THE POTENTIAL OF SUNFLOWER OIL AS FAT REPLACER IN BEEF SAUSAGES Alexander Abu, Gabriel Ayum Teye, Frederick Adzitey
University for Development Studies
Abstract
This study was conducted to assess the proximate and sensory characteristics of beef sausages prepared with sunflower oil as fat replacer. The sausages were prepared using 7.5kg of minced beef divided into five batches of 1.5kg each. Each batch was spiced with mixed spices. Sunflower oil was included at 0%, 5%, 10%, 15%, and 20% to represent T0, T1, T2, T3 and T4 respectively. They were stuffed into natural casing, smoked for about 15 minutes at temperature of 105℃-. Sausages were allowed to cool and then vacuum sealed in transparent polythene bags and refrigerated at -2℃- for sensory and proximate analysis. Nine-point category scale was used for the sensory evaluation while the proximate analysis was conducted following methods of Association of Official Analytical Chemists (AOAC, 2000). The sensory data were analysed using Kruskal-Wallis test whereas proximate data were analysed using Analysis of Variance (ANOVA) of GENSTAT version 12. Differences among treatments means were separated by Tukey pairwise comparison test at 5% level of significance. The result from texture indicate significant differences (<0.05) among treatment means, Significant differences existed between T0 and T4, but not between T1, T2 and T3. However, except for texture, there was no significant difference among the treatments for all the other parameters measured. There were significant differences (P<0.05) for all the proximate parameters measured which were, moisture, fat, ash and protein. The inclusion of sunflower oil up to 20% level in beef sausages did not negatively affect the sensory and nutritional qualities of the sausages.
