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<O.OOl)
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<O.OOl) 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<O.OOl)to that of EY.SO could be used up to 15% in beef
sausages for improved sensory characteristics and acceptability
