Izvorni znanstveni članak
https://doi.org/10.5513/JCEA01/24.1.3715
Healthy vegetable oils and ingredients for reduced pork back fat content and evaluation of their impact on the nutritional aspects of comminuted cooked sausages
Maria MOMCHILOVA
orcid.org/0000-0003-0328-6844
; Food Technology Division, Institute of Food Preservation and Quality, Plovdiv, 154 Vasil Aprilov Blvd., Plovdiv, Agricultural Academy, Bulgaria
Dilyana GRADINARSKA-IVANOVA
; Department of Meat and Fish Technology, Technological Faculty, University of Food Technologies, 26 Maritsa Blvd., Plovdiv 4002, Bulgaria
Аlbena PARZHANOVA
; Food Technology Division, Institute of Food Preservation and Quality, Plovdiv, 154 Vasil Aprilov Blvd., Plovdiv, Agricultural Academy, Bulgaria
Dinko YORDANOV
orcid.org/0000-0002-9300-6588
; Department of Meat and Fish Technology, Technological Faculty, University of Food Technologies, 26 Maritsa Blvd., Plovdiv 4002, Bulgaria
Sažetak
This study compares three healthy vegetable oils, from chia, milk thistle and pumpkin seeds, added as emulsions for partial substitution of animal fat and evaluation of the effect of quinoa flour as a potato starch substitute in the meat matrix of cooked sausages. For the purpose of evaluating the nutritional properties of the samples, the fatty acid composition, the cholesterol content and the oxidative changes in the lipid fraction were determined, and testing was performed for examination of sensory perception of the reformulated cooked sausages. Lower malondialdehyde (MDA) quantities were found in the sausages made with the addition of quinoa flour compared to the respective potato starch samples. In the reformulated meat products, the highest polyunsaturated fatty acid/saturated fatty acid (PUFA/SFA) ratio of 0.67 was recorded in the sample made with chia oil and quinoa flour. The same sample was given the highest overall sensory score, whereas the respective sample made with potato starch received a lower overall score, statistically indiscernible in relation to the milk thistle samples (P>0.05). The lowest sensory acceptance was reported for the samples made with pumpkin seed oil. The milk thistle oil, characterised by negligible cholesterol content and high phytosterol content, proved most interesting and capable of enrichment with unsaturated fatty acids.
Ključne riječi
sausages; chia oil; milk thistle oil; pumpkin seed oil; quinoa; fatty acids; cholesterol content
Hrčak ID:
296708
URI
Datum izdavanja:
29.3.2023.
Posjeta: 270 *