بررسي اثر آرد دانه خربزه به عنوان جايگزين چربي بر ويژگي هاي شيميايي و حسي فرآورده هاي گوشتي

Study the effect of melon seed meal as fat replacer on chemical & organoleptical characteristics of meat products

Several attempts have been made to decrease the meat products calorie by replacing fat with non-meat ingredients, such as olive oil,cotton seed,soy proteins and vegetable oils.Melon seed is a common tropical oil seed, has been valued for its good quality oil with high unsaturated fatty acid & low cholestrol and protein with good functional properties content.Its functional properties therefore merit research for developing low-fat meat product for human consumption rather than using it to formulate animal diets. A study was conducted in which melon seed meal (MSM) was replaced in stead of fat at levels of 0, 3, 5, 7, % in four batchs of hamburger and 0,3% of sausage .Result known MSM increased both of the ash and protein contents but decreased(meaningful) the fat and moisture content. The highest fat content(13.6%)was obtained for control batch while the lowest content (12.4 %) was recorded for batch 5%.(p<0.05) Also MSM improved overall acceptability of the finished hamburgers and panelists accepted its.Otherwise, all of the chemical properties of sausage containing 3% MSM (meaningful)were greater than the control. While also were in standard range and melon seed meal cases sensory properties unacceptable,either overall acceptability was valuated very bad(p<0.05)