تأثير بعض الأصماغ الغروية و الاستبدال الجزئي للدهن الحيواني بزيت الزيتون في مؤشرات جودة مستحلبات اللحوم منخفضة نسبة الدسم

الملخص EN

The research aimed to study the effect of Guar and Arabic gum on quality parameters of low fat meat emulsions that prepared by replaced 50% of animal fat with olive oil.

The research was made in Department of Food Science, Faculty of Agriculture, University of Damascus.

Protein’s emulsion mixture manufactured from poultry thigh and breast, and lamb tail as animal fat source, olive oil added to mixture as organogel prepared from (water : oil : gum) at rate (10 : 8 : 1).

Emulsion stability number, cooking losses and fat losses test used to define emulsion stability after heat treatment.

Some of chemicals and sensory parameters studied for mixture manufactured.

Statistical analyses result showed dropping the emulsion quality by dropped fat rate and increased of water rate added, Guar and Arabic gum added caused to improve emulsion stability and dropped fat and cooking losses comparative with low fat control, and showed similar result for emulsion stability, cooking losses and less fat losses comparative with high fat control.

Chemical analysis showed increase rate of monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) in mixture that contained olive oil comparative with mixture that contained animal fat only.

The mixture contained Gum-Hydrate showed similar sensory evaluation for high fat control and best evaluation for taste, texture and acceptance comparative with low fat control.