Sensory assessment and shelf stability of deodorized sheep tail fat
محورهای موضوعی : food quality control
Amir Reza Shaviklo
1
(Department of Animal Processing, Animal Science Research Institute of Iran,
Agricultural Research, Education and Extension Organization (AREEO), Karaj, Iran.)
کلید واژه: Sensory Marketing, deodorization, sensory attributes,
چکیده مقاله :
Three Persian traditional recipes were used for masking off-odor and off-flavor of the sheep tail fat (STF). The sensory and oxidative stability of the products were also investigated. Room Odor Test (ROT), Free Choice Profiling (FCP), and Quantitative Descriptive Analysis (QDA) methods were used for the sensory evaluation of STF prototypes. The deodorized STF (DSTF) and control prototypes had the same extract yield. No significant differences were found between DSTF prototypes and the control for dry matter, moisture, fat, ash, melting point, iodine value, and saponification index. But, the control had a strong STF odor and flavor, off-odor and off-flavor, and was less accepted. Conversely, deodorized tail fat prototypes had acceptable odors and flavors and gained more liking points. Furthermore, most of the panelists liked DSTF and disliked the control prototypes. The deodorization process did not change the fatty acid compositions of the STF prototypes except for trans fatty acids which were significantly lower in the DSTF as compared to the control. During 90 days storage DSTF remained stable compared to the control in respect of shelf stability and sensory points of view. The novelty of this process can increase STF utilization in the food industry and may help the sensory marketing of this product.
Anon. (1991). Sensory evaluation of edible oil and fat. Iranian National Standardization Organization, No. 7412. Tehran, Iran.
Anon. (1997). Animal and vegetable fats and oils analysis by gas chromatography of methyl esters of fatty acids. Iranian National Standardization Organization, No. 4091, Tehran, Iran.
Anon. (2011). Animal and vegetable fats and oils ñ Determination of acid value and acidity Test method. Iranian National Standardization Organization. No. 4178, Tehran, Iran.
Anon. (2014). Animal and vegetable fats and oilsDetermination of saponification value-Test method. Iranian National Standardization Organization, No. 10501, Tehran, Iran.
Anon. (2016). 4888:2016, Animal and vegetable fats and oils – Determination of iodine value – Test method. Iranian National Standardization Organization, No. 4888, Tehran, Iran.
Anon. (2018). Animal and vegetable fats and oils - Determination of peroxide value - Iodometric (visual) endpoint determination. Iranian National Standardization Organization, No. 4179, Tehran, Iran.
AOAC. (2005). Official methods of analysis of the association of analytical chemists, 18th ed, AOAC, Maryland.
Bakir, S., Toydemir, G., Boyacioglu, D., Beekwilder, J. & Capanoglu, E. (2016). Fruit antioxidants during vinegar processing: changes in content and in vitro bio-accessibility. International Journal of Molecular Sciences, 17(10), 1658-1670.
Doosti, A., Jafari Naeimi, K., Balvardi, M. & Mortezapour, H. (2020a). Ultrasound-assisted deodorization of sheep tail fat and evaluation of odor intensity using electronic nose and sensorial analysis. Journal of Iran Food Science & Technology, 17 (98), 13-26.
Doosti, A., Jafari Naeimi, K., Balvardi, M. & Mortezapour, H. (2020b). Investigation of lamb fat quality attributes during deodorization. International Journal of Food Engineering, 16, 20190184.
Emam Djome, N., Alipanah, M. & Eghbaleh, A .(1995). Evaluation of fatty acids in sheep tail fat. visceral fat and meat of Iranian three-lambed sheep. Proceedings of the First Iranian Sheep and Goat Research Conference, Animal Science Research Institute of Iran (pp. 223-230), Karaj, Iran.
Evans, C.D., Moser, H.A., List, G.R., Dutton, H.J. & Cowan, J.C. (1971). Edible oil evaluation by room odor tests: a preliminary report. Journal of the American Oil Chemists' Society, 48(2), 711-714.
Ghanbari, R., Ghavami, M. & Safafar, H. (2006). Investigation of the possibility of producing natural antioxidants from common sage and its effect on increasing shelf life of sheep tail fat, canola, and cottonseed oil. Journal of Food Science & Technology, 3(3), 18-26
Hashemi Tonekaboni, A. (1985). Analysis of oils and fats. (1st ed.). Nashr-e Daneshgahi publications. Tehran.Hosseini Vashan, S.J., Malekaneh, M. & Allahressani, A. (2016). Evaluation of the cis and trans fatty acid composition in the sheep's fat-tail and meat of Baluchi sheep in south Khorasan province. Iranian Journal of Animal Science, 8(1), 34-42.
