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

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.