Öztürk Kübra, Yılmaz Oral Zeynep Feyza, Kaya Mükerrem, Kaban Güzin
Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum 25240, Türkiye.
Department of Food Technology, Erzurum Vocational School, Atatürk University, Erzurum 25240, Türkiye.
Foods. 2023 Jul 26;12(15):2834. doi: 10.3390/foods12152834.
This study aimed to determine the effects of fat type (sheep tail fat (STF) and beef fat (BF)), fat levels (10, 20, or 30%), and cooking time (0, 2, 4, and 6 min, dry heat cooking at 180 °C) on the carboxymethyl lysine (CML) content in meatballs. pH, thiobarbituric acid reactive substance (TBARS), and volatile compound analyses were also performed on the samples. The use of STF and the fat level had no significant effect on the pH value. The highest TBARS value was observed with the combination of a 30% fat level and STF. CML was not affected by the fat level. The highest CML content was determined in meatballs with STF at a cooking time of 6 min. In the samples cooked for 2 min, no significant difference was observed between STF and BF in terms of the CML content. STF generally increased the abundance of aldehydes. Aldehydes were also affected by the fat level and cooking time. A PCA provided a good distinction between groups containing STF and BF regardless of the fat level or cooking time. Pentanal, octanal, 2,4-decadienal, hexanal, and heptanal were positively correlated with CML.
本研究旨在确定脂肪类型（羊尾脂（STF）和牛脂（BF））、脂肪水平（10%、20%或30%）以及烹饪时间（0、2、4和6分钟，180℃干热烹饪）对肉丸中羧甲基赖氨酸（CML）含量的影响。还对样品进行了pH值、硫代巴比妥酸反应物质（TBARS）和挥发性化合物分析。使用STF和脂肪水平对pH值没有显著影响。在脂肪水平为30%且使用STF的组合中观察到最高的TBARS值。CML不受脂肪水平的影响。在烹饪6分钟的含STF的肉丸中测定到最高的CML含量。在烹饪2分钟的样品中，STF和BF在CML含量方面没有观察到显著差异。STF通常会增加醛类的丰度。醛类也受脂肪水平和烹饪时间的影响。主成分分析（PCA）能够很好地区分含STF和BF的组，而不受脂肪水平或烹饪时间的影响。戊醛、辛醛、2,4 - 癸二烯醛、己醛和庚醛与CML呈正相关。
