Use of high oleinic sunflower oil in sausage product technology
2009
Lisitsin, D.A. | Lisitsina, I.A., All-Russia Research and Development Inst. of Fats, St. Petersburg (Russian Federation)
Sunflower oil (SO) effect on sausage quality has been studied at its addition. SO to be used was the high oleinic type received by cold extraction and the linoleic type received by traditional extraction. The sausages were made of refrozen meat materials. The SO was added into a cutter as a protein and fat emulsion (20%), in which the ratio between a soya bean isolate: oil: water was 1:5:4. SO content was 10% in the main formulation. A control sample included also 10% of a hydrated soya bean isolate. An organoleptic estimation of the control sample was higher than the one of the sausages made with SO. A small fat pocket was observed in the samples with linoleic SO. Peroxidate number meanings were higher than normal ones in the samples with linoleic SO.The samples with high oleinic SO were less subject to oxidation. It is possible to use another emulsifying agent in a protein and fat emulsion instead of soya bean isolate for ground meat production. This will prevent appearance of organoleptic defects of a finished product.
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