Khalid Anam, Sohaib Muhammad, Nadeem Muhammad Tahir, Saeed Farhan, Imran Ali, Imran Muhammad, Afzal Muhammad Inam, Ramzan Sana, Nadeem Muhammad, Anjum Faqir Muhammad, Arshad Muhammad Sajid
Department of Food Science Faculty of Life Sciences Government College University Faisalabad Pakistan.
Department of Food Science and Human Nutrition University of Veterinary and animal Sciences Lahore Pakistan.
Food Sci Nutr. 2021 Jan 22;9(3):1271-1281. doi: 10.1002/fsn3.1988. eCollection 2021 Mar.
The present study was aimed to evaluate the effects of wheat germ oil and wheat bran fiber as fat replacers on quality and stability of low-fat beef patties. Total five treatments were prepared by employing wheat germ oil (WGO) and wheat bran fiber (WBF). WBF was used at fixed amount of 3% in all treatments except control in conjunction with varying WGO concentrations as follows: 1.5%, 3%, and 4.5%. Prepared raw and cooked beef patties were stored at 4°C, and further analyses were carried out up to 21 days of storage period with intermittent evaluation interval of 7 days. Higher values of TBARS, peroxide, and cholesterol were observed in raw and cooked beef patties in control, whereas minimum values were found in treatment of beef patties prepared with WGO 4.5% + WBF 3%. The physicochemical parameters were observed by pH and hunter color values. pH was higher in cooked patties as compared to beef patties and showed increases with increase in WGO concentration and storage intervals. The sensorial attributes were observed which included different parameters, such as appearance, texture, taste, odor, and overall acceptability. Higher score was given by the panelists to control for both raw and cooked beef patties; however, minimum score for all sensory properties was found in group treated with WGO 4.5% + WBF 3% within acceptable limit. In nutshell, raw and cooked beef patties treated with WGO 4.5% plus WBF 3% showed better quality, stability, and reduced cholesterol content.
本研究旨在评估小麦胚芽油和麦麸纤维作为脂肪替代品对低脂牛肉饼品质和稳定性的影响。通过使用小麦胚芽油（WGO）和麦麸纤维（WBF）制备了总共五种处理方式。除对照组外，所有处理中WBF的用量均固定为3%，并结合不同浓度的WGO，如下：1.5%、3%和4.5%。制备好的生牛肉饼和熟牛肉饼在4°C下储存，并在长达21天的储存期内进行进一步分析，评估间隔为7天。对照组的生牛肉饼和熟牛肉饼中丙二醛、过氧化物和胆固醇的值较高，而在使用4.5%WGO + 3%WBF制备的牛肉饼处理组中发现最小值。通过pH值和亨特颜色值观察理化参数。与牛肉饼相比，熟肉饼的pH值更高，并且随着WGO浓度和储存时间的增加而升高。观察了感官属性，包括外观、质地、味道、气味和总体可接受性等不同参数。小组成员对对照组的生牛肉饼和熟牛肉饼给出了更高的分数；然而，在4.5%WGO + 3%WBF处理组中，所有感官特性的分数在可接受范围内最低。简而言之，用4.5%WGO加3%WBF处理的生牛肉饼和熟牛肉饼显示出更好的品质、稳定性和降低的胆固醇含量。
