Effects of corn oil and broccoli on instrumental texture and color properties of bologna-type sausage

The effects of substitution of sheep tail fat with corn oil (50%) and the addition of broccoli (0, 5, or 10%) on the instrumental texture and color properties of bologna-type sausage were investigated during chilled storage (90 days at 4 degrees C). Thiobarbituric acid-reactive substances and pH analysis were also carried out in fresh and storaged samples. The substitution of sheep tail fat by corn oil had very significant (P < 0.01) effects on the color scores (L*, a*, and b*) and textural properties of samples. The use of broccoli affected significantly (P < 0.01) color scores and hardness, gumminess, and chewiness values. Storage time had significant effects (P < 0.01) on hardness, springiness and cohesiveness, and color scores. The use of corn oil in bologna-type sausage decreased thiobarbituric acid-reactive substances value. However, at the end of storage this value was not over 15 mu mol MDA/kg in sausage with animal fat. The pH values were not below 6.1 at the end of the storage.