Hamidioglu Irfan, Alenčikienė Gitana, Dzedulionytė Miglė, Zabulionė Aelita, Bali Aditya, Šalaševičienė Alvija
Food Institute, Kaunas University of Technology, Radvilėnų 19 C, LT-50254 Kaunas, Lithuania.
Foods. 2022 Dec 14;11(24):4030. doi: 10.3390/foods11244030.
The effect of the incorporation of rice bran wax (5%; 7%) or candelilla wax (3%; 7%) for production of hemp-oil-based oleogels was analyzed in this study. The experiment was carried out to replace between 0 and 100% of animal fat in meat patties with oleogels. Free fatty acids (FFAs), acid value (AV), oxidative stability index (OSI), conjugated diene value, malondialdehyde value, physicochemical properties, and the sensory properties of oleogels and meat patties were studied. The results indicated that hemp oil had more polyunsaturated fatty acids and lower oxidative stability when compared to oleogels. The OSI for oil was 3.1 h, while for oleogels it was 3.4-3.6 (candelilla case) or 3.7-3.9 (rice bran). Oleogels were able to match pork fat texture properties such as spreadability and adhesiveness in meat patties. However, sensory data for cooked meat patties with animal fat fully replaced by oleogels revealed that samples with 100% pork fat had higher juiciness and taste intensity. Our results showed that a wax-based oleogel had a higher oxidative stability and nutritional profile, but further investigations to mimic pork fat properties in meat patties are necessary.
本研究分析了添加米糠蜡（5%；7%）或小烛树蜡（3%；7%）对生产基于大麻油的油凝胶的影响。进行该实验是为了用油凝胶替代肉饼中0至100%的动物脂肪。研究了油凝胶和肉饼的游离脂肪酸（FFA）、酸值（AV）、氧化稳定性指数（OSI）、共轭二烯值、丙二醛值、理化性质以及感官特性。结果表明，与油凝胶相比，大麻油具有更多的多不饱和脂肪酸和更低的氧化稳定性。油的OSI为3.1小时，而油凝胶的OSI为3.4 - 3.6（小烛树蜡情况）或3.7 - 3.9（米糠蜡）。油凝胶能够匹配猪肉脂肪在肉饼中的质地特性，如涂抹性和粘附性。然而，用完全被油凝胶替代动物脂肪的熟肉饼的感官数据显示，含100%猪肉脂肪的样品具有更高的多汁性和风味强度。我们的结果表明，基于蜡的油凝胶具有更高的氧化稳定性和营养成分，但有必要进一步研究如何在肉饼中模拟猪肉脂肪的特性。
