Wpływ dodatku oleju rybiego, sposobu gotowania i czasu przechowywania na jakość lipidów w pulpetach z mięsa wieprzowego

Domiszewski, Zdzisław; Łaszczyk, Anna; Kosińska, Marzena; Grudka, Agnieszka

Wpływ dodatku oleju rybiego, sposobu gotowania i czasu przechowywania na jakość lipidów w pulpetach z mięsa wieprzowego

dc.contributor.author	Domiszewski, Zdzisław
dc.contributor.author	Łaszczyk, Anna
dc.contributor.author	Kosińska, Marzena
dc.contributor.author	Grudka, Agnieszka
dc.contributor.organization	Zakład Towaroznawstwa i Oceny Jakości, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie	pl_PL
dc.contributor.organization	Zakład Towaroznawstwa i Oceny Jakości, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie	pl_PL
dc.contributor.organization	Zakład Towaroznawstwa i Oceny Jakości, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie	pl_PL
dc.contributor.organization	Zakład Towaroznawstwa i Oceny Jakości, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie	pl_PL
dc.date.accessioned	2022-03-07T13:07:31Z
dc.date.available	2022-03-07T13:07:31Z
dc.date.issued	2013
dc.description.abstract	This paper investigates the effects of adding fish oil (1.25%), method of cooking and refrigerated storage on the lipid oxidation, fatty acid composition and sensory quality of the meatballs. Formed meatballs were boiled, steamed and stored 1–3 days in 4ºC. Meatballs with and without the addition of fish oil were analysed. Lipids were extracted using the Bligh and Dyer method and their peroxide value (PV), anisidine (AsV) and fatty acid composition were determined. Sensory profiling data was also analysed. The research showed that both adding fish oil as well as the method of cooking had a significant effect on PV. Steaming resulted in an increase in PV of about 50–60% on average compared to boiling. The method of cooking had no significant effect on the AsV of lipids. During storage, oxidation process developed faster in steamed meatballs with fish oil. The ratio of n-6 to n-3 polyunsaturated fatty acids (PUFA) in the meatballs without the addition of fish oil averaged about 22–23, after adding oil it dropped to about 3.3. The sum of the eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) 100 g of meatballs averaged 150 mg. Neither the method of cooking nor adding fish oil had a significant effect on the sensory quality of meatballs on the day of their cooking. After the third day of storage, sensory quality of meatballs without oil was higher. Although steaming is considered the best way to cook, in case of ground meat products, using this method can result in higher levels of oxidation	en
dc.identifier.citation	Domiszewski Z., Łaszczyk A., Kosińska M., Grudka A. (2013). Wpływ dodatku oleju rybiego, sposobu gotowania i czasu przechowywania na jakość lipidów w pulpetach z mięsa wieprzowego. Folia Pomer. Univ. Technol. Stetin. Agric., Aliment., Pisc., Zootech. 307 (28), 23–34.	pl_PL
dc.identifier.eissn	2300-5378
dc.identifier.issn	2081-1284
dc.identifier.uri	https://hdl.handle.net/20.500.12539/943
dc.language.iso	pl	pl_PL
dc.page.number	23-34
dc.publisher	Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie	pl_PL
dc.rights	Uznanie autorstwa-Użycie niekomercyjne 3.0 Polska	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc/3.0/pl/	*
dc.subject	DHA	pl_PL
dc.subject	EPA	pl_PL
dc.subject	fortyfikacja	pl_PL
dc.subject	mięso	pl_PL
dc.subject	olej rybi	pl_PL
dc.subject	utlenienie	pl_PL
dc.subject	fish oil	en
dc.subject	fortification	en
dc.subject	meat	en
dc.subject	oxidation	en
dc.subject	DHA	en
dc.subject	EPA	en
dc.subject.other	Dyscyplina::Nauki rolnicze::Technologia żywności i żywienia	pl_PL
dc.title	Wpływ dodatku oleju rybiego, sposobu gotowania i czasu przechowywania na jakość lipidów w pulpetach z mięsa wieprzowego	pl_PL
dc.title.alternative	Effect of Adding Fish Oil, Method of Cooking and Time of Storage on the Quality of Lipids of Pork Meatballs	en
dc.type	Article	en