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首页> 外文会议>International conference of meat science and technology >The Effect of Omega-3 Rich Oils on Functionality, Quality and Consumer Acceptance of Low- and High-Fat Bologna
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The Effect of Omega-3 Rich Oils on Functionality, Quality and Consumer Acceptance of Low- and High-Fat Bologna

机译：ω-3富含石油对低脂肪和高脂肪博洛尼亚的功能，质量和消费者接受的影响

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The effects of substituting pork fat with three omega-3 rich oils (canola, flax or fish) on functionality, quality, and consumer acceptance of low-(LF, 10%) and high-fat (HF, 22%) bologna were investigated. Measurements included cook yield, expressible moisture, purge during simulated retail display, colour (CIE L~*a~*b~* values) and texture profile analysis parameters. Consumer (N=74) acceptance of bologna aroma, appearance, colour, flavour, juiciness, firmness, texture, and overall acceptability was evaluated on 9-point hedonic scales. Generally, LF bolognas were darker, with poorer binding properties, than HF formulations. Loss of functionality due to the substitution of fat with water in LF bologna was partially overcome by the addition of canola oil, which improved hydration properties and resulted in colour values to levels equivalent to HF bologna. Higher fat content improved flavour and juiciness acceptability and masked differences in flavour and juiciness acceptability amongst oil types. In HF bologna, the fatty acid profile could be customized using any of the oils without a detrimental effect on consumer acceptance. Of the three oils tested in LF products, canola was most effective; consumer acceptance was similar to HF bologna. Results indicated that enhancement of low-fat bologna with omega-3 rich oils can maintain product functionality without compromising consumer acceptance.
机译：研究了猪肉用三种ω-3富含油（油菜，亚麻或鱼类）对低（LF，10％）和高脂肪（HF，22％）博洛尼亚博洛尼亚博洛尼亚博士精（Canola，Flax或Fish）的影响。测量包括烹饪产量，可观的湿度，在模拟零售显示期间清洗，颜色（CIE L〜* A〜* B〜*值）和纹理配置文件分析参数。消费者（n = 74）接受博洛尼亚香气，外观，颜色，味道，脂肪，固定性，质地和整体可接受性评价在9点啤酒尺度上。通常，LF博洛氏醇较暗，具有较差的结合特性，比HF配方。通过加入油菜油，部分地克服了LF博洛尼亚水中脂肪的脂肪的损失，从而改善了水化性能并导致颜色值与HF博洛尼亚相当于相当于HF的水平。脂肪含量较高提高风味和脂肪性可接受性，并在油类之间的风味和脂肪可接受性掩蔽差异。在HF博洛尼亚中，可以使用任何油来定制脂肪酸型材，没有对消费者接受的不利影响。在LF产品中测试的三种油中，油菜最有效;消费者接受类似于HF博洛尼亚。结果表明，随着欧米茄3富含油的低脂肪博洛尼亚的增强可以保持产品功能，而不会影响消费者接受。

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