Replacement of Beef Fat in Meatball with Oleogels (Black Cumin Seed Oil/Sunflower Oil)

Abstract

Meat products contain fatty acids, especially saturated fatty acids, which cause adverse health effects. The effect of fats on meat products isnot only concerned with health, but also about the product’s sensorial or textural properties. The research aimed to develop a new, healthier meatball formula in which the fat is substituted by oleogel gelled by carnauba wax and made with sunflower oil and black seed oil mixture. The effect of substituting animal fat with oleogel on color values, cooking parameters, lipid oxidation, and the textural properties of meatballs were determined. The effect of oleogel type on the TBA values of 50 and 75% substituted samples was statistically significant (p < 0. 05), and TBA values of the samples with oleogel substituted were higher than others at the end of the storage. The effect of substitution rates on the texture profile of meatball samples was found to be statistically significant (p <0. 05). The oleogel (25%) added group scored significantly (p < 0. 05)higher than the control group in appearance, flavor, texture, juiciness, oiliness, and overall acceptability, and was not found difference between the treatment groups.

Effect of Olive Oil Hydrogel as a Fat Replacer in Beef Meatballs

“…Meat 75 % and fat 25 % were used for the preparation of meatballs. To eliminate the influence of spices on the taste and odour perception, only salt was added ( w =2 %) ( 10 ). The animal fat in the mixture was replaced by 25, 50, 75 and 100 % of prepared hydrogel forming five meatball groups: control, F25, F50, F75 and F100.…”

“…Gelled emulsions, as compared to oil--in-water emulsions, may be a better option for mimicking the hardness and water-holding capacity of lard, which is currently used in most meat products (8). Structured fat replacers such as oleogels (9,10) and hydrogels (11)(12)(13) are being further researched to achieve these goals. Additionally, the use of fat substitutes can lead to engineering problems in some cases because the flavour and texture of food are significantly influenced by the fat in the food composition.…”

Structural characterization and oxidative stability of black cumin oil oleogels prepared with natural waxes

“…We hypothesized that the phenolic content of the cold-pressed BCO would be preserved during oleogel production and even during the storage of the BCO oleogel. Recently, a mixture of BCO and sunflower oil was used in the production of oleogel (Palamutoğlu, 2021). However, the effect of BCO addition on the structural, rheological, and textural properties of the oleogel was not investigated in the study.…”