Abstract
Beef meatballs were made with 0.0,25,50,75,and 100% replacement of lamb fat by an olive oil in water emulsion . The technological , and physicochemical properties composition and fatty acid profile as well as storage stability at -20°C for 4 months of these products were studied . The results indicated that emulsion stability increased and cooking loss lower with increasing the lamb fat replacement in meatballs by olive oil emulsion . Also both oleic and linoleic acids within meatballs lipid fraction were increased with no changes in the oxidation stability of the products containing olive oil emulsion during frozen storage . The acceptance and sensory properties of meatballs were not impact by the different ratio of lamb fat replacement . Total cholesterol was reduced due to such replacement while the total energy value from fat content of these products did not affected . Results confirmed that meatballs with healthier lipid profile can be preparded using olive oil emulsion