Nuk Przyrod Technologie ISSN 1897-7820 http://www.npt.up-poznn.net Dził: Nuki o Żywności i Żywieniu Copyright Wydwnictwo Uniwersytetu Przyrodniczego w Poznniu 2012 Tom 6 Zeszyt 2 MONIKA MODZELEWSKA-KAPITUŁA, HALINA OSTOJA, MAREK CIERACH Deprtment of Met Technology nd Chemistry University of Wrmi nd Mzury in Olsztyn INFLUENCE OF RAPE-SEED OIL ON SENSORY AND TEXTURAL PROPERTIES OF MODEL COMMINUTED MEAT PRODUCTS WPŁYW OLEJU RZEPAKOWEGO NA JAKOŚĆ ORGANOLEPTYCZNĄ I PARAMETRY TEKSTURY MODELOWYCH DROBNO ROZDROBNIONYCH WYROBÓW MIĘSNYCH Summry. The study ws imed to investigte the effect of prtil ck ft sustitution y rpe- -seed oil on composition, physicl nd sensoril properties of comminuted met products. Four tretments were produced: control (40% of porcine ft) nd products in which 12.5, 25 nd 37% of ck ft ws sustituted y oil. Modifictions in ft composition resulted in chnges in wter nd protein content (P < 0.05). Visile ft content differed only etween control nd the tretment in which 37% of ck ft ws replced y rpe-seed oil (P < 0.05). With the incresed level of sustitution the production yield decresed. The sustitution of ck ft y rpe-seed oil did not cuse chnges in ph vlues nd colour prmeters of products, ut modified hrdness, springiness, chewiness nd gumminess (TPA test), s well s consistency nd inding (sensory evluted). In conclusion, it is possile to sustitute up to 25% of porcine ck ft y rpe-seed oil in comminuted met product without ny dverse effect on its qulity prmeters. Key words: rpe-seed oil, ck ft, functionl met products, comminuted met products Introduction The term functionl food refers to the food products tht hve tertiry functions, which mens tht they contin components tht prevent diseses y modulting physiologicl system of consumer (ARIHARA 2006, SŁOWIŃSKI nd JANKIEWICZ 2011 ). The mrket of functionl food is continuously developing, lso in the segment of met products. However, the development of functionl met products is reltively slower s compred to diry products. It is cused y d reputtion of met products, which
2 Modzelewsk-Kpituł M., Ostoj H., Cierch M., 2012. Influence of rpe-seed oil on sensory nd texturl properties of model comminuted met products. Nuk Przyr. Technol. 6, 2, #32. consumers regrd s unhelthy due to high ft, cholesterol nd slt content. However, ft in met products plys n importnt role ecuse it ffects sensory properties such s: juiciness, tste, flvor nd texture (HUGHES et AL. 1997, PIETRASIK nd DUDA 2000). The most commonly used is porcine ck ft, ecuse of its good technologicl properties. The ftty cids of ck ft re composed in 47% of monounsturted ftty cids (MUFA) (OSPINA-E et AL. 2010) which hve eneficil or t lest neutrl impct on crdiovsculr system (WARNANTS et AL. 1998) nd sturted ftty cids (SFA), which contriute to crdiovsculr diseses development cused y elevted lood pressure, incresed LDL cholesterol nd tricyloglicerols content in serum (SERRANO et AL. 2007). One of the possiilities for otining functionl met products is chnging their ftty cid composition y replcing niml ft y vegetle oils (JIMÉNEZ- -COLMENERO 2007, SŁOWIŃSKI nd JANKIEWICZ 2011 ). Rpe-seed oil is rich in oleic (18:1) nd α-linolenic (18:3) cids nd the level of sturted cids is lower s compred to ll mjor plnt oils (BABA et AL. 1999). Sustitution of niml ft y rpe-seed oil eneficilly chnges omeg-6:omeg-3 rtio (RYCIELSKA nd SŁOWIŃSKI 2011) in met products. Consumption of such products cn reduce serum totl nd LDL cholesterol in humns (MATHESON et AL. 1996, CHISHOLM et AL. 2005). Additionlly, plnt oils contin sterols, which reduce sorption of cholesterol in humn ody (GYLLING nd MIETTINEN 2005). Comminuted met products re consumed ll over the world. The production process is so simple tht it is possile to produce them t home. Consumers, who py specil ttention to the qulity of food which they et, produce met products on their own voiding using dditions regrded y them s unhelthy. Comminuted met products cn e produced from porcine met nd ck ft, which content in the mteril composition cn even rech 40%. Prtil sustitution of ck ft y rpe-seed oil could e good wy to otin products contining lower cholesterol level nd more desirle PUFA:MUFA:SFA rtio, s well s omeg-6:omeg-3 rtio. However, for consumers sensory properties of products re crucil. Consumers will not ccept products chrcterised y high nutritionl vlue if tste nd texture of the products re inpproprite. Thus, the im of the study ws to investigte the effect of sustitution of ck ft y rpe-seed oil on physicl nd sensoril properties of model comminuted met products to determine mximl level of sustitution. Mterils nd methods The mterils for comminuted met products were pork met clss I, pork ck ft nd dditions (Tle 1). Four different tretments were prepred: 1 without ny ddition of rpe-seed oil (control) nd three tretments (mrked s 2, 3, 4) in which 12.5, 25 nd 37% of ck ft ws replced y commercil rpe-seed oil (Z.T Kruszwic S.A., Kruszwic, Polnd). Tretments 1, 2, 3, 4 contined 0, 5, 10, 15% of rpe-seed oil, respectively. Met nd ck ft were ground in grinder through mesh size of 10 mm nd then mixed with ice wter, spices, geltin nd rpe-seed oil. After otining desirle, sticky consistency, tter (pproximtely 700 g) ws plced in plstic g in n luminum vessel for t home production of comminuted met products (22 cm high, internl dimeter 10 cm, Expleo, Cieszyn, Polnd) covered with lid nd cooked in
Modzelewsk-Kpituł M., Ostoj H., Cierch M., 2012. Influence of rpe-seed oil on sensory nd texturl properties of model comminuted met products. Nuk Przyr. Technol. 6, 2, #32. 3 Tle 1. Mteril composition of model comminuted met products (%) Tel 1. Receptur modelowych drono rozdronionych wyroów mięsnych (%) Constituent Skłdnik Pork met clss I Mięso wieprzowe klsy I Pork ck ft Słonin Rpe-seed oil Olej rzepkowy Tretment* Wersj wyrou* 1 2 3 4 60 60 60 60 40 35 30 25 0 5 10 15 Sum Sum 100 100 100 100 Sesonings nd dditives** Przyprwy i dodtki** curing mixture*** (99.4% NCl nd 0.6% NNO 2 ) peklosól*** (99,4% NCl i 0,6% NNO 2 ) pepper pieprz grlic czosnek mrjorm mjernek geltin żeltyn ice wter wod lodow 2 2 2 2 0.1 0.1 0.1 0.1 0.07 0.07 0.07 0.07 0.1 0.1 0.1 0.1 2 2 2 2 9 9 9 9 ***1 no ck ft sustitution y rpe-seed oil (control), 2 12.5% sustitution of ck ft y rpe-seed oil, 3 25% sustitution of ck ft y rpe-seed oil, 4 37% sustitution of ck ft y rpe-seed oil. ***In respect to the mss of met, ft nd oil. ***In respect to the mss of pork met. ***1 ez udziłu oleju rzepkowego (pró kontroln), 2 zstąpienie 12,5% słoniny olejem rzepkowym, 3 zstąpienie 25% słoniny olejem rzepkowym, 4 zstąpienie 37% słoniny olejem rzepkowym. ***W stosunku do msy mięs, tłuszczu i oleju. ***W stosunku do msy mięs wieprzowego. wter th (pproximtely 80 C) until the temperture in the center of met lof reched 72 C. After tht the vessels were put into cold running wter to cool the products to out 35 C. Products were plced in the refrigertor (4 C) in drkness to cool down overnight. Two tches of products were produced. Products were evluted the next dy fter production. Proximte chemicl composition: moisture, protein nd ft content of met products ws ssyed using NIR-T nliztor (Food Check, Bruins Instrument, Purchheim, Germ-
4 Modzelewsk-Kpituł M., Ostoj H., Cierch M., 2012. Influence of rpe-seed oil on sensory nd texturl properties of model comminuted met products. Nuk Przyr. Technol. 