ANTIOXIDATIVE FAT REPLACER AND HIGH-MONOUNSATURATED OIL USED FOR PORK FAT IN PRECOOKED SAUSAGE Academic Article

abstract

• One highfat and four lowfat pork sausage formulations were made: P30 with 30% pork fat (P); P11W with 11% P and 10% added water (W); P11WC with 11% P, 9.5% W and 0.5% carrageenan (C); Pso11WC with 6% P plus 5% higholeic sunflower oil (So), 9.5% W and 0.5% C; and Pso11WGcf with 6% P plus 5% So, 7.0% W and 3% defatted glandless cottonseed flour (Gcf). Sausage patty cooking yield was highest for P11WC and Pso11WGcf. TBA values for refrigerated precooked patties were lowest for Pso11WGcf, whereas carrageenan had a prooxidant effect in lowfat patties made with allpork fat. The oil had no adverse effects on lipid oxidation and sensory properties of lowfat patties with C. The monounsaturated to saturated fatty acid ratio increased by 5371% in the Socontaining lowfat patties when compared to P11W and P11WC patties. Copyright 1994, Wiley Blackwell. All rights reserved

authors

• Osburn, Wesley

published proceedings

• JOURNAL OF FOOD SCIENCE

author list (cited authors)

• ZIPRIN, Y. A., RHEE, K. S., BRAVOGUTIERREZ, L. M., & OSBURN, W. N.

citation count

• 9

complete list of authors

• ZIPRIN, YA||RHEE, KS||BRAVOGUTIERREZ, LM||OSBURN, WN

publication date

• January 1994

publisher

• Wiley  Publisher

published in

• JOURNAL OF FOOD SCIENCE  Journal

keywords

• Antioxidative
• Fat Replacer
• Low Fat
• Pork
• Sausage

Digital Object Identifier (DOI)

• 10.1111/j.1365-2621.1994.tb08161.x

start page

• 933

end page

• 936

volume

• 59

issue

• 5

URL

• http%3A%2F%2Fdx.doi.org%2F10.1111%2Fj.1365-2621.1994.tb08161.x