Department of Animal Sciences, University of Stellenbosch, Western Cape, Stellenbosch 7602, South Africa.
Department of Animal Sciences, University of Stellenbosch, Western Cape, Stellenbosch 7602, South Africa.
Meat Sci. 2019 Jan;147:20-27. doi: 10.1016/j.meatsci.2018.08.012. Epub 2018 Aug 28.
The effect of olive oil inclusion on the chemical and sensory characteristics in cabanossi made with ostrich and warthog meat was investigated. Ostrich meat from soybean oilcake (SBOC) and cottonseed oilcake dietary inclusion levels (CSOC), and olive oil were included at three levels (0%, 1% and 2%) resulting in six treatments. The fat content in the cabanossi increased with increasing levels of oil inclusion but were all <10%, which allows it to be classified as a low fat meat product. Total monounsaturated fatty acids in the cabanossi increased whilst total saturated fatty acids and total polyunsaturated fatty acids decreased as olive oil increased. The SBOC cabanossi had a lower fat and higher crude protein content. The inclusion of olive oil at 2% resulted in a cabanossi with increased tenderness, juiciness and cured red meat colour, all factors that appeal to the consumer, while the overall flavour descriptors were not adversely affected by the inclusion of olive oil.
研究了橄榄油添加对鸵鸟和疣猪肉制成的卡博内萨香肠的化学和感官特性的影响。在卡博内萨香肠中添加了三种水平（0%、1%和 2%）的大豆油饼（SBOC）和棉籽油饼（CSOC）中的鸵鸟肉以及橄榄油，共得到六种处理方式。香肠中的脂肪含量随着油的添加量的增加而增加，但都<10%，这使其可以被归类为低脂肉类产品。随着橄榄油的增加，香肠中的总单不饱和脂肪酸增加，而总饱和脂肪酸和总多不饱和脂肪酸减少。SBOC 卡博内萨香肠的脂肪含量较低，粗蛋白含量较高。在 2%的橄榄油添加量下，香肠的嫩度、多汁性和腌制红肉颜色得到了提高，所有这些都是消费者所喜欢的因素，而橄榄油的添加并没有对整体风味描述产生不利影响。