6, 2, #32. ny). Smples pproximtely 300 g were homogenized, plced into plstic dish nd sujected to mesurements. Three mesurements of every smple were performed (n = 24). Visile ft content nd colour prmeters were determined y computer imge nlysis (CIA). After cooling products were cut on 1 cm thick pieces, which were plced on lue ckground nd photogrphed with digitl cmer (Fujifilm Fine Pix M603, Jpn) mounted on the photogrphic ench 30 cm ove the smple. The photogrphs were tken under fluorescent light from two lmps (23 cm long, 11 W, colour temperture of 4000 K, Dulux S, Osrm, Itly). The ngle etween the cmer lens nd the lighting source xis ws pproximtely 45. Flsh function of the cmer ws off. Pictures (1280 960 pixels) sved s.jpg were nlyzed using CIA progrm (NIS-Element Br 2.20, Nikon Corportion, Tokyo, Jpn). On pictures of cross-section of products the rtio of re occupied y ft, which ws white, to the totl re of met cross-section ws clculted. Following colour prmeters were mesured on the re of cross-section of met products: men vlues of red (R), green (G), lue (B), hue, sturtion, L*, *, *. Visile ft content nd colour prmeters were mesured on three smples from ech vrint (n = 24). Before cooking ph vlue of tters ws exmined using pehmeter (Hnn Instruments, Woonsocket, RI, USA) with FC 200 electrode plced directly in tter. Production yield ws clculted on the sis of mss of the tter efore cooking nd the mss of the comminuted met product fter cooling. The ft which ws not ound in tter ws considered s loss. The texture profile nlysis (TPA) ws performed y twofold compression method using TA-XT2i (Stle Micro Systems, Godlming, UK) connected to PC equipped with Texture Expert Exceed softwre (SZCZĘŚNIAK 1990). Cylindricl smples of products (10 mm high nd 17 mm dimeter) were sujected to doule compression, to 50% of their height, using piston 75 mm in dimeter, t the hed velocity of 5 mm/s. All the determintions were done fter production nd cooling of products on six smples from every tretment (n = 48). A comprison etween met smples ws conducted ccording to the Polish Stndrd PN-ISO 4121:1998. Consistency, juiciness, inding, tste, color of the cross section nd overll cceptility of the products were evluted y 40 pnelists who were students of met technology. The ttriutes were evluted using liner scling method. The pnelists were sked to indicte on 100-mm scle with edge mrks: I like very much (on the right) I don t ccept (on the left) their preference of ech ttriute. The notes were otined y mesuring the distnce etween left edge of the scle nd the mrk (KRZYWDZIŃSKA-BARTKOWIAK et AL. 2008). Dt were nlysed y Anov nd mens were compred using Duncn s multiple rnge test t significnce level of P = 0.05 (Sttistic 8.0, SttSoft Inc., Tuls, OK, USA). Results nd discussion The proximte chemicl composition of products is presented in Tle 2. In ll products contining rpe-seed oil higher moisture content ws found s compred to the control smple (P < 0.05). The sme ws noted for protein content with the exception
Modzelewsk-Kpituł M., Ostoj H., Cierch M., 2012. Influence of rpe-seed oil on sensory nd texturl properties of model comminuted met products. Nuk Przyr. Technol. 6, 2, #32. 5 Tle 2. Proximte chemicl composition, visile ft content, ph vlue nd production yield of model comminuted met products Tel 2. Podstwowy skłd chemiczny, udził powierzchni zjmownej przez tłuszcz, wrtość ph i wydjność produkcji modelowych drono rozdronionych wyroów mięsnych Moisture (%) Wod (%) Ft (%) Tłuszcz (%) Constituent Skłdnik Visile ft (%) Udził powierzchni zjmownej przez tłuszcz (%) Protein (%) Biłko (%) Tretment Wersj wyrou 1 2 3 4 50.74 (4.92) 56.27 (1.68) 54.32 (0.29) 55.52 (2.28) 33.14 (6.31) 26.17 (2.12) 28.72 (0.25) 27.18 (2.98) 16.17 (2.28) 14.00 (4.76) 16.93 (3.94) 10.05 (3.35) 14.80 (1.55) 16.43 (0.48) 15.85 (0.08) 16.23 (0.69) ph 5.89 (0.13) 5.70 (0.12) 5.64 (0.11) 5.54 (0.13) Production yield (%) Wydjność podukcji (%) 93.93 (2.4) 89.19 (3.4) 77.84 c (3.8) 73.2 c (2.7) Tretments s in Tle 1. Men vlues in rows designted with different letters differ sttisticlly (P < 0.05). In prentheses vlues of stndrd devition. Wersje wyrou jk w teli 1. Średnie w rzędch oznczone różnymi litermi różnią się sttystycznie (P < 0,05). W nwisch wrtości odchyleni stndrdowego. for tretment 3, in which protein content did not differ from control. Control (tretment 1) ws chrcterised y the highest ft content, lthough no significnt differences mong tht nd other tretments were oserved (P > 0.05). Only products contining 15% of rpe-seed oil hd significntly lower (P < 