SENSORY EVALUATION OF BEEF PATTIES AND SAUSAGES CONTAINING LIPIDS WITH VARIOUS COMPONENT FATTY-ACIDS

Sensory scores of beef patties and emulsion-type sausages containing v arying levels of lipids with various component fatty acids were invest igated. Sensory scores of beef patties containing solid fat were relat ively constant at every fat level examined. However, scores of beef pa tties containing liquid oil decreased with increasing level of added o il. In the case of sausages, on the other hand, sensory evaluation sco res markedly decreased with increasing the level of solid fat, while n o significant change was observed in panel scores when liquid oil was mixed into sausages. Even 10% level of added lipids satisfactorily gav e preferable acceptability to beef patties and sausages.