Information Technology

On-line version ISSN 0718-0764

Info tech. v.22 n.2 La Serena 2011

doi: 10.4067/S0718-07642011000200006

Information Technology Vol 22 (2), 43-54 (2011) FOOD INDUSTRY

Assessment of Animal Fat Replacement for Unsaturated Vegetable Fat in the Development of a meat sausage Buffalo (Bubalus bubalis)
Evaluation of the Substitution of Animal Fat by vegetable fat in the Manufacture of a Heat Processed Buffalo(Bubalus bubalis) Meat Sausage
Javier F. Rey Rodriguez and Lucila Gualdron Food Engineering Program, University of La Salle, Race 2 No Floor 7 Block D 10-70, Bogota, Colombia (e-mail: jrey@unisalle.edu.co )

Summary We evaluated the replacement of animal fat with vegetable fat in a product blanching using buffalo meat in a sausage selected for its acceptability in Colombia. Experimental formulations were prepared in triplicate using soybean oil, canola and sunflower in 5%, 10% and 15%, these were compared against a standard, which was used in beef and animal fat. Moisture, protein, fat, and texture (Warner-Bratzler) were determined in duplicate.Acceptability was assessed with untrained sensory panel. Experimental data were evaluated using descriptive statistics and analysis multivahado vahanza univahado, and established that there were no significant differences between the different formulations with soy and sunflower. Sensory analysis defined as the sausage best product resulting soybean oil 10%. Keywords: sausage, soy, sunflower, texture, sensory analysis

Abstract The substitution of animal fat by vegetable fat in a heat processed meat sausage, made of buffalo meat, WAS EVALUATED. The meat sausage salami was Developed to product Widely Accepted by Consumers in Colombia.Experimental Formulations of meat prepared in triplicate Were sausage with soybean, sunflower and canola oils at 5,

10 and 15% Concentrations. These Formulations Were Compared with a standard formulation of meat sausage with animal fat. Moisture, protein, fat and texture (Warner-Bratzler) Were Determined in duplicate. Acceptability was EVALUATED by an untrained sensory panel. The experimental results Were subjected to univahate and Multivariate Analyses of variance. No significant Differences Between the Formulations were found with soybean and sunflower oils. The formulation with 10% soybean oil was defined as the best product. Keywords: sausage, soybean, sunflower, texture, sensory analysis.

INTRODUCTION
Buffalo meat is characterized by low levels of fat, cholesterol and calories compared with chicken and most fish and more protein than the previous ones, contains omega 3 and only 1.8% of its cholesterol-cutting (Escalante, 2007). Buffalo meat contains 70% and 90% less fat than beef, but instead contains more protein, iron, amino acids of Omega 3. The interest in the production of buffalo, is increasing due to the high quality of its products and its adaptability to environmental conditions (Lourenco, 2002). In Argentina have been conducting research on buffalo meat as a healthy food, which have proven health benefits derived from the consumption of meat, thanks to its high protein content and low content of saturated fatty acids and cholesterol ( Cedres et al. 2002). In Belem, Brazil buffalo meat was formed in an alternative supply for the population (Antunes et al. 2002). Colombia has conducted studies on sensory analysis of buffalo meat, and concluded that the prime cuts of buffalo meat can be marketed as they have a good acceptance, due to its organoleptic properties and its high sensory acceptance (Hurtado-Lugo et al. 2004). Currently the food industry in the United States, is incorporating these essential fatty acids in industrial processes in snacks fried in fortified milks, nutritional supplements, in preparation of bakery products and other industries (Duxbury 2005). Spain has developed such products, processed meat have less calories, improving the quality of amino acids, high in protein, fiber-fortified; incorporating prebiotics and probiotics in their formulation (Serrano and Cofrandes2005). The study was aimed at making sausage main low in saturated fatty acids leveraging secondary cuts of buffalo meat. Experimental development focuses on three stages, the first involves analyzing buffalo meat: water holding capacity, pH, moisture, ash, the second stage, the formulations studied to develop the product and third, the analytical monitoring products to check their quality, framed in legal standards of Colombian law. Once the products were standardized conducted a sensory panel with laboratory tests determined the best formulations, testing through statistical methods.

MATERIALS AND METHODS

This research was conducted in the Pilot Plant Meat, Food Analysis Laboratory and the Laboratory of Sanitary and Environmental Engineering at the University of La Salle.

