Effect of vegetable fats and oils on sensory characteristics of processed chicken frankfurter-style sausages
2009
Pejkovski, Z., Faculty of Agricultural Sciences and Food, Skopje (The Former Yugoslav Republic of Macedonia) | Silovska-Nikolova, A., Faculty of Agricultural Sciences and Food, Skopje (The Former Yugoslav Republic of Macedonia) | Belichovska, K., Faculty of Agricultural Sciences and Food, Skopje (The Former Yugoslav Republic of Macedonia) | Gasperlin, L., Biotechnical Faculty, Ljubljana (Slovenia) | Polak, T., Biotechnical Faculty, Ljubljana (Slovenia) | Žlender, B., Biotechnical Faculty, Ljubljana (Slovenia) | Lilić, S., Institute of Meat Hygiene and Technology, Belgrade (Serbia) | Ockerman, H., The Ohio State University, Columbus, Ohio (USA). Department of Animal Sciences
The purpose of this investigation was to study the effects of vegetable fats and oils on sensory characteristics of processed chicken frankfurter-style sausages utilizing six variants of sausages: control, sausages containing pork back fat (Po); olive oil (O); rapeseed oil (R); sunflower oil (S); palm fat (Pa) and a mixture (Mi) of 60% rapeseed oil (R) and 40% palm fat (Pa). It was determined that variants M, R and S provided sensory acceptable characteristics although these sausages were slightly inferior in external appearance, color profile, texture and aroma profile when compared with the control (Po) treatment. The closest sensory characteristics to the control sausages (Po) were obtained in Pa and Mi groups. Generally, replacement of pork fat tissue with vegetable oils and or fats in production of chicken processed frankfurter-style sausages is technologically possible and these products can be sensory acceptable.
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