Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/969
Title: GROUNDNUT OIL IMPROVES TENDERNESS, JUICINESS AND CONSISTENCY OF BEEF SAUSAGES
Authors: Teye, M.
Teye, G. A.
Odoi, F. N. A.
Keywords: Beef sausages
Vegetable fats
Beef fat
Sensory
Issue Date: 2011
Publisher: Saeed Chekani Azar
Series/Report no.: Vol. 1;Issue 5
Abstract: This study was conducted to determine the effects of crude groundnut 011 (GO) on the storability and sensory characteristics of comminuted beef sausages. Boneless beef was thoroughly trimmed of all visible fatty and connective tissues, minced and freshly prepared GO was added during comminution to formulate sausages at three levels (5%, 10% and 15%) of 011 Inclusion, and compared with products formulated with only lean beef. Sensory and laboratory analyses were conducted weekly for 3 weeks. The results Indicated that the GO products were more tender, Juicier and smoother than sausages formulated with only lean beef. The GO products had Intense groundnut flavour, no effect on flavour liking but enhanced product acceptability. In addition, the GO Increased the unsaturated fatty acid content of the products, had no significant effect on lipid per-oxldatlon and product stability in storage. It is recommended that groundnut 011 Is used In beef sausages up to 15% inclusion, on weight basis for Improved sensory and acceptability of the products.
URI: http://hdl.handle.net/123456789/969
ISSN: 2228-7701
Appears in Collections:Faculty of Agriculture

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