Food Science and Technology
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
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.