Journal
MEAT SCIENCE
Volume 161, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2019.107995
Keywords
Meatballs; Perilla seed; Replacing fat; Characteristics
Categories
Funding
- Key Agricultural Project of Guizhou Province [QKHZC-[2016]2580, QKHZC4201912382]
- Guizhou Province major projects [QKH-ZDZ-Z-[2015]-6004]
- National Key R&D Program of China [2018YFD0401200]
- National Natural Science Foundation of China [31160002, 31660010, 31870002]
- Qiankehe talents project [201815781, [2017] 5788-11]
- High-level innovative talents training project of Guizhou province [QKHPTRC [2016] 5662]
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A portion of the fat used in the preparation of meatballs was replaced with different amounts of Perilla seeds rich in unsaturated fatty acids. Five treatments with mass percentages of 0%, 5%, 10%, 15%, and 20%, including a set of blank treatment and four groups treated with different Perilla seed contents, were performed. The effects of Perilla seed content on the proximate composition, pH, color, cooking yield, emulsion stability, texture, fatty acid composition, and sensory properties of meatballs were analyzed. The meatballs with Perilla seeds showed remarkably better properties than those without seeds. The addition of 10% (w/w) Perilla seeds significantly (P < 0.05) improved the texture, composition, and content of polyunsaturated fatty acids (PUFAs), dietary fiber, and protein in meatballs. Moreover, the characteristic flavor components were rich and varied, which enhanced the taste, flavor, and satiety of the meatballs. This work provided theoretical and data support for the preparation of Perilla meatballs rich in PUFAs and dietary fiber.
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