0.05) visile ft content s compred to the control. The composition of products influenced the production yield, which decresed s the mount of rpe-seed oil incresed nd ws the lowest in tretment 4 (Tle 2). The differences in chemicl composition cn e prtilly explined y differences in chemicl composition of ck ft nd rpe-seed oil. According to the mnufcturer declrtion rpe-seed oil ws entirely composed of ft, wheres ck ft esides ft (pproximtely 88%) contins lso moisture (pproximtely 9%) nd protein (pproximtely 3%) (KRASNOWSKA nd SALEJDA 2008). Moreover, niml ft hs etter inding properties s compred to vegetle oils (YOUSSEF nd BARBUT 2009), which ws lso shown in the present study. Lowered production yield s result of sustitution of ck ft y vegetle oil in met products ws lso reported y DZUDIE et AL. (2004) nd PYRCZ et AL. (2007). Although the ft which ws not ound in tter ws considered in clcultion s loss, in fct it surrounded the met tter nd could e consumed. No significnt differences in ph vlues mong products were noted (Tle 2). Similr results were previously reported y others (DZUDIE et AL. 2004, CHOI et AL. 2010).
6 Modzelewsk-Kpituł M., Ostoj H., Cierch M., 2012. Influence of rpe-seed oil on sensory nd texturl properties of model comminuted met products. Nuk Przyr. Technol. 6, 2, #32. The sustitution of ck ft y rpe-seed oil did not cuse the modifiction of colour prmeters of met products (Tle 3). PELSER et AL. (2007) noted tht 20% replcement of ck ft y flxseed oil chnged only yellowness (*) of fermented susges, ut not lightness (L*) nd redness (*). They concluded tht it ws cused y the colour prmeters of flxseed oil. In our study rpe-seed oil ws used, which hs lighter nd less yellow colour s compred to flxseed oil, so it did not ffect colour prmeters of the products. Tle 3. Colour prmeters of model comminuted met products Tel 3. Prmetry rwy modelowych drono rozdronionych wyroów mięsnych Prmeter Prmetr Tretment Wersj wyrou 1 2 3 4 R 159.03 (5.34) 164.48 (2.99) 150.33 (10.07) 152.53 (9.36) G 205.61 (10.40) 200.62 (14.30) 191.27 (15.31) 192.91 (18.73) B 157.94 (6.48) 166.17 (2.19) 150.35 (10.21) 154.29 (11.48) Hue Odcień 113.53 (3.23) 126.64 (7.25) 109.38 (9.98) 110.38 (15.51) Sturtion Nsycenie 20.00 (1.00) 24.70 (5.58) 21.60 (3.13) 23.27 (5.69) L* 74.29 (8.03) 59.52 (14.55) 71.02 (12.09) 72.29 (23.97) * 84.19 (1.39) 85.38 (0.79) 82.30 (2.33) 83.00 (2.26) * 4.64 (0.69) 2.46 (1.47) 3.79 (1.41) 2.98 (2.00) Tretments s in Tle 1. R, G, B colour coordintes in the RGB model: R (red) vlues from 0 to 255, G (green) vlues from 0 to 255, B (lue) vlues from 0 to 255. L*, *, * colour coordintes in the CIELAB model: L* (rightness) vlues from 0 (lck) to 100 (white), * vlues from 60 (green) to +60 (red), * vlues from 60 (lue) to +60 (yellow). Men vlues in rows designted with different letters differ sttisticlly (P < 0.05). In prentheses vlues of stndrd devition. Wersje wyrou jk w teli 1. R, G, B prmetry rwy w modelu RGB: R (skłdow czerwon) wrtości od 0 do 255, G (skłdow zielon) wrtości od 0 do 255, B (skłdow nieiesk) wrtości od 0 do 255. L*, *, * prmetry rwy w modelu CIELAB: L* (jsność) wrtości od 0 (czerń) do 100 (iel), * wrtości od 60 (rw zielon) do +60 (rw czerwon), * wrtości od 60 (rw nieiesk) do +60 (rw żółt). Średnie w rzędch oznczone różnymi litermi różnią się sttystycznie (P < 0,05). W nwisch wrtości odchyleni stndrdowego. It ws noted tht ft sustitution influenced the texture profile of products (Fig. 1). Hrdness I nd hrdness II decresed s the content of rpe-seed oil incresed. Control smples, without ny ddition of rpe-seed oil, hd higher springiness nd chewiness thn tretments 2, 3 nd 4 (P < 0.05). Only tretment 4 (produced with 15% rpe-seed oil) hd significntly (P < 0.05) lower gumminess s compred to the control. Adhesiveness nd cohesiveness were not ffected y the level of ck ft sustitution y rpe-seed oil. The results of our study confirm findings of DZUDIE et AL. (2004) who noted tht ddition of vegetle oils mde met products softer.
