Production of reduced fat pork sausage using pre-emulsified vegetable oil
1995
Voraluk Vivatvanit(Srinakharinwirot University, Bangkok (Thailand). Faculty of Science. Home Economic Dept.) | Arunya Teerakarn(Srinakharinwirot University, Bangkok (Thailand). Faculty of Science. Home Economic Dept.)
In this research, 5 commercial vegetable oil (V) from corn, palm, soybean, rice bran and cotton seed with soybean (1:1) was pre-emulsified with water (W) and sodium caseinate (S) (ratio V:W:S equal to 8:8:1) and the pre-emulsified oil (PEV) was then used instead of pork fat in pork sausage formula to produce 20 percent total fat. Sensory evaluation did not show significantly difference (p0.05) in taste, texture and overall acceptance between pork fat sausage and PEV sausage. Pre-emulsified soybean oil which contained the most essential oil was chosen for further study. Reduced fat formula was studied by using carrageenan as fat replacer and fat content was reduced from 20 percent to 15 percent, 10 percent, 5 percent and 0 percent, respectively. Ten percent fat sausage using PEV from soybean oil and 1 percent was the least fat content formula which did not show significantly difference in odor, taste, texture and overall acceptance compared with the full-fat formula. Furthermore, soy protein isolate (SPI), is cheaper than S was used instead of S in PEV production. The texture was firmer when using soy protein isolate, however the overall acceptance did not show significantly difference. Reduced-fat sausage using PEV and fat replacer had been accepted after 14 days storage at 4 deg C.
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