12106

11092

كارشناسي ارشد

علوم و صنايع غذايي

اصفهان: دانشگاه صنعتي اصفهان، دانشكده كشاورزي

1395

سيزده، 76ص.: مصور، جدول، نمودار

ص. ع. به فارسي و انگليسي

هاجر شكرچي زاده، نفيسه سلطاني زاده

اميرحسين گلي، ابراهيم قاسمي

1395/11/17

كتابنامه

كشاورزي

مهندسي كشاورزي

ID11092

فصل سوم نتايج و بحث 3 1 تهيه ژل امولسيوني 04 3 1 1 مدل سازي 04 3 1 2 اثر ميزان روغن بر پايداري و استحكام ژل امولسيوني 54 3 1 3 اثر ميزان اينولين بر پايداري و استحكام ژل امولسيوني 54 3 1 4 اثر قدرت دستگاه اولتراسوني ك بر پايداري و استحكام ژل امولسيوني 64 3 1 5 بهينهسازي 94 3 1 6 اثر اولتراسوني ك بر كي فيت روغن ژل امولسيوني 05 الف عدد پراكسيد و 50 TBA ب ترك يبات فنولي ك و خاصيت آنتي اكسيداني 15 ج تركيبات قطب ي 35 3 2 توليد سوسيس كم چرب حاوي ژل امولسيوني 35 3 2 1 تركيبات شيميايي 45 3 2 1 55 pH 3 2 3 ظرفيت نگهداري آب 65 3 2 4 افت پخت 75 3 2 5 تخلخل 85 3 2 6 ارزيابي بافت سوسيس 85 الف بررسي پروفيل بافتي 95 ب قابليت برش 16 3 2 7 رنگ 26 3 2 8 ارزيابي حسي 36 فصل چهارم نتيجهگيري و پيشنهادات 4 1 نتيجهگيري 66 4 2 پيشنهادها 86 منابع 07 چكيده انگليسي 67 ده

76 Production and Evaluation of Low Fat Sausage by Emulsion Filled Gel Based on Inulin and Rice Bran Oil Newsha Nourbehesht n nourbehesht@gmail com January 7 2017 Department of Food Science and Technology Isfahan University of Technology Isfahan 84156 83111 IranDegree M Sc Language FarsiSuporvisors Hajar Shekarchizadeh shekarchizadeh@cc iut ac ir Nafise Soltanizadeh soltanizadeh@cc iut ac irAbstractNowadays people nutrition pattern is turned to using cereals without bran processed meat p roducts andfoods with high percentage of fat and sugar Th is new and widening procedure is the reason of obesityincreasing and spreading of some chronic diseases like diabetes heart disease and some cancers So thetendency to use low fat food is so obvious among consumers Removing food fat leads to undesirable sensoryand performance characteristics Thus different co mpounds have been introduced as fat replacer in order toreach lo w fat food products The aim of this study was to reduce the used fat in sausage production by usingemu lsion filled gel So in the first step production of emulsion filled gel based on rice bran oil and inulinusing ultrasonic waves was optimized in terms of its stability and consistency an d then rosemary essential oilwas added to used oil in p roduction of optimized emu lsion filled gel and the properties of the oil of emu lsionfilled gel including pero xide value thiobabituric acid value total phenolic co mpounds antioxidant propertyand polar co mpounds were evaluated In the second step the fat of fran kfurter sausage formulation wassubstituted with emulsion filled gel as fat replacer at the rates of 0 50 and 100 percent and the properties ofproduced low fat sausage were evaluated in terms of chemical co mpounds pH textural properties color porosity cooking loss water holding capacity and sensory characteristics Based on descriptive models using 18 rice bran oil 44 6 inulin and 256 W power of u ltrasonic leads to production of emu lsion filledgel with 99 95 stability and 290 8 N s consistency Results showed the effect of ultrasonic waves on oiloxidation and rosemary essential o il had meaningful effect on prevention of oil o xidation Also totalphenolic compounds and DPPH free rad ical scavenging ability were decreased after ultrasonic process Results showed that ultrasonic waves not only causes active free radicals production but also decreases theantioxidant properties of compounds which leads to oxidation and degradation of emu lsion filled gel oil Results of sausages showed that the sausage containing emulsion filled gel has higher mo isture ash pH water holding capacity and porosity As by increasing the substitution percent these factors have been alsoincreased On the other hand fat content cooking loss cutting force and textural properties hardness cohesiveness gumminess chewiness except springiness of low fat sausages have been decreased Emu lsionfilled gel darkened the sausages and by increasing the subs titution percent L brightness and a redness were decreased and b yellowness was increased Sausages sensory evaluation showed that increasing ofsubstitution percent of emulsion filled gel couldn t lead to decrease of product color Also the sausag econtaining 50 emu lsion filled gel had better texture in co mparison with two other samples Totally usingemu lsion filled gel in low fat sausage production could not cause meaningful effect on consumers generalaccept of this product So it is possible to produce a low fat product with good qualitative and nutritionalproperties by substitution of the used oil in sausage production with emulsion filled gel Keywords fat replacer emusion filled gel inulin low fat sausage

هاجر شكرچي زاده، نفيسه سلطاني زاده

اميرحسين گلي، ابراهيم قاسمي