Cholesterol oxides and quality attributes of NaCl-substituted low-fat chicken sausages prepared with different antioxidants
This trial investigated how different salts and antioxidants influence cholesterol oxides, microbial profiles, physicochemical properties and organoleptic characteristics of low-fat chicken sausages (CS). CS were formulated with either 2 % NaCl, CS-1; 2 % NaCl +0.02 % butylated hydroxyanisole (BHA),...
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Elsevier
2025-01-01
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| Series: | Heliyon |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844025001768 |
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| author | Kazeem D. Adeyemi Olaife S. Olatunji Olubunmi Atolani Hakeem Ishola Rafiat M. Shittu Kehinde M. Okukpe Victoria O. Chimezie Muinat O. Kazeem |
| author_facet | Kazeem D. Adeyemi Olaife S. Olatunji Olubunmi Atolani Hakeem Ishola Rafiat M. Shittu Kehinde M. Okukpe Victoria O. Chimezie Muinat O. Kazeem |
| author_sort | Kazeem D. Adeyemi |
| collection | DOAJ |
| description | This trial investigated how different salts and antioxidants influence cholesterol oxides, microbial profiles, physicochemical properties and organoleptic characteristics of low-fat chicken sausages (CS). CS were formulated with either 2 % NaCl, CS-1; 2 % NaCl +0.02 % butylated hydroxyanisole (BHA), CS-2; 1 % NaCl + 1 % KCl + 0.25 % onionskin extract (OSE), CS-3; 1 % NaCl + 1 % KCl + 0.5 % OSE, CS-4; 1 % NaCl + 1 % K3C6H5O7 + 0.25 % OSE, CS-5 or 1 % NaCl + 1 % K3C6H5O7 + 0.5 % OSE, CS-6, cooked, and refrigerated for 45 d. The Na content in CS-1 and CS-2 (1185 ± 21 mg/100 g) was greater than that in the other CS (640 ± 18 mg/100 g). The 19-hydroxy cholesterol, 7α-hydroxycholesterol, 25-hydroxycholesterol, 5,6β-epoxycholesterol, 7β-hydroxycholesterol and carbonyl content were greater in CS-1 than in the other sausages. The OSE-treated CS group had lower levels of 7β-hydroxycholesterol and 7α-hydroxycholesterol than did the CS-2 group. CS-1 and CS-2 were lighter than the other CS. Malondialdehyde, pH, chemical composition, textural profile, microbial counts, cook loss and sensorial quality were unaffected by additives. The partial replacement of NaCl with KCl and K3C6H5O7, along with the addition of BHA and OSE, decreased the Na and cholesterol oxide contents without affecting the organoleptic qualities of low-fat CS. |
| format | Article |
| id | doaj-art-0ae1eee4684c440da9ecdde207b2b916 |
| institution | Kabale University |
| issn | 2405-8440 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Heliyon |
| spelling | doaj-art-0ae1eee4684c440da9ecdde207b2b9162025-02-02T05:28:13ZengElsevierHeliyon2405-84402025-01-01112e41796Cholesterol oxides and quality attributes of NaCl-substituted low-fat chicken sausages prepared with different antioxidantsKazeem D. Adeyemi0Olaife S. Olatunji1Olubunmi Atolani2Hakeem Ishola3Rafiat M. Shittu4Kehinde M. Okukpe5Victoria O. Chimezie6Muinat O. Kazeem7Department of Animal Production, Faculty of Agriculture, University of Ilorin, PMB 1515, Ilorin, Nigeria; Corresponding author.Department of Animal Production, Faculty of Agriculture, University of Ilorin, PMB 1515, Ilorin, NigeriaDepartment of Chemistry, Faculty of Physical Sciences, University of Ilorin, PMB 1515, Ilorin, NigeriaDepartment of Animal Production, Faculty of Agriculture, Kwara State University, Malete, NigeriaDepartment of Food Science and Technology, Faculty of Agriculture, Kwara State University, Malete, NigeriaDepartment of Animal Production, Faculty of Agriculture, University of Ilorin, PMB 1515, Ilorin, NigeriaDepartment of Animal Production, Faculty of Agriculture, University of Ilorin, PMB 1515, Ilorin, NigeriaDepartment of Microbiology, Faculty of Life Sciences, University of Ilorin, PMB 1515, Ilorin, NigeriaThis trial investigated how different salts and antioxidants influence cholesterol oxides, microbial profiles, physicochemical properties and organoleptic characteristics of low-fat chicken sausages (CS). CS were formulated with either 2 % NaCl, CS-1; 2 % NaCl +0.02 % butylated hydroxyanisole (BHA), CS-2; 1 % NaCl + 1 % KCl + 0.25 % onionskin extract (OSE), CS-3; 1 % NaCl + 1 % KCl + 0.5 % OSE, CS-4; 1 % NaCl + 1 % K3C6H5O7 + 0.25 % OSE, CS-5 or 1 % NaCl + 1 % K3C6H5O7 + 0.5 % OSE, CS-6, cooked, and refrigerated for 45 d. The Na content in CS-1 and CS-2 (1185 ± 21 mg/100 g) was greater than that in the other CS (640 ± 18 mg/100 g). The 19-hydroxy cholesterol, 7α-hydroxycholesterol, 25-hydroxycholesterol, 5,6β-epoxycholesterol, 7β-hydroxycholesterol and carbonyl content were greater in CS-1 than in the other sausages. The OSE-treated CS group had lower levels of 7β-hydroxycholesterol and 7α-hydroxycholesterol than did the CS-2 group. CS-1 and CS-2 were lighter than the other CS. Malondialdehyde, pH, chemical composition, textural profile, microbial counts, cook loss and sensorial quality were unaffected by additives. The partial replacement of NaCl with KCl and K3C6H5O7, along with the addition of BHA and OSE, decreased the Na and cholesterol oxide contents without affecting the organoleptic qualities of low-fat CS.http://www.sciencedirect.com/science/article/pii/S2405844025001768CarbonylOrganoleptic propertiesOnionskin extractSodium |
| spellingShingle | Kazeem D. Adeyemi Olaife S. Olatunji Olubunmi Atolani Hakeem Ishola Rafiat M. Shittu Kehinde M. Okukpe Victoria O. Chimezie Muinat O. Kazeem Cholesterol oxides and quality attributes of NaCl-substituted low-fat chicken sausages prepared with different antioxidants Heliyon Carbonyl Organoleptic properties Onionskin extract Sodium |
| title | Cholesterol oxides and quality attributes of NaCl-substituted low-fat chicken sausages prepared with different antioxidants |
| title_full | Cholesterol oxides and quality attributes of NaCl-substituted low-fat chicken sausages prepared with different antioxidants |
| title_fullStr | Cholesterol oxides and quality attributes of NaCl-substituted low-fat chicken sausages prepared with different antioxidants |
| title_full_unstemmed | Cholesterol oxides and quality attributes of NaCl-substituted low-fat chicken sausages prepared with different antioxidants |
| title_short | Cholesterol oxides and quality attributes of NaCl-substituted low-fat chicken sausages prepared with different antioxidants |
| title_sort | cholesterol oxides and quality attributes of nacl substituted low fat chicken sausages prepared with different antioxidants |
| topic | Carbonyl Organoleptic properties Onionskin extract Sodium |
| url | http://www.sciencedirect.com/science/article/pii/S2405844025001768 |
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