Collaborative effect of fat reduction and α-tocopherol incorporation on oxidative stability in beef sausages

Abstract

This study focuses on the changes in oxidative stability and sensory properties of reduced fat and/or α-tocopherol incorporated sausages during storage at 4°C for 3 months. In order to examine these changes, sausages were formulated with 20% fat and 20% fat+200 ppm α-tocopherol, coded as C20A0 and C20A1, respectively. Sausages formulated with 10% fat (C10A0) and 10% fat+200 ppm α-tocopherol (C10A0) were low fat sausages. Reduction of fat by 50% or adding α-tocopherol initially increased the peroxide values of sausages, but at the end of storage, conversely, reduction of fat and α-tocopherol addition retarded lipid peroxidation as well as malonaldehyde generation (p<0.05). The highest thiobarbituric acid reactive substance values were recorded for C20A0 sausages initially and at the end of the storage (p<0.05). Even though thiobarbituric acid reactive substance values of sausages with 20% fat were higher, the initial rancid taste of all sausages were similar at month 0, but differences in the rancid taste of sausages began to be revealed with increasing storage time (p<0.05). No significant differences were found in the general acceptability of all the sausages during the 3-month storage period (p>0.05).