Antioxidative Fat Replacer and High-Monounsaturated Oil Used for Pork Fat in Precooked Sausage |
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| Authors: | Y.A. ZIPRIN K.S. RHEE L.M. BRAVO-GUTIERREZ W.N. OSBURN |
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| Affiliation: | Authors Ziprin and Rhee are with the Meat Science Section, Dept. of Animal Science, Texas A&M Univ., College Station, TX 77843-2471.;Authors Gutierrez and Osburn, formerly with the Meat Science Section, Dept. of Animal Science, Texas A&M Univ., are currently with Universidad de las Americas, Puebla, Mexico, and Dept. of Animal Science, Univ. of Nebraska, respectively. |
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| Abstract: | One high-fat and four low-fat pork sausage formulations were made: P30 with 30% pork fat (P); P11-W with 11% P and 10% added water (W); P11-WC with 11% P, 9.5% W and 0.5% carrageenan (C); Pso11-WC with 6% P plus 5% high-oleic sunflower oil (So), 9.5% W and 0.5% C; and Pso11-WGcf with 6% P plus 5% So, 7.0% W and 3% defatted glandless cottonseed flour (Gcf). Sausage patty cooking yield was highest for P11-WC and Pso11-WGcf. TBA values for refrigerated precooked patties were lowest for Pso11-WGcf, whereas carrageenan had a prooxidant effect in low-fat patties made with all-pork fat. The oil had no adverse effects on lipid oxidation and sensory properties of low-fat patties with C. The monounsaturated to saturated fatty acid ratio increased by 53–71% in the So-containing low-fat patties when compared to P11-W and P11-WC patties. |
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| Keywords: | sausage pork low fat antioxidative fat replacer |
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