The physico-chemical parameters of oleogel samples based on vegetable oil
One of the popular meat products that are in demand among the population of Kazakhstan are sausages. So in the production of sausages, minced meat can contain up to 35% saturated fat. Saturated fats provide the right texture and juiciness, so potential fat substitutes should have good nutritional va...
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| Format: | Article |
| Language: | English |
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Almaty Technological University
2023-04-01
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| Series: | Алматы технологиялық университетінің хабаршысы |
| Subjects: | |
| Online Access: | https://www.vestnik-atu.kz/jour/article/view/1518 |
| _version_ | 1797785856796262400 |
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| author | А. K. Igenbaev I. J. Temirova А. B. Aldiyeva Sh. А. Аmirhanov |
| author_facet | А. K. Igenbaev I. J. Temirova А. B. Aldiyeva Sh. А. Аmirhanov |
| author_sort | А. K. Igenbaev |
| collection | DOAJ |
| description | One of the popular meat products that are in demand among the population of Kazakhstan are sausages. So in the production of sausages, minced meat can contain up to 35% saturated fat. Saturated fats provide the right texture and juiciness, so potential fat substitutes should have good nutritional value and provide the necessary structural and rheological properties. Due to the negative effects of excess consumption of saturated fats and trans fatty acids, there is a need for research into alternative replacements for such fats in meat products. Partial or complete replacement of saturated fats with food oleogels in meat products is the most promising for imparting the desired quality indicators with the content of beneficial unsaturated fatty acids. The purpose of this study was to obtain oleogels based on sunflower and soybean oils and beeswax, as well as further study of their physicochemical, organoleptic characteristics, as well as oxidative stability during storage.The studies were carried out in accordance with the normative and technical documentation. The resulting oleogels can later be used in sausage products to partially replace animal fats and reduce trans-fatty acids. |
| first_indexed | 2024-03-13T01:00:50Z |
| format | Article |
| id | doaj.art-57ed2ede8a194be598f564ac98ac6ec8 |
| institution | Directory Open Access Journal |
| issn | 2304-568X 2710-0839 |
| language | English |
| last_indexed | 2024-03-13T01:00:50Z |
| publishDate | 2023-04-01 |
| publisher | Almaty Technological University |
| record_format | Article |
| series | Алматы технологиялық университетінің хабаршысы |
| spelling | doaj.art-57ed2ede8a194be598f564ac98ac6ec82023-07-06T11:47:15ZengAlmaty Technological UniversityАлматы технологиялық университетінің хабаршысы2304-568X2710-08392023-04-0101414710.48184/2304-568X-2023-1-41-47551The physico-chemical parameters of oleogel samples based on vegetable oilА. K. Igenbaev0I. J. Temirova1А. B. Aldiyeva2Sh. А. Аmirhanov3S. Seifullin Kazakh Agro Technical UniversityS. Seifullin Kazakh Agro Technical UniversityS. Seifullin Kazakh Agro Technical UniversityS. Seifullin Kazakh Agro Technical UniversityOne of the popular meat products that are in demand among the population of Kazakhstan are sausages. So in the production of sausages, minced meat can contain up to 35% saturated fat. Saturated fats provide the right texture and juiciness, so potential fat substitutes should have good nutritional value and provide the necessary structural and rheological properties. Due to the negative effects of excess consumption of saturated fats and trans fatty acids, there is a need for research into alternative replacements for such fats in meat products. Partial or complete replacement of saturated fats with food oleogels in meat products is the most promising for imparting the desired quality indicators with the content of beneficial unsaturated fatty acids. The purpose of this study was to obtain oleogels based on sunflower and soybean oils and beeswax, as well as further study of their physicochemical, organoleptic characteristics, as well as oxidative stability during storage.The studies were carried out in accordance with the normative and technical documentation. The resulting oleogels can later be used in sausage products to partially replace animal fats and reduce trans-fatty acids.https://www.vestnik-atu.kz/jour/article/view/1518waxanimal fatssaturated fatsoleogelvegetable oiltrans fatty acids |
| spellingShingle | А. K. Igenbaev I. J. Temirova А. B. Aldiyeva Sh. А. Аmirhanov The physico-chemical parameters of oleogel samples based on vegetable oil Алматы технологиялық университетінің хабаршысы wax animal fats saturated fats oleogel vegetable oil trans fatty acids |
| title | The physico-chemical parameters of oleogel samples based on vegetable oil |
| title_full | The physico-chemical parameters of oleogel samples based on vegetable oil |
| title_fullStr | The physico-chemical parameters of oleogel samples based on vegetable oil |
| title_full_unstemmed | The physico-chemical parameters of oleogel samples based on vegetable oil |
| title_short | The physico-chemical parameters of oleogel samples based on vegetable oil |
| title_sort | physico chemical parameters of oleogel samples based on vegetable oil |
| topic | wax animal fats saturated fats oleogel vegetable oil trans fatty acids |
| url | https://www.vestnik-atu.kz/jour/article/view/1518 |
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