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Cited 14 time in webofscience Cited 14 time in scopus
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The Quality Improvement of Emulsion-type Pork Sausages Formulated by Substituting Pork Back fat with Rice Bran Oil

Authors
Yum, Hyeon-WoongSeo, Jin-KyuJeong, Jin-YeonKim, Gap-DonRahman, M. ShafiurYang, Han-Sul
Issue Date
Feb-2018
Publisher
KOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
Keywords
emulsion-type pork sausage; fat replacer; fatty acid composition; pre-emulsion; rice bran oil
Citation
KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, v.38, no.1, pp 123 - 134
Pages
12
Indexed
SCIE
SCOPUS
KCI
Journal Title
KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES
Volume
38
Number
1
Start Page
123
End Page
134
URI
https://scholarworks.gnu.ac.kr/handle/sw.gnu/11963
DOI
10.5851/kosfa.2018.38.1.123
ISSN
1225-8563
Abstract
The effects of pork back fat (PBF) substitution with various concentrations of rice bran oil (RBO) (50%, 45%, 40% and 35%) on the physicochemical characteristics and sensory attributes of emulsion-type pork sausages were studied. The modified pork sausages were compared with control sausages produced using PBF only. The sausages with RBO had significantly lower (p<0.05) moisture content than the control sausages. Sausages made from PBF substituted with 40% RBO showed the lowest cooking loss. Substitution of PBF with RBO had no significant effect on the emulsion stability of pork sausages. All sausages with RBO showed significantly lower (p<0.05) hardness values than control sausages. Sausages with RBO also had significantly higher values (p<0.05) of unsaturated fatty acid and polyunsaturated to saturated fatty acid contents than the controls. RBO substitution had no effect on the flavor intensity of sausages, but it improved the tenderness and produced a softer texture.
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Yang, Han Sul
대학원 (응용생명과학부)
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