Table 1.
Composition of beef sausage.
Table 2.
Fatty acid composition of fats and raw beef.
Table 3.
Fatty acid composition of beef sausages containing different fats and roasted at different temperatures.
Table 4.
Cholesterol and Cholesterol oxides in beef sausages containing different fats and roasted at different temperature.
Table 5.
Details of interaction between fat type and roasting temperature on the cholesterol oxidation products of beef sausages.
Table 7.
Chemical composition and physicochemical properties of beef sausages containing different fats and roasted at different temperatures.
Table 8.
Details of interaction between fat type and roasting temperature on color and cook loss in beef sausages.
Table 9.
Textural profile of beef sausage containing different fats and roasted at different temperature.
Fig 1.
Principal component analysis (PCA) of the characteristics of beef sausages containing different fat types and cooked at different temperatures.
(A) PCA biplot showing the relationship between variables and observations. (B) PCA score plot of observations along principal components. BF-180, Beef sausages containing 20% beef tallow and roasted at 180oC for 30 min. BF-240, Beef sausages containing 20% beef tallow and roasted at 240oC for 15 min. PO-180, Beef sausages containing 20% palm olein and roasted at 180oC for 30 min. PO-240, Beef sausages containing 20% palm olein and roasted at 240oC for 15 min. SO-180, Beef sausages containing 20% soybean oil and roasted at 180oC for 30 min. SO-240, Beef sausages containing 20% soybean oil and roasted at 240oC for 15 min.
Table 6.
Lipid oxidation and protein oxidation in beef sausage containing different fats and roasted at different temperatures.
Table 10.
Sensory attributes of beef sausages containing different fats and cooked at different temperatures.