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Lee HJ, Jung EH, Lee SH, et al. Effect of Replacing Pork Fat with Vegetable Oils on Quality Properties of Emulsion-type Pork Sausages. Korean J Food Sci Anim Resour. 2015;35(1):130-6doi: 10.5851/kosfa.2015.35.1.130.
Lee, H. J., Jung, E. H., Lee, S. H., Kim, J. H., Lee, J. J., & Choi, Y. I. (2015). Effect of Replacing Pork Fat with Vegetable Oils on Quality Properties of Emulsion-type Pork Sausages. Korean journal for food science of animal resources, 35(1), 130-6. https://doi.org/10.5851/kosfa.2015.35.1.130
Lee, Hyun-Jin, et al. "Effect of Replacing Pork Fat with Vegetable Oils on Quality Properties of Emulsion-type Pork Sausages." Korean journal for food science of animal resources vol. 35,1 (2015): 130-6. doi: https://doi.org/10.5851/kosfa.2015.35.1.130
Lee HJ, Jung EH, Lee SH, Kim JH, Lee JJ, Choi YI. Effect of Replacing Pork Fat with Vegetable Oils on Quality Properties of Emulsion-type Pork Sausages. Korean J Food Sci Anim Resour. 2015;35(1):130-6. doi: 10.5851/kosfa.2015.35.1.130. Epub 2015 Feb 28. PMID: 26761810; PMCID: PMC4682504.
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Korean J Food Sci Anim Resour. 2015;35(1):130-6. doi: 10.5851/kosfa.2015.35.1.130. Epub 2015 Feb 28.

Effect of Replacing Pork Fat with Vegetable Oils on Quality Properties of Emulsion-type Pork Sausages.

Korean journal for food science of animal resources

Hyun-Jin Lee, Eun-Hee Jung, Sang-Hwa Lee, Jong-Hee Kim, Jae-Joon Lee, Yang-Ii Choi

Affiliations

  1. Department of Animal Science, Chungbuk National University, Cheongju 361-763, Korea.
  2. Department of Food and Nutrition, Seowon University, Cheongju 361-742, Korea.
  3. Seowon University Bio Organic Material & Food Center, Cheongju 361-742, Korea.
  4. Hansalimfood Agricul. Corp., Goesan 367-922, Korea.
  5. Department of Food and Nutrition, Chosun University, Gwangju 501-759, Korea.

PMID: 26761810 PMCID: PMC4682504 DOI: 10.5851/kosfa.2015.35.1.130

Abstract

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.

Keywords: emulsion-type pork sausage; fatty acid composition; pork fat; quality property; vegetable oil

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