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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2015.1
- 수록면
- 130 - 136 (7page)
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This study was conducted to evaluate the quality properties of emulsion-type pork sausages when pork fat is replaced with vegetable oil mixtures during processing. Pork sausages were processed under six treatment conditions: T1 (20% pork fat), T2 (10% pork fat + 2% grape seed oil + 4% olive oil + 4% canola oil), T3 (4% grape seed oil + 16% canola oil), T4 (4% grape seed oil + 4% olive oil + 12% canola oil), T5 (4% grape seed oil + 8% olive oil + 8% canola oil), and T6 (4% grape seed oil + 12% olive oil + 4% canola oil). Proximate analysis showed significant (p<0.05) differences in the moisture, protein, and fat content among the emulsion-type pork sausages. Furthermore, replacement with vegetable oil mixtures significantly decreased the ash content (p<0.05), increased water-holding capacity in emulsion-type pork sausages. Also, cholesterol content in T6 was significantly lower than T2 (p<0.05). In the texture profile analysis, hardness and chewiness of emulsion-type pork sausages were significantly (p<0.05) decreased by vegetable oil mixtures replacement. On the contrary, cohesiveness and springiness in the T4 group were similar to those of group T1. The unsaturated fatty acid content in emulsion-type pork sausages was increased by vegetable oil mixtures replacement. Replacement of pork fat with mixed vegetable oils had no negative effects on the quality properties of emulsion-type pork sausages, and due to its reduced saturated fatty acid composition, the product had the quality characteristics of the healthy meat products desired by consumers.
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참고문헌 (36)
참고문헌 신청
AOAC / 1995 / Official methods of analysis. 13th ed / Association of Official Analytical Chemists
Asuming-Bediako, N. / 2014 / Effects of replacing pork backfat with emulsified vegetable oil on fatty acid composition and quality of UK-style sausages / Meat Sci 96:187~194
Baer, A. A. / 2014 / Effect of fat quality on sausage processing, texture, and sensory characteristics / Meat Sci 96:1242~1249
Ballin, N. Z. / 2010 / Authentication of meat and meat products / Meat Sci 86:577~587
Biesalski, H. K. / 2005 / Meat as a component of a healthy diet-are there any risks of benefits if meat is avoided in the diet / Meat Sci 70:509~524
Asuming-Bediako, N. / 2014 / Effects of replacing pork backfat with emulsified vegetable oil on fatty acid composition and quality of UK-style sausages / Meat Sci 96:187~194
Baer, A. A. / 2014 / Effect of fat quality on sausage processing, texture, and sensory characteristics / Meat Sci 96:1242~1249
Ballin, N. Z. / 2010 / Authentication of meat and meat products / Meat Sci 86:577~587
Biesalski, H. K. / 2005 / Meat as a component of a healthy diet-are there any risks of benefits if meat is avoided in the diet / Meat Sci 70:509~524
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