Effect of Replacing Pork Fat with Vegetable Oils on Quality Properties of Emulsion-type Pork Sausages

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.

• Publication year

  2015

• Venue

  Korean Journal for Food Science of Animal Resources

• Publication date

  2015-02-28

• Fields of study

  Agricultural and Food Sciences, Medicine, Chemistry

• Identifiers
  DOI 10.5851/kosfa.2015.35.1.130PMID 26761810PMCID 4682504
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

• Effect of fat quality on sausage processing, texture, and sensory characteristics.

  2014cited by this paper
• Effects of replacing pork backfat with emulsified vegetable oil on fatty acid composition and quality of UK-style sausages.

  2014cited by this paper
• Effect of ground poppy seed as a fat replacer on meat burgers.

  2011cited by this paper
• Advances in ingredient and processing systems for meat and meat products.

  2010cited by this paper
• Authentication of meat and meat products.

  2010cited by this paper
• Influence of emulsified olive oil stabilizing system used for pork backfat replacement in frankfurters

  2010cited by this paper
• Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems.

  2010cited by this paper
• 우지방을 카놀라유, 올리브유, 옥수수유 및 해바라기유로 대체한 햄버거 패티의 품질특성에 미치는 영향

  2009cited by this paper
• Utilization of interesterified oil blends in the production of frankfurters.

  2008cited by this paper
• Shelf-life of Prepacked Kimbab and Sandwiches Marketed in Convenience Stores at Refrigerated Condition

  2007cited by this paper
• Physicochemical characteristics, textural properties and volatile compounds in comminuted sausages as affected by various fat levels and fat replacers

  2007cited by this paper
• Cholesterol Contents of Pork Fed Dietary β-Cyclodextrin

  2007cited by this paper
• Effects of Replaced Plant Oils on the Quality Properties in Low-Fat Hamburger Patties

  2005cited by this paper
• Meat as a component of a healthy diet - are there any risks or benefits if meat is avoided in the diet?

  2005cited by this paper
• Effects of interesterified vegetable oils and sugarbeet fiber on the quality of frankfurters.

  2004cited by this paper
• Effect of replacing beef fat with olive oil on quality characteristics of Turkish soudjouk (sucuk).

  2004cited by this paper
• Improvement of nutritional properties of Chorizo de Pamplona by replacement of pork backfat with soy oil.

  2003cited by this paper
• Replacement of beef fat in Frankfurters by interesterified palm, cottonseed and olive oils

  2002cited by this paper
• Optimization of salt, olive oil and pectin level for low-fat frankfurters produced by replacing pork backfat with olive oil.

  2000cited by this paper
• Effect of fat content and soy protein/carrageenan mix on the quality characteristics of comminuted, scalded sausages.

  2000cited by this paper
• Effect of replacing pork backfat with olive oil on processing and quality characteristics of fermented sausages.

  1997cited by this paper
• Technologies for developing low-fat meat products

  1996cited by this paper
• Replacement of Beef Fat with Partially Hydrogenated Plant Oil in Lean Ground Beef Patties

  1991cited by this paper
• Bringing science to market

  1990cited by this paper
• Properties of Low‐Fat Frankfurters Containing Monounsaturated and Omega‐3 Polyunsaturated Oils

  1989cited by this paper
• Influence of Lipid Composition on the Water and Fat Exudation and Gel Strength of Meat Batters

  1987cited by this paper
• Direct transesterification of all classes of lipids in a one-step reaction.

  1986cited by this paper
• The Possibility of By-Products Utilization in a Least-Cost Sausage Formulation using Linear Programming

  1986cited by this paper
• The Association of Official Analytical Chemists

  1976cited by this paper
• Official Methods of Analysis of the Association of Official Analytical Chemists

  1971cited by this paper
• LOW-TEMPERATURE, LONG-TIME HEATING OF BOVINE MUSCLE 1. Changes in Tenderness, Water-Binding Capacity, pH and Amount of Water-Soluble Components

  1970cited by this paper
• A simple method for the isolation and purification of total lipides from animal tissues.

  1957cited by this paper

• Grape pomace – possible antioxidant and microbial quality enhancement for pork sausages

  2026cites this paper
• Konjac Glucomannan Acts as the Skeleton of Emulsion Gel Exhibiting Stable Water Retention by Promoting the Structure Density of Gel Network.

  2025cites this paper
• “Valorization and Applications of Onion (Allium Cepa L.,) Skin in Bakery Products”

  2025cites this paper
• Roasting temperature and fat type influence cholesterol oxidation products, fatty acid composition, physicochemical properties and sensory attributes of beef sausages

  2025cites this paper
• Valorization of Olive Oil and Wine Industry Byproducts: Challenges and Opportunities in Sustainable Food Applications

  2025cites this paper
• Consumers’ Perceived Value of Pork Meat: A Segmentation on Intrinsic and Extrinsic Cues

  2025cites this paper
• The Role of Plant Oils/Lipids as Innovative Fat Replacers in Various Food Products: A Review

  2025cites this paper
• Functional and rheological properties of myofibrillar protein–refined palm oil gel as a fat substitute in low-fat sausage

  2025cites this paper
• Wheat Germ as Partial or Total Substitutive of Lean Meat in Low-Fat Cooked Sausages

  2025cites this paper
• Advances in Grape Seed Oil Extraction Techniques and Their Applications in Food Products: A Comprehensive Review and Bibliometric Analysis

  2024cites this paper
• Evaluation of functional-technological and organoleptic properties of cooked sausages with the addition of hemp oil

  2024cites this paper
• A comprehensive review on bioactive compounds, health benefits, and potential food applications of onion (Allium cepa L.) skin waste

  2023cites this paper
• Development of a Functional Healthy Chicken and Beef Mortadella Fortified with Polyunsaturated Fatty Acids and the Evaluation of Their Chemical, Microbiological, and Sensory Properties

  2023cites this paper
• Replacement of chicken skin with canola oil in chicken nuggets

  2023influential citation
• Comparison of meat quality and glycolysis potential of two hybrid pigs in three-way hybrid model

  2023cites this paper
• Physicochemical, microbiological, and sensory characteristics of “Sui Wu’u” traditional pork products from Bajawa, West Flores, Indonesia

  2023cites this paper
• Impact of vegetable fat on the sensory and physicochemical quality characteristics of chevon sausage

  2023cites this paper
• Incorporation of Different Physical Forms of Fat Replacers in the Production of Low-Fat/ Reduced-Fat Meat Products: Which is More Practical?

  2022influential citation
• RETRACTED ARTICLE: Developing a Risk Assessment Methodology for the Production of Semi-Smoked Sausages

  2022cites this paper
• An Insight into the Brilliant Benefits of Grape Waste

  2022cites this paper
• The Effect of Partial Substitution of Beef Tallow on Selected Physicochemical Properties, Fatty Acid Profile and PAH Content of Grilled Beef Burgers

  2022cites this paper
• Nutritional Composition, