| dc.description.abstract |
Beef fat was replaced with cold press pumpkin seed oil (PSO; 0%, 5%, 15%,
and 20%) in the production of bologna-type sausages. A value of pH, water-holding
capacity (WHC), jelly-fat separation, emulsion stability and viscosity values were
determined in meat batters. Thiobarbituric acid reactive substances (TBARS), color, and
textural characteristics (TPA, shear test, penetration test) were determined in end-product
at 1, 7, 14, 21, and 28 days of storage at 4℃. The pH values were varied between 6.06
and 6.08. With the increase in the level of PSO in meat batters, there was a significant
increase in WHC, jelly-fat separation and viscosity values (p<0.05) while a significant
decrease in emulsion stability (p<0.05). TBARS values of sausages were found to be
significantly higher than in the control group (p<0.05), and this trend continued during
storage. Increasing of PSO level were caused a significant increase in L* and b* values
while a decrease in a* value (p<0.05). Hardness, adhesiveness and chewiness values were
significantly reduced whereas cohesiveness and resilience values increased (p<0.05).
Maximum shear force and work of shear was significantly decreased as the level of PSO
increased (p<0.05). Hardness, work of penetration and the resistance during the
withdrawal of the probe values (penetration tests) increased significantly with the
increase in the level of PSO (p<0.05). These results indicate that PSO has potential to be
use as a replacement of animal-based fats in the production of bologna-type sausages. |
tr_TR |