Abstract
The objective of this work was to evaluate the effects of the addition of canola oil to chicken sausage, mainly related to the fatty acid profile and sensory properties. The sausages were produced with the addition of canola oil-based emulsion to replace the saturated fat used to maintain cohesion of the ingredients stored at -8 °C, and the color, pH, and thiobarbituric acid reactive substance (TBARS) levels were determined on days 0, 7, 15, 30, and 45. A reduction in saturated fatty acid content and an increase in monounsaturated and polyunsaturated fatty acids were detected, and stored sausage samples had variable pH that remained within the range of 6.14 - 6.44 regardless of the concentration of substituted oil. Additionally, the TBARS levels were <0.79, indicating low levels of lipid peroxidation in sausage stored for 45 days. The substitution of animal fat with canola oil in sausage resulted in feasible proximal composition and sensory characteristics acceptable by non-trained panels. Moreover, the substitution resulted in nutritional improvements due to an increase in mono- and polyunsaturated fatty acids in the lipid fraction that specifically decreased lipid oxidation.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
