Effects of partial replacement of pork back fat by a camellia oil gel on certain quality characteristics of a cooked style Harbin sausage

Meat Science
Xiaoxi WangWenjie Yan

Abstract

Various portions of pork fat in Harbin sausage were replaced by a camellia oil gelled emulsion during the process, and the subsequent effects were studied in order to improve their quality characteristics and fatty acid composition. Percentages of pork back fat replacement were 10%, 20%, 30%, 40% and 50%. Proximate composition, instrumental color and texture, pH, TBARS and fatty acid composition of the sausages were studied after substituting portion of the pork fat with camellia oil gelled emulsion. The replacement of pork back fat by camellia oil gels did not affect the cohesiveness, resilience, springiness and protein content, while it increased moisture content, lightness and yellowness. TBARS values was significantly (P < 0.05) decreased by the pork back fat substitution. Addition of camellia oil gels significantly (P < 0.05) affected the fatty acid profile. The study suggests that a substantial reduction in SFA can be achieved by incorporating camellia oil gels in Harbin sausage without clearly affecting the studied sausage properties.

References

Dec 26, 2006·Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association·Chia-Pu LeeGow-Chin Yen
Nov 9, 2011·Critical Reviews in Food Science and Nutrition·J C Ospina-EJ Fernández-López
Jul 10, 2012·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional·E E Morales-IrigoyenA Totosaus
Feb 18, 2015·Meat Science·Miriam de Oliveira FariaPaulo Cezar Bastianello Campagnol
Jun 15, 2016·Meat Science·Marta AlejandreIciar Astiasarán

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Citations

Aug 1, 2020·Food Science of Animal Resources·Türkan UzlaşırKamil Emre Gerçekaslan
Jul 11, 2020·Journal of the Science of Food and Agriculture·Camila de Souza PaglariniMarise A Rodrigues Pollonio
Jan 7, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Rubén DomínguezJosé M Lorenzo
Feb 23, 2021·Meat Science·Berker NacakMeltem Serdaroğlu
Mar 3, 2021·Food Research International·Thaís Jordânia SilvaAna Paula Badan Ribeiro

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