A Pilot Trial for Production of Healthy Rabbit Frankfurter in Egypt

Transcription

1 Worl Journl of Diry & Foo Sienes 1 (): 99-11, 018 ISSN X IDOSI Pulitions, 018 DOI: /iosi.wjfs A Pilot Tril for Proution of Helthy Rit Frnkfurter in Egypt Sm M. El-Sye, Smi El-Sfy Frg n Smeh El-Sie Ahme Deprtment of Foo Siene n Tehnology, Fulty of Home Eonomi, Al-Azhr University, Tnt, Egypt Astrt: Rit met hs very goo nutritionl vlue of high qulity protein, minerls, essentil mino is n it is low in ft, holesterol n soium. This stuy ws rrie out to evlute rit met n the possiility of using it in mnufture some prouts suh s frnkfurter n to stuy the effet of reple rit met with eftte soy flour (DSF) s met exteners t ifferent rtios (0, 15, 0 n 45%). Chemil omposition, physil, minerls ontent, mino is omposition, ftty is profile, sensory evlution s well s miroiologil spets were stuie. Rit frnkfurters were store t frozen storge -18C for months. Results showe tht rit met is vlule soure of protein (9%, DW), minerls suh s K (07.9 mg/100g) n P (11.7 mg/100g), respetively. Rit met h the highest totl essentil mino is ompre to FAO/WHO pttern. As the sustitution level of DSF unsturte ftty is were rise in rit frnkfurter totl ftty is. Moreover, the storge stility of the frozen rit frnkfurter ws investigte y monitoring hnges ourring in TVN, TBA n PV. The otine results showe tht prtil sustitution of rit met with DSF use erese in TVN, TBA n PV followe y slight inrese in these vlues for ll the smples uring the frozen storge. Results of miroiologil exmintion showe tht totl vile ount, oliform teril ount s well s mouls n yest ount of frnkfurter store uner frozen onition erese grully s the storge time inrese. Wheres, mouls n yests were isppere fter one month of storge n psyhrophili teril ount inrese. It oul e onlue tht rit met n e suessfully use for proution of goo qulity sfe prouts suh s frnkfurter. Key wors: Rit Met Frnkfurter Proximte Anlysis Amino Ais Minerls Ftty is Sensory Evlution INTRODUCTION ftty is n high ontents of vitmin B fmily (B, B, B5, B6 n B1) s ompre with other mets [5]. The worl proution of rit met hs inrese y The met proessing inustry is riven y inresing.5-fol to 1.6 million tons in 009. Chin is urrently the onsumer emn for helthy met prouts inluing worl s leing prouer of rit met (700,000t/yer). prouts with reue level of ft, holesterol, soium Itly (0,000 t/yer), Spin (74,161 t/yer) n Frne n nitrite, improve ftty i omposition inluing (51,400 t/yer) re the min rit-met prouers in omeg- ftty is enrihe met prouts [6]. Helthy Europe (FAOSTAT) [1]. met must e rih in protein, low in ft, higher in n- ftty Rits re goo soure of met n hve etter is n lower in n-6 ftty is. In this respet, it ws nutritionl n ietry properties thn hve re mets. reporte tht rit met offers exellent nutritive n On verge, protein ontent is higher n ft n ieteti properties [7]. holesterol ontents re low [, ]. Rit met is mostly Introution n suess of novel rit met reommene y ietitins euse of its low lories prouts ring new hllenges for met proessors ompre to other tritionl mets [4]. Nowys, rit euse of more ynmi, omplex, n ifferentite met is inresingly suitle for ontemporry onsumers emns of the present onsumers long with emphsis euse of its low holesterol ontents, high igestiility, on qulity foos tht re rih in sensory n orgnolepti high levels of essentil mino is n polyunsturte properties n lso onvenient [8]. Despite of the Corresponing Author: Smi El-Sfy Frg, Foo Siene n Tehnology Deprtment, Fulty of Home Eonomi, Al- Azhr University, Tnt, Egypt. 99

2 Worl J. Diry & Foo Si., 1 (): 99-11, 018 potentil to introue ifferent prouts, only few met to the vilility n low ost of soyen reltive to proessors hve fouse on introuing proesse rit other exteners suh s otton, sunflower, whet flour, met prouts for the onsumers [9]. The proesse soium seinte, egg protein n non-ft ry milk [0]. rit met prouts (e.g., met ptties n susges) re They re lso use in proessing frnkfurters, ologn, urrently ville n me from orsely groun met met loves, metlls, met ptties, n lunheon mets [10]. [1]. Non-met ingreients re use s iners, fillers n Rit met is ppreite ue to its high nutritionl exteners in frnkfurter formultions to reue the ost n ieteti properties: it is len, ontins highly n shrinkge uring ooking []. There re few unsturte lipis (60% of totl ftty is re proesse rit met prouts, most rit met unsturte), is rih in proteins (0 1%) n hs mino worlwie is still sol s whole rss, wheres very low is of high iologil vlue, while it is poor in quntities s proesse prouts whih mke it esier for holesterol n soium n rih in potssium, onsumer. phosphorus n mgnesium [11]. Rit met offers The present stuy ws rrie out to test the exellent nutritive n ieteti properties [7] it is len suitility of rit met for frnkfurter