74 (2016): 465-471. http://dx.doi.org/10.1016/j.lwt.2016.08.011

Kašpar, L. dan Buchtová, H. (2015). Sensory evaluation of sausages with various proportions of Cyprinus carpio meat. Czech Journal of Food Science 33(1): 45-51. Doi: 10.17221/293/2014-CJFS

Koca, N., dan Metin, M. (2004). Textural, melting and sensory properties of low-fat fresh kashar cheeses produced by using fat replacers. International Dairy Journal 14: 365–373. doi:10.1016/j.idairyj.2003.08.006

Kouzounis, D., Lazaridou, A., Katsanidis, E. (2017). Partial replacement of animal fat by oleogels structured with monoglycerides and phytosterols in frankfurter sausages. Meat Science 130: 38–46. http://dx.doi.org/10.1016/j.meatsci.2017.04.004

Lawless, H.T., and Heymenn, H. (2010). Sensory Evaluation of Food. Second Edition. Springer: USA. DOI 10.1007/978-1-4419-6488-5

Liu, X., Ji, L., Zhang, T., Xue, Y., Xue, C. (2019). Effects of pre-emulsification by three food-grade emulsifiers on the properties of emulsified surimi sausage. Journal of Food Engineering 247 : 30–37. https://doi.org/10.1016/j.jfoodeng.2018.11.018

Lu, F., Kuhnle, G.K., Cheng, Q. (2017). Vegetable oil as fat replacer inhibits formation of heterocyclic amines and polycyclic aromatic hydrocarbons in reduced fat pork patties. Food Control 81: 113-125. http://dx.doi.org/10.1016/j.foodcont.2017.05.043

Lu, Y., Pan, D., Cao, J., Zhou, C., He, J., Sun, Y., Xia, Q. (2021). The technological and nutritional advantages of emulsified sausages with partial back-fat replacement by succinylated chicken liver protein and pre-emulsified sunflower oil. LWT - Food Science and Technology 149 (2021) 11182: 1-9. https://doi.org/10.1016/j.lwt.2021.111824

Marapana, R.A.U.J., Nayanarasi, H.A.D., Senanayaka, S., Perera, P.R.D., Kodagoda, KHGK. (2018). Effect of processing conditions on quality of chicken sausages stuffed in different casings. Journal of Pharmacognosy and Phytochemistry 20187(5): 56-64

Mbougueng, P.D., Tenin, D., Tchiégang, C., Scher, J. (2015). effect of starch type on the physicochemical and textural properties of beef patties formulated with local spices. American Journal of Food Science and Technology 3(2): 33-39. Doi:10.12691/ajfst-3-2-2

Panagiotopoulou, E., Moschakis, T., Katsanidis, E. (2016). Sunflower oil organogels and organogel-in-water emulsions (part II): Implementation in frankfurter sausages. LWT - Food Science and Technology 73 (2016): 351-356. http://dx.doi.org/10.1016/j.lwt.2016.06.006

Park, S.H., Jo, Y., Chun, J., Hong, G., Davaatseren, M., Choi, M. (2015). Effect of frozen storage temperature on the quality of premium ice cream. Korean Society for Food Science of Animal Recources 35 (6): 793-799. http://dx.doi.org/10.5851/kosfa.2015.35.6.793

Pereira, J., Hu, H., Xing, L., Zhang, W., Zhou, G. (2020). Influence of rice flour, glutinous rice flour, and tapioca starch on the functional properties and quality of an emulsion-type cooked sausage. Foods 9(9):1-12. Doi:10.3390/foods9010009

Prabpree, R. dan Pongsawatmanit, R. (2011). Effect of tapioca starch concentration on quality and freeze-thaw stability of fish sausage. Kasetsart J. (Nat. Sci.) 45 : 314 - 324

Sousa, S.C., Fragoso, S.P., Penna, C.R.A., Arcanjo, N.M.O., Silva, F.A.P., Ferreira, V.C.S., Barreto, M.D.S., Araújo, I.B.S. (2017). Quality parameters of frankfurter-type sausages with partial replacement of fat by hydrolyzed collagen. LWT - Food Science and Technology 76 (2017): 320-325. http://dx.doi.org/10.1016/j.lwt.2016.06.034

