Abstract
A possible applicatio of corn oil for making sausages was investigated. Frankfurt type sausages were made of rabbit meat, veal or chicken and of pork fat, in some of which corn oil was substituted for pork fat. The corn oil added up to 30% of the meats was emulsified well in the process of blending the raw materials. The appearance of the sausages containing corn oil was as similar as that of the ordinary sausages containing pork fat. The sausage containing the oil were subjected to organoleptic tests in the comparison with those containing pork fat, and no significant differences were observed. The sausages were subjected to the analysis of crude protein, fat, salt and moisture contents. The changes in pH, volatile base nitrogen, microbial counts and loss of weight of the sausages in the storage were investigated. From these observations, it is suggested that the substitution of vegetable oils for animal fats in the processing of meat products is practicable and should be adequate for the diet food of the patients suffering from the troubles in heart, liver and so on.
