الفهرس 
Introduction
Use of vegetable oils as fat substitutes in meat productsOnly 14 pages are availabe for public view
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Abstract
Full substituted, lowfat meat products (sausage) were prepared from imported frozen lean beef meat by using preemulsified (P. E) vegetable oils (olive, palm, sunflower oil) and Tehina as fat replacers. Besides, ten emulsifier agents were implied for determined its emulsifying and foaming properties to select the more strongest one in production of preemulsified vegetable oils. Chemical composition and chemical properties of imported frozen beef were estimated. The sausage samples were prepared with three different fullfat substitutes at levels of 20 %, 15 % and 10 %, in addition to a control sample (25 % fat). Prepared sausage samples (substituted and control) were studied for chemical, physical and sensory properties. On the other hand, the effects of frozen storage (at 18oC for 6 months) were also studied for both chemical and organoleptical characteristics, therefore, the samples of sausages were analyzed at zero time and during frozen storage periods (6 months). The results obtained could be summarized in the following points: 1 Sodium caseinate had the highest values of both emulsion capacity and stability, in addition to foam capacity and stability in compare to all tested emulsifier agents, therefore, it was used in the preemulsification process of studied vegetable oils. 2 Imported frozen beef meat used in this study was characterized by high moisture and protein content, while it had lowfat and ash content. Besides, values of both thiobarbituric acid (TBA), total soluble nitrogen (TSN), total volatile nitrogen (TVN) and pH were located in the standard acceptable ranges. 3 The values of both moisture, protein, ash and carbohydrates contents in all substituted sausage samples whether raw or cooked ones were increased with decreasing in the percent of substitution level, but ether extract (fat content) values were decreased with decreasing percent of substitution level. Summarizing the forementioned results, it could be concluded that substituting animal fat of sausage with preemulsified vegetable oils can be successfully applied in industry which showed a good chemical, physical and organoleptical characteristics, and in some aspects excellent properties as in case of palm oil sausages. In addition, frozen storage at 18oC for 6 months was resulted in a good values of TBA, TVN and TSN for all samples. On other hand, Tehina sausages showed low sensory properties and in the same time a good chemical and physical properties. Finally, full substituted low animal fat meat products, namely sausages could be possibly used as functional food or specific blends for some sensitive consumers which suffer from some diseases namely hyper lipidemia, cholesterol, blood pressure and arteriosclerosis etc., hence, it could be recommended (upon its biological value) to produce these products on a wide range with respect to both industrial and commercial levels for spread its advantages for consumers.