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Composition and Fatty Acid Profile of Goat Meat Sausages with Added Rice Bran
Joint Authors
Henson, James F.
Malekian, Fatemeh
Gebrelul, Sebhatu
Khachaturyan, Margarita
Source
International Journal of Food Science
Issue
Vol. 2014, Issue 2014 (31 Dec. 2014), pp.1-8, 8 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2014-04-16
Country of Publication
Egypt
No. of Pages
8
Main Subjects
Engineering Sciences and Information Technology
Abstract EN
A scientific consensus on the relationship between obesity, obesity related diseases, and diet has emerged.
One of the factors is overconsumption of the red meats such as pork and beef.
Goat meat has the potential to replace these traditionally consumed meats.
Rice bran is a rich source of antioxidants such as vitamin E.
In this study, goat meat sausages were formulated to contain 0, 1.5 or 3 percent stabilized rice bran.
Proximate and fatty acid composition, α-tocopherol, cholesterol concentration, and antioxidant activities of cooked goat meat sausages containing varying percentages of rice bran were measured.
Data were analyzed using a fixed effects model.
The fat percentage in the goat meat sausages increased in response to increasing rice bran percentages (P<0.001).
Saturated fatty acids concentration decreased linearly (P<0.01), while unsaturated fatty acids and omega-3 and omega-6 fatty acids increased linearly in response to increasing rice bran percentages (P<0.05).
The concentration of α-tocopherol in sausages increased linearly in response to increasing rice bran percentages (P<0.01).
Also, antioxidant activity increased linearly in sausages in response to added rice bran (P<0.01).
The cholesterol concentration of sausages did not vary significantly in response to added rice bran.
American Psychological Association (APA)
Malekian, Fatemeh& Khachaturyan, Margarita& Gebrelul, Sebhatu& Henson, James F.. 2014. Composition and Fatty Acid Profile of Goat Meat Sausages with Added Rice Bran. International Journal of Food Science،Vol. 2014, no. 2014, pp.1-8.
https://search.emarefa.net/detail/BIM-490534
Modern Language Association (MLA)
Malekian, Fatemeh…[et al.]. Composition and Fatty Acid Profile of Goat Meat Sausages with Added Rice Bran. International Journal of Food Science No. 2014 (2014), pp.1-8.
https://search.emarefa.net/detail/BIM-490534
American Medical Association (AMA)
Malekian, Fatemeh& Khachaturyan, Margarita& Gebrelul, Sebhatu& Henson, James F.. Composition and Fatty Acid Profile of Goat Meat Sausages with Added Rice Bran. International Journal of Food Science. 2014. Vol. 2014, no. 2014, pp.1-8.
https://search.emarefa.net/detail/BIM-490534
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-490534