mnufture to met with low-ft ontent n less sturte ftty is inrese the nutritionl vlue of rit met prouts s n holesterol thn other mets [1]. new helthy prouts y using ifferent rtios of eftte Tritionlly frnkfurters re me from eef, pork soy flour in formultion with ssessment of their hemil, n vel. Other met nimls, however, suh s hiken physil, mino i omposition, ftty is profile n n rit re exellent soures of protein n shoul sensory properties of rit frnkfurter n stuy frozen mke eptle prouts [1]. However, the trition of stility on qulity prmeters n miroiologil use of rit met hs not een estlishe in our spets. regions, prtiulrly s regrs the preprtion of ertin speil lol mels. Sine rit met hs nutritionl MATERIALS AND METHODS profile n suitle high tehnologil trits for inlusion s e vlue prouts to meet moern onsumer Mterils: Deftte soy flour ws purhse from the emns regring foo helth, onveniene n Foo Tehnology Institute, Agriulture Reserh Centerinustril requirements, this must stimulte foo siene Giz, Egypt. personls to explore the potentil of rit met s Ten New Zeln white rits otine from frm funtionl foo suh s frnkfurters. lote in Kfr El-Sheik government t live weight of.0 Vlue ition in mine met either through.5 Kg were slughtere, then the he, viser n skin inorportion of met of other speies or inlusion of non- were immeitely remove oring to Cheeke et l. []. met ingreients suh s iners, spies n oniments Crsses were wshe in running tp wter n rine hs n e vntge of improve pltility n for 10 minutes to rip-ry. The resse rsses were reue ost of proution [14]. Development of other kept overnight for hilling in refrigertor t temperture met prouts inlues frnkfurter from hiken n of 5±1 C. Eh rss ws tken out from the ol store mutton lens n susges from hiken, pork n to stuy the ifferent prmeters n the met ws rit met [15]. Some of iners suh s erels, seprte from the one, well mine n mixe to form strhes, soy protein prouts n milk protein ompose of met homogente. erivtives t s emulsifiers in the formultion of severl Beef ft (Tllow) n spies (White pper, nutmeg, proesse met prouts [16]. lk pper, umin, re pper n ginger were otine Soy protein is one of the most wiely use vegetle from lol mrket of Tnt ity, Egypt). Wheres, rie proteins in met inustry s exteners ue to heper onion n grli were purhse from supermrket. soure n for its vrious tehnologil enefits like Chemils suh s soium nitrite n sori i improve the ooking yiel, visosity, texture, firmness, were purhse El-Nsr Compny for phrmeutil emulsion stility, improve nutritionl ontent, sensory Chemils, Egypt. properties, storge stility n wter ining properties, wheres it plys signifint role in the moifition of Preprtion of Rit Met Frnkfurter: The the funtionl hrteristis of the met prouts, lso, formultions of rit met frnkfurter re shown in it reues the ost of met prouts [17-19].The Tle 1. Rit met n eef ft were seprtely mine inresing use of soy proteins in met prout is lso ue three times using n eletril met miner. Aout hlf of 100

3 Worl J. Diry & Foo Si., 1 (): 99-11, 018 Tle 1: Rit frnkfurter formultions with ifferent levels of eftte soy flour Deftte soy flour (%) Ingreients Control FRM Beef Ft DSF Slt (NCl) Surose STPP NNO Asori i Grli Onion Spies Ginger Dextrose Crushe Ie FRM: Fresh rit met DSF: Deftte soy flour STPP: Soium tripolyphosphte ie wter ontining.07% slt ws mixe n e. Another ingreient suh s soium nitrite n sori i were issolve in remining hlf of ie wter into solution n e to mine met ulk. The rit met /ft mixture ws regroun for min t high spee in eletril miner n mixe with spies n ontinuously mixe for nother min. The stnr formultion ws use s ontrol frnkfurter (No e eftte soy flour) n for the other formultions eftte soy flour ws sustitute t three rtios (15, 0 n 45%). The tter ws stuffe into the nturl lene sheep sing n forme into links of 15 m. Frnkfurter ws ooke in oiling wter for 5 min n then hille with ol wter efore peeling. Finlly, finishe frnkfurters were pke n store uner refrigertion t 4 C until their nlysis. Anlytil Methos Proximte Chemil Composition: Chemil nlysis inluing: moisture ontent y rying to onstnt weight, ether extrt ontent y extrtion metho fter Grossfel, protein ontent fter Kjelhl s metho n sh ontent y ignition in furne t 500 C [4].Totl lipis were extrte from fresh rit met n rit met frnkfurter smples with hloroform / methnol (: 1 v/v) oring to the metho of Bligh n Dyer [5] n the extrts were rie uner vuum y rotry evportor. Totl Voltile Nitrogen (TVN): Totl voltile nitrogen ontent of ifferent rit frnkfurter smples ws performe oring to the metho of Hrol et l. [6]. Thiorituri Ai Vlue (TBA): The thiorituri i vlues (As mg mlonlehye/kg smple) of ifferent rit frnkfurter smples were etermine y the istilltion metho outline y Hrol et l. [6]. Peroxie Vlue (PV): Peroxie vlue