02228cab a2200301Ia 4500 u186733 ENAL 210926s2020 ua ss b eng d EAL EAL eng ara ART EJFS V48 No1 2 Abd-El-Aziz, Nadia A. 33325 Egyptian journal of food science, 2020 v.48 [electronic resource]. Effect of lamb fat replacement with olive oil in water emulsion on quality and storage stability of beef meatballs [electronic resource]. تأثير إحلال دهن الضآن بمستحلب مائي من زيت الزيتون علي جودة والثبات التخزيني لكفتة اللحم البقري 15-25 p. text file PDF 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. Meatballs 33343 Olive oil 15877 Food Cholesterol content Fatty acids Egyptian Journal of Food Science, 2020 v.48 11100192 nnas u30367 http://nile.enal.sci.eg/EALE/2020/EJFS/4820/1/15.pdf Full Text Article. AR alc 0 0 alc 0 0 ENAL ENAL 2021-09-26 0 ART EJFS V48 No1 2 2021-09-26 00:00:00 2021-09-26 AR 66994 66994