Grasso S, Brunton N P, Lyng J G, Harrison S M, Monahan F J
School of Agriculture and Food Science, University College Dublin, Dublin, Ireland.
School of Agriculture and Food Science, University College Dublin, Dublin, Ireland
Food Sci Technol Int. 2016 Dec;22(8):743-751. doi: 10.1177/1082013216646496. Epub 2016 May 9.
Low-fat meat products could be excellent carriers for plant sterols, known for their cholesterol-lowering properties. In this study, we developed a protocol for the manufacture of a deli-style turkey enriched with plant sterols (S) at a level sufficient to deliver the maximum plant sterols amount recommended for cholesterol reduction by the European Food Safety Authority (3 g of plant sterols per day) in a 70 g portion. We investigated the stability of the plant sterols and the effects of their addition on the product quality. Plant sterols remained stable during the seven-day storage period. The addition of plant sterols significantly affected some texture parameters, shear force, lipid oxidation, L values and water-holding capacity compared with control (C). Sensory analysis was carried out by an untrained panel (32) using the difference-from-control test between C and S samples to evaluate first the extent of the overall sensory difference and then the extent of sensory difference on colour, texture and flavour. Results indicated that panellists considered the intensity of the difference between C and S samples to be 'small'. Plant sterols could be used as a potential health-promoting meat ingredient with no effect on plant sterol stability but with some effects on texture and sensory characteristics.
低脂肉制品可能是植物甾醇的优质载体，植物甾醇以其降低胆固醇的特性而闻名。在本研究中，我们制定了一种生产熟食风格火鸡肉的方案，这种火鸡肉富含植物甾醇（S），其含量足以在70克的一份产品中提供欧洲食品安全局推荐的用于降低胆固醇的最大植物甾醇量（每天3克植物甾醇）。我们研究了植物甾醇的稳定性及其添加对产品质量的影响。植物甾醇在七天的储存期内保持稳定。与对照（C）相比，植物甾醇的添加显著影响了一些质地参数、剪切力、脂质氧化、L值和持水能力。由32名未经训练的评判员组成的小组进行感官分析，使用C和S样品之间的对照差异测试，首先评估总体感官差异程度，然后评估颜色、质地和风味方面的感官差异程度。结果表明，评判员认为C和S样品之间的差异强度为“小”。植物甾醇可作为一种潜在的促进健康的肉类成分，对植物甾醇稳定性无影响，但对质地和感官特性有一些影响。
