Abd-El-Aziz, Nadia A. creator text bibliography ua 2020 continuing eng ara

electronic

electronic resource

electronic resource

15-25 p. 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 Includes references. Summary in Arabic. Meatballs Olive oil Food Cholesterol content Fatty acids 11100192 u30367 http://nile.enal.sci.eg/EALE/2020/EJFS/4820/1/15.pdf http://nile.enal.sci.eg/EALE/2020/EJFS/4820/1/15.pdf EAL 210926 u186733