تأثير إضافة أنواع مختلفة من الدهون في رفع القيمة الغذائية و الصحية لمنتجات اللحوم المستحلبة عالية الجودة

الملخص EN

High quality ostrich meat was used to prepare emulsions, which were different with the used fats, in the aim of determination the optimal fat in the manufacturing high quality meat emulsion products.

Three animal fat kinds were used, cow fat, mutton tallow fat and ostrich fat, in addition to coconut oil and a mixture of animal fat and coconut oil.

Seven emulsions for each used fat were obtained according to the studied emulsion times that determined from the microscopic homogeneity of emulsion and after 5 minutes of adding the fat, and that corresponding to two minutes from operating the machine till ending the process after 17 minutes (the whole process 19 minutes).

The statistical analysis of the emulsion stability for the studied fat revealed no significant differences between the lowest values for emulsion stability during the times 9 , 11 and 13 minutes and were 15.5%, 14.5% and 16.0% at temperatures 11.5, 13.5 and 16.0 C receptivity for the cow fat, and for the times 7, 9 and 11 minutes and were 16.5%, 15.5% and 17.0% at temperatures 11.0, 12.5 and 14.5 C respectively for mutton tallow fat, and for the times 7 and 9 minutes and were 17.5% and 16.5% at temperatures 12.5 and 14.0 C respectively for ostrich fat.

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On the other hand, there were significant differences in emulsion stability values in the whole times when coconut oil and the mixture were used.

The sensory evaluation for the external appearance of wrapped sausages and canned luncheon, which processed at the lowest emulsion stability values of the studied fats, and based on the general acceptance degree, revealed that the samples 9 and 11 minutes (cow fat), samples 7 and 9 minutes (mutton tallow fat) and sample 7 minutes (ostrich fat) obtained high degree of acceptance, and consequently, the time and thermal variables could be determined at 9-11 minutes and 16.0 C for cow fat, at 7-9 minutes and 13.0 C for mutton tallow fat and at 7 minutes and 12.0 C for ostrich fat.

The final results of this research showed the succeed of the studied emulsion meat using cow fat, mutton tallow fat or ostrich fat according to time and temperature determined by the results, and the failure of coconut oil emulsion and the mixture of coconut oil with mutton tallow fat.

According to the nutritional and health quality parameters of fat, it was found that ostrich fat was the premium among the studied fats, and consequently, it was the optimal fat in the manufacturing of high quality meat emulsion products, followed by the mutton tallow fat that considered as the optimal local fat and in the close countries and where it abundance.