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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2018.1
- 수록면
- 123 - 134 (12page)
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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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참고문헌 (41)
참고문헌 신청
Alejandre M / 2016 / Linseed oil gelled emulsion: A successful fat replacer in dry fermented sausages / Meat Sci 121:107~113
Ambrosiadis J / 1996 / Physical, chemical and sensory characteristics of cooked meat emulsion style products containing vegetable oils / Int J Food Sci Technol 31:189~194
AOAC / 2002 / Official methods of analysis of AOAC International, 19th ed :931
Bligh EG / 1959 / A rapid method of total lipid extraction and purification / Can J Biochem Physiol 37:911~917
Ki Ho Baek / 2016 / Effects of Replacing Pork Back Fat with Canola and Flaxseed Oils on Physicochemical Properties of Emulsion Sausages from Spent Layer Meat / ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 29(6):865~871
Ambrosiadis J / 1996 / Physical, chemical and sensory characteristics of cooked meat emulsion style products containing vegetable oils / Int J Food Sci Technol 31:189~194
AOAC / 2002 / Official methods of analysis of AOAC International, 19th ed :931
Bligh EG / 1959 / A rapid method of total lipid extraction and purification / Can J Biochem Physiol 37:911~917
Ki Ho Baek / 2016 / Effects of Replacing Pork Back Fat with Canola and Flaxseed Oils on Physicochemical Properties of Emulsion Sausages from Spent Layer Meat / ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 29(6):865~871
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