Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
1998
Volume 1
Issue 1
Topic:
Food Science and Technology
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Kowalski R. , Pyrcz J. , Pietrończyk K. 1998. PARTIAL SUBSTITUTION OF ANIMAL FAT WITH PLANT ORIGIN OIL IN THE PRODUCTION OF FINELY COMMINUTED SAUSAGES. , EJPAU 1(1), #01.
Available Online: http://www.ejpau.media.pl/volume1/issue1/food/abs-01.html

PARTIAL SUBSTITUTION OF ANIMAL FAT WITH PLANT ORIGIN OIL IN THE PRODUCTION OF FINELY COMMINUTED SAUSAGES.

Ryszard Kowalski, Jan Pyrcz, Krzysztof Pietrończyk

 

ABSTRACT



Application of vegetable fat in experimental production of comminuted, scalded sausages was studied in this paper. An essential part (20,35 or 50%) of animal fat was substituted with food grade rape oil, and the influence of such substitution on the quality of final products was determined. Results of sensoric examination showed no significant differences between control (without oil) and oil contained sausages with substitution level equal to 35%.

Key words: finely comminuted, scalded sausages, rape oil, vegetable fat, consumer quality.