Rice husk-fortified beef sausages: Cholesterol oxidation products, physicochemical properties, and sensory attributes
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Date
2024-11-19
Journal Title
Journal ISSN
Volume Title
Publisher
Elsivier
Abstract
The effect of rice husk flour (RHF) supplementation on the physicochemical properties, oxidative stability, and
sensory attributes of beef sausages was examined. Beef sausages were formulated with either 0 % RHF + 15 %
wheat flour (WF), RHF-0; 5 % RHF + 10 % WF, RHF-5; 10 % RHF + 5 % WF, RHF-10, or 15 % RHF + 0 % WF,
RHF-15, and cooked at 200 ◦C for 20 min. RHF supplementation significantly increased dietary fiber while
decreasing moisture content (P < 0.05). Beef sausages with RHF had lower L*, a*, TBARS, carbonyl content,
hardness, chewiness, and gumminess, and a higher pH (P < 0.05). RHF-10 and RHF-15 sausages exhibited
greater cook loss compared to other formulations (P < 0.05). The levels of 7-ketocholesterol decreased with
increasing RHF levels, while 7α-hydroxycholesterol and 7-hydroperoxycholesterol were higher in RHF-0 and
RHF-10 sausages compared to RHF-5 and RHF-15 sausages (P < 0.05). In addition, RHF improved the taste,
juiciness, appearance, and overall acceptance of beef sausages. These findings suggest that RHF can be a valuable
ingredient in beef sausages by increasing fiber content, reducing oxidative degradation, and maintaining sensory
quality despite some moisture loss.