Open AccessEffect of Selected Oils on Antioxidant and Physicochemical Properties of Breakfast Sausage
Author(s) -
D. O. Oshibanjo,
O. O. Olusola,
J. S. Luka,
A.I. Adesope,
Lawrence Abegunde,
K. A. Gbeffe,
Adeola Adeniyi,
M. A. Akwashiki
Publication year - 2019
Publication title -
asian food science journal
Language(s) - English
Resource type - Journals
ISSN - 2581-7752
DOI - 10.9734/afsj/2019/v11i330061
Subject(s) - food science , iodine value , saponification value , chemistry , saponification , acid value , fatty acid , lipid oxidation , vegetable oil , antioxidant , organic chemistry , biochemistry
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.