Dr Sam Alwan with M.Sc. student Mark Wolfe at the Instron Texture Analyser workstation.

In recent years, there has been an increased consumer interest and demand for low fat food products. This interest stems from health concerns over conditions such as obesity, coronary heart disease and colorectal tumours. The development of these conditions has been attributed to high fat intake in the diet and, in particular, saturated animal fats. The outbreaks of Bovine Spongiform Encephalopathy (BSE) or mad cow disease in cattle has enticed consumers to look for safer or less risky types of meat for consumption. Hence the observed increased sales of poultry, pork and other meat products, and a corresponding decrease for beef.

Comminuted meat products normally contain high levels of fat in their composition: for example, beef burgers normally contain 20 to 30% fat, pork sausages contain 25 to 50% fat, and frankfurters 30 to 35% fat. Fat, in these products, contributes to flavour, texture, juiciness and some resistance to abusive cooking. Fat reduction in meat products may be achieved by fat removal and replacement with added water and other fat replacing ingredients. Therefore, the aim of this research programme was to investigate the economic development of low fat (< 5% fat), poultry products of similar characteristics to the full-fat traditional products. This research work was required to overcome the problems of flavour and texture associated with many low fat meat products, such as a "cardboard" taste, other objectionable flavours in grain meat products, lack of juiciness, and increased toughness.

The food ingredients utilised as fat replacers included: Hydrocolloids such as seaweed extracts (carrageenan, alginate); Gums such as xanthan (XG), guar and locust bean gum; Non-Meat Proteins such as soy protein isolate (SPI), sodium caseinate (NaCas) and whey protein isolate (WPI); others such as microcrystalline cellulose (MCC) and pectin (Slendid). The poultry meat types investigated were chicken breast and thigh meat, singly and in combination. Chicken skin pasteurised or in an emulsion form was included.

Two new graduates with B.Sc. degrees in food science & technology (UCC) were selected to carry out the investigations. Ms Helen Smith has already completed her research programme and was awarded the M.Sc. degree in Food Science in 1998. Mr. Mark Wolfe is expected to be awarded his M.Sc. degree in 1999.

Contact: Dr Subhi (Sam) Alwan,
Department of Experimental Science, School of Science,
Dundalk Institute of Technology, Dundalk, Co Louth;
Tel: 042-9370277; Fax: 042-9327151;
E-mail: subhi.alwan@dkit.ie