Pumpkin Seed Oil as a Partial Animal Fat Replacer in Bologna-type Sausages

Beef fat was replaced with cold press pumpkin seed oil (PSO; 0%, 5%, 15%, and 20%) in the production of bologna-type sausages. A value of pH, water-holding capacity (WHC), jelly-fat separation, emulsion stability and viscosity values were determined in meat batters. Thiobarbituric acid reactive subs...

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Bibliographic Details
Published in:Food science of animal resources 2020, 40(4), , pp.551-562
Main Authors: Uzlaşır, Türkan, Aktaş, Nesimi, Gerçekaslan, Kamil Emre
Format: Article
Language:English
Subjects:
축산학
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Summary:Beef fat was replaced with cold press pumpkin seed oil (PSO; 0%, 5%, 15%, and 20%) in the production of bologna-type sausages. A value of pH, water-holding capacity (WHC), jelly-fat separation, emulsion stability and viscosity values were determined in meat batters. Thiobarbituric acid reactive substances (TBARS), color, and textural characteristics (TPA, shear test, penetration test) were determined in end-product at 1, 7, 14, 21, and 28 days of storage at 4°C. The pH values were varied between 6.06 and 6.08. With the increase in the level of PSO in meat batters, there was a significant increase in WHC, jelly-fat separation and viscosity values (p
ISSN:2636-0772
2636-0780
DOI:10.5851/kosfa.2020.e32