The potential of soya oil and egg-yolk as sources of fat in beef sausages
Journal Title: Scientific Journal of Animal Science - Year 2012, Vol 1, Issue 3
Abstract
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.
Authors and Affiliations
M. Teye*| Animal Science Department, Faculty of Agriculture, University for Development Studies, Tamale, Ghana., G. A. Teye| Animal Science Department, Faculty of Agriculture, University for Development Studies, Tamale, Ghana., F. N. A. Odoi| Animal Science Department, School of Agriculture, University of Cape Coast, Cape Coast, Ghana.
Keywords
Related Articles
- EP ID EP611
- DOI -
- Views 648
- Downloads 35
Future opportunities and concerns in smallholder livestock production systems in Africa
Smallholder livestock production systems continue to play a key role in African agriculture. Although smallholder livestock production systems have had their own share of success, the truth of the matter is that more nee...
Acacia saligna seed meal as alternative feed ingredient in broiler ration: Effect on productive performance and carcass characteristics
The experiment was conducted to determine the productive performances and carcass characteristics of broilers fed graded raw Acacia saligna seed meal. A total of 132 Cobb500 unsexed day-old broiler chicken were used for...
Physiological groups of heterotrophic community bacteria present at River Actopan, Chachalacas barrier, Veracruz
The aim of this study was to determine physiological groups of heterotrophic community bacteria in River Actopan mouth, Chachalacas, Veracruz, Mexico. Water samples were collected in sterile jars in three zones of river:...
Expression of the lingual antimicrobial peptide (LAP) in the bovine mammary gland with Staphylococcus aureus
Mastitis is one of the most important infectious diseases in dairy cows around the world that causes great economic loses. To prevent and treat mastitis is important to understand the immunology of the mammary gland. Mam...
Growth response and nutrient digestibility of West African Dwarf goats fed micro doses of dietary aflatoxin
An experiment was conducted with twenty West African Dwarf (WAD) goats (4-5 months old) averaging 8.40±0.2kg to assess performance and nutrient digestibility of WAD goats exposed to varied levels of dietary aflatoxin o...