ws etermine s milliequivelnt peroxies per kilogrm of smple oring to the metho esrie y AOAC [7]. ph Mesurement: ph vlue of rit met frnkfurter ws mesure using Digitl ph-meter (JENWAY moel Reserh ph meter) fter lening 10g rit met frnkfurters with 100 ml eionize wter for min [8]. Physil Properties Wter Holing Cpity (WHC) n Plstiity: WHC n plstiity of rit met n frnkfurter were mesure using the metho of Soloviuski n Merkolovi [9]. Cooking Loss n Cooking Yiel: Prepre rit frnkfurter smples were weighte efore ooking n then llowe to ool fter ooking to room temperture. After ooling, the ooke rit frnkfurter smples were reweighte n the ooking loss ws lulte oring to Lee et l. [0] s follows: Cooking loss (g/100 g) =Wr W 100 /Wr wheres: Wr: the weight of rw rit frnkfurter (g). W: the weight of ooke rit frnkfurter (g) Cooking yiel of ifferent frnkfurter smples ws mesure y sutrting ooking loss from 100. Determintion of Minerls Content of Rit Met: Minerls ontent (C, Mg, Fe, Cu, Zn n Mn) were etermine y using Atomi Asorption Spetrophotometer (Pyeunin SP 1900) oring to Brnifel n Spiner [1] while (N n K were etermine using Flme photometer pprtus oring to Brown n Lilleln []. Phosphorus ontent ws etermine olorimetrilly oring to the metho of Jkson []. Determintion of Amino Ais Composition of Rit Met: Amino is omposition ws etermintion oring to the metho of Durnti n Cerletti [4]. The mino is omposition ws etermine y sujeting 100 mg of smple to i hyrolysis using 10 ml of 6N HCL with 0.1% merptoethnol in n evute tue of 101

4 Worl J. Diry & Foo Si., 1 (): 99-11, C for 4 h. After ooling t room temperture, the meium. Stphylooi were etermine oring to hyrolyze smples were filtere through Whtmn No. Bir-Prker [41] using Bir-Prker's meium. Slmonell 1 filter pper n the filtrte ws ilute with istille n Shigell were etete oring FAO/WHO [4]. wter to 5 ml in volumetri flsk. Five ml of the ilute filtrte ws rie in vuum esitor in the presene Sttistil Anlysis: Sttistil nlyses for otine t of potssium hyroxie. The resultnt rie resiue ws were rrie out using nlysis of vrine n SPSS [4]. issolve in 1 ml of soium itrte uffer (ph.) n Signifint ifferenes mong iniviul mens were store t 4 C until nlysis y using mino i nlyzer nlyze y Dunn s multiple rnge test [44]. (Bekmn mino i nlyzer, Moel 119CL). RESULTS AND DISCUSSION Ftty Ais Composition: Preprtion of ftty i methyl esters from totl lipis ws performe oring to the Chemil Anlysis proeure of Rwn [5] using 1% sulphuri i in Proximte Chemil Composition: The hemil solute methnol. The ftty i methyl esters otine omposition of fresh rit met n eftte soy flour were seprte y Shimzu gs hromtogrphy (GC- ws etermine (Tle ). Results inite tht rit 4CM, PFE) with flme ioniztion etetor (FID). Stnr met h 9.49% rue protein, 4.54% ether extrt,.86% ftty i methyl esters were use for ientifition. The sh, 0.109% totl rohyrte (Dry weight sis) n re uner eh pek ws mesure y the tringultion 57. mg/100g holesterol. Finings re in greement with metho n perentge of eh ftty i ws expresse those otine y Rfy et l. [45] n Biomy n with regr to the totl re. Hssnien [46] who give figures of % wter, % protein, % ft n % Totl Cholesterol Content: The ontents of totl sh for rit met. Also, Nistor et l. [47] showe tht holesterol were etermine in the extrte lipis y rit met ws riher in lium (1.4 mg/100 g) n iret sponifition n gs hromtogrphy s phosphorus (47 mg/100 g) thn other types of met n esrie y Hwng et l. [6] n expresse s % of low in ft (9. g/100 g) n holesterol (56.4 mg/100 g). totl lipis. Rit met is onsiere s len met [48] n its ft perentge (7 %) is very low ompre with other mets Sensory Evlution: Sensory evlution of ooke rit suh s pork, eef or lm [49]. Optimum initor of frnkfurters ws rrie out y 10 pnelists from Foo rit met qulity is its exeptionlly low holesterol Siene n Tehnology Deprtment, Fulty of Home level tht rnges etween 45 n 85 mg/100 g of fresh Eonomi, El-Azhr University. The pnelists were ske met [, 50]. to evlute juiiness, firmness, texture, flvor, tenerness, Rit met is hrterize y its low energeti tste n overll eptility on 1 to 10 heoni sle vlue ue to low ft met s ompre with re mets [51]. s esrie y Wtt et l. [7]. A sore of 1 eing islike Moreover, Fernnez-Espl n O'Neill [5] showe tht extremely n 10 eing like extremely. the lipis of rit met woul e more suseptile to the evelopment of rniity thn other mets this ue to its Miroil Anlyses: Ten grms of rit met or rit high ontent of polyunsturte ftty is, thus lipi frnkfurter were lene with 90 ml of sterilize peptone oxition my hve n importnt influene on the stility wter for 5 min in sterilize glss jr of lener. of prouts ontining rit met. Approprite ilution ws prepre for enumertion using stnr miroiologil pour plte tehnique n the Minerls Content of Rit Met: Dt presente in reommene ulture mei of Oxoi [8]. Plte ount Tle show some minerls of rit met. The t gr meium ws use for enumerting the Totl Vile inite tht the highest minerls onentrtion in Count (TVC) n Psyhrotrophi ount (PC) teri fter rit met were potssium (K) n phosphorus (P) whih inuting t 5-7 C for 48 hrs n 7 Cfor 10 ys, were 07.9 n mg/100g, respetively, followe respetively. Mouls n yests ount ws rrie out y soium (N), mgnesium (Mg) n lium (C) in using potto extrose gr mei t 5 C for 5 ys eresing orer. At the sme tren results onfirme y oring to the metho esrie y Oztekin et l. [9]. Dlle Zotte [] n Dierenfel et l.