Stahl, M.A., Buscato, M.H.M., Grimaldi, R., Cardoso, L.P., Ribeiro, A.P.B. (2018). Food Research International 107: 61–72. https://doi.org/10.1016/j.foodres.2018.02.012

Sujarwanta, R.O., Suryanto, E., Setiyono, Supadmo, Rusman. (2016). Kualitas sosis daging sapi yang difortifikasi dengan minyak ikan kod dan minyak jagung dan diproses menggunakan metode pemasakan yang berbeda. Buletin Peternakan 40 (1): 48-57

Swastike, W., Suryanto, E., Rusman, Hanim3, C., Jamhari, Erwanto, Y., Jumari. (2020). The substitution effects of tapioca starch and beetroot powder as filler on the physicaland sensory characteristics of chicken sausage. Jurnal Ilmu dan Teknologi Hasil Ternak 15(2): 97-107. Doi: 10.21776/ub.jitek.2020.015.02.5

Urgu-Öztürk, M., Öztürk-Kerimoğlu, B., Serdaroğlu, M. (2020). Design of healthier beef sausage formulations by hazelnut-based preemulsion systems as fat substitutes. Meat Science 167 (2020) 108162: 1-9. https://doi.org/10.1016/j.meatsci.2020.108162

Wang, X., Xie, Y., Lic, X., Liu, Y., Yan, W. (2018). Effects of partial replacement of pork back fat by a camellia oil gel on certain quality characteristics of a cooked style Harbin sausage. Meat Science 146: 154–159. https://doi.org/10.1016/j.meatsci.2018.08.011

Widarta, I.W.R., Rukmini, A., Santoso, U., Supriyadi, Raharjo, S. (2022). Optimization of oil-in-water emulsion capacity and stability of octenyl succinic anhydride-modified porang glucomannan (Amorphophallus muelleri Blume). Heliyon 8 (2022) e09523: 1:9. https://doi.org/10.1016/j.heliyon.2022.e09523

Wolfer, T.L., Acevedo, N.C., Prusa, K.J., Sebraneka, J.G., Tarté, R. (2018). Replacement of pork fat in frankfurter-type sausages by soybean oil oleogels structured with rice bran wax. Meat Science 145: 352–362. https://doi.org/10.1016/j.meatsci.2018.07.012

Yang, S., Li, G., Saleh, A.S.M., Yang, H., Wang, N., Wang, P., Yue, X., Xiao, Z. (2017). Functional characteristics of oleogel prepared from sunfower oil with β sitosterol and stearic acid. Journal of The American Oil Chemists’ Society 94:1153–1164. Doi: 10.1007/s11746-017-3026-7

Yang, S., Zhu, M., Wang, N., Cui, X., Xu, Q., Saleh, A.S.M., Duan, Y., Xiao, Z. (2018). Influence of oil type on characteristics of β-sitosterol and stearic acid based oleogel. Food Biophysics 13:362–373. https://doi.org/10.1007/s11483-018-9542-7

Zhang, R., Zhang, T., Hu, M., Xue, Y., Xue, C. (2021). Effects of oleogels prepared with fish oil and beeswax on the gelation behaviors of protein recovered from Alaska Pollock. LWT - Food Science and Technology 137 (2021) 110423: 1-9. https://doi.org/10.1016/j.lwt.2020.110423

Zheng, J., Sun, D., Li, X., Liu, D., Li, C., Zheng, Y., Yue, X., Shao, J. (2021). The effect of fatty acid chain length and saturation on the emulsification properties of pork myofibrillar proteins. LWT - Food Science and Technology 139 (2021) 110242:1-6. https://doi.org/10.1016/j.lwt.2020.110242



DOI: https://doi.org/10.22146/agritech.92513

Article Metrics

Abstract views : 1797 | views : 1105

Refbacks

  • There are currently no refbacks.


Bookmark and Share


Copyright (c) 2025 I Wayan Rai Widarta

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

agriTECH has been Indexed by:

Emerging Source Citation Index Directory of Open Access Journals CABI.org Dimensions Google Scholar Sinta Garuda

agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.

website statisticsView My Stats