Effect of Vegetable Oil on the Quality of Fresh Chevon Sausages

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.