Effect of lamb fat replacement with olive oil in water emulsion on quality and storage stability of beef meatballs [electronic resource].
Language: English Summary language: Arabic Description: 15-25 pOther title:- تأثير إحلال دهن الضآن بمستحلب مائي من زيت الزيتون علي جودة والثبات التخزيني لكفتة اللحم البقري [Added title page title]
- Egyptian journal of food science, 2020 v.48 [electronic resource].
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Articles
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Main | ART EJFS V48 No1 2 (Browse shelf(Opens below)) | Available |
Includes references.
Beef meatballs were made with 0.0, 25, 50, 75, and 100% replacement of lamb fat by an olive oil in water emulsion. The technological, physicochemical properties, composition, fatty acid profile as well as storage stability at -20°C for 4 months of these products were studied. The results indicated that emulsion stability was increased and cooking loss was lowered with increasing the lamb fat replacement in meatballs by olive oil emulsion. Also both oleic and linoleic acids of the olive oil emulsion meatballs lipid fraction were increased with view changes in it’s oxidation stability during frozen storage. The acceptance and sensory properties of meatballs were not impact by the different ratio of lamb fat replacement. Total cholesterol was reduced while the total energy value from fat content of these products did not affect due to such replacement. Results confirmed that meatballs with healthier lipid profile can be prepared using olive oil emulsion.
Key words: Meatballs, Olive oil emulsion., Cholesterol, Fatty acids profile
Summary in Arabic.
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