Effect of Lamb Fat Replacement with an Olive Oil in Water Emulsion on Quality and Storage Stability of Beef Meatballs.

Document Type : Review Article

Author

Meat and Fish Technol. Res. Dept., Food Technol. Res. Inst. , Agric. Research Center, El- Sabahia, Alexandria, Egypt.

Abstract

Abstract
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 , and physicochemical properties composition and 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 increased and cooking loss lower with increasing the lamb fat replacement in meatballs by olive oil emulsion . Also both oleic and linoleic acids within meatballs lipid fraction were increased with no changes in the oxidation stability of the products containing olive oil emulsion 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 due to such replacement while the total energy value from fat content of these products did not affected . Results confirmed that meatballs with healthier lipid profile can be preparded using olive oil emulsion

Keywords

Files

History

  • Receive Date: 11 November 2019
  • Revise Date: 20 December 2019
  • Accept Date: 28 January 2020

Share

How to cite

Statistics