[5]who inite tht Coliform teril ounts were etermine oring to rit met is low in N, C n Fe ut rih in K, P n Hrrign n Mrgret [40] using violet re ile gr Mg. These vlues showe tht rit met with its lower 10

5 Worl J. Diry & Foo Si., 1 (): 99-11, 018 Tle : Gross ompositionl nlysis of rit met n eftte soy flour Constituent (%) Rit met Deftte soy flour Moisture 74.77± ±0.005 Crue protein 9.49± ±0.001 Ether extrt 4.54± ±0.008 Ash.86± ±0.00 *Totl rohyrtes 0.109± ±0.000 Cholesterol (mg/100g) 57. ND * Totl rohyrte ws lulte y ifferene, ND= not etermine M±SD = mens n Stnr ivision In row mens hving the sme supersript letters re not signifintly ifferent t 5% level Tle : Minerls ontent of rit met Minerl Vlue (mg/100g) Phosphorus (P) 11.7 Potssium (K) 07.9 Clium (C) 10.7 Mgnesium (Mg) 1.44 Soium (N) 4.5 Ion (Fe).5 Cupper (Cu) Zin (Zn) 6.8 Mngnese (Mn) 0.7 N ontent is more suitle for iniviuls with hert iseses. Also, Comes [7] reporte tht the minerl frtion of rit met is hrterize y its low ontents in soium (49 n 7 mg/100 g for hin leg n loin, respetively) n iron (1. n 1.1 mg/100 g for hin leg n loin, respetively), while the phosphorus level is high (0 n mg/100 g for hin leg n loin, respetively. Potssium ontent of rit met is the highest s ompre with other nimls, mg/100g in ttle, mg/100g in pigs n were etween mg/100g in irs n mg/100g in sheep [7, 54]. Amino Ais Composition: The nutritionl protein qulity of rit met n frnkfurter ontining ifferent levels of eftte soy flour (0, 15, 0 n 45%) ws evlute oring to their ontent of essentil mino is (As g/100g protein) in omprison to the referene protein pttern FAO/WHO [55] s shown in Tle 4. Results lerly inite tht rit met is very rih in oth essentil n non-essentil mino is with lysine (9.55), leuine (8.77), vline (5.6), glutmi i (18.6), sprti Tle 4: Amino is omposition of rit met, DSF n rit frnkfurter (g /100g protein) Supplementtion levels (%) Amino is FRM DSF T0 T1 T T FAO / WHO * Whole egg protein** EAA Methionine Isoleuine Leuine Lysine Histiine Threonine Tyrosine Vline Phenyllnine Totl EAA NEAA Alnine Arginine Asprti i Glutmi i Proline Serine Glyine Cysteine Totl NEAA Totl AA Tryptophn ws not etermine * FAO / WHO pttern (FAO, 1990) [55] ** Whole egg protein (FAO, 1968), EAA: Essentil mino is, NESS: Non-essentil mino is, T0 = Control rit frnkfurter; T1 = Rit frnkfurter ontining 15% eftte soy flour; T=Rit frnkfurter ontining 0% eftte soy flour; T = Rit frnkfurter ontining 45% eftte soy flour 10

6 Worl J. Diry & Foo Si., 1 (): 99-11, 018 Tle 5: Ftty is omposition (%) of rit met n frnkfurter Tretments Ftty i (%) Symol Rit met T0 T1 T T Luri C1: Myristi C14: Plmiti C16: Steri C18: Arhii C0: Totl SFA Plmitoli C16: Olei C18: Eiosenoi C0: Totl MUFA Linolei C18: Linoleni C18: Eiosienoi C0: Eiostrienoi C0: Arhioni C0: Eiospentenoi C0: Euri C: Doostetreni C: Doospentnoi C: Dooshexnoi C: Unknown Totl PUFA Totl UFA Totl FA PUS / SFA * U/S** *Rtio of polyunsturte to sturte ** Rtio of unsturte to sturte *T0 = Control rit frnkfurter; T1 = Rit frnkfurter ontining 15% eftte soy flour; T= Rit frnkfurter ontining 0% eftte soy flour; T = Rit frnkfurter ontining 45% eftte soy flour i (9.45) n rginine (6.04). Also, ll essentil mino High level of essentil mino i (EAA) re is of rit met were higher thn those of FAO/WHO present in the met of rits s ompre to other mets, [55] pttern. This inites tht rit met is n exellent it is tully riher within lysine (.1 g/100 grms), soure of essentil mino is. These results re in sulfur-ontining proteins (1.10 g/100 grms), threonine orne with Sles n Hyes [56] n Strková et l. (.01 g/100 grms), vline (1.19 g/100 grms), isoleuine [57] who showe tht rit met ontins high (1.15 g/100 grms), leuine (1.7 g/100 grms) s well s mounts of threonine, histiine, lysine, serine, glutmi phenyllnine (1.04 g/100 grms) [61]. These prominent i n glyine thn ostrih met n lso high s well s lne essentil mino is ontent mounts of threonine, lysine, glutmi i, n provies rit met proteins higher iologil worth ue glyine s ompre to hiken met Rit met h to simple igestiility. the highest totl essentil mino is s ompre to reommen y FAO/WHO [55] Also, ll rit Ftty Ais Composition: Tle 5 shows the ftty i frnkfurters re higher totl essentil mino is s omposition of rit met n frnkfurter proue from FAO/WHO provisionl mino i pttern. rit met n eftte soy flour. Aoring to FA Amino i ontent of frnkfurters extene with profile results, rit met ontine of 6.5% of nonmet itives is one of the importnt riteri for sturte ftty is (SFA), 8.80% of monounsturte nutritionl qulity [58].Complete met proteins ontin ftty is (MUFA) n 1.15% of polyunsturte ftty suffiient mounts of essentil mino is, yet the is (PUFA).These results gree with those reporte y qulity of protein, s primry foo omponent Hernnez [6] n Mttioli et l. [6] who reporte tht epens on its mino i omposition [59, 60]. monounsturte ftty is in rit met ft re less 104