We worked with second buffalo meat (Bubalus bubalis), provided by the company Bos indicus, for replacement of fat were used soybean, sunflower and canola produced by the company ALLIANCE TEAM. The meat was characterized by physicochemical analysis of protein, fat, moisture, ash and pH (AOAC protocols). Tests were applied to establish its water holding capacity (WHC) and emulsifying capacity (EC), following the procedures of Guerrero (1998) and finally texture tests were applied with WarnerBratzler shear (Bourne, 2002 and Roudot, 2004 ), and using a Chatillon DFS-100 (Loyds, England). To determine the best formulation, preliminary tests were conducted with selected oils in different percentages of fat replacement and so find the final composition. Temperatures were defined stability of vegetable oils in the brewing process of emulsification and following the formulation described by Ranken 2003, Table 1 , for meat emulsions. Table 1: Formulation for meat emulsions

Each test with three different oils were subjected to emulsification processes according to Lawrie (2006) following scalding and process conditions described by Ramirez (2006) and Lawrie (2006). For the sausage casings used in fibrous transparent. Product Standardization: Completed preliminary tests, we defined the quantities of oil to be (5%, 10% and 15%) with three replicates for each formulation and the conditions to which the oils were to be used in different processes. Each of the products made all underwent physical-chemical, sensory and texture to better define the level of fat in the product, backed with statistical studies. Statistical analysis: All data obtained from the treatments was analyzed using multivariate analysis of variance (MANOVA), seeking to identify whether different levels of oil used in the production of sausage introduce significant variations in the characteristics thereof. This analysis was applied to the matrix described in Table 2 .

Table 2: Matrix of the model used for the sausage product.

For the analysis of this information we proceeded as follows: 1. Descriptive analysis of the observed characteristics of the meat product. The aim was to visualize the behavior of the characteristics measured at different levels of oil. 2. Multivariate analysis of variance (MANOVA) to evaluate the effect of product characteristics, where the independent variable is the level of trans fat. 3. Univariate analysis of product characteristics, considering a single answer, where the independent variable is the level of trans fat and is dependent on each of the measurements (moisture, protein, fat and texture). 4. Development of a single response combining product features into one, considering a weight for each feature, where this depends on the importance of the feature in the product.

RESULTS AND DISCUSSION

Characterization of the raw material: the analyzes made buffalo meat are described in Table 3 and compared with those obtained in the second cut of beef. Table 3: Chemical composition of buffalo meat second and beef (100g of food)

It was found that buffalo meat has more protein compared to beef and predominantly low fat, this result is due to the low concentration of intramuscular fat in buffaloes possessing muscle composition and high levels hemoglobin that this animal has in its muscular structure, these results important nutritional value that has this meat for humans and has the potential to be exploited as food or raw material for industrial processing.

We analyzed the emulsifying capacity (EC) of buffalo meat and was found to be greater than that of beef, it has an EC of 1.061 g oil / g of protein and buffalo holds a value of 1.115 g oil / g protein also has a water holding capacity (WHC) was added dropwise to 2.98% and 53.5% by firing this is due to the higher proportion of hemoglobin in the muscle which causes the meat to be more functional when water and fat retaining. It is also noted that the water retention capacity drip gives low results contrast with the high loss at the time of baking, which results leads to the conclusion that the addition of a meat emulsion stabilizer is needed for the losses by blanching and cooking meat cooked not reach more than 2%. Finally, we examined the tenderness of the meat of buffalo regarding bovine, by texture analysis through the Warner-Bratzler method first requires finding a shear force of 38.93 + / - 2.3 N while beef requires 30.91 + / - 1.8 N, and this means that the beef tenderness is greater than buffalo and this is due to the greater amount of muscle fiber having front buffalo meat the bovine. Preliminary tests: In the development of the product was carried out following the formulation described in Table 2 , we worked with a calculation based 2000g power in the emulsification step, showing a breakdown of the emulsion at 5 minutes into the process , raising the temperature to 18 C, with three samples of oil. It was necessary to raise the amount of stabilizer to 2%, producing the same results in breakage of the emulsion in the same characteristics, concluding lowering the oil level in the formulation and 15% for each of the treatments with soy sunflower and canola, generating a new formulation ( Table 4 ). Table 4: Formulation for meat emulsion modified.

Emulsification process: The formulation described above was tested in the emulsification process of generating the results of temperature and time stability of the emulsion as shown in Table 5 , this process was performed in triplicate. It was concluded that the maximum percentage of oil used in the formulation is 15%. In Figure 1 we can observe the average percentage of time and temperature for each type of oil, thus illustrating the variation shown in the average of one type to

another. It shows a high variation when switching from soy oil, canola oil, this time for both to the temperature, while for a sunflower when the behavior is again similar to soy. Table 5: Time and temperature of maximum stability of the oils in the process of emulsification.

