Author/Authors :
Khaksar، R. نويسنده National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology,Department of Food Science and Technology,Shahid Beheshti University,Tehran,Iran خاكسار, رامين , Moslemy، M. نويسنده National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology,Department of Food Science and Technology,Shahid Beheshti University,Tehran,Iran مسلمي, معصومه , Hosseini، H. نويسنده National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology,Department of Food Science and Technology,Shahid Beheshti University,Tehran,Iran حسيني, هدايت , Taslimi، A. نويسنده National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology,Department of Food Science and Technology,Shahid Beheshti University,Tehran,Iran تسليمي, اقدس , Ramezani، A. نويسنده National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology,Department of Human Nutrition,Shahid Beheshti University,Tehran,Iran رمضاني, آتنا , Amiri، Z. نويسنده National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology,Department of Basic Sciences,Shahid Beheshti University,Tehran,Iran اميري, زهره , Sabzevari، A. نويسنده School of Veterinary Medicine,Young Researchers Club,Islamic Azad University, Garmsar Branch,Garmsar,Iran سبزواري, امين
Abstract :
Two batches of frankfurters containing about 55% chicken meat with two different oils (including canola and soybean) were manufactured. Batch 1 included canola oil and Batch 2 included soybean oil in the products. Various analyses were performed to detect the lipid changes of both batches during storage. Fatty acid composition analysis using gas chromatography showed little change in the fatty acids of either batch over time. From a nutritional viewpoint, Batch 1 was more acceptable over time than Batch 2. Chemical analysis included oxidation reactions, such as peroxide and TBA (Thiobarbituric acid) value and free fatty acid analysis. Each chemical experiment had different trends at each time, but both batches had values lower than the maximum levels at all times. With regard to microbial analysis, psychrotrophic bacteria in both batches showed a decreasing order until day 30, and then growth increased. In Batch 1, a significant difference was observed only on day 1, but the differences were more significant in Batch 2, and there were significant differences on days 15, 30 and 45. Also, Lactobacillus counts were not significant after the cooking process until the end of storage (growth was not detectable after the cooking process). At the end of storage, we concluded that Batch 1 had a higher quality and storage stability than Batch 2 and canola oil could be a good substitution for soybean oil in meat products. The data were analyzed with GLM (repeated measures). Differences were reported as significant at P<0.05. Also, the statistical software was SPSS ver. 11.5.
Keywords :
Soybean oil , Refrigerated storage , Chicken frankfurter , Lipid changes , canola oil
