Yilmaz, ISimsek, OIsikli, M2024-06-122024-06-1220020309-1740https://doi.org/10.1016/S0309-1740(01)00255-8https://hdl.handle.net/20.500.14551/18998Low-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.en10.1016/S0309-1740(01)00255-8info:eu-repo/semantics/closedAccessBeefChickenLow-FatCooked SausageFatty AcidsChopping TemperaturePork BackfatReduced FatFrankfurtersWaterArticle622253258Q1WOS:0001774935000152-s2.0-003599742422061419Q1