Effects of Beef Fat Replacement with Gelled Emul-sion Prepared with Olive Oil on Quality Parameters of Chicken Patties

• 발행기관: 한국축산식품학회
• 저자명: Meltem Serdaroglu Berker Nacak Merve Karabiyikoglu
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제37권 제3호, 376~384쪽, 전체 9쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2017.06.30

영문 초록

The objective of this study was to investigate the effect of using gelled emulsion (olive oil 46%, inulin 9%, gelatin 3%) as fat replacer on some quality parameters of chicken patties. For this purpose GE, prepared with olive oil, gelatin and inulin was replaced with beef fat at a level of 0%, 25%, 50%, 100% (C, G25, G50, G100). In this study syneresis, thermal stability, centri-fuge and creaming stability of gelled emulsion were analyzed. Chemical composition, technol-ogical paramerers (cooking yield, water holding capacity, diameter reduction, fat and moisture retention) and textural and sensory properites were evaluated in comparision to control patties. High thermal stability was recorded in GE (93%), also creaming stability results showed that GE protected its stability without any turbidity and separation of the layer. The complete rep-lacement of beef fat with GE showed detrimental effect on all investigated cooking character-istics except fat retention. Replacement of beef fat with GE at a level of 50% resulted similar cooking characteristics with C samples. Color parameters of samples were affected by GE addition, higher CIE b* values observed with respect to GE concentration. The presence of GE significantly affected textural behaviors of samples (p

목차

Introduction

Material and Methods

Results and Discussion

Conclusion

키워드

gelled emulsion chicken patty reduced fat olive oil inulin