**4. Conclusion**

The addition of olive oil to a mixture of fat replacer resulted in somewhat undesirable color and overall acceptability, but lipid oxidation was inhibited. Soem quality problems including color of sausages can be minimized by combining carrageenan, maltodextrin and isolated soy protein with olive oil. The physical properties of pork patties made with olive oil emulsions were stable when compared with commercial pork patties, but they were significantly influenced by other ingredients in the oil emulsions. In conclusion, the use of olive oil in meat products to replace backfat may have a beneficial effect to human health. However, sensory quality of the products needs further improvment so that the product is compatible to conventional products

#### **5. Acknowledgment**

This work was supported by Priority Research Centers Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Education, Science and Technology (2009–0093813).

#### **6. References**


backfat with olive oil had lower overall palatability than high-fat frankfurters produced with pork backfat. The ingredients used or the amount of olive oil added in the formula could have influenced this difference in sensory scores. Also, the effect of olive oil substitution of backfat on quality can vary depending upon meat products. The patties with olive oil had lower sensory evaluation scores. Meanwhile, tenderness was higher in the sample with olive oil than the control. Paneras et al. (1998) reported that low-fat frankfurters produced with vegetable oils were firmer and less juicy than high-fat controls. A possibility of reducing the negative effects due to the high fat content of these products is partially substituting pork backfat with other ingredients (Muguerza et al., 2001). Fat is very important for the rheological and structural properties of meat products and the formation of a stable emulsion (Luruena-Martinez et al., 2004). The tenderness of olive oil-added pork patties were higher than control because olive oil is more fluid than backfat in sensory

The addition of olive oil to a mixture of fat replacer resulted in somewhat undesirable color and overall acceptability, but lipid oxidation was inhibited. Soem quality problems including color of sausages can be minimized by combining carrageenan, maltodextrin and isolated soy protein with olive oil. The physical properties of pork patties made with olive oil emulsions were stable when compared with commercial pork patties, but they were significantly influenced by other ingredients in the oil emulsions. In conclusion, the use of olive oil in meat products to replace backfat may have a beneficial effect to human health. However, sensory quality of the products needs further improvment so that the product is

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**23** 

*Jordan* 

**Meat Fat Replacement with Olive Oil** 

Basem Mohammed Al-Abdullah1,\*, Khalid M. Al-Ismail1, Khaled Al-Mrazeeq1, Malak Angor2 and Radwan Ajo2

*2Al- Huson University Collage, Al- Balqa Applied University, Al-Huson,* 

The consumption of convenience foods in the restaurants such as beef or chicken burgers is increasing in Jordan. Burger is a meat product prepared from minced lean meat, with or without addition of other ingredients. The total fat content must not exceed 15% (JS: 1334/2002). In Jordan, burgers are prepared from two main meat sources: beef or chicken. Many efforts have been made to improve the quality and stability of burgers because

Complete or partial replacement of burger fat with oil rich in monounsaturated fatty acids, such as olive oil may improve the oxidative stability of chicken burger and the nutritional value of beef burger. Another approach that can be followed to improve the quality of beef

1. Studying the effect of partial replacement of beef tallow and chicken fat with olive oil on some chemical and sensory properties of a freshly prepared and stored burger. 2. Studying the effect of partial replacement of beef tallow and meat with chicken meat and fat (50:50) on some chemical and sensory properties of a freshly prepared and

3. Studying the effect of grilling on some chemical and sensory properties of a freshly

Five burger formulations were prepared and studied during storage and after grilling at 75°C for 20 minutes. These formulations were: beef, chicken, mixed beef and chicken (50:50),

The effect of storage and grilling was evaluated by determining cooking loss by using weight differences between raw and cooked burgers, thiobarbituric acid reactive substances (TBARS) (Faustman, *et al.*, 1992), fatty acid profile using GLC analysis; fatty acid methyl esters (FAMEs) of the burger samples were prepared according to Chritopherson and Giass (1969) method, cholesterol and 7-ketocholesterol; cold saponification and extraction was

consumer demand for healthy fast food has rapidly increased in the recent years.

burgers is the partial replacement of beef meat with chicken meat.

prepared and stored burger formulations.

beef with olive oil and chicken with olive oil.

**1. Introduction** 

This study aimed at:

stored burger.

Corresponding Author

 \*

*1Department of Nutrition and Food Technology, Faculty of Agriculture, University of Jordan, Amman,* 

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