期刊名称：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
印刷版ISSN：1843-5157
电子版ISSN：2068-259X
出版年度：2014
卷号：38
期号：2
页码：94-103
出版社：Galati University Press
摘要：For the purpose of the present study, in an emulsified meat product the porkbackfat was replaced with a vegetable oil pre-emulsion and its effect on qualityattributes were investigated. In order to do so, a classic and a new meat productswere manufactured. Extra virgin olive oil and palm oil pre-emulsion were addedinstead of animal fat in the new product. Texture and physiochemical propertieswere analyzed by instrumental measurements. It was observed that during storagemoisture and pH decreased. Using vegetable oils determined substantial increaseof TBA values. Texture was influenced mainly by storage time for both products,while replacement of pork backfat with vegetable oil pre-emulsion had noinfluence on sample firmness. The sensory properties of meat products wereevaluated by a group of trained panelists using an analitycal sensory evaluationtechnique. Overall the new product presented good acceptability whichrecommends it like a new healthier meat product.
