University of Khartoum

Evaluation of the Effect of Oil Types on Quality Attributes of Beef Frankfurter

Evaluation of the Effect of Oil Types on Quality Attributes of Beef Frankfurter

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Title: Evaluation of the Effect of Oil Types on Quality Attributes of Beef Frankfurter
Author: Manal Omer Mohammed Bade
Abstract: This study was undertaken to investigate the effect of different concentrations of oils on the quality attributes of beef frankfurter. To find out how to determine the quality aspects of various oil types available in the local market, two experiments were conducted. Experiment 1, was taken to determine, peroxide value, acid value, refractive index, relative viscosity, moisture (%) and colour value. Experiment 2,also to evaluate the effect of two different types of oils (corn oil, sunflower) on protein %, fat %, moisture %, total bacterial count, cooking loss, storage loss, pH, water index, colour value and sensory attributes of beef frankfurter samples stored at -18oC (freezer) and -4oC (refrigerator) for 30 and 15 days respectively. The results indicated that the peroxide values, relative viscosity, colour value and moisture (%) were significantly different among the treatments (P< 0.05). The results demonstrated that the treatments did not significantly differ in refractive index, free fatty acid. Also the results indicated that the protein (%), fat (%), moisture (%), water index, pH, colour value, and total bacterial count of cooked frankfurter were significantly different among the treatments. The cooking loss (%) at 15 days storage and storage loss, cooking loss and storage loss at 30 days storage, were not significantly different. The results of the sensory evaluation indicated that the colour values, texture, flavour, tenderness, juiciness, and over all accessibility were significantly different among the treatments (P< 0.05). Therefore, it has been concluded that the increase of oil concentration leads to decrease of quality of beef frankfurter; also sunflower oil can be used at low concentration in sausages manufacture as substitute for corn oil.
Description: 88 page
URI: http://khartoumspace.uofk.edu/handle/123456789/12089
Date: 2015-06-14


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