7 Worl J. Diry & Foo Si., 1 (): 99-11, 018 represente (Aout 8.5%). Rit met presente the higher polyunsturte ftty i onentrtion (59.95%). Also, the sme uthor showe tht ftty i omposition of rit met is hrterize y high polyunsturte ftty i ontent. Dlle Zotte [] reporte tht rit lipis ontin lower onentrtions of steri n olei is n higher proportions of polyunsturte ftty is. Also, Dlle Zotte n Syenro [64] showe tht rit met my e reommene, s the unsturte ftty is represent roun 60% of the totl FA, while the ontent of polyunsturte FA (PUFA) is muh greter thn in other mets, inluing poultry. Rit met is hrterize y exellent nutritive n ieteti properties ssoite with high protein ontent, high essentil mino i levels, low lipi ontent n high (60% of the totl) unsturte ftty i (UFA) n polyunsturte ftty i (PUFA) ontents [] therefore, it is useful foo in humn iets. Plmiti i (16:0) ws the mjor sturte ftty i foun, rnging of.17% for ontrol frnkfurter to 9.4%for frnkfurter ontining 45% eftte soy flour, respetively, followe y steri i n myristi i. SFA re onsiere to rise plsm holesterol, exept for steri i whih reues totl n LDL holesterol; therefore, the ontent of this ftty i (Steri) is sutrte from the SFA frtion when the ssoition etween foo sturte ftty is n risk of hert iseses is stuie. Moreover, MUFA hve hypoholesterolemi effet, ut they o not erese HDL holesterol, whih protets ginst riovsulr iseses [65]. The ftty i present in greter perentge ws olei i in rit frnkfurter whih vrying from.54% to 8.% for frnkfurter ontining 0% n 15% eftte soy flour, respetively. The PUFA/SFA rtio is one of the mjor prmeters urrently use to ssess the nutritionl qulity of the lipi frtion of foos. Nutritionl guielines reommen PUFA/ SFA rtio ove 0.4 [66]. Vlues for PUFA / SFA rtio in rit frnkfurter supplemente with eftte soy flour (DSF) vrie from 1.64 for rit met to 1.1 for frnkfurter with 0% DSF, wheres rit met ft h the highest rtio whih reore o.85. Similr results otine y Rmirez et l. [67] who reporte tht rit met hs high rtio of PUFA to SAT ftty is (0.75 n 0.85 for the loin n the met of hin leg, respetively. From this spet, ll exmine frnkfurter smples hve h fvorle PUFA / SFA rtio. Furthermore, oring to some reently onute stuies the omposition of ft, ftty is respetively, in rit met is s the following: monounsturte is 4.15%, polyunsturte is5.10%n sturte ftty is 40.9% [50]. The ftty is of the rit urgers were ompose minly of linolei i (C18:n-6) followe y plmiti (C16:0) n olei (C18:1) is t ontents of pproximtely 0, 8, n 1%, respetively [68]. Rit met, s it hs een previously isusse, is len met rih in proteins of high iologil vlues, with highly unsturte lipis, low holesterol ontent n notiele quntities of linoleni ftty i (C18: ù). Also, it isplys low ontent of soium n high ontent of phosphorus n n e goo soure of B vitmins [69]. The presene of high mounts of olei n linolei is in oth rit met n frnkfurter whih proue from rit met n eftte soy flour suggests tht they re highly reommene to e rih in the unsturte ftty is n n hene they n e onsiere s vlule helthy foos. Chemil Composition of Rit Met Frnkfurter: Tle 6 isplye tht moisture ontent of ontrol fresh prepre rit frnkfurter ws 60.6% whih erese to 59.46% in rit frnkfurter ontine 15% eftte soy flour (DSF) n then inrese to 6.14% n 6.57% in rit frnkfurter ontine 0 n 45% DSF, respetively. These results re in full greement with those reporte y El-Wkeil et l. [70] who foun tht replement of 0% hen met with soy protein flour in susge reue moisture ontent of the finl prouts. Wheres soy protein oul e in up to seven times its weight of wter [71]. It is ovious from the results tht protein ontent of fresh prepre rit frnkfurter ws erese s the replement of plnt protein inrese. This my e relte to the property of soy protein sine it ontins more rohyrte n sh rther thn rit met. Also, inrement of eftte soy flour in rit frnkfurter uring preprtion to 45%, le to erese the ft ontent n inrese in moisture ontent. Cholesterol ontent of rit frnkfurter ws mrkely influene y sustitution level of DSF. For exmple, holesterol ontent of ontrol frnkfurter (With DSF) ws mg/100g signifintly erese (p 0.05) to , n mg/100g in rit frnkfurter smples ontine 15%, 0% n 45% DSF, respetively. 105

