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20241220232303.0 |
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231226s2025 xx |||||o 00| ||eng c |
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|a 10.1177/10820132231173158
|2 doi
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|a pubmed24n1637.xml
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|a (DE-627)NLM356698459
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|a (NLM)37166957
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|a DE-627
|b ger
|c DE-627
|e rakwb
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|a eng
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| 100 |
1 |
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|a Dong, Ping
|e verfasserin
|4 aut
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| 245 |
1 |
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|a Effect of fat replacement by flaxseed flour on the quality parameters of pork meatballs
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|c 2025
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|a Text
|b txt
|2 rdacontent
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|a ƒaComputermedien
|b c
|2 rdamedia
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| 338 |
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|a ƒa Online-Ressource
|b cr
|2 rdacarrier
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| 500 |
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|a Date Completed 20.12.2024
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|a Date Revised 20.12.2024
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|a published: Print-Electronic
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|a Citation Status MEDLINE
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|a To improve the edible qualities of meatballs, various percentages of pork fat in meatballs were replaced by brown flaxseed flour (BFF) to decrease the fat contents and further optimize the fatty acid compositions. Five different meatball formulations that used 0%, 5%, 10%, 15%, and 20% of flaxseed flour additions were used in which the corresponding amounts pork fat were replaced. The proximate compositions, water activity, pH levels, colors, textures, cooking losses, fatty acid compositions, sensory properties, flavors, and oxidation stabilities of these meatballs were analyzed. Increasing the BFF addition amounts improved the protein and dietary fiber contents, pH levels, fatty acid profiles and oxidation stabilities, but decreased the fat contents, moisture levels, cooking losses, n6/n3 ratios, hardness, and lightness. The volatile flavors of meatballs with different BFF replacement levels were significantly different. According to the sensory evaluation, the use of 5% BFF increased the odor of meatballs without significantly affecting the other sensory scores. This work demonstrated that BFF may be a healthier alternative as pork fat replacer for preparing meatballs
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|a Journal Article
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|a Meatballs
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| 650 |
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|a fat replacement
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|a flaxseed flour
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| 650 |
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|a quality parameters
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| 650 |
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|a Fatty Acids
|2 NLM
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| 650 |
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|a Fat Substitutes
|2 NLM
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| 650 |
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|a Dietary Fiber
|2 NLM
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| 650 |
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|a Dietary Fats
|2 NLM
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| 700 |
1 |
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|a Xiao, Lan
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Fan, Wenjiao
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Yang, Huizhen
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Xu, Chengjian
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Qiao, Mingfeng
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Zhu, Kaixian
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Wu, Huachang
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Deng, Jing
|e verfasserin
|4 aut
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| 773 |
0 |
8 |
|i Enthalten in
|t Food science and technology international = Ciencia y tecnologia de los alimentos internacional
|d 1998
|g 31(2024), 1 vom: 01. Jan., Seite 48-58
|w (DE-627)NLM098247832
|x 1532-1738
|7 nnns
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| 773 |
1 |
8 |
|g volume:31
|g year:2024
|g number:1
|g day:01
|g month:01
|g pages:48-58
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| 856 |
4 |
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|u http://dx.doi.org/10.1177/10820132231173158
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