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The influence of inulin addition as fat substitute on reducing energy value and consumer acceptance of model pork meatballs

100%

Flaczyk E., Gorecka D., Kobus J., Szymandera-Buszka K.

Żywność Nauka Technologia Jakość

2009

tom 16

nr 4

The aim of the study was to examine the effect of inulin gel, used as a fat substitute, on energy value and consumer acceptance of model meatballs fresh and cold-stored. The experimental material consisted of pork meatballs with two inulin levels. Replacement of part pork fat with inulin resulted in reducing level of fat and calorie contents. Moreover, after 14 day of cold storage of meatballs, consumer acceptance of these products with a 25% replacement of pork back fat by inulin was higher in comparison with the control sample. During 14 day of cold storage of such pork meatballs the delay of adverse sensory attributes were observed.

Stability of iodinated salts during roasting and storage of pork meatballs

84%

Szymandera-Buszka K., Waszkowiak K.

Polish Journal of Food and Nutrition Sciences

2007

tom 57

nr 3

335-338

The objective of the study was to determine the effect of table salt iodinated with potassium iodide or iodate added to chopped pork on the stability of iodine during roasting and chilled or frozen storage. During thermal processing (roasting), and chilled or frozen storage of meatballs, better stability was found for iodine introduced along with salt iodinated with potassium iodate. Roasting of meatballs for 15 min resulted in a 5% loss of iodine. Extension of thermal treatment to 30 min resulted in an increase, almost threefold, of iodine loss. Along with the extension of chilled or frozen storage of meatballs a disadvantageous effect of a longer thermal processing was observed on the stability of iodine introduced along with iodinated salt. However, in the case of table salt iodinated with potassium iodide, better iodine retention was observed during storage of samples heated with an applied longer thermal treatment time in comparison to table salt iodinated with potassium iodate.

Ograniczanie wyników

1 Polish Journal of Food and Nutrition Sciences

1 Żywność Nauka Technologia Jakość

2 Szymandera-Buszka K.

1 Flaczyk E.

1 Gorecka D.

1 Kobus J.

1 Waszkowiak K.

1 2009

1 2007

Wyniki wyszukiwania

The influence of inulin addition as fat substitute on reducing energy value and consumer acceptance of model pork meatballs

Stability of iodinated salts during roasting and storage of pork meatballs