Quality of comminuted cooked sausages manufactured with plant fat.

摘要

The objective of this study was to evaluate the use of fat of plant origin in comminuted hot-dog type sausages. 50% of the animal fat (pork backfat) in the experimental sausages was replaced by rape-seed oil, sunflower oil or margarine. Cooking loss, texture properties (share force), cholesterol and phytosterol content and colour reflectance parameters (L*, a*, b*) of cross cuts of sausages were assessed for each sausage variant. A trained sensory panel evaluated sensory attributes. The obtained results indicate that a 50% replacement of animal fat with plant fat resulted in increased production loss for the examined sausages. Undesirable changes of texture and colour are associated with worsening of sensory attributes of the sausages. While the observed undesirable changes of odour and taste of sausages manufactured with plant fat were only slight, their cross section surface colour and consistency were evaluated much lower in comparison to control samples. Results indicated that improvement of the nutritional and health properties of sausages, not the overall acceptability, should be the primary technological motivation for partly replacing animal fat by plant fat in the production of hot dog type sausages..