Composition and Fatty Acid Profile of Goat Meat Sausages with Added Rice Bran

Autor: Fatemeh Malekian, Margarita Khachaturyan, Sebhatu Gebrelul, James F. Henson
Jazyk: angličtina
Rok vydání: 2014
Předmět:
Zdroj: International Journal of Food Science, Vol 2014 (2014)
Druh dokumentu: article
ISSN: 2356-7015
2314-5765
DOI: 10.1155/2014/686298
Popis: A scientific consensus on the relationship between obesity, obesity related diseases, and diet has emerged. One of the factors is overconsumption of the red meats such as pork and beef. Goat meat has the potential to replace these traditionally consumed meats. Rice bran is a rich source of antioxidants such as vitamin E. In this study, goat meat sausages were formulated to contain 0, 1.5 or 3 percent stabilized rice bran. Proximate and fatty acid composition, α-tocopherol, cholesterol concentration, and antioxidant activities of cooked goat meat sausages containing varying percentages of rice bran were measured. Data were analyzed using a fixed effects model. The fat percentage in the goat meat sausages increased in response to increasing rice bran percentages (P
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