标题：The effect of partial substitution of pork back fat with vegetable oils and walnuts on chemical composition, texture profile and sensorial properties of meatloaf
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：2015
卷号：39
期号：1
页码：58-69
出版社：Galati University Press
摘要：The present study investigates the effects of the partial substitution of the pork backfat with different vegetable oils (sea buckthorn, walnut and sunflower) and walnutson the chemical composition, texture profile and sensory characteristics of meatloaves.The dry matter and ash content of meatloaf with vegetable oils and walnuts werehigher than the control sample (P < 0.05). The cooking loss, energy values and lipidoxidation for the samples with walnuts and vegetable oils were lower than thecontrol sample. The meatloaf sample containing walnuts and sea buckthorn oil hadthe highest total antioxidant capacity. The partial substitution of pork back fat showeda positive effect on textural and sensorial characteristics. Results reveal that theincorporation of vegetable oils and walnuts has successfully reduced the animal fatcontent in the finite products while improving the quality characteristics.
关键词：meatloaf; vegetable oils; walnuts; chemical composition; texture; sensory;analysis
