The effect of partial substitution of pork back fat with vegetable oils and walnuts on chemical composition, texture profile and sensorial properties of meatloaf

  • Gabriel Dănuţ Mocanu Department of Food Science, Food Engineering and Applied Biotechnology, “Dunărea de Jos” University of Galați
  • Mădălina Barbu Department of Food Science, Food Engineering and Applied Biotechnology, “Dunărea de Jos” University of Galați
  • Oana Viorela Nistor Department of Food Science, Food Engineering and Applied Biotechnology, “Dunărea de Jos” University of Galați
  • Doina Georgeta Andronoiu Department of Food Science, Food Engineering and Applied Biotechnology, “Dunărea de Jos” University of Galați
  • Elisabeta Botez Department of Food Science, Food Engineering and Applied Biotechnology, “Dunărea de Jos” University of Galați
Keywords: meatloaf, vegetable oils, walnuts, chemical composition, texture, sensory analysis

Abstract

The present study investigates the effects of the partial substitution of the pork back fat with different vegetable oils (sea buckthorn, walnut and sunflower) and walnuts on the chemical composition, texture profile and sensory characteristics of meatloaves. The dry matter and ash content of meatloaf with vegetable oils and walnuts were higher than the control sample (P < 0.05). The cooking loss, energy values and lipid oxidation for the samples with walnuts and vegetable oils were lower than the control sample. The meatloaf sample containing walnuts and sea buckthorn oil had the highest total antioxidant capacity. The partial substitution of pork back fat showed a positive effect on textural and sensorial characteristics. Results reveal that the incorporation of vegetable oils and walnuts has successfully reduced the animal fat content in the finite products while improving the quality characteristics.

Published
2015-06-15
How to Cite
Mocanu, Gabriel Dănuţ, Mădălina Barbu, Oana Viorela Nistor, Doina Georgeta Andronoiu, and Elisabeta Botez. 2015. “The Effect of Partial Substitution of Pork Back Fat With Vegetable Oils and Walnuts on Chemical Composition, Texture Profile and Sensorial Properties of Meatloaf”. The Annals of the University Dunarea De Jos of Galati. Fascicle VI - Food Technology 39 (1), 58-69. https://www.gup.ugal.ro/ugaljournals/index.php/food/article/view/1561.
Issue
Vol 39 No 1 (2015)
Section
ORIGINAL ARTICLES

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