Effect of Selected Oils on Antioxidant and Physicochemical Properties of Breakfast Sausage

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dc.contributor.authorOshibanjo D. O.
dc.contributor.authorOlusola O. O
dc.contributor.authorLuka J. S.
dc.contributor.authorAdesope A. I.
dc.contributor.authorLawrence Abegunde
dc.contributor.authorGbeffe K. A
dc.contributor.authorAdeniyi A. K
dc.contributor.authorAkwashiki M. A
dc.date.accessioned2026-03-12T09:35:16Z
dc.date.issued2019-08-13
dc.description.abstractAims: The process of degradation converts fatty acid esters of oils into free fatty acids, by reaction with air, moisture and/or other materials. The main cause of rancidity of lipids is the oxidative deterioration of unsaturated fatty acids through a free-radical chain mechanism called lipid peroxidation. The aim of this study seek to evaluate the effect of selected oils on antioxidant and physicochemical properties of breakfast sausage. Methodology: Breakfast sausage was prepared (g/100 g: beef 65.0, corn flour 10.0, oil 10.0, others 13.0). Lard, was replaced with shea butter, olive oil or groundnut oil in a completely _____________________________________________________________________________________________________
dc.identifier.issnISSN: 2581-7752
dc.identifier.urihttps://irepos.unijos.edu.ng/handle/123456789/11409
dc.language.isoen
dc.relation.ispartofseriesVol. 11(3): 1-8, 2019; AFSJ.50560
dc.titleEffect of Selected Oils on Antioxidant and Physicochemical Properties of Breakfast Sausage
dc.title.alternativeAsian Food Science Journal
dc.typeArticle

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