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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

Effect of Lamb Fat Replacement with an Olive Oil in Water Emulsion on Quality and Storage Stability of Beef Meatballs.