Hu, F.B. & Willet, W.C. (2001). Diet and coronary heart disease: Findings from the Nurses’ Health Study and Health Professionals Follow-up Study. Journal of Nutrition, Health & Aging, 5(3), 132–138.
Huang, Y., Pu, D., Hao Z., Yang, X. & Zhang, Y. (2021). The effect of prickly ash (zanthoxylum bungeanum maxim) on the taste perception of stewed sheep tail fat by LC-QTOF-MS/MS and chemometrics analysis. Foods, 10, 2709.
Jafarnejad, M., Yavari, M. & Saadatjou, S.A.R. (2001). A relationship between long-term consumption of animal fats and blood lipids. Feyz, 5 (3), 29-32.
Khuwijitjaru, P., Adachi, S. & Matsuno R. (2002). Solubility of saturated fatty acids in water at elevated temperatures. Bioscience, Biotechnology, and Biochemistry, 66(8), 1723-6.
Kris-Etherton, P. & Yu, S. (1997). Individual fatty acids on plasma lipids and lipoproteins: human studies. American Journal of Clinical Nutrition, 65, 1628S–1644S.
Lashgari, S. & Javanmard, M. (2014). Evaluation of antioxidant effects of acetone and methanolic extracts of Sorghum grain in comparison with TBHQ in sheep tail fat. Iranian Food Science and Technology Research Journal, 10 )1), 46-54.
Mahachi, L.N., Rudman, M., Arnaud, E., Muchenje, V. & Hoffman, L.C. (2020). Application of fat-tailed sheep tail and backfat to develop novel warthog cabanossi with distinct sensory attributes. Foods. 9, 1822.
Masanori, S. (2002). Trans Fatty Acids: Properties, Benefits and Risks. Journal of Health Sciences, 48(1), 7–13.
Meilgaard, M.C, Civille, G.V. & Caar BT. (2015). Sensory Evaluation Techniques (5th ed.). Boca Raton, Florida: CRC Press, Taylor & Francis Group.
Mohapatra, A. & Shinde, A.K. (2018). Fat-tailed sheep - an important sheep genetic resource for meat production in tropical countries: an overview. Indian Journal of small ruminants, 24 (1), 1-17.
Ockerman, H. W. (1985). Quality Control of Postmortem Must'& Tissue, (Vol. i). Ohio State Uni. (p. 21), Columbus, OH, USA,
Safia, A., Aamir, Z., Iqbal, A., Rafi, S. & Zafar, M. (2019). Assessment of Rose Water and Evaluation of Antioxidant and Anti-inflammatory Properties of a Rose Water Based Cream Formulation. International Journal of Pharmaceutical and Clinical Research, 11(1), 43-48.
Sharma, H., Giriprasad, R. & Goswami, M. (2013) Animal fat-processing and its quality control. Journal of Food Processing & Technolology, 4, 252.
Shaviklo, A.R. (2018). Analyses of sensory evaluation data using principal component analysis (PCA). Iranian Journal of Food Science & Technology, 15 (80), 361-377.
Sidewell, G.G., Salwin, H., Benca, M. & Mitchel, J.A. (1954). The use of thiobarbituric acid as a measure of fat oxidation. Journal of the American Oil Chemists’ Society, 31, 603 – 6.
Ünsal, M., Gökalp, H.Y. & Nas, S. (1995). Basic Chemical Characteristics of Fresh, Non-Packed and Vacuum-Packed Sheep-Tail and Tail-Fat Stored Frozen for Different Periods. Meat Science, 39(2), 195-204.
Ünsal, M. & Yanlic, K.O. (2005). Fractionation and characterization of tail fats from morkaraman lambs fed with diets containing Rosa canina L. seed at different levels. International Journal of Food Properties, 8(2), 301-312.
Valsta, L.M., Tapanainen, H. & Mannisto, S. (2005). Meat fats in nutrition – a review. Meat Science, 70, 525-530.
van Harten, S., Kilminster, T., Scanlon, T., Milton, J., Oldham, C., Greeff, J. & Almeida, A.M. (2016). Fatty acid composition of the ovine longissimus dorsi muscle: Effect of feed restriction in three breeds of different origin. Journal of the Science of Food and Agriculture, 96 (5), 1777–1782.
Wolfe, K., Wu, X. & Liu, R.H. (2003). Antioxidant Activity of Apple Peels. Journal of Agricultural and Food Chemistry, 51, 609−614.
Xiong, R., Blot, K., Meullenet, J.F. & Dessirier JM. (2008). Permutation tests for Generalized Procrustes Analysis. Food Quality & Prefererences, 19 (2), 146 155.
Yashin, A., Yashin Y., Xia, X. & Nemzer, B. (2017). Antioxidant Activity of Spices and Their Impact on Human Health: A Review. Antioxidants, 6(70), 1-18.
