Effect of fat types and fat replacers on the quality and technological properties of oriental sausage

Abstract

Part I: Effect of incorporating fats of different slaughtered food animal species and different locations on quality of oriental beef sausages Eight treatments based experiment with three independent replicates was performed to compare proximate chemical analysis, fatty acid profiles, deterioration criteria (pH, thiobarbituric acid reactive substances "TBARS" and total volatile basic nitrogen "TVBN"), cooking characteristics (cooking loss, diameter reduction, moisture retention and fat retention) and sensory attributes of fresh sausages processed with fats obtained from different slaughtered food animals and different locations { Fats of beef (mesenteric and perinephric), buffalo (mesenteric and perinephric), camel (mesenteric and hump) and mutton (mesenteric and perinephric)}.The meat was processed with different fats and non-meat ingredients into sausages which were stored at – 18 °C and analyzed at 0-time and monthly for 3 months: The obtained results revealed that the moisture and protein percentage of oriental sausage formulated with different slaughtered food animal fats and different anatomical locations showed slight significant difference (P 0.05) among different formulae. However, fat and ash percentage showed non-significant (P  0.05) difference among the formulae. Saturated fatty acids (SFA) of fresh sausage formulated using mesenteric or perinephric fat obtained from buffalo or camel revealed significant (P0.05) higher values when compared with those formulated using fat obtained from beef or sheep.The high SFA level was attributed to higher concentrations of Stearic (18:0) fatty acid. Moreover, high level of Myristic fatty acid (14:0) has been recorded when camel hump fat was incorporated in oriental sausage.Total unsaturated fatty acids (TUFA) concentration of oriental sausages formulated using mesenteric fat of beef or sheep were significantly (P0.05) higher than those of sausages formulated using other types of fat. Trans fatty acids of oriental sausages formulated with beef mesenteric or perinephric fat demonstrated the highest significant (P0.05) values while the lowest significant (P0.05) value was obtained from fresh sausages formulated with sheep perinephric fat (Table 1&2).The highest concentrations of omega ω3 fatty acids were observed in oriental sausages formulated with camel mesenteric fat (1.02%) followed by using camel hump fat (0.44%). On the other hand, the highest concentration of omega ω6 fatty acids was observed in fresh sausage formulated with buffalo mesenteric fat (2.98%).After cooking, the level of saturated fatty acids increased significantly (P0.05) in cooked sausages