Modzelewsk-Kpituł M., Ostoj H., Cierch M., 2012. Influence of rpe-seed oil on sensory nd texturl properties of model comminuted met products. Nuk Przyr. Technol. 6, 2, #32. 7 16 14 12 10 8 6 4 2 0 Hrdness I Twrdość I (N/cm 2 ) Hrdness II Twrdość II (N/cm 2 ) Adhesiveness Adhezyjność (N s) Springiness Sprężystość (cm) Cohesiveness Spoistość Gumminess Gumowtość (N/cm 2 ) Chewiness Żuwlność (N/cm) Control Pró kontroln 12.5% sustitution of ck ft y rpe-seed oil Zstąpienie 12,5% słoniny olejem rzepkowym 25% sustitution of ck ft y rpe-seed oil Zstąpienie 25% słoniny olejem rzepkowym 37% sustitution of ck ft y rpe-seed oil Zstąpienie 37% słoniny olejem rzepkowym Fig. 1. Texture prmeters (TPA test) of model comminuted met products. Men vlues within ech ttriute designted with different letters differ sttisticlly (P < 0.05) Rys. 1. Prmetry tekstury (test TPA) modelowych drono rozdronionych wyroów mięsnych. Średnie w oręie poszczególnych włściwości oznczone różnymi litermi różnią się sttystycznie (P < 0,05) The ck ft sustitution y rpe-seed oil ffected some sensory ttriutes of products (Fig. 2). With the increse of ck ft sustitution the consistency of products ws less desirle. The most desirle consistency possessed control smples wheres the lest tretment 4. Juiciness nd color of products were not ffected y rpe-seed oil content. Binding of met nd ft in the products ws etter in tretments 1 (control) nd 2 s compred to tretments 3 nd 4 (P < 0.05), which indictes tht inding decresed when level of ck ft sustitution y oil ws higher thn 12.5%. In terms of tste pnelists ssigned lower (P < 0.05) scores to tretment 4 s compred to the control. Bck ft sustitution y rpe-seed oil influenced lso overll cceptility of products. Products in which oil content ws in the rnge 0 to 10% gined similr notes, wheres tretment 4, in which oil content ws 15%, gined significntly lower score (P < 0.05). As shown y PYRCZ et AL. (2007) 50% sustitution of ck ft y rpe-seed oil in formultion of frnkfurters did not chnge sensory ttriutes such s tste, rom, colour nd consistency of products. However PELSER et AL. (2007) noted tht higher scores for overll cceptility gined control susges s compred to the products in which 20% of ck ft ws replced y flxseed oil.
