Effect of Selected Oils on Antioxidant and Physicochemical Properties of Breakfast Sausage
D. O. Oshibanjo, O. O. Olusola, J. S. Luka, A. I. Adesope, Lawrence Abegunde, K. A. Gbeffe, A. K. Adeniyi, M. A. Akwashiki
Asian Food Science Journal · pp. 1–8 · Published 13 Aug 2019
10.9734/afsj/2019/v11i330061Abstract
Aims: The process of degradation converts fatty acid esters of oils into free fatty acids, by reaction with air, moisture and/or other materials. The main cause of rancidity of lipids is the oxidative deterioration of unsaturated fatty acids through a free-radical chain mechanism called lipid peroxidation. The aim of this study seek to evaluate the effect of selected oils on antioxidant and physicochemical properties of breakfast sausage. Methodology: Breakfast sausage was prepared (g/100 g: beef 65.0, corn flour 10.0, oil 10.0, others 13.0). Lard, was replaced with shea butter, olive oil or groundnut oil in a completely randomized design. Prepared sausages were subjected to iodine values, acid values, saponification values, physicochemical evaluation and oxidative rancidity. Data were analysed using descriptive statistics and ANOVA at α0.05. Results: The iodine value was higher in olive oil-based sausages and lowest in lard-based sausages. The acid value was significantly higher in lard-based sausages, having the highest acid value of with least value in no oil-based sausage. The saponification values were higher in the groundnut oil-based breakfast sausage while the least saponification value was recorded in treatment A. Groundnut oil-based breakfast sausage had the highest dimensional shrinkage of 18.52% while olive oil-based breakfast sausages had the least dimensional shrinkage of 8.53%. Breakfast sausages prepared with groundnut oil had the highest cooking loss of 33.22% while the breakfast sausages prepared with olive oil had the lowest cooking loss of 15.69%. The result obtained from this study shows that no oil-based sausages had the highest pH (6.26) while olive oil based sausage had the lowest pH (6.09). The oxidative rancidity was higher in lard-based sausage but lower in olive oil-based sausage. Conclusion: Lard can be replaced in breakfast sausages with olive oil due to its high antioxidant and physicochemical properties.
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