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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2017.1
- 수록면
- 376 - 384 (9page)
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초록· 키워드
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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, centrifuge and creaming stability of gelled emulsion were analyzed. Chemical composition, technological 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 replacement of beef fat with GE showed detrimental effect on all investigated cooking characteristics 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<0.05). Our results showed that GE prepared with inulin and olive oil is a viable fat replacer for the manufacture of chicken patty.
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참고문헌 (40)
참고문헌 신청
Afshari, R. / 2015 / Investigation of the effects of inulin and β-glucan on the physical and sensory properties of low-fat beef burgers containing vegetable oils: Optimisation of the formulation using D-optimal mixture design / Food Technol. Biotechnol 53:436~445
Afshari, R. / 2017 / Physico-chemical properties of functional lowfat beef burgers: Fatty acid profile modification / LWT-Food Sci. Technol 78:325~331
AHA / 1996 / Dietary guidelines for healthy Americans / Circulation 94:1795~1800
Alejandre, M. / 2016 / Linseed oil gelled emulsion: A successful fat replacer in dry fermented sausages / Meat Sci 121:107~113
Alvarez, D / 2013 / Effect of inulin, β-glucan and their mixtures on emulsion stability, color and textural parameters of cooked meat batters / Meat Sci 94:320~327
Afshari, R. / 2017 / Physico-chemical properties of functional lowfat beef burgers: Fatty acid profile modification / LWT-Food Sci. Technol 78:325~331
AHA / 1996 / Dietary guidelines for healthy Americans / Circulation 94:1795~1800
Alejandre, M. / 2016 / Linseed oil gelled emulsion: A successful fat replacer in dry fermented sausages / Meat Sci 121:107~113
Alvarez, D / 2013 / Effect of inulin, β-glucan and their mixtures on emulsion stability, color and textural parameters of cooked meat batters / Meat Sci 94:320~327
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