8 Modzelewsk-Kpituł M., Ostoj H., Cierch M., 2012. Influence of rpe-seed oil on sensory nd texturl properties of model comminuted met products. Nuk Przyr. Technol. 6, 2, #32. Points Punkty 10 9 8 7 6 5 4 3 c c 2 1 0 Consistency Konsystencj Juiciness Soczystość Binding Związnie Tste Smk Colour Brw Overll cceptility Ogóln kceptowlność Control Pró kontroln 12.5% sustitution of ck ft y rpe-seed oil Zstąpienie 12,5% słoniny olejem rzepkowym 25% sustitution of ck ft y rpe-seed oil Zstąpienie 25% słoniny olejem rzepkowym 37% sustitution of ck ft y rpe-seed oil Zstąpienie 37% słoniny olejem rzepkowym Fig. 2. Results of sensory nlysis of model comminuted met products. Men vlues within ech ttriute designted with different letters differ sttisticlly (P < 0.05) Rys. 2. Wyniki oceny orgnoleptycznej modelowych drono rozdronionych wyroów mięsnych. Średnie w oręie poszczególnych włściwości oznczone różnymi litermi różnią się sttystycznie (P < 0,05) Conclusions 1. It is possile to sustitute up to 25% of porcine ck ft with rpe-seed oil in comminuted met products without ny dverse effect on the qulity prmeters. 2. Sustitution of 37% of ck ft y rpe-seed oil chnges unfvourly consistency nd overll cceptility of products. Moreover, it reduces the re occupied y ft (visile ft) on the cross-section of the products. 3. Prtil sustitution of ck ft y rpe-seed oil lowers the production yield. 4. Due to esy technology of production, comminuted met products with rpe-seed oil s sustitute for ck ft cn e mde t home.
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10 Modzelewsk-Kpituł M., Ostoj H., Cierch M., 2012. Influence of rpe-seed oil on sensory nd texturl properties of model comminuted met products. Nuk Przyr. Technol. 6, 2, #32. WARNANTS N., VAN OECKEL M.J., BOUCQUI C.H.V., 1998. Effect of incorportion of dietry polyunsturted ftty cids in pork ckft on the qulity of slmi. Met Sci. 49: 435-445. YOUSSEF M.K., BARBUT S., 2009. Effects of protein level nd ft/oil on emulsion stility, texture, microstructure nd color of met tters. Met Sci. 82: 228-233. WPŁYW OLEJU RZEPAKOWEGO NA JAKOŚĆ ORGANOLEPTYCZNĄ I PARAMETRY TEKSTURY MODELOWYCH DROBNO ROZDROBNIONYCH WYROBÓW MIĘSNYCH Streszczenie. Celem prcy yło zdnie wpływu częściowego zstąpieni słoniny olejem rzepkowym n skłd chemiczny, włściwości fizyczne i orgnoleptyczne modelowych drono rozdronionych wyroów mięsnych. Przygotowno cztery wersje wyroów: kontrolną, zwierjącą 40% słoniny, orz eksperymentlne, w których 12,5, 25 i 37% słoniny zstąpiono olejem rzepkowym. Częściowe zstąpienie tłuszczu zwierzęcego olejem roślinnym spowodowło zminy w zwrtości wody i iłk w wyroch (P < 0,05). Różnice w udzile powierzchni zjmownej przez tłuszcz n przekroju mielonki odnotowno jedynie pomiędzy wersją kontrolną wyromi, w których 37% słoniny zstąpiono olejem rzepkowym (P < 0,05). Wrz ze wzrostem poziomu sustytucji słoniny olejem zmniejszł się wydjność produkcji. Zmin tłuszczu zwierzęcego n olej rzepkowy nie spowodowł zmin wrtości ph wyroów ni prmetrów rwy, wpłynęł ntomist n twrdość, sprężystość, żuwlność i gumowtość (test TPA) orz konsystencję i związnie wyroów (ocen orgnoleptyczn). Stwierdzono, że ez niekorzystnego wpływu n prmetry jkościowe wyroów możliwe jest zstąpienie słoniny olejem rzepkowym w ilości do 25%. Słow kluczowe: olej rzepkowy, słonin, funkcjonlne przetwory mięsne, drono rozdronione wyroy mięsne Corresponding ddress Adres do korespondencji: Monik Modzelewsk-Kpituł, Ktedr Technologii i Chemii Mięs, Uniwersytet Wrmińsko- -Mzurski w Olsztynie, pl. Cieszyński 1, 10-718 Olsztyn, Polnd, e-mil: monik.modzelewsk@ uwm.edu.pl Accepted for print Zkceptowno do druku: 13.01.2012 For cittion Do cytowni: Modzelewsk-Kpituł M., Ostoj H., Cierch M., 2012. Influence of rpe-seed oil on sensory nd texturl properties of model comminuted met products. Nuk Przyr. Technol. 6, 2, #32.