Author(s):
1. Ayesha Anwar:
Department of Food Science and Technology, School of Food and Agricultural Sciences, University of Management and Technology,Lahore,Pakistan
2. Sadia Aslam:
Department of Food Science and Technology, School of Food and Agricultural Sciences, University of Management and Technology,Lahore,Pakistan
3. Nauman Khalid:
Department of Food Science and Technology, School of Food and Agricultural Sciences, University of Management and Technology,Lahore,Pakistan
Abstract:
Recent studies have focused on the development of the low-fat meat products due to the association between fat and health and the consumer demand of low-fat meat products. From a technical point of view, fat is an essential ingredient in meat products, and removing it could change both the sensory and technological elements. To produce healthier processed meat products, liquid oil is substituted for animal fat, which has a negative impact on the technological and sensory qualities of meat products. Therefore, different emulsion that give right properties to meat products can be used in place of animal fat. Current study was designed to replace beef fat with linseed oil emulsions in beef patties to measure its impact on physicochemical and sensory properties. The varying concentrations of beef fat was replaced with 5 to 15% linseed oil-based emulsions. The chemical composition of the patties was affected by the inclusion of the linseed oil emulsion in patties. The cooked and uncooked patties prepared with the 10% and 15% linseed emulsion showed highest moisture and ash content while patties with 20% beef showed highest fat and protein content. There was a significant difference between the pH values of cooked and uncooked patties from different treatments. Increased lipid oxidation content was observed in cooked and uncooked patties containing different concentrations of emulsions, together with non-significant difference in values of water holding capacity and cooking yield among different treatments. A slightly higher scores were obtained for sensory parameters of patties containing linseed oil emulsions.
Page(s):
27-27
DOI:
DOI not available
Published:
Journal: International Food & Nutrition Conference" August 18th-20th, 2022, University of Swat, Swat (Book of Abstracts), Volume: 1, Issue: 1, Year: 2022
Keywords:
Linseed oil emulsion
,
PUFAs
,
Fat replacer
,
Beef fat
,
Patties
References:
References are not available for this document.
Citations
Citations are not available for this document.