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Sensory evaluation of beef patties and sausages containing lipids with various component fatty acids |
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| Authors: | Shiota K Kawahara S Tajima A Ogata T Kawano T Ito T |
| Affiliation: | * Department of Home Economics, Kwassui Women's Junior College, Nagasaki, Japan † Nihon-Tansan Co., Ltd., Tokyo, Japan ‡ Laboratory of Chemistry and Technology of Animal Products, Faculty of Agriculture, Kyushu University, Fukuoka, Japan |
| Abstract: | Sensory scores of beef patties and emulsion-type sausages containing varying levels of lipids with various component fatty acids were investigated. Sensory scores of beef patties containing solid fat were relatively constant at every fat level examined. However, scores of beef patties containing liquid oil decreased with increasing level of added oil. In the case of sausages, on the other hand, sensory evaluation scores markedly decreased with increasing the level of solid fat, while no significant change was observed in panel scores when liquid oil was mixed into sausages. Even 10% level of added lipids satisfactorily gave preferable acceptability to beef patties and sausages. |
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