Pumpkin seed oil as a partial animal fat replacer in bologna-type sausages

Türkan Uzlaşır1, Nesimi Aktaş1,*, Kamil Gerçekaslan1
Author Information & Copyright
1Nevsehir Hacı Bektas Veli University, Nevsehir 50300, Turkey.
*Corresponding Author: Nesimi Aktaş, Department of Food Engineering, Nevşehir Hacı Bektaş Veli University, Nevşehir 50300, Turkey, Tel: +90 384 228 1000, E-mail:

© Copyright 2020 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Jan 21, 2020 ; Revised: Apr 06, 2020 ; Accepted: Apr 07, 2020

Published Online: May 07, 2020


Beef fat was replaced with cold press pumpkin seed oil (0%, 5%, 15% and 20%) in the production of bologna-type sausages. pH, water-holding capacity, jelly-fat separation, emulsion stability and viscosity values were determined in meat batters. Thiobarbituric acid reactive substances (TBARS), color, and textural characteristics (TPA, shear test, penetration test) were determined in end-product at 1, 7, 14, 21, and 28 days of storage at 4°C. The pH values were varied between 6.06 and 6.08. With the increase in the level of pumpkin seed oil in meat batters, there was a significant increase in water-holding capacity, jelly-fat separation and viscosity values (P<0.05) while a significant decrease in emulsion stability (P<0.05). TBARS values of sausages were found to be significantly higher than in the control group (P<0.05), and this trend continued during storage. Increasing of pumpkin seed oil level were caused a significant increase in L* and b* values while a decrease in a* value (P<0.05). Hardness, adhesiveness and chewiness values were significantly reduced whereas cohesiveness and resilience values increased (P<0.05). Maximum shear force and work of shear was significantly decreased as the level of pumpkin seed oil increased (P<0.05). Hardness, work of penetration and the resistance during the withdrawal of the probe values (penetration tests) increased significantly with the increase in the level of pumpkin seed oil (P<0.05). These results indicate that pumpkin seed oil has potential to be use as a replacement of animal-based fats in the production of bologna-type sausages.

Keywords: Bologna type sausage; pumpkin seed oil; texture; TBARS

Journal Title Change

We announce that the title of our journal and related information were changed as below from January, 2019.


Before (~2018.12)

After (2019.01~)

Journal Title

Korean Journal for Food Science of Animal Resources

Food Science of Animal Resources

Journal Abbreviation

Korean J. Food Sci. An.

Food Sci. Anim. Resour.







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