Article
Replacement of pork fat in frankfurter-type sausages by soybean oil oleogels structured with rice bran wax
Meat Science
(2018)
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 (P > .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 (P < .05). Furthermore, lipid oxidation significantly
(P < .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.
Keywords
- Fat replacement,
- Frankfurter,
- Meat products,
- Oleogels,
- Rice bran wax,
- Soybean oil
Disciplines
Publication Date
November, 2018
DOI
10.1016/j.meatsci.2018.07.012
Citation Information
Taylor L. Wolfer, Nuria C. Acevedo, Kenneth J. Prusa, Joseph G. Sebranek, et al.. "Replacement of pork fat in frankfurter-type sausages by soybean oil oleogels structured with rice bran wax" Meat Science Vol. 145 (2018) p. 352 - 362 ISSN: 0309-1740 Available at: http://works.bepress.com/rodrigo_tarte/34/