MARC details
| 000 -LEADER |
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| fixed length control field |
02228cab a2200301Ia 4500 |
| 001 - CONTROL NUMBER |
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| control field |
u186733 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
ENAL |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
210926s2020 ua ss b eng d |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
EAL |
| Transcribing agency |
EAL |
| 041 ## - LANGUAGE CODE |
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| Language code of text/sound track or separate title |
eng |
| Language code of summary or abstract |
ara |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) |
|---|
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) |
ART EJFS V48 No1 2 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Abd-El-Aziz, Nadia A. |
| 9 (RLIN) |
33325 |
| 240 10 - UNIFORM TITLE |
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| Uniform title |
Egyptian journal of food science, 2020 v.48 |
| Medium |
[electronic resource]. |
| 245 10 - TITLE STATEMENT |
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| Title |
Effect of lamb fat replacement with olive oil in water emulsion on quality and storage stability of beef meatballs |
| Medium |
[electronic resource]. |
| 246 15 - VARYING FORM OF TITLE |
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| Title proper/short title |
تأثير إحلال دهن الضآن بمستحلب مائي من زيت الزيتون علي جودة والثبات التخزيني لكفتة اللحم البقري |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
15-25 p. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
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| Bibliography, etc. note |
Includes references. |
| 520 ## - SUMMARY, ETC. |
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| Summary, etc. |
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.<br/>Key words: Meatballs, Olive oil emulsion., Cholesterol, Fatty acids profile |
| 546 ## - LANGUAGE NOTE |
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| Language note |
Summary in Arabic. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Meatballs |
| 9 (RLIN) |
33343 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Olive oil |
| 9 (RLIN) |
15877 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Food |
| General subdivision |
Cholesterol content |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Fatty acids |
| 773 0# - HOST ITEM ENTRY |
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| Title |
Egyptian Journal of Food Science, 2020 v.48 |
| International Standard Serial Number |
11100192 |
| Control subfield |
nnas |
| Record control number |
u30367 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS |
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| Uniform Resource Identifier |
http://nile.enal.sci.eg/EALE/2020/EJFS/4820/1/15.pdf |
| Public note |
Full Text Article. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Articles |
AR |
| Source of classification or shelving scheme |
alc |
| 347 ## - DIGITAL FILE CHARACTERISTICS |
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| File type |
text file |
| Encoding format |
PDF |