8 Worl J. Diry & Foo Si., 1 (): 99-11, 018 Tle 6: Chemil omposition of rit frnkfurter s ffete y e eftte soy flour Tretments Compoun T0 T1 T T Moisture 60.6± ± ± ±.001 Crue protein 74.± ± ± ±.001 Crue lipis 18.9± ± ± ±.00 Totl sh.79± ± ± ±. *Crohyrtes.17± ± ± ±. Cholesterol 181.0± ± ± ±.4 **TBA vlue 1.67± ± ± ±.00 T0 = Control rit frnkfurter; T1 = Rit frnkfurter ontining 15% eftte soy flour; T = Rit frnkfurter ontining 0% eftte soy flour; T = Rit frnkfurter ontining 45% eftte soy flour * Crohyrte ws lulte y ifferene ** TBA (Thiorituri is s mg mlonlehye / Kg ft) M±SD mens n Stnr ivision In row mens hving the sme supersript letters re not signifintly ifferent t 5% level Tle 7: Physil properties of rit met n rit frnkfurter s ffete y supplementtion of eftte soy flour Smples ph vlue WHC (%) Plstiity (m ) Cooking yiel (%) Cooking loss (%) FRM: fresh rit met 5.96± ±0.004 e.7±0.00 e 70.9± ±0.104 T0 6.18±0.006 e 8.4± ± ± ±0.006 T1 6.± ± ± ± ±0.000 T 6.6± ± ± ± ±0.000 T 6.48± ± ± ± ±0.00 M±SD = mens n stnr ivision In olumn mens hving the sme supersript letters re not signifintly ifferent t 5% level T0 = Control rit frnkfurter; T1 = Rit frnkfurter ontining 15% eftte soy flour; T = Rit frnkfurter ontining 0% eftte soy flour; T = Rit frnkfurter ontining 45% eftte soy flour Thiorituri i numer (TBA) is use s n inex in the sustitute plnt proteins, whih t s nturl for mesuring oxitive rniity whih tkes ple of ntioxints n use reution of lipi oxition n met prouts. The otine results in Tle 6 show tht onsequently reue TBA numer [74]. TBA vlue of fresh prepre rit frnkfurter ws ffete y soy protein sustitution level. A sustitution Physil Properties of Rit Met Frnkfurter: As of rit met eftte soy flour use reution in shown in Tle 7, ph vlue of fresh prepre rit the TBA vlue of rit frnkfurter, espeilly t 45% frnkfurter (Control) ws The ph vlue inrese to replement. TBA vlue of ontrol fresh rit frnkfurter 6., 6.6 n 6.48 in rit frnkfurter ontine 15, ws 1.67 mg mlonlehye /Kg whih erese to 1.61, 0 n 45% eftte soy flour, respetively. ph vlue 1.4 n 1.6 mg mlonlehye /Kg in rit frnkfurter of frnkfurter inreses y inresing sustitution ontining 15, 0 n 45% soy flour, respetively. These perentge of plnt protein. This my e ue to the results gree with those reporte y Aw Allh [7] who speifiity of plnt protein n its lkline sh [75]. foun tht TBA of fresh frnkfurter me of hiken ws Wter holing pity (WHC) influenes eonomi signifintly higher thn tht of hiken frnkfurter viility of poultry proessors n retilers [76] n ontining soyen flour. ffets qulittive n quntittive qulity spets of Dt in the sme Tle 6 inite tht fresh rit met n met prouts [77]. As shown in Tle 7 WHC met h the highest TBA vlue. This result ws in of fresh rit met ws 88.54%. orne with Kim n Kim [7] who reporte tht From the otine results, it oul e note tht rit met h higher ontent of phospholipis n vlues of wter holing pity of rit frnkfurter of polyunsturte ftty is thn hiken met. The ontrol, 15, 0 n 45% eftte soy flour formultions erement in TBA vlue of frnkfurter ontining plnt were 8.4, 84.5, 86.1 n 87.79%, respetively. It is ler protein my e relte to the presene of polyphenoli tht wter holing pity (WHC) of the rit ompouns n other sustnes suh s polypepties frnkfurter inrese s the sustitutions level of DSF 106

9 Worl J. Diry & Foo Si., 1 (): 99-11, 018 Tle 8: Sensory hrteristis of rit frnkfurter s ffete y ition of eftte soy flour Smples Juiiness Firmness Texture Flvor Tenerness Tste Overll eptility T0 9.79± ±.64 9.± ± ± ± ±.51 T1 8.54± ± ± ± ±.5 8.± ±.69 T 8.50±.67 8.± ± ± ± ± ±.5 T 8.66± ± ± ± ±.69 8.± ±.405 M±SD mens n Stnr ivision In olumn mens hving the sme supersript letters re not signifintly ifferent t 5% level T0 = Control rit frnkfurter; T1 = Rit frnkfurter ontining 15% eftte soy flour; T = Rit frnkfurter ontining 0% eftte soy flour; T = Rit frnkfurter ontining 45% eftte soy flour inrese ompre to ontrol frnkfurter. Detienne n with nother tretment. The onsumer eptne of Wiker [78] reporte tht non-met ingreients ffet the qulity elements suh s tenerness, juiiness, n WHC n WBA vlues ue to eletrostti repulsion, s flvour of met is the mjor eterminnt of met qulity well s the ph of met prouts. [84]. The plstiity of rit met n frnkfurter smples Pnelist's overll eptility sores of fresh uner investigtion ws mesure s n inex of prepre rit frnkfurter were insignifint influene tenerness. The plstiity of eef n hiken met is one y ition of eftte soy flour in its formul. Sine the of the most importnt properties ffeting the eting ontrol rit frnkfurter h the highest pnelist's sore qulity of suh prouts [79]. Replement rit met (9.69) ompre with other smples ontining soy flour with soy