Partial Substitution of Beef Fat with Hazelnut Oil in Emulsion Type Sausages: Effects on Chemical, Physical and Sensorial Quality

The effects of hazelnut oil on some properties of sausages have been studied. Beef fat was replaced by hazelnut oil at levels of 60 and 90%. Incorporation of hazelnut oil into sausages had no effect on emulsion properties but resulted softer texture. Cholesterol content decreased progressively as the percentage of hazelnut oil increased in the formulation. Replacement of beef fat with 60 and 90% hazelnut oil significantly increased MUFA, PUFA and MUFA + PUFA/SFA ratios. After 45 days of storage at 4°C, all sausage samples had TBA values within acceptable limits. Yellow colour in slice appearance was enhanced in samples with hazelnut oil. With regard to organoleptic characteristics panel evaluated sausages with hazelnut oil had softer texture. Results showed that up to 90% of beef fat can be replaced by hazelnut oil in the production of sausages but further research is needed to improve the texture of sausages.