Effect of Lamb Fat Replacement with an Olive Oil in Water Emulsion on Quality and Storage Stability of Beef Meatballs. | ||
| Egyptian Journal of Food Science | ||
| Article 2, Volume 48, Issue 1, 2020, Pages 15-25 PDF (1.32 M) | ||
| Document Type: Review Article | ||
| DOI: 10.21608/ejfs.2020.19388.1028 | ||
| Author | ||
| Nadia Ahmed Abd El Aziz* | ||
| 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 | ||
| Meatballs; olive oil; Cholesterol | ||
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