Effect of storage time on colorimetric, physicochemical, and lipid oxidation parameters in sheep meat sausages with pre-emulsified linseed oil

This study's objective was to evaluate the effect of storage time (-18 ± 1 °C/60 days) under colorimetric, physicochemical, and lipid oxidation parameters in sheep meat sausages with oil pre-emulsified linseed replace animal fat. Five formulations have been developed; control sausage (0%) four fat replacement levels oil: 10, 20, 30, 40%. Color analysis s (L *, a * b *), determination total colorimetric difference (CD), water activity (Aw), pH, moisture, retention capacity (WRC), through number substances reactive thiobarbituric acid (TBARS), where all were determined at intervals 0, 40 60 days storage. The treatment, time, interaction between these factors significantly affected (P < .0001) most studied parameters. TBARS values by treatment .0001), an .0001). However, it is suggested that viable strategy without causing detrimental effects on product's quality during period.