Rice husk-fortified beef sausages: Cholesterol oxidation products, physicochemical properties, and sensory attributes
| dc.contributor.author | Kazeem D. Adeyemi | |
| dc.contributor.author | Isiaka O. Kolade | |
| dc.contributor.author | Amidat O. Siyanbola | |
| dc.contributor.author | Faidhat O. Bhadmus | |
| dc.contributor.author | Rafiat M. Shittu | |
| dc.contributor.author | Hakeem Ishola | |
| dc.contributor.author | Chanporn Chaosap | |
| dc.contributor.author | Panneepa Sivapirunthep | |
| dc.contributor.author | Kehinde M. Okukpe | |
| dc.contributor.author | Victoria O. Chimezie | |
| dc.contributor.author | Oluwasayope I. Alli | |
| dc.contributor.author | Rasheed O. Sulaimon | |
| dc.contributor.author | Babatunde H. Ajao | |
| dc.date.accessioned | 2025-10-22T12:53:19Z | |
| dc.date.available | 2025-10-22T12:53:19Z | |
| dc.date.issued | 2024-11-19 | |
| dc.description.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. | |
| dc.identifier.uri | https://kwasuspace.kwasu.edu.ng/handle/123456789/6118 | |
| dc.language.iso | en_US | |
| dc.publisher | Elsivier | |
| dc.relation.ispartofseries | 109714 | |
| dc.title | Rice husk-fortified beef sausages: Cholesterol oxidation products, physicochemical properties, and sensory attributes | |
| dc.type | Article |