The potential of soya oil and egg-yolk as sources of fat in beef sausages

A study was conducted to assess the effects of less-saturated fats [Egg yolk (EY) and soya oil (SO)] on characteristics and acceptability of beef sausages. Each of the fats was incorporated in beef sausages at three levels (5%, 10% and 15%), and compared with products formulated with only lean beef (Control). Fresh boneless beef was obtained and thoroughly trimmed of excess visible fats, and then minced. The minced beef was divided into portions of 4kg, and were randomly assigned to the fats. The fats were then mixed with the minced meats and allowed 15 minutes for the meat to absorb the fat. The products were formulated and evaluated for their sensory characteristics using BSI (1993) method, and storability by laboratory analyses. Addition of both fats up to 15% improved (P<0.001) tenderness and juiciness of the products. Increasing levels of EY caused a weakening of the product’s flavour intensity, had no effect (P>0.05) on flavour liking and reduced acceptability of the EY3 products. Increasing levels of SO improved (P<0.001) flavour intensity, flavour liking and overall acceptability of the products. Both fats increased the unsaturated fatty acid contents of the products but had no significant (P>0.05) effect on product storability. Comparatively, inclusion of SO up to 15% in beef sausages was preferred (P<0.001) to that of EY. SO could be used up to 15% in beef sausages for improved sensory characteristics and acceptability.

کلیدواژه ها:

Beef sausages ، Egg-yolk ، Soya oil ، Sensory analysis