Fatty acid composition and quality characteristics of low-fat cooked sausages made with beef and chicken meat, tomato juice and sunflower oil

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dc.authoridYilmaz, Ismail/0000-0003-1116-0934
dc.authorwosidYilmaz, Ismail/ABA-3044-2020
dc.contributor.authorYilmaz, I
dc.contributor.authorSimsek, O
dc.contributor.authorIsikli, M
dc.date.accessioned2024-06-12T10:54:20Z
dc.date.available2024-06-12T10:54:20Z
dc.date.issued2002
dc.departmentTrakya Üniversitesien_US
dc.description.abstractLow-fat (5.9-10.3% fat) cooked sausages were produced with seven different formulations. Sausages produced with total replacement of fat with sunflower oil had significantly lower oleic acid (C18:1) and higher linoleic (C18:2) and behenic (C22:0) fatty acid contents. Their ratio of TUFA/TS was 3.65 compared to 0.95-1.14 for the other sausages, Also these sausages had the lowest moisture content, highest overall palatability and were less firm. Sausages with tomato juice had the lowest pH value, total aerobic count and nitrite content. but were firmer. Sausages produced with reduced beef contents had lower fat contents, lower stearic (C18:0) and higher oleic (C18:1) fatty acid contents than sausages of high beef content, their texture was very soft and had the lowest score for juiciness. Finally the sausages with chicken meat had the lowest fat and highest salt contents, and lower stearic (C18:0) and higher linoleic (C18:3) fatty acid contents than those made with beef. Also their colour was lighter, less red and more yellow and they had the lowest flavor intensity and overall acceptability. (C) 2002 Elsevier Science Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/S0309-1740(01)00255-8
dc.identifier.endpage258en_US
dc.identifier.issn0309-1740
dc.identifier.issue2en_US
dc.identifier.pmid22061419en_US
dc.identifier.scopus2-s2.0-0035997424en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage253en_US
dc.identifier.urihttps://doi.org/10.1016/S0309-1740(01)00255-8
dc.identifier.urihttps://hdl.handle.net/20.500.14551/18998
dc.identifier.volume62en_US
dc.identifier.wosWOS:000177493500015en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofMeat Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBeefen_US
dc.subjectChickenen_US
dc.subjectLow-Faten_US
dc.subjectCooked Sausageen_US
dc.subjectFatty Acidsen_US
dc.subjectChopping Temperatureen_US
dc.subjectPork Backfaten_US
dc.subjectReduced Faten_US
dc.subjectFrankfurtersen_US
dc.subjectWateren_US
dc.titleFatty acid composition and quality characteristics of low-fat cooked sausages made with beef and chicken meat, tomato juice and sunflower oilen_US
dc.typeArticleen_US

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