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21 .   Physico-chemical and sensory characterization of mincemeat culinary product with low fat

Authors: Felicia Dima, Camelia Vizireanu, Daniela Istrati, Gabriela Iordachescu, Maria Cristiana Garnai

Volume 19, Issue 1;
Pages: 122-129;
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551



Abstract:

Evolution of human society to unhealthy eating, which increases the incidence of obesity and cardiovascular disease, has determined the experts in the meat industry to find solutions that reduce the cholesterol in meat products. Research conducted in recent years in the meat industry followed the replacing of animal fats with fats (oils) vegetable rich in essential fatty acids mono-and polyunsaturated. The additions of vegetable oils in formulations meat products change, however, their sensory characteristics. Our research is followed to obtain poultry meat mince with vegetable oil and dietary fibers added (inulin), the proportions of oil going up to total replacement of animal fat from the recipe. Compositions were characterized by physico-chemical, biochemical and sensory, pursuing the reaction of tasters to the perception of such products. Achieving culinary product type mincemeat with partial replacement of fat on recipe with vegetable oils and incorporation of fiber has resulted in products with optimal rheological characteristics, sensory aspects and nutritional benefits on human health.

Keywords: poultry mincemeat, sun flower oil, canola oil, walnut oil, inulin, sensory characteristics

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