Volume 6, Issue 23 (2009)                   FSCT 2009, 6(23): 51-58 | Back to browse issues page

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Study the effect of melon seed meal as fat replacer on chemical & organoleptical characteristics of meat products Abedini, M. 1*, Varidi, M. J. 2, Shahidi, F. 3, Marashi, S. H. 4. FSCT 2009; 6 (23) :51-58
URL: http://fsct.modares.ac.ir/article-7-6165-en.html
Abstract:   (4325 Views)
Several attempts have been made to decrease the meat products calorie by replacing fat with non-meat ingredients, such as olive oil,cotton seed,soy proteins and vegetable oils.Melon seed is a common tropical oil seed, has been valued for its good quality oil with high unsaturated fatty acid & low cholestrol and protein with good functional properties content.Its functional properties therefore merit research for developing low-fat meat product for human consumption rather than using it to formulate animal diets. A study was conducted in which melon seed meal (MSM) was replaced in stead of fat at levels of 0, 3, 5, 7, % in four batchs of hamburger and 0,3% of sausage .Result known MSM increased both of the ash and protein contents but decreased(meaningful) the fat and moisture content.The highest fat content(13.6%)was obtained for control batch while the lowest content (12.4 %) was recorded for batch 5%.(p<0.05) Also MSM improved overall acceptability of the finished hamburgers and panelists accepted its.Otherwise, all of the chemical properties of sausage containing 3% MSM (meaningful)were greater than the control.While also were in standard range and melon seed meal cases sensory properties  unacceptable,either overall acceptability was valuated very bad(p<0.05)  
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Received: 2008/06/19 | Accepted: 2009/01/19 | Published: 2009/11/22

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