Effect of Olive Oil Hydrogel as a Fat Replacer in Beef Meatballs
Recep Palamutoğlu,
Cemal Kasnak,
Buket Özen Ünaldı
et al.
Abstract:Research background. Meat and meat products are essential sources of dietary saturated fatty acids. However, excessive consumption of meat and meat products may be harmful to human health. The study evaluates the effect of fat replacement with hydrogels (olive oil in water emulsions gelled by gelatine) in meatballs.
Experimental approach. The effect of replacing fat with different ratios of hydrogel (control, 25 (F25), 50 (F50), 75 (F75) and 100 % (F100)) on the chemical (fatty acids and thiobarbituric acid re… Show more
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