Fat is an important ingredient of processed meat products from a technological and nutritional standpoint. The goal of thesis was to produce extra sausages using olive, coconut, peanut, sunflower and rapeseed oil in order to improve the fatty acid structure of the extra sausages. With this aim 5 different sausage samples were prepared, which were sensory and instrumentally analyzed. The sensory properties were analyzed using quantitative descriptive method which used an unstructured scale. The basic chemical composition was determined by using the NIR method, and the texture properties were determined by using the Texture analyzer. The pH levels of each sample were measured along with color of the cross-section which was analyzed with a Minolta chromameter. Fatty acid analysis was done on all samples. The results were statistically processed and from the results it was shown that the sensory and nutritional aspect of meat products can be significantly altered using vegetable oils, which concludes that replacing animal fat with rapeseed oil can still produce a product that is sensory and nutritionally acceptable.
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