An Approach to Manufacture of Fresh Chicken Sausages Incorporated with Black Cumin and Flaxseed Oil in Water Gelled Emulsion

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dc.contributor.authorKavusan, Hulya Serpil
dc.contributor.authorSerdaroglu, Meltem
dc.contributor.authorNacak, Berker
dc.contributor.authorIpek, Gamze
dc.date.accessioned2020-12-01T12:05:22Z
dc.date.available2020-12-01T12:05:22Z
dc.date.issued2020
dc.departmentEge Üniversitesien_US
dc.description.abstractIn order to investigate the use of oil in water gelled emulsion (GE) prepared with healthier oil combinations as beef fat replacer in the fresh chicken sausage formulations, four batches of fresh sausages were produced. the first batch was control (C) sample formulated with %100 beef fat, other batches were codded as GE50, GE75, and GE100 respective to the percentage of beef fat replaced with GE. the addition of GE to sausage formulation resulted in an increment in moisture and protein contents while a decrement was observed in fat content (p<0.05). pH, cooking yield and water holding capacity values of GE added samples were found lower than C (p<0.05). GE addition caused lower CIE L* values in samples, however, this trend was not observed in CIE a* and CIE b* values. Initially, the lowest peroxide and the highest TBARS values were recorded in GE100 samples on the 0th d (p<0.05). Peroxide and TBARS values were in the limits. the texture of samples was softened while total saturated fatty acid content reduced up to 52.61% with the incorporation of GE (p<0.05). Taken together, our results showed that GEs can be used as fat replacers in meat product formulations without causing undesirable quality changes.en_US
dc.identifier.doi10.5851/kosfa.2020.e23en_US
dc.identifier.endpage443en_US
dc.identifier.issn2636-0772
dc.identifier.issn2636-0780
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-85086000611en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage426en_US
dc.identifier.urihttps://doi.org/10.5851/kosfa.2020.e23
dc.identifier.urihttps://hdl.handle.net/11454/62970
dc.identifier.volume40en_US
dc.identifier.wosWOS:000531093500010en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherKorean Soc Food Science Animal Resourcesen_US
dc.relation.ispartofFood Science of Animal Resourcesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectblack cumin oilen_US
dc.subjectflaxseed oilen_US
dc.subjectfresh sausageen_US
dc.subjectgelled emulsionen_US
dc.subjectoxidationen_US
dc.titleAn Approach to Manufacture of Fresh Chicken Sausages Incorporated with Black Cumin and Flaxseed Oil in Water Gelled Emulsionen_US
dc.typeArticleen_US

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