Adeyemi Kazeem Dauda, Abdulkadir Latifat Opeyemi
Department of Animal Production, Faculty of Agriculture, University of Ilorin, PMB, Ilorin, Nigeria.
PLoS One. 2025 Apr 25;20(4):e0322290. doi: 10.1371/journal.pone.0322290. eCollection 2025.
The impact of fat type (FT) and roasting temperature (RT) on oxysterols, physicochemical properties and sensory attributes of beef sausages were investigated. Beef sausages were formulated with either 20% Beef tallow (BT), Palm olein (PO) or Soybean oil (SO), and oven-cooked at either 180oC for 30 min or 240oC for 15 min. The BT, PO, and SO sausages had the highest (P<0.05) levels of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), and polyunsaturated fatty acids (PUFA), respectively. Roasting at 240°C increased PUFA, MUFA, and total cholesterol levels, and reduced SFA moisture, and fat levels (P<0.05). The FT × RT interaction was significant for oxysterols, instrumental color and cook loss. The SO-180 sausages had higher levels of 7-ketocholesterol, 5,6β-epoxy cholesterol, cholesta-3,5-dien-7-one, and total oxysterols, but these levels decreased significantly at 240°C. The BT sausages exhibited lower overall cholesterol oxidation, though 22R-hydroxycholesterol was elevated at 180°C, while the PO sausages showed intermediate oxysterol oxidation, with 7α-hydroxycholesterol increasing at 240°C (P<0.05). The SO sausages had higher TBARS compared to other sausages (P<0.05). The BT sausages had greater lightness and lower cook loss at 240°C, while redness increased in both BT and SO sausages at 240oC (P<0.05). The BT sausages had higher hardness and chewiness. The PO sausages had better taste scores than the BT sausages, with similar results to SO sausages, and both PO and SO sausages had higher appearance and overall acceptance scores than the BT sausages. Fat type and roasting temperature synergistically affect oxysterol levels and quality attributes of beef sausages, highlighting the importance of selecting suitable fats and roasting conditions to ensure safety, nutritional value, and sensory quality.
研究了脂肪类型（FT）和烘烤温度（RT）对牛肉香肠中氧化甾醇、理化性质和感官特性的影响。牛肉香肠分别用20%的牛脂（BT）、棕榈油精（PO）或大豆油（SO）配制，并在180℃烘烤30分钟或在240℃烘烤15分钟。BT、PO和SO香肠的饱和脂肪酸（SFA）、单不饱和脂肪酸（MUFA）和多不饱和脂肪酸（PUFA）含量分别最高（P<0.05）。在240℃烘烤会增加PUFA、MUFA和总胆固醇水平，并降低SFA、水分和脂肪含量（P<0.05）。FT×RT相互作用对氧化甾醇、仪器颜色和蒸煮损失具有显著影响。SO-180香肠中7-酮胆固醇、5,6β-环氧胆固醇、胆甾-3,5-二烯-7-酮和总氧化甾醇的含量较高，但在240℃时这些含量显著降低。BT香肠的总体胆固醇氧化程度较低，不过22R-羟基胆固醇在180℃时升高，而PO香肠的氧化甾醇氧化程度处于中间水平，7α-羟基胆固醇在240℃时增加（P<0.05）。与其他香肠相比，SO香肠的硫代巴比妥酸反应物（TBARS）含量更高（P<0.05）。BT香肠在240℃时具有更高的亮度和更低的蒸煮损失，而在240℃时BT和SO香肠的红色度均增加（P<0.05）。BT香肠具有更高的硬度和咀嚼性。PO香肠的味道评分高于BT香肠，与SO香肠的结果相似，并且PO和SO香肠的外观和总体接受度评分均高于BT香肠。脂肪类型和烘烤温度协同影响牛肉香肠的氧化甾醇水平和品质特性，突出了选择合适的脂肪和烘烤条件以确保安全性、营养价值和感官品质的重要性。
