| Titles |
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English :
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Quality attributes and shelf life of luncheon like products from meat and Lupine Flour
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Arabic :
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خواص الجودة و فترة الصلاحية لمنتجات شبيه اللانشون المجهزة من اللحم و دقيق الترمس
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| Abstract |
In this research sweet Lupine seeds flour (Lupinus albus L.) was used as meat replacer and binder agent in luncheon like products. The effect of replacing meat ratio with lupine seed flour at different levels (33.33%, 66.67% and 100%) on the chemical, physical, sensory properties and microbiological analysis of luncheon like products were evaluated during storage at 3 ?C for 4 months. The results showed that lupine flour was rich with crude protein, crude fibers and considered as a good source of lysine and aromatic amino acids (phenylalanine & tyrosine). The results evident that sweet lupine flour characterized with good function properties that makes it useful in meat products. Luncheon like products formulated with different replacement levels of sweet lupine flour had lower moisture, crude fat and higher protein and fiber contents than control sample. The TVN and TBA of luncheon like products were decreased by increasing the replacement levels of sweet lupine flour. However, pH value and water holding capacity (WHC) had an opposite trend. The incorporation of sweet lupine flour into luncheon like products resulted in enhancing the microbiological quality of luncheon like products. Results of sensory evaluation showed that lupine substitution up to 66.67% had no effect on texture, flavor and overall acceptability and enhanced shelf life. Moreover, the production costs of luncheon like products were significantly reduced with lupine flour levels increment, luncheon roles replaced by 33.33%, 66.67% and 100 % lupine flour save 23.33%, 47.51% and 70.84 % of production costs, respectively. The results recommended that sweet lupine flour is a novel legume food that could be used for manufacturing new meat like products with high nutritional value and cheap in price without significant changes in quality and acceptability.
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| Publication year |
2017
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| Pages |
1725-1746
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| Organization Name |
Food Technology Research Institute (FTRI)
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| Author(s) from ARC |
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| External authors (outside ARC) |
جيهان فتحي علي أحمد جلهوم
2قسم بحوث تكنولوجيا اللحوم و الأسماك ، معهد بحوث تكنولوجيا الاغذية ، مركز البحوث الزراعية ، الجيزة- مصر.
ابتهال العدوى الخولاني
3قسم بحوث الاغذية الخاصة ، معهد بحوث تكنولوجيا الاغذية ، مركز البحوث الزراعية ، الجيزة- مصر
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| Publication Type |
Journal
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