title: Effect of Replacing Pork Fat with Vegetable Oils on Quality Properties of Emulsion-type Pork Sausages.
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.
authors.affiliation: Department of Animal Science, Chungbuk National University, Cheongju 361-763, Korea.
authors.forename: Hyun-Jin
authors.initials: HJ
authors.lastname: Lee
authors.affiliation: Department of Food and Nutrition, Seowon University, Cheongju 361-742, Korea.
authors.forename: Eun-Hee
authors.initials: EH
authors.lastname: Jung
authors.affiliation: Seowon University Bio Organic Material & Food Center, Cheongju 361-742, Korea.
authors.forename: Sang-Hwa
authors.initials: SH
authors.lastname: Lee
authors.affiliation: Hansalimfood Agricul. Corp., Goesan 367-922, Korea.
authors.forename: Jong-Hee
authors.initials: JH
authors.lastname: Kim
authors.affiliation: Department of Food and Nutrition, Chosun University, Gwangju 501-759, Korea.
authors.forename: Jae-Joon
authors.initials: JJ
authors.lastname: Lee
authors.affiliation: Department of Animal Science, Chungbuk National University, Cheongju 361-763, Korea.
authors.forename: Yang-Ii
authors.initials: YI
authors.lastname: Choi
keywords: emulsion-type pork sausage; fatty acid composition; pork fat; quality property; vegetable oil