Replacement of pork fat in frankfurter-type sausages by soybean oil oleogels structured with rice bran wax

Meat Science
Taylor L WolferRodrigo Tarté

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.

Citations

Oct 11, 2019·Journal of the Science of Food and Agriculture·Manoela A PiresMarco A Trindade
May 26, 2020·Journal of Food Science·Zhaohua HuangXiuting Hu
Oct 2, 2020·Critical Reviews in Food Science and Nutrition·Camila de Souza PaglariniMarise Aparecida Rodrigues Pollonio
Aug 21, 2019·Journal of Food Science·Shai BarbutBrian E Tiensa
Jul 11, 2020·Journal of the Science of Food and Agriculture·Camila de Souza PaglariniMarise A Rodrigues Pollonio
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Jan 19, 2021·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional·Camila de Souza PaglariniMarise Aparecida Rodrigues Pollonio
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