Details

Autor(en) / Beteiligte

• Hoffman, L.C.
• Schoon, K.
• Rudman, M.
• Brand, T.S.
• Dalle Zotte, A.
• Cullere, M.

Titel

Profile of cabanossi made with exotic meats and olive oil

Ist Teil von

• Meat science, 2019-01, Vol.147, p.20-27

Ort / Verlag

England: Elsevier Ltd

Erscheinungsjahr

2019

Link zum Volltext

Quelle

MEDLINE

Beschreibungen/Notizen

• The effect of olive oil inclusion on the chemical and sensory characteristics in cabanossi made with ostrich and warthog meat was investigated. Ostrich meat from soybean oilcake (SBOC) and cottonseed oilcake dietary inclusion levels (CSOC), and olive oil were included at three levels (0%, 1% and 2%) resulting in six treatments. The fat content in the cabanossi increased with increasing levels of oil inclusion but were all <10%, which allows it to be classified as a low fat meat product. Total monounsaturated fatty acids in the cabanossi increased whilst total saturated fatty acids and total polyunsaturated fatty acids decreased as olive oil increased. The SBOC cabanossi had a lower fat and higher crude protein content. The inclusion of olive oil at 2% resulted in a cabanossi with increased tenderness, juiciness and cured red meat colour, all factors that appeal to the consumer, while the overall flavour descriptors were not adversely affected by the inclusion of olive oil. •Different levels of olive oil were used as fat source in making ostrich/warthog cabanossi.•MUFA in the cabanossi increased whilst SFA and PUFA decreased as olive oil increased.•Olive oil at 2% resulted in increased tenderness, juiciness and cured red meat colour.•Overall flavour descriptors were not adversely affected by the inclusion of olive oil.