Abstract:Five treatments of wieners were prepared with replacing 0, 25, 50, 75 and 100% of added beef back fat with safflower oil (SO). Changes in pH, thiobarbuturic acid reactive substances (TBARS) and color (L*, a*, b*) values of wieners were determined during manufacturing day and refrigerated storage (5, 10, 15, 20 and 30 d). Fatty acid profile, cholesterol content, cooking loss, proximate composition and textural properties of wieners were also determined on manufacturing day. Results revealed that SO incorporatio… Show more
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