Frankfurter Type Sausage Production with Sunflower Oil Substitution

Authors : A. Hamdi ERTAŞ, Gülay KARABAŞ

Pages : 235-240

View : 16 | Download : 4

Publication Date : 1998-12-01

Article Type : Research Paper

Abstract :Some quality characteristics of frankfurter type sausages insert ignore into journalissuearticles values(with 30% total fat); produced by adding sunflower oil at different levels insert ignore into journalissuearticles values(10%, 20% and 30%); were determined and compared to control with 30% animal fat. Increasing of sunflower oil content resulted in lower process yield. Cholesterol content and water holding capacity of frankfurters also decreased at the levels of sunflower oil from 10 to 30% insert ignore into journalissuearticles values(P
Keywords : Turk J Agric For, 22, 1998, , 235 240 Turk J Agric For, vol 22, iss 3