Department of Food Engineering, Faculty of Agriculture, Trakya University, Tekirdag 59030, Turkey.
Meat Sci. 2004 Jun;67(2):245-9. doi: 10.1016/j.meatsci.2003.10.012.
Rye bran was used as a fat substitute in the production of meatballs. The effect of rye bran addition on the fatty acid composition, trans fatty acids, total fat, some physico-chemical and sensory properties of the samples was studied. Meatballs were produced with four different formulations including 5%, 10%, 15% and 20% rye bran addition. Control samples were formulated with 10% fat addition. Meatballs containing rye bran had lower concentrations of total fat and total trans fatty acids than the control samples. Meatballs made with addition of 20% rye bran had the highest protein, ash contents, L value (lightness), b value (yellowness), and the lowest moisture, salt content and weight losses and a value (redness). There was a significant difference among the meatball samples in respect to sensory properties and 5%, 10% rye bran added meatballs and control samples had high acceptability.
黑麦麸皮被用作肉丸生产中的脂肪替代品。研究了黑麦麸皮添加对样品脂肪酸组成、反式脂肪酸、总脂肪、一些理化和感官特性的影响。用四种不同的配方生产肉丸，包括添加 5%、10%、15%和 20%的黑麦麸皮。对照样品的配方中添加了 10%的脂肪。含有黑麦麸皮的肉丸的总脂肪和总反式脂肪酸浓度低于对照样品。添加 20%黑麦麸皮的肉丸的蛋白质、灰分、L 值（亮度）、b 值（黄度）最高，水分、盐含量和重量损失以及 a 值（红色度）最低。肉丸样品在感官特性方面存在显著差异，添加 5%、10%黑麦麸皮的肉丸和对照样品具有很高的可接受性。