flour ws foun to inrese the plstiity of (Tle 8). In this respet, Bker et l. [85] ompre prepre rit frnkfurter s ompre with the ontrol frnkfurter whih me from hiken, pork, eef n rit n fresh rit met. Menwhile, replement of 0% hen using sensory nlysis n foun rit or rit-hiken met with soy flour ws foun to reue the plstiity of omintions to e etter in flvor, juiiness n the prepre susges s ompre with the ontrol n tenerness thn ll eef frnkfurter. Also, Ro et l. [86] the other susges formulte with soy-sunflower riefly reporte tht sensory pnelists foun the mixtures [80]. juiiness, tenerness, flvor n generl eptility of Referring to Tle 7, it oul e note tht ooking rit frnkfurter to e the sme s ll eef or ommeril loss (%) of fresh prepre rit frnkfurter grully frnkfurters. Sensory evlutions for flvor, texture n erese n ooking yiel inrese y ugmente the overll eptility emonstrte tht frnkfurters me perentge of inorporte soy protein, wheres rit from rit met were equl to those from eef n frnkfurter me of groun rit met only without slightly superior to those from hiken [87]. Rit met ition soy flour (Control) h the highest vlue is one of the est white len mets ville mrkets, very (1.14%) of ooking loss n lowest vlue of ooking tener n juiy [88, 89]. yiel (78.87%) mong the other smples ontine soy Consiering the tste n pperne of rit met flour. The inrement in ooking yiel oul e ttriute n reltively esy preprtion for vrious mels [90] it to pility of plnt protein (Soyen) to in higher stns to reson why this type of met is populr n moisture ontent rther thn rit protein. In this wiely represente in humn iet in mny ountries ll respet, Rhee [81] inite tht the isolte soy protein over the worl. ts s iner for moisture n ft in finely groun met. Qulity Attriutes of Rit Frnkfurter Supplemente Sensory Evlution of: Sensory ttriutes suh s olour, with Deftte Soy Flour During Storge Perio t - 18 C tste n firmness re importnt for onsumer eptne for Months: The hnges ourre in totl voltile [8, 8]. Sensory hrteristis of fresh rit frnkfurter nitrogen (TVN), thiorituri i numer (TBA) n smples s ffete y eftte soy flour sustitution t peroxie vlue (PV) of rit frnkfurter ontining ifferent levels were given in Tle 8, sustitution of eftte soy flour uring storge t - 18 C for three eftte soy flour t ifferent proportion of rit months re presente in Tle 9. Aoring to the frnkfurter showe no signifint ifferenes mong otine results, it oul e notie tht TVN ontents smples for firmness, texture, flvor, tenerness, tste n of rit frnkfurter ontining eftte soy flour overll eptility, wheres sustitution of 45% (At ifferent rtios) were lower thn tht reorer for eftte soy flour h higher thn juiiness ompring ontrol. There ws grul inrese in TVN with the 107

10 Worl J. Diry & Foo Si., 1 (): 99-11, 018 Tle 9: Qulity hrteristis of rit frnkfurter uring frozen storge t - 18 C for months Storge perios (months) Zero One Two Three Smples TVN* TBA** PV *** TVN TBA PV TVN TBA PV TVN TBA PV T T T T * TVN: mg/100g smple ** TBA: mg mlonlehye/kg smple *** PV: meq. O /kg smple T0 = Control rit frnkfurter; T1 = Rit frnkfurter ontining 15% eftte soy flour; T = Rit frnkfurter ontining 0% eftte soy flour; T = Rit frnkfurter ontining 45% eftte soy flour Tle 10: Chnges in miroil ount of rit frnkfurter uring storge Tretments T0 T1 T T Storge perio TVC M&Y TVC M&Y TVC M&Y TVC M&Y Fresh One month None.8 10 None.8 10 None.4 10 None Two month None.5 10 None.5 10 None None Three month.0 10 None.7 10 None.7 10 None.8 10 None 5 Fresh rit met ontin TVC =.8 10, M&Y= DSF ontin TVC = , M&Y = none T0 = Control rit frnkfurter; T1 = Rit frnkfurter ontining 15% eftte soy flour; T = Rit frnkfurter ontining 0% eftte soy flour; T = Rit frnkfurter ontining 45% eftte soy flour prolongtion of frozen storge perio. In this respet, Peroxie vlue, expresse s meq. O per Kg, ontrol Brke n Fennem [91] reporte tht TVN inrese in rit frnkfurter ws 1.56 erese to 11.96, 11.1 n met prouts uring storge ue to the effet of meq. O /Kg smple in rit frnkfurter miroorgnisms s well s utolysis proesses inite ontining 15, 0 n 45% eftte soy flour, some protein rekown y enzymes, whih were not respetively. Also, PV of rit frnkfurter inrese ompletely intivte uring frozen storge. Also, Zys grully y inresing the perio of frozen storge with n Lin, 1989 [9] n Zys n Lin, 1989 [9] reporte lower rte ompring with ontrol smples. Different tht TVN inrese in frnkfurter y inresing storge reserh works inite tht peroxie vlue inrese time. grully in ontrol eef ptties y inresing storge Thiorituri i numer (TBA) is use s n inex perio (4 C / 0 7 ys) [95]. for mesuring oxitive rniity whih tkes ple uring storge. Sustitution of rit met with eftte soy Effet of Storge t - 18 C for Three Months on flour use reution in the TBA numer of the prepre Miroiologil Aspets: