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Abstract
Pal, U.K. and Agnihotri, M.K. 1996. Effect of vegetable oil on the quality of fresh chevon sausages. J. Appl. Anim. Res., 9: 187–191.
Chevon sausages using buck meat and different levels of vegetable oil [(I) 0% vegetable oil (VO) plus 15% goat fat (GF), (II) 7.5% VO plus 7.5% GF and (III) 15% VO plus 0% GF] were evaluated for the effect of VO on their functional and sensory qualities. Batter stability decreased and fat separation% increased significantly (P<0.05) with the increase in VO in raw sausage mixes without affecting pH. Moisture decreased and fat contents increased in the cooked sausages (P<0.05) due to added VO; whereas, protein and ash contents were not affected. Organoleptic evaluation indicated that good quality sausages can be prepared using 15% fat (7.5% VO plus 7.5% GF) without any adverse effect on flavour.
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