Replacement of pork fat in frankfurter-type sausages by soybean oil oleogels structured with rice bran wax.
Meat Sci
; 145: 352-362, 2018 Nov.
Article
em En
| MEDLINE
| ID: mdl-30031201
ABSTRACT
The objective of this study was to assess the impact of replacing pork backfat with rice bran wax oleogels on the organoleptic properties of frankfurter-type finely-comminuted sausages. Frankfurters were formulated using the following treatments as lipid replacement 1) pork fat (PF); 2) soybean oil (SBO); 3) 2.5% rice bran wax oleogel (2.5 RBW); 4) 10% rice bran wax oleogel (10 RBW); and 5) 2.5% rice bran wax oleogel sheared less during frankfurter production (RBW/LS). In general, control PF was darker and redder than other treatments. TPA revealed oleogel treatments to be similar (Pâ¯>â¯.05) to pork fat treatment for firmness, chewiness, and springiness. Additionally, sensory evaluation revealed that replacing pork fat did not influence cured frankfurter aroma, but cured frankfurter flavor was significantly reduced (Pâ¯<â¯.05). Furthermore, lipid oxidation significantly (Pâ¯<â¯.05) differed between PF and 10 RBW. The results show that rice bran wax oleogels have the potential to successfully replace pork fat in comminuted products.
Palavras-chave
Texto completo:
1
Base de dados:
MEDLINE
Assunto principal:
Oryza
/
Ceras
/
Óleo de Soja
/
Substitutos da Gordura
/
Carne Vermelha
/
Manipulação de Alimentos
/
Produtos da Carne
Idioma:
En
Revista:
Meat Sci
Ano de publicação:
2018
Tipo de documento:
Article