STUDY THE EFFECT OF MELON SEED MEAL AS FAT REPLACER ON CHEMICAL & ORGANOLEPTICAL CHARACTERISTICS OF MEAT PRODUCTS

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ABEDINI MARYAM; VARIDI M.J.; SHAHIDI F.; MARASHI S.H.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2010 | Volume:6 | Issue:4 Page(s): 51-58

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Title

STUDY THE EFFECT OF MELON SEED MEAL AS FAT REPLACER ON CHEMICAL & ORGANOLEPTICAL CHARACTERISTICS OF MEAT PRODUCTS

Author(s)

ABEDINI MARYAM | VARIDI M.J. | SHAHIDI F. | MARASHI S.H. | Issue Writer Certificate

Keywords

FAT REPLACERQ2

MELON SEED MEALQ2

HAMBURGERQ2

SAUSAGEQ3

Abstract

Several attempts have been made to decrease the meat products calorie by replacing fat with non - meat ingredients, such as olive oil, cotton seed, soy proteins and vegetable oils. Melon seed is a common tropical oil seed, has been valued for its good quality oil with high unsaturated fatty acid & low cholestrol and protein with good functional properties content. Its functional properties therefore merit research for developing low - fat meat product for human consumption rather than using it to formulate animal diets. A study was conducted in which MELON SEED MEAL (MSM) was replaced instead of fat at levels of 0, 3, 5, 7, % in four batchs of HAMBURGER and 0,3% of SAUSAGE. Result known MSM increased both of the ash and protein contents but decreased (meaningful) the fat and moisture content. The highest fat content (13.6%) was obtained for control batch while the lowest content (12.4 %) was recorded for batch 5%. (p<0.05) Also MSM improved overall acceptability of the finished HAMBURGERs and panelists accepted its.Otherwise, all of the chemical properties of SAUSAGE containing 3% MSM (meaningful) were greater than the control.While also were in standard range and MELON SEED MEAL cases sensory properties unacceptable, either overall acceptability was valuated very bad (p<0.05).

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APA: Copy

ABEDINI, MARYAM, VARIDI, M.J., SHAHIDI, F., & MARASHI, S.H.. (2010). STUDY THE EFFECT OF MELON SEED MEAL AS FAT REPLACER ON CHEMICAL & ORGANOLEPTICAL CHARACTERISTICS OF MEAT PRODUCTS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 6(4), 51-58. SID. https://sid.ir/paper/72646/en

Vancouver: Copy

ABEDINI MARYAM, VARIDI M.J., SHAHIDI F., MARASHI S.H.. STUDY THE EFFECT OF MELON SEED MEAL AS FAT REPLACER ON CHEMICAL & ORGANOLEPTICAL CHARACTERISTICS OF MEAT PRODUCTS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2010;6(4):51-58. Available from: https://sid.ir/paper/72646/en

IEEE: Copy

MARYAM ABEDINI, M.J. VARIDI, F. SHAHIDI, and S.H. MARASHI, “STUDY THE EFFECT OF MELON SEED MEAL AS FAT REPLACER ON CHEMICAL & ORGANOLEPTICAL CHARACTERISTICS OF MEAT PRODUCTS,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 6, no. 4, pp. 51–58, 2010, [Online]. Available: https://sid.ir/paper/72646/en

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