title: Effects of replacing pork backfat with emulsified vegetable oil on fatty acid composition and quality of UK-style sausages.
abstract: 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.
authors.affiliation: CSIR-Animal Research Institute, P. O. Box AH 20, Achimota, Accra, Ghana. Electronic address: nikkiabed@yahoo.com.
authors.forename: N
authors.initials: N
authors.lastname: Asuming-Bediako
authors.forename: M H
authors.initials: MH
authors.lastname: Jaspal
authors.forename: K
authors.initials: K
authors.lastname: Hallett
authors.forename: J
authors.initials: J
authors.lastname: Bayntun
authors.forename: A
authors.initials: A
authors.lastname: Baker
authors.forename: P R
authors.initials: PR
authors.lastname: Sheard
mesh_terms: D000328:Adult; D000818:Animals; D003116:Color; D003296:Cooking; D004655:Emulsions / Q000737:chemistry; D005227:Fatty Acids / Q000032:analysis; D005229:Fatty Acids, Monounsaturated / Q000032:analysis*; D005231:Fatty Acids, Unsaturated / Q000032:analysis*; D005260:Female; D005519:Food Preservation; D063427:Food Quality; D006801:Humans; D050356:Lipid Metabolism; D008461:Meat Products / Q000032:analysis*; D008875:Middle Aged; D010938:Plant Oils / Q000737:chemistry*; D000074242:Sunflower Oil; D013552:Swine; D013858:Thiobarbiturates / Q000032:analysis
chemical_list: D004655:Emulsions; D005227:Fatty Acids; D005229:Fatty Acids, Monounsaturated; D005231:Fatty Acids, Unsaturated; D010938:Plant Oils; D000074242:Sunflower Oil; D013858:Thiobarbiturates; C029684:thiobarbituric acid
keywords: Emulsion; Rapeseed; Saturated fat; Sausage; Sunflower