دورية أكاديمية
Effect of Olive Oil Hydrogel as a Fat Replacer in Beef Meatballs
| العنوان: | Effect of Olive Oil Hydrogel as a Fat Replacer in Beef Meatballs |
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| المؤلفون: | Recep Palamutoğlu, Cemal Kasnak, Buket Özen Ünaldı, Sabire Duman, Ayşegül Türk Baydır |
| المصدر: | Food Technology and Biotechnology, Vol 62, Iss 1, Pp 110-118 (2024) |
| بيانات النشر: | University of Zagreb Faculty of Food Technology and Biotechnology, 2024. |
| سنة النشر: | 2024 |
| المجموعة: | LCC:Biotechnology LCC:Food processing and manufacture |
| مصطلحات موضوعية: | fat replacement, gelatine, hydrogel, meatball, olive oil, Biotechnology, TP248.13-248.65, Food processing and manufacture, TP368-456 |
| الوصف: | Research background. Meat and meat products are essential sources of dietary saturated fatty acids. However, excessive consumption of meat and meat products may be harmful to human health. The study evaluates the effect of fat replacement with hydrogels (olive oil in water emulsions gelled by gelatine) in meatballs. Experimental approach. The effect of replacing fat with different ratios of hydrogel (control, 25 (F25), 50 (F50), 75 (F75) and 100 % (F100)) on the chemical (fatty acids and thiobarbituric acid reactive substances (TBARS)) and physical (cooking loss, diameter reduction, fat retention, water retention, colour and texture analysis) characteristics of the meatballs were analyzed. Results and conclusions. The fat content of raw meatball samples was reduced from (31.2±2.2) to (10.5±0.4) % in the sample with the highest fat substitution (F100). The energy levels of the F100 samples were almost 56 % lower than of the control group. Monounsaturated fatty acids (MUFAs) represented the dominant group in all substitution rates of the meatballs, followed by saturated fatty acids (SFAs) and finally polyunsaturated fatty acids (PUFAs). Among the raw meatball samples, the highest oxidation occurred in the F50 and F100 groups. However, it was determined that the difference between F25 and F75 and the difference between control and F75 were not statistically significant (p˃0.05). When the cooked samples were compared, the highest thiobarbituric acid (TBA) value was found in the F50 sample, followed by the F100 and F75 samples. The difference between the mean values of springiness and cohesiveness of the samples was not significant (p˃0.05). The hardness value of samples decreased significantly (p˂0.001) with >75 % fat replacement. Novelty and scientific contribution. It can be concluded that the oil replacement rate that may satisfy consumer demand without impairing the product technological and chemical quality should be |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English |
| تدمد: | 1330-9862 1334-2606 |
| Relation: | https://hrcak.srce.hr/file/456280; https://doaj.org/toc/1330-9862; https://doaj.org/toc/1334-2606 |
| DOI: | 10.17113/ftb.62.01.24.8134 |
| URL الوصول: | https://doaj.org/article/0a4c6c5da5c74c3aa21de8f1a60a3672 |
| رقم الأكسشن: | edsdoj.0a4c6c5da5c74c3aa21de8f1a60a3672 |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 13309862 13342606 |
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| DOI: | 10.17113/ftb.62.01.24.8134 |