%0 Journal Article
%T Composition and Fatty Acid Profile of Goat Meat Sausages with Added Rice Bran
%A Fatemeh Malekian
%A Margarita Khachaturyan
%A Sebhatu Gebrelul
%A James F. Henson
%J International Journal of Food Science
%D 2014
%I Hindawi Publishing Corporation
%R 10.1155/2014/686298
%X A scientific consensus on the relationship between obesity, obesity related diseases, and diet has emerged. One of the factors is overconsumption of the red meats such as pork and beef. Goat meat has the potential to replace these traditionally consumed meats. Rice bran is a rich source of antioxidants such as vitamin E. In this study, goat meat sausages were formulated to contain 0, 1.5 or 3 percent stabilized rice bran. Proximate and fatty acid composition, ¦Á-tocopherol, cholesterol concentration, and antioxidant activities of cooked goat meat sausages containing varying percentages of rice bran were measured. Data were analyzed using a fixed effects model. The fat percentage in the goat meat sausages increased in response to increasing rice bran percentages . Saturated fatty acids concentration decreased linearly , while unsaturated fatty acids and omega-3 and omega-6 fatty acids increased linearly in response to increasing rice bran percentages . The concentration of ¦Á-tocopherol in sausages increased linearly in response to increasing rice bran percentages . Also, antioxidant activity increased linearly in sausages in response to added rice bran . The cholesterol concentration of sausages did not vary significantly in response to added rice bran. 1. Introduction A scientific consensus on the relationship between diet and obesity related diseases such as diabetes, heart disease, stroke, and some forms of cancer has been documented [1]. The obesity rate in Louisiana is 28.9%, which is the eighth highest in the USA. Furthermore, Louisiana is in the top seven states in obesity-related medical expenditure [2]. Foods from animal sources have been a part of human diets for years. Even though the percentage of fat in meat has decreased in recent years, the polyunsaturated to saturated fatty acid ratio in meat is usually less than 0.2 when the fat content is above 2% [3]. Blood cholesterol level depends less on the intake of cholesterol from foods and more on the amount of saturated fats consumed, especially the ratio of polyunsaturated to saturated fats [4]. A study has shown that with proper dietary intervention, the mean blood cholesterol level of 90% of a test population was reduced by 3% to 23% [5]. Dietary habits are major factor in the development of obesity and cardiovascular heart diseases. During the past few decades, epidemiological studies have suggested that a healthy diet and lifestyle are critical for the prevention of many diseases such as breast cancer. Breast cancer is one of the most common cancers and is the second leading cause of death
%U http://www.hindawi.com/journals/ijfs/2014/686298/