학술논문
The Quality Improvement of Emulsion-type Pork Sausages Formulated by Substituting Pork Back fat with Rice Bran Oil
이용수 2
- 영문명
- 발행기관
- 한국축산식품학회
- 저자명
- Hyeon-Woong Yum Jin-Kyu Seo Jin-Yeon Jeong Gap-Don Kim M. Shafiur Rahman Han-Sul Yang
- 간행물 정보
- 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제38권 제1호, 123~134쪽, 전체 12쪽
- 주제분류
- 농수해양 > 식품과학
- 파일형태
- 발행일자
- 2018.02.28
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국문 초록
영문 초록
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.
목차
Introduction
Materials and Methods
Results and Discussion
Conclusion
Acknowledgements
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