Effects of Corn Oil and Broccoli on Instrumental Texture and Color Properties of Bologna-Type Sausage

Figures & data

Table 1 The effects of corn oil and broccoli on pH and TBARS values of fresh and storaged bologna-type sausages (values are means ±SD)

Substituting corn oil	Broccoli	Storage time (day)
		0		90
		pH	TBARS	pH	TBARS
100% sheep tail fat	0%	6.33 ± 0.01^c	6.36 ± 0.02^a	6.23 ± 0.02^bc	13.57 ± 0.80^a
	5%	6.43 ± 0.01^a	5.85 ± 0.18^a	6.26 ± 0.03^b	12.00 ± 0.31^ab
	10%	6.43 ± 0.02^a	6.37 ± 0.29^a	6.34 ± 0.06^a	13.61 ± 1.34^a
50% sheep tail fat + 50% corn oil	0%	6.26 ± 0.01^d	3.88 ± 0.04^b	6.17 ± 0.02^c	10.27 ± 0.99^b
	5%	6.37 ± 0.04^bc	3.26 ± 0.75^b	6.21 ± 0.03^bc	10.16 ± 0.73^b
	10%	6.38 ± 0.03^ab	3.85 ± 0.02^b	6.27 ± 0.01^ab	10.77 ± 1.01^b
a–d: Any two means in the same column having the same letters are not significantly different at p > 0.05; SD: standard deviation.

Table 2 The effects of corn oil, broccoli, and storage period on color parameters of bologna-type sausages (values are means ±SD)

	L*	a*	b*
Substituting corn oil (O)
Sheep tail fat	69.03 ± 2.36^b	11.93 ± 1.32^a	12.51 ± 0.86^a
Sheep tail fat/corn oil	72.88 ± 2.33^a	11.58 ± 1.06^b	11.51 ± 0.77^b
Significance	**	**	**
Broccoli (%) (B)
0	72.39 ± 1.79^a	12.62 ± 0.68^c	11.50 ± 0.72^a
5	70.34 ± 3.06^b	11.97 ± 1.06^b	11.91 ± 0.75^b
10	70.12 ± 3.48^b	10.67 ± 0.92^a	12.62 ± 1.02^c
Significance	**	**	**
Storage period (S)
0 d	72.12 ± 2.61^ab	11.95 ± 1.13^bc	11.98 ± 0.73^ab
15 d	71.95 ± 2.79^ab	11.98 ± 1.34^ab	12.26 ± 0.95^ab
30 d	72.44 ± 2.91^a	11.62 ± 1.07^a	12.30 ± 0.96^b
45 d	69.16 ± 2.52^d	11.13 ± 1.17^d	11.20 ± 0.88^c
60 d	68.91 ± 2.74^d	11.61 ± 0.87^b	11.79 ± 0.98^b
75 d	71.54 ± 2.76^b	11.90 ± 1.44^ab	12.26 ± 0.96^ab
90 d	70.55 ± 2.94^c	12.10 ± 1.18^ab	12.27 ± 0.72^a
Significance	**	**	**
O×B	**	**	NS
O×S	**	*	NS
B×S	**	NS	NS
a–d: Any two means in the same column having the same letters in the same section are not significantly different at p > 0.05; SD: standard deviation; NS: not significant; *p < 0.05; **p < 0.01.

Figure 1 The effects of interactions between treatments on the color parameters of bologna-type sausage: (a) broccoli × storage period; (b) animal fat/corn oil × storage period; (c) broccoli × storage period. ♦: 0% broccoli; ■: 5% broccoli; ▲: 10% broccoli; •: 50% animal fat + 50% corn oil; ×: 100% animal fat.

Table 3 The effects of corn oil, broccoli, and storage period on textural parameters of bologna-type sausages (values are means ±SD)

	Hardness	Gumminess	Chewiness	Springiness
	(N)	(N)	(Ncm)	(cm)	Cohesiveness
Substituting corn oil (O)
Sheep tail fat	62.33 ± 6.22^a	31.97 ± 3.91^a	26.86 ± 3.40^b	0.84 ± 0.02^b	0.51 ± 0.03^b
Sheep tail fat/corn oil	57.48 ± 5.20^b	35.34 ± 3.70^b	32.00 ± 3.50^a	0.91 ± 0.02^a	0.62 ± 0.05^a
Significance	**	**	**	**	**
Broccoli (%) (B)
0	62.87 ± 5.21^a	35.66 ± 2.66^a	31.33 ± 3.24^a	0.88 ± 0.04^a	0.57 ± 0.05^a
5	60.93 ± 6.44^b	33.92 ± 3.22^b	29.57 ± 3.37^b	0.87 ± 0.04^a	0.56 ± 0.05^a
10	55.92 ± 4.73^c	31.38 ± 5.06^c	27.40 ± 5.15^c	0.87 ± 0.04^a	0.56 ± 0.09^a
Significance	**	**	**	NS	NS
Storage time (S)
0 d	55.88 ± 4.93^d	33.53 ± 6.04^a	29.28 ± 6.08^a	0.87 ± 0.04^cd	0.60 ± 0.10^a
15 d	60.17 ± 6.57^bc	33.21 ± 3.72^a	28.59 ± 3.77^a	0.86 ± 0.04^d	0.56 ± 0.05^cd
30 d	57.95 ± 4.93^cd	32.98 ± 3.24^a	29.12 ± 3.59^a	0.88 ± 0.04^ab	0.57 ± 0.06^b
45 d	59.81 ± 5.36^bc	33.85 ± 3.11^a	29.58 ± 3.36^a	0.87 ± 0.03^bc	0.57 ± 0.05^bc
60 d	61.38 ± 6.42^ab	33.53 ± 4.26^a	29.14 ± 4.54^a	0.87 ± 0.04^cd	0.55 ± 0.05^d
75 d	61.38 ± 5.71^ab	33.79 ± 4.31^a	30.03 ± 4.59^a	0.89 ± 0.05^a	0.55 ± 0.08^cd
90 d	62.79 ± 7.20	34.71 ± 4.06^a	30.29 ± 3.91^a	0.87 ± 0.04^cd	0.56 ± 0.05^cd
Significance	**	NS	NS	**	**
O×B	NS	**	**	*	**
O×S	NS	NS	NS	NS	**
B×S	NS	*	*	NS	**
a–d: Any two means in the same column having the same letters in the same section are not significantly different at p > 0.05; SD: standard deviation; NS: not significant; *p < 0.05; **p < 0.01.

Figure 2 The effects of interactions between treatments on the textural parameters of bologna-type sausage: (a, c, e) broccoli × storage period; (b, d) animal fat/corn oil × broccoli; (f) animal fat/corn oil × storage period; ♦: 0% broccoli; ■: 5% broccoli; ▲: 10% broccoli; •: 50% animal fat + 50% corn oil; ×: 100% animal fat.