Effects of Animal Fat Replacement with Argan Oil on the Quality Properties of Bologna-type Chicken Sausages

In this study, the effect of replacing animal fat with argan oil on the quality properties of bologna-type chicken sausage was evaluated by physicochemical and textural analysis. For this purpose, five different treatments (T1, 100% beef fat; T2, 75% beef fat + 25% argan oil; T3, 50% beef fat + 50% argan oil; T4, 25% beef fat + 75% argan oil; and T5, 100% argan oil) were used in bologna-type sausage production. Replacing animal fat with argan oil by up to 50% increased the pH values of the sausages. As the ratio of argan oil used in production increased, the TBARS value and L* value increased, while the a* value decreased. Using argan oil in bologna-type chicken sausages decreased the SFAs and increased the amounts of oleic and linoleic acids. Substitution of animal fat up to 50% with argan oil increased the hardness, cohesiveness, and chewiness values of the sausages. However, adhesiveness and springiness were not significantly affected by the use of argan oil (P > 0.05). It was concluded that replacing animal fat with 25% argan oil was possible in bologna-type chicken sausage production and using argan oil at a maximum of 50% would be appropriate.