Lipid Profile of Chicken Sausage Made from Pre-emulsified Vegetable Oils Dicky Tri Utama*, Jajang Gumilar, Andry Pratama
Department of Animal Product Technology, Faculty of Animal Husbandry, Universitas Padjadjaran, Sumedang, Indonesia, 45363
*d.utama[at]unpad.ac.id
Abstract
The objective of this study was to evaluate the use of different pre-emulsified vegetable oils made from red palm olein (RPO) mixed with canola oil (RPO-CAN) or olive oil (RPO-OLV) in proportions of 30:70 (w/w) and compared to margarine (MRG) and beef tallow (BTL) on the quality of chicken sausage. Soy protein isolate, emulsifier E471, and inulin were selected as emulsion stabilizers. The potential use of pre-emulsified vegetable oils in chicken sausages as a substitute for animal fat was evaluated. The sausage was made with 60% (w/w) ground chicken breast, 20% (w/w) fat including beef tallow, margarine and pre-emulsified vegetable oils as treatment, and 20% (w/w) icy water. The use of pre-emulsified vegetable oils reduced fat content and increased the yield of chicken sausage, regardless the differences on vegetable oil mixtures. The proportion of saturated fatty acids and the n6 to n3 ratio decreased in comparison with beef tallow. An emulsion of RPO-CAN was found to have better fatty acid profile and yield in chicken sausage than RPO-OLV, MRG and BTL and could be potentially used to substitute animal fat.
