TY  - JOUR
T1  - Effect of Fat Sources on the Physico-Chemical Nutritional and Textural Properties of Beef Sausages
AU - , T. Dzudie AU - , J. Scher AU - , J. Hardy 
JO  - Journal of Food Technology
VL  - 3
IS  - 2
SP  - 220
EP  - 225
PY  - 2005
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2005.220.225
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2005.220.225
KW  - 
AB  - The effects of incorporation of beef fat, pork fat, mutton fat and 50 % pork fat /50 % hydrogenated sunflower oil (HSO) at 20 % level on the properties of beef sausages were investigated. The type of fats had significant effect (P < 0.05) on water content, fat content and fat retention of the beef sausages. The highest water holding capacity (WHC) and cooking yield were recorded for the mutton fat sausages. The pork fat/HSO sausage had the lowest cholesterol content. The sausages with HSO had a highest polyunsaturated fatty acids while those with beef fat had a highest monounsaturated fatty acids. The sausage formulated with the pork fat HSO recorded the highest lightness while redness value of the beef fat blend was the lowest. The inclusion of HSO in sausages significantly (P<0.05) decreased hardness of the sausages.
ER  -