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Effects of Replacing Backfat with Fat Replacers and Olive Oil on the Quality Characteristics and Lipid Oxidation of Low-fat Sausage During Storage  

Moon, Sung-Sil (Sunjin Meat Research Center)
Jin, Sang-Keun (Department of Animal Resources Technology, Jinju National University)
Hah, Kyung-Hee (Division of Animal Product Processing, National Livestock Research Institute)
Kim, Il-Suk (Department of Animal Resources Technology, Jinju National University)
Publication Information
Food Science and Biotechnology / v.17, no.2, 2008 , pp. 396-401 More about this Journal
Abstract
Effects of replacing pork backfat with a combination (ICM) of isolated soy protein (ISP), carrageenan, and maltodextrin, or with ICM +olive oil, on the quality characteristics of sausages were investigated. Both treatments had lower fat content (p<0.05), but higher protein and moisture contents than the control (p<0.05). The fat content of low-fat sausage containing the ICM was increased on day 30 compared to day 1 and 15 (p<0.05), and that of ICM+olive oil was increased after day 15. The water holding capacity of ICM was lower than the control through day 30 (p<0.05). The ICM+olive oil had a lower cooking loss than ICM on day 1 and 15 (p<0.05). On day 1, the ICM had lower lightness and higher redness values than the control (p<0.05), and the ICM+olive oil had a higher yellowness value than the control and ICM (p<0.05). Both treatments presented higher hardness, cohesiveness, gumminess, and chewiness values than the control (p<0.05). The lipid oxidation values of both treatments were lower than the control on day 15 and 30 (p<0.05), and those were affected by the addition of olive oil. The ICM was rated higher for sensory color and overall acceptability than the ICM+olive oil (p<0.05).
Keywords
fat replacer; sausage; quality characteristic; lipid oxidation; olive oil;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
Times Cited By Web Of Science : 4  (Related Records In Web of Science)
Times Cited By SCOPUS : 3
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