frnkfurter espeilly 45% replement, therefore, it Totl Vile Count n Mouls & Yests: Sfety n seeme tht the positive effet of the ition of DSF with shelf life of met re limite y miroil growth [64]. ifferent perentge ws oserve for ll frnkfurter Dt in Tle 10 show totl vile ount (TVC) n smples, this effet might e ue to the presene of some mouls n yests in rit frnkfurter ontine ifferent nturl ntioxints suh s phenoli ompouns, levels of DSF (0, 15, 0 n 45%) uring storge t -18 C flvonois n glyosies in DSF whih use reution for three month. The t inite tht TVC in fresh of lipi oxition n onsequently reue TBA numer 5 rit frnkfurter ws erese to.0 10 fter [94]. month of storge. The erement oul e expline During the storge perio, signifint ifferene y eth of miroorgnisms uring freezing vi ws oserve for TBA vlues of prepre rit mehnil tion of ie rystls n enturtion of frnkfurter smples with grul signifint inrese in protein interellulr miroes or the eth of germinte TBA vlues for ll prepre rit frnkfurter smples. spores t low temperture [96]. Also the ition of non- 108

11 Worl J. Diry & Foo Si., 1 (): 99-11, 018 Tle 11: Psyhrophili n oliform teril ounts of rit met n rit frnkfurter prepre with DSF uring frozen storge t - 18 C for months Tretments Storge perio T0 T1 T T Psyhrophili Bteril Count Fresh One month Two month Three month Coliform Bteril Count Fresh One month Two month Three month None None None None T1 = Rit frnkfurter ontining 15% eftte soy flour; T= Rit frnkfurter ontining 0% eftte soy flour; T = Rit frnkfurter ontining 45% eftte soy flour met ingreient (Spie mix, wter, phosphte, orn strh) my hve reue miroil popultion in rw rit frnkfurter. From the tulte t it oul e oserve tht 6 TVC were ll within eptle limits, sine 10 CFU /g is mximum permissile level for eroi plte ounts in met prouts [97]. Thus, ll the frnkfurters nlyze over the three month of frozen storge n e lssifie s eptle for humn onsumption. Referring to Tle 10, mouls n yests of fresh frnkfurter (Control), ws. 10 CFU/g t zero time, wheres mouls n yests of fresh rit frnkfurter ontine 15, 0 n 45% DSF were ,.6 10 n.7 10 CFU/g, respetively. After one month of frozen storge, mouls n yests in either ontrol or ontine ifferent levels of DSF were not etete. Shinr et l. [98] reporte tht miroorgnisms oul gin ess into susge from met, spies n other ingreients, from environment, equipment, n hnlers uring proessing. Psyhrophili n Coliform Bteril Counts: As shown in Tle 11, psyhrophili teril ount of fresh rit frnkfurter ws CFU/g whih erese to 8. 10, n for frnkfurter ontining 15, 0 n 45% eftte soy flour, respetively. The sme tren ws oserve for oli form teril ount whih ws oserve for oliform teril ount whih ws.5 10 CFU/g n CFU/g for rit frnkfurter ontining 0, 15, 0 n 45% eftte soy flour, respetively. From the otine results, it oul e note tht psyhrophili teri inrese s the storge time prolonge. Kishnro [99] stte tht psyhrophili ount of hiken susge inrese signifintly throughout refrigerte storge of 0 ys. This my e ttriute to growth preferene of psyhrophili orgnisms uring storge t refrigertion temperture. Inrese in psyhrophili ount uring storge of low ft hevon rolls ws lso reporte y Yv n Shrm [100]. On the other hn, fter three months oliform teril ount of ll frnkfurter smples ws not etete. 1 Shinr et l. [98] oserve oliform ount CFU per grm in ooke frnkfurters n there ws no signifint hnge in the numer of oli forms uring storge t 0 C. Also, Anres et l. [101] stuie storge stility of low ft hiken susge n reore sene of oli form teri uring storge 8 ys smple. Stphyloous ureus, Slmonell n Shigell were sents in ll stuie frnkfurter smples either the fresh (Zero time) or uring storge t -18 C s result of the strit hygieni onitions followe uring the preprtion n storge. CONCLUSIONS It n e onlue tht using rit met in the formultion of met prouts suh s frnkfurter oul ontriute to helthy foos with improve nutritive vlue ue to, high protein n mounts of essentil mino is, low ft, holesterol n iologil vlue. The results showe goo eptne of rit met frnkfurter REFERENCES 1. Xue, S., Z. He, J. Lu, X. To, L. Zheng, Y. Xie, X. Xio, R. Peng n H. Li, 015. Effet of growth on ftty i omposition of totl intrmusulr lipi n phospholipis in Ir rit. Koren J. Foo Si. Animl Resoures, 5(1): DlleZotte, A.D., 00. Pereption of rit met qulity n mjor ftors influening the rit rss n met qulity. Livestok Proution Si., 75(1): Les, F., P. Couert, H. e Rohmeu n R.G. Theult, The rit husnry, helth n proution. Animl Proution n Helth Series no. 1.Foo n Agriulture Orgniztion, Rome. 4. Triq, M.R., K.M. Iss, S. Aysh n N. Mhr, 015. Enrihment of flxsee for eveloping funtionl rit met. Srh J. Agri., 1: DlleZotte, A. n Z. Szenrõ, 011. The role of rit met s funtionl foo. Met Si., 88:

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