Turkish Journal of Agriculture and Forestry
DOI
-
Abstract
Some quality characteristics of frankfurter type sausages (with 30% total fat) produced by adding sunflower oil at different levels (10%, 20% and 30%) were determined and compared to control with 30% animal fat. Increasing of sunflower oil content resulted in lower process yield. Cholesterol content and water holding capacity of frankfurters also decreased at the levels of sunflower oil from 10 to 30% (P
First Page
235
Last Page
240
Recommended Citation
ERTAŞ, A. Hamdi and KARABAŞ, Gülay (1998) "Frankfurter Type Sausage Production with Sunflower Oil Substitution," Turkish Journal of Agriculture and Forestry: Vol. 22: No. 3, Article 4. Available at: https://journals.tubitak.gov.tr/agriculture/vol22/iss3/4
