Gülay KARABAŞ, A. Hamdi ERTAŞ

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Frankfurter Type Sausage Production with Sunflower Oil Substitution

Some quality characteristics of frankfurter type sausages (with 30% total fat) produced by adding sunflower oil at different levels (10%, 20% and 30%) were determined and compared to control with 30% animal fat. Increasing of sunflower oil content resulted in lower process yield. Cholesterol content and water holding capacity of frankfurters also decreased at the levels of sunflower oil from 10 to 30% (P
Anahtar Kelimeler:

Turk. J. Agric. For., 22, (1998), 235-240. Full text: pdf Other articles published in the same issue: Turk. J. Agric. For., vol.22, iss.3.

Frankfurter Type Sausage Production with Sunflower Oil Substitution

Some quality characteristics of frankfurter type sausages (with 30% total fat) produced by adding sunflower oil at different levels (10%, 20% and 30%) were determined and compared to control with 30% animal fat. Increasing of sunflower oil content resulted in lower process yield. Cholesterol content and water holding capacity of frankfurters also decreased at the levels of sunflower oil from 10 to 30% (P
Keywords:

Turk. J. Agric. For., 22, (1998), 235-240. Full text: pdf Other articles published in the same issue: Turk. J. Agric. For., vol.22, iss.3.,

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Turkish Journal of Agriculture and Forestry-Cover
  • ISSN: 1300-011X
  • Yayın Aralığı: Yılda 6 Sayı
  • Yayıncı: TÜBİTAK
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Frankfurter Type Sausage Production with Sunflower Oil Substitution

Gülay KARABAŞ, A. Hamdi ERTAŞ

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