02126cab a2200265Ia 4500001000800000003000500008008004100013040001300054041001300067100002700080240007200107245014300179246018600322300001300508347001900521504002500540520104900565546002301614650001401637650001401651650003001665650001601695773007201711856007701783u186733ENAL210926s2020    ua     ss b         eng d  aEALcEAL  aengbara1 aAbd-El-Aziz, Nadia A. 10aEgyptian journal of food science, 2020 v.48h[electronic resource].10aEffect of lamb fat replacement with olive oil in water emulsion on quality and storage stability of beef meatballsh[electronic resource].15aتأثير إحلال دهن الضآن بمستحلب مائي من زيت الزيتون علي جودة والثبات التخزيني لكفتة اللحم البقري  a15-25 p.  atext filebPDF  aIncludes references.  aBeef 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  aSummary in Arabic. 0aMeatballs 0aOlive oil 0aFoodxCholesterol content 0aFatty acids0 tEgyptian Journal of Food Science, 2020 v.48x111001927nnaswu3036740uhttp://nile.enal.sci.eg/EALE/2020/EJFS/4820/1/15.pdfzFull Text Article.