Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8502464 | Meat Science | 2018 | 11 Pages |
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.
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Authors
Taylor L. Wolfer, Nuria C. Acevedo, Kenneth J. Prusa, Joseph G. Sebranek, Rodrigo Tarté,