Influence of partial fat replacement with lecithin on the product characteristics of a special hungarian cold cut

J. Belovai, R. Romvári, H. Fébel, M. Mézes, D. Bánáti, A. Szabó

Research output: Article

Abstract

Replacement of animal fat with plant oils is a very popular research fi eld, due to the increasing prevalence of cardiovascular diseases in association with saturated fatty acid consumption. The aim of this study was to reduce amount of pig backfat in a meat product (Párizsi) and to partially replace it with soybean- (SBL) or sunfl ower lecithin (SFL). Between the samples difference was realized in fatty acid (FA) profi le, mostly in total n6 FA content. The replacement also altered the colour compared to the control. The oxidative stability (MDA) analysis showed that SBL was more prone towards preparation technology (10 nmol MDA/g) than the SFL (9 nmol MDA/g). The lecithin appeared as foreign taste based on the sensory test. The aromatic difference, as assessed with electronic nose, was clearly detectable between SFL and SBL. The increasing supplementation levels were also properly distinguished with discriminant analysis within the SBL and SFL series. Summarized, SFL was found to be a better antioxidant, but SBL improved the FA profi le into a more favourable state. The lecithin-replacement made unlikeness in the taste compared to the control.

Original languageEnglish
Pages (from-to)277-285
Number of pages9
JournalActa Alimentaria
Volume45
Issue number2
DOIs
Publication statusPublished - jún. 2016

ASJC Scopus subject areas

  • Food Science

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