Comparative sensory analysis of products with low animal fat meat compositions

Abstract

Public concern for a healthy diet led to significant changes in the approach to food composition and nutritional principles by specialists in nutrition processed foods. In recent years researches in the meat industry were aimed at replacing animal fats with vegetable fats (oils), rich in essential fatty acids mono-and polyunsaturated. It was found that the existence of equilibrium in the human diet is some correlations between macronutrients and biologically active substances in food, which ensures the normal functioning of the body. In these experiment we observed how it was affected the sensory quality of compositions of chicken mincemeat in which the fat was gradually replaced by vegetable oil, sunflower oil, canola oil and walnut oil. In parallel the color parameters (CIELAB method) of the low fat meat compositions were analyzed to determine how the animal fat replacement procedure affects the color of chicken minced. Sensory acceptability of the products was medium for the compositions in which the replacement of fat with oils was up to 60%, the best results being recorded for sunflower oil. The brightness value initially increased, but color parameters decreased, and acceptability of products decreased with increasing of oil amount. The correlation between the two types of measurements led to clear conclusions regarding the consumers’ acceptability of these products, obtained by adding varying amounts of oils.

Keywords

• chicken mincemeat
• animal fat
• vegetable oils
• texture
• mouthfeel
• taste
• color