Volume: 3, 2024
3rd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland:
ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: F016
DOI: https://doi.org/10.24326/ICDSUPL3.F016
Published online: 24 April 2024
ICDSUPL, 3, F016 (2024)
Sterilized canned lamb with non-standard starch as a fat replacement – comparison of properties during storage
Robert Waraczewski1*, Joanna Stasiak1, Patrycja Skwarek1, Dariusz Stasiak1, Bartosz Sołowiej1
1 Department of Animal Food Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
* Corresponding author: robert.waraczewski@up.lublin.pl
Abstract
Sterilized canned meat products are popular among meat consumers. They are valued for their very long shelf life, convenience, wide variety, and pleasurable taste. On the other hand, canned meat products often contain a significant amount of fat, the overconsumption of which may lead to obesity, diabetes, atherosclerosis, hypertension, and other health-related problems. Unfortunately, the removal of fat from canned meat leads to a looser and runnier texture, which is undesirable to consumers. Moreover, prolonged exposure (30 minutes) to high temperatures (121°C) during sterilization weakens the naturally present gelatin structure. To overcome these issues, starch may be added to strengthen the structure of the canned meat. In this research, sterilized canned lamb with reduced fat content (from 20% to 15% and 10%) was fortified with arrowroot (Maranta arundinacea) starch and/or kuzu (Pueraria montana var. lobata) meal (5% and 10%) to compensate for the reduced fat. Textural profile analysis (TPA), water activity, colorimetry, pH, antioxidant properties regarding DPPH and ABTS assays, can composition (meat, fat, and gel composition), and overall appearance were tested after 1 day and 12 months of storage. Significant differences, according to ANOVA statistical analysis, were observed for TPA, color, pH, antioxidant properties, can fraction composition, and overall appearance. Water activity did not change significantly. After 12 months of storage, hardness decreased, while adhesiveness and antioxidant properties increased. Antioxidant potential of the can filling also increased.
Keywords: sterilized meat, canned meat, arrowroot, kuzu, fat replacement
How to cite
R. Waraczewski, J. Stasiak, P. Skwarek, D. Stasiak, B. Sołowiej, 2024. Sterilized canned lamb with non-standard starch as a fat replacement – comparison of properties during storage. In: 3rd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL3.F016