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Publication Details
AFRICAN RESEARCH NEXUS
SHINING A SPOTLIGHT ON AFRICAN RESEARCH
Effects of replacing pork backfat with emulsified vegetable oil on fatty acid composition and quality of UK-style sausages
Meat Science, Volume 96, No. 1, Year 2014
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Description
Rapeseed and sunflower oil were used to replace pork backfat in UK-style sausages by incorporating the oils as pre-formed emulsions. Replacing the pork backfat emulsion with rapeseed emulsion at total fat content of about 12%, reduced total saturated fatty acid (SFA) composition from 38% to 14% (4.5 to 1.8. g/100. g), increased monounsaturated fatty acid (MUFA) composition from 45% to 59% and increased polyunsaturated fatty acid (PUFA) composition from 15% to 25%. Partial replacement of pork backfat with rapeseed at a fat content of about 20% reduced SFA from 38% to 24% (7.2 to 4.8. g/100. g). There were no significant differences in eating quality and overall liking other than slight differences in the attributes 'firmness' and 'particle size'. Improvement in the fatty acid composition was achieved without adversely affecting colour shelf life or lipid oxidation. The study suggests that a substantial reduction in SFA can be achieved by incorporating 'healthy' oils in UK-style sausages without adversely affecting eating quality or shelf life. © 2013 Elsevier Ltd.
Authors & Co-Authors
Asuming-Bediako, Nikki
Ghana, Achimota
Csir - Animal Research Institute Ghana
Jaspal, M. H.
Pakistan, Lahore
University of Veterinary and Animal Sciences, Lahore
Hallett, K.
United Kingdom, Bristol
University of Bristol
Bayntun, J.
United Kingdom, Bristol
University of Bristol
Baker, Anna Lisa
United Kingdom, Bristol
University of Bristol
Sheard, Peter R.
United Kingdom, Bristol
University of Bristol
Statistics
Citations: 72
Authors: 6
Affiliations: 3
Identifiers
Doi:
10.1016/j.meatsci.2013.06.031