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Utilization of wheat germ oil and wheat bran fiber as fat replacer for the development of low‐fat beef patties
Food Science & Nutrition ( IF 3.5 ) Pub Date : 2021-01-22 , DOI: 10.1002/fsn3.1988 Anam Khalid 1 , Muhammad Sohaib 2 , Muhammad Tahir Nadeem 1 , Farhan Saeed 1 , Ali Imran 1 , Muhammad Imran 3 , Muhammad Inam Afzal 4 , Sana Ramzan 5 , Muhammad Nadeem 6 , Faqir Muhammad Anjum 7 , Muhammad Sajid Arshad 1
Food Science & Nutrition ( IF 3.5 ) Pub Date : 2021-01-22 , DOI: 10.1002/fsn3.1988 Anam Khalid 1 , Muhammad Sohaib 2 , Muhammad Tahir Nadeem 1 , Farhan Saeed 1 , Ali Imran 1 , Muhammad Imran 3 , Muhammad Inam Afzal 4 , Sana Ramzan 5 , Muhammad Nadeem 6 , Faqir Muhammad Anjum 7 , Muhammad Sajid Arshad 1
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The present study was aimed to evaluate the effects of wheat germ oil and wheat bran fiber as fat replacers on quality and stability of low‐fat beef patties. Total five treatments were prepared by employing wheat germ oil (WGO) and wheat bran fiber (WBF). WBF was used at fixed amount of 3% in all treatments except control in conjunction with varying WGO concentrations as follows: 1.5%, 3%, and 4.5%. Prepared raw and cooked beef patties were stored at 4°C, and further analyses were carried out up to 21 days of storage period with intermittent evaluation interval of 7 days. Higher values of TBARS, peroxide, and cholesterol were observed in raw and cooked beef patties in control, whereas minimum values were found in treatment of beef patties prepared with WGO 4.5% + WBF 3%. The physicochemical parameters were observed by pH and hunter color values. pH was higher in cooked patties as compared to beef patties and showed increases with increase in WGO concentration and storage intervals. The sensorial attributes were observed which included different parameters, such as appearance, texture, taste, odor, and overall acceptability. Higher score was given by the panelists to control for both raw and cooked beef patties; however, minimum score for all sensory properties was found in group treated with WGO 4.5% + WBF 3% within acceptable limit. In nutshell, raw and cooked beef patties treated with WGO 4.5% plus WBF 3% showed better quality, stability, and reduced cholesterol content.
中文翻译：
利用小麦胚芽油和麦麸纤维作为脂肪替代品开发低脂牛肉饼
本研究旨在评估小麦胚芽油和麦麸纤维作为脂肪替代品对低脂牛肉饼的质量和稳定性的影响。采用小麦胚芽油（WGO）和麦麸纤维（WBF）制备了总共五个处理。除对照外，所有处理中WBF均以3%的固定量与如下不同的WGO浓度一起使用：1.5%、3%和4.5%。将制备好的生牛肉饼和熟牛肉饼在4°C下储存，并在长达21天的储存期内进行进一步分析，间歇评估间隔为7天。在对照的生牛肉饼和熟牛肉饼中观察到较高的 TBARS、过氧化物和胆固醇值，而在用 WGO 4.5% + WBF 3% 制备的牛肉饼处理中发现最低值。通过pH值和亨特色值观察理化参数。与牛肉饼相比，煮熟的肉饼的 pH 值更高，并且随着 WGO 浓度和储存间隔的增加而增加。观察感官属性，包括不同的参数，如外观、质地、味道、气味和总体可接受性。小组成员对生牛肉饼和熟牛肉饼的控制给出了较高的分数；然而，在 WGO 4.5% + WBF 3% 治疗组中发现所有感官特性的最低得分在可接受的限度内。简而言之，用 4.5% WGO 加 3% WBF 处理的生牛肉饼和熟牛肉饼表现出更好的质量、稳定性，并降低了胆固醇含量。
更新日期：2021-03-15
中文翻译：
利用小麦胚芽油和麦麸纤维作为脂肪替代品开发低脂牛肉饼
本研究旨在评估小麦胚芽油和麦麸纤维作为脂肪替代品对低脂牛肉饼的质量和稳定性的影响。采用小麦胚芽油（WGO）和麦麸纤维（WBF）制备了总共五个处理。除对照外，所有处理中WBF均以3%的固定量与如下不同的WGO浓度一起使用：1.5%、3%和4.5%。将制备好的生牛肉饼和熟牛肉饼在4°C下储存，并在长达21天的储存期内进行进一步分析，间歇评估间隔为7天。在对照的生牛肉饼和熟牛肉饼中观察到较高的 TBARS、过氧化物和胆固醇值，而在用 WGO 4.5% + WBF 3% 制备的牛肉饼处理中发现最低值。通过pH值和亨特色值观察理化参数。与牛肉饼相比，煮熟的肉饼的 pH 值更高，并且随着 WGO 浓度和储存间隔的增加而增加。观察感官属性，包括不同的参数，如外观、质地、味道、气味和总体可接受性。小组成员对生牛肉饼和熟牛肉饼的控制给出了较高的分数；然而，在 WGO 4.5% + WBF 3% 治疗组中发现所有感官特性的最低得分在可接受的限度内。简而言之，用 4.5% WGO 加 3% WBF 处理的生牛肉饼和熟牛肉饼表现出更好的质量、稳定性，并降低了胆固醇含量。
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