Fig 1: Behavior of time and the average temperature at three fat. In Table 6 is the result obtained with the MANOVA, which contains the value of the F statistic, degrees of freedom used to calculate the critical value and the p-value. The value of F allows for the effect of the variables on the responses of interest (time and temperature). Values of P-value less than 0.05 indicate that the type of oil has a significantly different effect on the characteristics considered in the product, which means that different types of fat will give different measures of the observed features. For the MANOVA considered three different statistics, which appear in the first column ofTable 8 : Wilks's lambda, Hotelling-Lawley trace and Roy root, with all three concluded that the type of oil has not significant effect on the features. Table 6: Analysis of variance (MANOVA) to evaluate the effect on the time and temperature of the product

With respect to canola oil has a large variation in the result with respect to soybean and sunflower, generating an emulsion breakage at low temperatures and short time, conditions that are not acceptable for the preparation of emulsions were tested 4 new This oil formulations with varying amounts of oil and stabilizer, each with three replicates, the result however in no variation, again, there was breakage of the emulsion during the emulsification process, that could be generated due to the high concentration of unsaturated fatty acids in its composition has canola oil, considering these results it was decided to discard the canola oil for the production of sausages. Blanching process: a novel formulation was made with soybean and 15% of sunflower oil composition to measure the maximum temperature of stability of the emulsion in blanching, this process was performed in triplicate and subjected to the formulations at a temperature range 75 C - 80 C until an internal temperature of 72 C in the product (Ramirez, 2006; Lawrie, 2006), embedded in fibrous casings with a diameter of 6.5 cm and a length of 30cm, for an average weight of 450g. Performed the procedure it was found that there was no alteration in the products such as syneresis, emulsion breaking, a sandy texture, etc. which indicated that endured temperatures required in theory for the production of scalded and other changes needed to achieve proper cooking in the process. Product Standardization: After preliminary tests conducted were able to standardize the three formulations for the product ( Table 7 ). Product was prepared pattern, made from beef and backfat. Table 7: end for sausage formulations (g/100g)

After all samples prepared and placed in storage at 4 C products made with 1% CMC and 1.5% were presenting a very elastic texture, to differentiate the preparations in 0.5% CMC, for this reason decided to test this feature by performing a shear test the products using a texture. After the test has yielded the following results reported in Table 8 . Table 8: Results of texture in the first samples of sausage

Also an analysis of texture applied to the standard sample to make a comparison with the data obtained and determine if there is a significant difference between the products prepared Table 9 shows results obtained from this analysis. Table 9: Results of texture in the sausage samples

The highest textural variation using the CMC is observed when 5% to 10% is passed. According to the method results in ANOVA, see Table 10 , it can be concluded that the texture changes as the percentage is changed both the oil as soybean, sunflower, samples with CMC. Table 10: Univariate Analysis of Variance (ANOVA) to evaluate the effect on the texture of the product with the percentages of soybean and sunflower oil used in its preparation ..

In Table 11 is showing a comparison of means for each percentage of soybean oil and sunflower is that for each percentage averages are statistically different, because each belongs to a different group, being significantly higher in samples incorporating 10% fat and 15%, in the presence of CMC. Table 11: Comparison of the means obtained at each level of soy and sunflower fat used in making the product.

It was found that the results signifitativamente texture are different in that the stabilizer prepared with 1% and 1.5% and are similar to those in 0.5% CMC formulation. This is because the CMC is an additive which at temperatures higher than 65 C tends to gel and this affects the stability of the emulsion, thus giving a more elastic texture, which needs a higher shear force to break the structure , reason for which texture data are greater than those reported in formulations of 0.5% CMC and the product pattern, which does not have this additive. But removing this additive formulation generated in emulsion breaking scalding, as demonstrated preparing a

product using the formulation raised but this stabilizer. For this reason it was decided to work only with the concentration of 0.5% CMC. Characterization of the product: A finished products underwent physical and chemical analyzes in moisture, ash, protein and fat are presented in Table 12 . The samples were coded by taking the first letter of the oil followed by two numbers indicating the percentage composition of the oil in the formulation. Table 12: Results of the physical and chemical analyzes performed on finished products (g/100g)

The result of the grease increases as the percentage of oil rises in the sample, which affected the results of protein. Interpreting results from fats and texture can be observed that as the percentage of oil in the product increases the hardness decreases, this is an actual relationship since if the oil increases, decreases in the amount of meat product and the fiber muscle and therefore the hardness and the emulsion tends to be softer. Texture comparison market with two products: We analyzed data pepperoni hardness, also obtained in triplicate and the results reported in Table 13 Table 13: Data hardness in the market sausage samples

Research samples proved to have the lowest level of hardness, which does not happen with the market products containing a high content of extenders in their formulation, these additives are intended to increase the volume of the product and likewise increase in the same elasticity and texture which therefore requires more shear.

