The quality of beef sausages is greatly influenced by the kind of fat used and the temperature at which they are cooked. To explore this, sausages were made with different fats and cooked at varying temperatures. The fats used were beef tallow, palm olein, and soybean oil. The sausages were then roasted at either 180°C for 30 minutes or 240°C for 15 minutes.

The type of fat in the sausages affected the kinds of fatty acids present. Sausages made with beef tallow had the most saturated fats. Those made with palm olein had the most monounsaturated fats. Sausages made with soybean oil had the most polyunsaturated fats. Cooking at the higher temperature of 240°C increased the levels of polyunsaturated and monounsaturated fats, as well as total cholesterol. However, it reduced the levels of saturated fats, moisture, and overall fat content.

The combination of fat type and roasting temperature had a significant impact on certain aspects of the sausages. For instance, the levels of oxysterols, which are compounds formed from cholesterol oxidation, varied greatly. Sausages made with soybean oil and cooked at 180°C had the highest levels of certain oxysterols. However, these levels dropped significantly when cooked at 240°C. Beef tallow sausages showed the least overall cholesterol oxidation, while palm olein sausages had intermediate levels.

The appearance and texture of the sausages were also affected. Sausages made with beef tallow were lighter in color and had less cook loss when roasted at 240°C. The redness increased in both beef tallow and soybean oil sausages at the higher temperature. Beef tallow sausages were also harder and chewier. In terms of taste, palm olein sausages scored better than beef tallow sausages. Soybean oil and palm olein sausages had higher appearance and overall acceptance scores compared to beef tallow sausages.

The choice of fat and cooking temperature plays a crucial role in the safety, nutritional value, and taste of beef sausages. It is essential to pick the right fat and cooking method to get the best results. This is important for both the health of the consumer and the overall quality of the product.  It is important to note that cooking at higher temperatures can lead to the formation of harmful compounds, so it is essential to find a balance between achieving the desired taste and ensuring safety.

BEEF SAUSAGES

The Impact of Heat and Fat on Beef Sausages

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