Palamutoğlu Recep, Kasnak Cemal, Ünaldı Buket Özen, Duman Sabire, Baydır Ayşegül Türk
Afyonkarahisar Health Sciences University, Department of Nutrition and Dietetics, Dörtyol 2078, 03030 Afyonkarahisar, Turkey.
Afyon Kocatepe University, Food Control Research and Application Center, Gazlıgöl, 03200 Afyonkarahisar, Turkey.
Food Technol Biotechnol. 2024 Mar;62(1):110-118. doi: 10.17113/ftb.62.01.24.8134.
Meat and meat products are essential sources of dietary saturated fatty acids. However, excessive consumption of meat and meat products may be harmful to human health. The study evaluates the effect of fat replacement with hydrogels (olive oil in water emulsions gelled by gelatine) in meatballs.
The effect of replacing fat with different ratios of hydrogel (control, 25 (F25), 50 (F50), 75 (F75) and 100 % (F100)) on the chemical (fatty acids and thiobarbituric acid reactive substances (TBARS)) and physical (cooking loss, diameter reduction, fat retention, water retention, colour and texture analysis) characteristics of the meatballs were analyzed.
The fat content of raw meatball samples was reduced from (31.2±2.2) to (10.5±0.4) % in the sample with the highest fat substitution (F100). The energy levels of the F100 samples were almost 56 % lower than of the control group. Monounsaturated fatty acids (MUFAs) represented the dominant group in all substitution rates of the meatballs, followed by saturated fatty acids (SFAs) and finally polyunsaturated fatty acids (PUFAs). Among the raw meatball samples, the highest oxidation occurred in the F50 and F100 groups. However, it was determined that the difference between F25 and F75 and the difference between control and F75 were not statistically significant (p˃0.05). When the cooked samples were compared, the highest thiobarbituric acid (TBA) value was found in the F50 sample, followed by the F100 and F75 samples. The difference between the mean values of springiness and cohesiveness of the samples was not significant (p˃0.05). The hardness value of samples decreased significantly (p˂0.001) with >75 % fat replacement.
It can be concluded that the oil replacement rate that may satisfy consumer demand without impairing the product technological and chemical quality should be <75 %. As the fat replacement ratio increases, the SFA content of cooked meatballs decreases, while the MUFA and PUFA contents increase. Considering the positive effects of reducing the intake of SFAs and increasing the intake of unsaturated fatty acids on non-communicable diseases such as cardiovascular diseases, fat replacement in meatballs is important for future developments.
肉类和肉制品是膳食中饱和脂肪酸的重要来源。然而，过量食用肉类和肉制品可能对人体健康有害。本研究评估了用水凝胶（由明胶凝胶化的水包油乳液）替代肉丸中脂肪的效果。
分析了用不同比例水凝胶（对照组、25%（F25）、50%（F50）、75%（F75）和100%（F100））替代脂肪对肉丸化学特性（脂肪酸和硫代巴比妥酸反应性物质（TBARS））和物理特性（烹饪损失、直径减小、脂肪保留、水分保留、颜色和质地分析）的影响。
在脂肪替代率最高的样品（F100）中，生肉丸样品的脂肪含量从（31.2±2.2）%降至（10.5±0.4）%。F100样品的能量水平比对照组低近56%。在肉丸的所有替代率中，单不饱和脂肪酸（MUFAs）占主导地位，其次是饱和脂肪酸（SFAs），最后是多不饱和脂肪酸（PUFAs）。在生肉丸样品中，F50和F100组的氧化程度最高。然而，已确定F25和F75之间以及对照组和F75之间的差异无统计学意义（p＞0.05）。比较熟制样品时，F50样品中的硫代巴比妥酸（TBA）值最高，其次是F100和F75样品。样品的弹性和内聚性平均值之间的差异不显著（p＞0.05）。脂肪替代率＞75%时样品的硬度值显著降低（p＜0.001）。
可以得出结论，在不损害产品技术和化学质量的情况下，能够满足消费者需求的油脂替代率应＜75%。随着脂肪替代率的增加，熟肉丸的饱和脂肪酸含量降低，而单不饱和脂肪酸和多不饱和脂肪酸含量增加。考虑到减少饱和脂肪酸摄入量和增加不饱和脂肪酸摄入量对心血管疾病等非传染性疾病的积极影响，肉丸中的脂肪替代对未来发展具有重要意义。
