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The Quality Improvement of Emulsion-type Pork Sausages Formulated by Substituting Pork Back fat with Rice Bran Oil
Korean J. Food Sci. An. 2018;38:123-134
Published online February 28, 2018
© 2018 Korean Society for Food Science of Animal Resources

Hyeon-Woong Yum1, Jin-Kyu Seo1, Jin-Yeon Jeong1, Gap-Don Kim2, M. Shafiur Rahman1, and Han-Sul Yang1,2*

1Division of Applied Science (BK21 plus), Gyeongsang National University, Jinju 52828, Korea
2Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 52828, Korea
Correspondence to: Han-Sul Yang
Division of Applied Science (BK21 plus), Gyeongsang National University, Jinju-daero, Jinju, Gyeongnam 52828, Korea
Tel: +82-55-772-1948
Fax: +82-55-772-1949
E-mail: hsyang@gnu.ac.kr
Received August 3, 2017; Revised January 10, 2018; Accepted January 10, 2018.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
The effects of pork back fat (PBF) substitution with various concentrations of rice bran oil (RBO) (50%, 45%, 40% and 35%) on the physicochemical characteristics and sensory attributes of emulsion-type pork sausages were studied. The modified pork sausages were compared with control sausages produced using PBF only. The sausages with RBO had significantly lower (p<0.05) moisture content than the control sausages. Sausages made from PBF substituted with 40% RBO showed the lowest cooking loss. Substitution of PBF with RBO had no significant effect on the emulsion stability of pork sausages. All sausages with RBO showed significantly lower (p<0.05) hardness values than control sausages. Sausages with RBO also had significantly higher values (p<0.05) of unsaturated fatty acid and polyunsaturated to saturated fatty acid contents than the controls. RBO substitution had no effect on the flavor intensity of sausages, but it improved the tenderness and produced a softer texture.
Keywords : emulsion-type pork sausage, fat replacer, fatty acid composition, pre-emulsion, rice bran oil


June 2018, 38 (3)