Soybean and canola oils induced changes in fatty acids’ profile of chicken Lyoner during storage

Subject Areas : Food Science and Technology

معصومه  Moslemy ¹ (- Member of young researchers club, Zarghan branch, Islamic Azad University, Zarghan, Iran. -Ph.D student of Food Science and Technology, Department of Food Science and Technology, Shahid Beheshti Medical Science University, Tehran, Iran.)
رامین  Khaksar ² (Associate professor, National Nutrition and Food Technology Researches Institute, Faculty of Nutrition and Food Science, Shaheed Beheshti Medical Science University, Tehran, Iran)
هدایت  Hosseini ³ (Associate professor, National Nutrition and Food Technology Researches Institute, Faculty of Nutrition and Food Science, Shaheed Beheshti Medical Science University, Tehran, Iran)
اقدس  Taslimi ⁴ (Lecturer, National Nutrition and Food Technology Researches Institute, Faculty of Nutrition and Food Science, Shaheed Beheshti Medical Science University, Tehran, Iran)
روح اله  Ferdosi ⁵ (Research lecturer, National Nutrition and Food Technology Researches Institute, Faculty of Nutrition and Food Science, Shaheed Beheshti Medical Science University, Tehran, Iran)

Received: 2012-02-16 Accepted : 2013-01-20 Published : 2012-08-22

Keywords: Soybean oil, canola oil, fatty acid profile, Chicken Lyoner,

Abstract :

   Chicken sausage is among popular meat products which in turn, has a share in daily diets.Accordingly, study on meat products and the variation of their characteristics during processing and storage conditions are of the uppermost importance. In this study, chicken sausages containing 90% chicken meat were manufactured under similar conditions except for the added oil type. That is to say, the two batches of chicken sausages were manufactured by the addition of canola and soybean oils in their formula. The samples were stored at 4 to 5 °C for 45 days. With 15-day interval, the samples were analyzed for the fatty acid profile (palmitic, stearic, oleic, linoleic and linolenic acids), microbial (total psychrotrophic bacteria and lactobacillus) and chemical [moisture content, pH, peroxide and thiobarbituric acid (TBA) values as well as free fatty acid (FFA)] properties. Except for the peroxide value, all parameters showed statistically significant (p<0.05) variations throughout the storage period. Moreover, the PUFA/SFA was in the recommended range in all samples excluding the sample containing soybean oil on day 15. The results concluded that the samples formulated with canola oil undergo less variation during storage period.

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