| Titles |
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English :
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Improving the properties of beef sausage
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Arabic :
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تحسين خواص السجق البقري
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| Abstract |
Palm olein was used as an alternative to sheep fat tail at different ratios in the processing of beef sausage. Fatty acids composition of the fatty materials were identified and determined using GLC and the oxidative stabilityof fatty blend in beef sausage treatments was measured. The results indicated that the sausage samples contained high palm olein gave improvements in water holding capacity, the plasticity values and cooking loss compared to the control sample (100 % sheep fat tail). The beef sausage samples were stored for three months under freezing (-18 ±2oC) and the results showed that the freezing storage occurred increments in both cooking loss and the total volatile nitrogen content. The findings appeared that beef sausage samples containing palm olein until the replacement ratio of 50% from sheep fat tail gave high quality compared to the control sample.
Key Words: Beef sausage - palm olein - sheep fat tail –oxidative stability – quality attributes and sensory properties
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| Publication year |
2015
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| Pages |
38-43
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| Organization Name |
Food Technology Research Institute (FTRI)
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| serial title |
Life Science Journal
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| Author(s) from ARC |
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| Publication Type |
Journal
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