Effects of Using Gelled Emulsion Prepared with Linseed Oil on Oxidative Stability and Fatty Acid Composition of Model System Meat Emulsions

M. Serdaroğlu; Ö. Çağındı; B. Öztürk; M. Karabıyıkoğlu

Effects of Using Gelled Emulsion Prepared with Linseed Oil on Oxidative Stability and Fatty Acid Composition of Model System Meat Emulsions

in 63rd International Congress of Meat Science and Technology

Autor:innen:

M. Serdaroğlu

M. Serdaroğlu ¹Ege University, Engineering Faculty, Food Engineering Department, 35100 Bornova, İzmir, Turkey

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Ö. Çağındı

Ö. Çağındı ²Celal Bayar University, Engineering Faculty, Food Engineering Department, 45140, Manisa, Turkey; meltem.serdaroglu@ege.edu.tr

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B. Öztürk

B. Öztürk ¹Ege University, Engineering Faculty, Food Engineering Department, 35100 Bornova, İzmir, Turkey

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, und

M. Karabıyıkoğlu

M. Karabıyıkoğlu ¹Ege University, Engineering Faculty, Food Engineering Department, 35100 Bornova, İzmir, Turkey

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Art:: Kapitel

Seiten:: 733–734

DOI:: https://doi.org/10.3920/9789086868605_327

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The objective of this study was to investigate the effects of partial beef fat (BF) replacement with gelled emulsion (GE) which was prepared with linseed oil on oxidative stability and fatty acid composition of model system meat emulsion (MSME). MSME were prepared as follows: C: 100% BF; G1: 70% BF + 30% GE; G2: 50% BF + 50% GE; G3: 30% BF + 70% GE. Inulin and gelatin were used as gelling agents. The results showed that TBARS values were lower in GE than C sample. The use of linseed oil in the GE increased the total omega 3 amount, mainly α-linolenic acid. It has indicated that gelled emulsion systems offer a possibility for development of healthier meat products.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

ISBN:: 9789086868605

Verleger:: Wageningen Academic

Print-Publikationsdatum:: 15 Nov 2017

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Effects of Using Gelled Emulsion Prepared with Linseed Oil on Oxidative Stability and Fatty Acid Composition of Model System Meat Emulsions

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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