Sensory analysis: hedonic test was applied with a trained panel evaluated samples with 6 color, aroma, taste, appearance and texture. The results are shown in Figure 3

Figure 3: Average of sausage samples in the sensory analysis. The authors. Sample 1 (S05) had an average score of 17.85, sample 2 (S10) of 19.5, the sample 3 (S15) a value of 16.95, the sample 4 (G05) 15.75 total sample 5 (G10) gives 15.8 and the sample 6 (G15) a total of 14.9. This shows that the sample has the best combination of features for sample 2 panelists soy oil corresponding to 10%. Other samples were below the selected sample. Lipid profile: Fat is one of the main components in preparing meat products, the nature of the constituent fatty acids of fat directly influences the quality characteristics of the product, the fatty acids known products is essential source for corroborate the hypothesis in research. The method used for determination of the fatty acids described below: The lipid profile of the selected sample of sausage (10% soybean oil), was performed at the Laboratory of Chromatography Industrial University of Santander, with the identification number 982253-01-AH, whose results are described in Table 14 . Table 14: Concentration of fatty acids in the sample sausage with 10% soybean oil

In conclusion, the saturated fatty acids concentration 2229mg/100g reached, the unsaturated 7908mg/100g sample trans fat sample 11mg/100g for a grand total of fatty acids present in 100g sample of sausage to 10 10148mg% soy. Comparative market products: The data collected in research selected the sausage whose composition is 10% soybean oil, the Table 15 describes the physicochemical composition and texture of these two derivatives in comparison with the market. Table 15: Comparison of the selected product on the market with two sausages.

Analyzing the above table I observed as the selected product has more protein and less fat in their composition.This grease the selected product is composed of saturated fatty acids by 75%, characterizing the product, not just as low in fat compared to the market, but also with a large majority consisting of healthy fats for human health. For hardness levels shows that the selected product is significantly less than the market two products, expected result since products market have a higher amount of binder (flour and vegetable proteins) that the product selected, these components tend to make the product more elastic and therefore with a hardness greater than the bite. After making the comparison can be determined that the selected formulation shown to have many advantages over market products, which can become a functional and healthy meat product. Analysis of Life: The lifetime analysis was performed by organoleptic characterization, which involved taking a sample, observe sensorially at 5, 10, 15, 20, 25 and 30 days and go noting the level changes appearance, aroma, texture and flavor. These samples were always kept at 4 C and with a protective transparent container, which in the case of salami is fibrous. At 25 days showed a fairly pronounced musty smell and taste clearly perceived this feature, rationale for concluding that the shelf life is 25 days, the time when the sausage can maintain its quality characteristics . Keep in mind that to determine expiration of food is necessary to know the intrinsic factors such as raw materials, composition and formulation. Extrinsic factors such as storage control, hygiene and packaging materials and other factors such as handling.

CONCLUSIONS
The buffalo meat and beef are very similar organoleptic characteristics but demand in Colombia is very restricted in the case of Buffalo despite the goodness of this meat in consumer health, as there is no culture of consumption, the point that some cuts of the carcass must pass as beef for sale. Bos Indicus (2008). This last reason originated the idea of prosecuting second cuts buffalo carcass and develop products similar to processed meat of beef but with a value added, removed free of saturated fat and replacing it by fats texturized unsaturated not only the product but it unsaturated fatty acids enriched in Omega 3, 6 and 9, which represent 78% of the total fat in the product. The study was based primarily on this goal and developed two products one scalded sausages, salami, which is part of this discussion. Physicochemical analysis of buffalo meat showed that it has higher levels of protein than beef and in turn a lower fat levels, indicating that it is a meat that has the conditions to be exploited industrially, its EC emulsifying capacity is 1115g of oil / g of protein to cattle with 1089g of oil / g of protein in terms of the water retention capacity mimas CRA has the characteristics of drip loss and water for cooking the

beef. The hardness measurement in buffalo meat is higher than beef, consistent feature since buffalo meat has a higher amount of muscle fiber and less fat ratio that makes it harder than a different meat origin. Preliminary tests showed that the oils used in research (soybean and sunflower) endure temperatures and scalding emulsification for preparing meat products scalded, described by Lawrie (2006), so is proposed emulsification times since neither no variation in the process, canola oil showed no functional characteristics have to be taken in the preparation of sausage processes due to their high amount of unsaturated fatty acids, which are not stable to mechanical and cooking. The sample with 10% formulation of soy, showed that not only stands out is the sensory level, but it in turn was the one that kept the top levels of tenderness. All samples have demonstrated high levels of ash thus a high level of minerals in which the iron is highlighted as buffalo meat has in its composition up to 12% more iron than the meat from cattle .

Acknowledgements
The authors thank the University De La Salle for the approval of this research project, headed by the Vice Chancellor for Research and Transfer. The Marina Luz Rondon statesman for his contribution to the development of this research. In Food Engineering program, Dr. Camilo Rozo, Dean of the same, for their unconditional support.

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