View More View Less
  • a Kaposvár University, H-7400 Kaposvár. Guba Sándor u. 40, Hungary
  • b Central Food Research Institute, H-1022 Budapest, Herman Ottó út 15, Hungary
  • c Research Institute of Animal Breeding and Nutrition, H-2053 Herceghalom, Gesztenyés u. 1, Hungary
  • d Szent István University, H-2100 Gödöllő, Páter Károly utca 1, Hungary
Restricted access

Purchase article

USD  $25.00

1 year subscription (Individual Only)

USD  $878.00

Replacement of animal fat with plant oils is a very popular research field, 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 sunflower lecithin (SFL). Between the samples difference was realized in fatty acid (FA) profile, 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 Sfland SBL. The increasing supplementation levels were also properly distinguished with discriminant analysis within the SBL and Sflseries. Summarized, Sflwas found to be a better antioxidant, but SBL improved the FA profile into a more favourable state. The lecithin-replacement made unlikeness in the taste compared to the control.

  • Belovai, J., RomvÁRi, R, FÉBel, H., SzabÓ, A. & BÁNÁTi, D. (2014): Effects of n-3 fatty acid enrichment on the quality characteristics of a special Hungarian cold cut (Párizsi). Acta Alimentaria, 43, 604613.

    • Search Google Scholar
    • Export Citation
  • Christie, W.W. & Han, X. (2010): Lipid analysis –Isolation, separation, identification and lipidomic analysis. The Oily Press Lipid Library. London, U.K. 448 pages.

  • Cohn, J., Kamili, A., Wat, E., Chung, R.W. & Tandy, S. (2010): Dietary phospholipids and intestinal cholesterol absorption. Nutrients, 2(2), 116.

    • Search Google Scholar
    • Export Citation
  • Folch, J.M., Leeas, M. & Sloance-Stanley, G.H. (1957): A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem., 226, 495509.

    • Search Google Scholar
    • Export Citation
  • IOM (2005): Dietary reference intakes for energy, carbohydrate. fiber, fat, fatty acids, cholesterol, protein, and amino acids (2002/2005). http://www.iom.edu/Global/News%20Announcements/~/media/ C5CD2DD7840544979A549EC47E56A02B.ashx (last accessed: 24th May 2015)

    • Search Google Scholar
    • Export Citation
  • KÜLlenberg, D., Taylor, L.A., Schneider, M. & Massing, U. (2012): Health effects of dietary phospholipids. Lipids Health Dis., 11, 3.

  • Oke, M. , Jacob, J.K. & Paliyath, G. (2010): Effect of soy lecithin in enhancing fruit juice/sauce quality. Food Res. Int., 43, 232240.

    • Search Google Scholar
    • Export Citation
  • Pearson, A.M. & Gillett, T.A. (1999): Effects of fat on flavor in processed meats. - in: Processed meats. 3rd ed., Aspen Publisher, Inc. Gaithersburg, pp. 356358.

    • Search Google Scholar
    • Export Citation
  • Placer, Z.A., Cushman, L.L. & Johnson, B.C. (1966): Estimation of product of lipid peroxidation (malonyl dialdehyde) in biochemical systems. Anal. Biochem., 16, 359364.

    • Search Google Scholar
    • Export Citation
  • Rossi, M. (2007): Use of lecithin and lecithin fractions. - in: Huopalahti, R., LÓPez-FandiÑO, R., Anton, M. & Schade, R. (Eds) Bioactive egg compounds. Springer Publication, Berlin, Heidelberg. pp. 229238.

    • Search Google Scholar
    • Export Citation
  • Sarudi, I., Nagy, I., SzabÓ, A., CsapÓ-Kiss, Zs. & CsordÁS, E. (2004): A nyers szójalecitin antioxidáns kapacitása (The total antioxidant capacity of raw soybean lecithin). Élelmiszervizsgálati Közlemények, 1, 1319.

    • Search Google Scholar
    • Export Citation
  • Schneider, M. & Virmani, K. (2001): Phospholipids. - in: Young, J. (Ed.) Guide to functional food ingredients, Leatherhead Publishing, England, pp. 276291.

    • Search Google Scholar
    • Export Citation
  • Srinivassane, S. (2011): Development and evaluation of omega-3 fatty acids enriched chicken frankfurters. PhD dissertation, Dalhousie University, Halifax, pp. 1182.

    • Search Google Scholar
    • Export Citation
  • St. Angelo, A.J. (Ed.) (1992) Lipid oxidation in food. American Chemical Society, pp. 161182.

  • Tokusoglu, Ö. & ÜNal, M.K. (2002): Fat replacers in meat products. Pak. J. Nutr., 2(3), 196.

Monthly Content Usage

Abstract Views Full Text Views PDF Downloads
Aug 2020 2 0 0
Sep 2020 6 0 0
Oct 2020 3 0 0
Nov 2020 2 3 0
Dec 2020 1 0 0
Jan 2021 1 0 0
Feb 2021 0 0 0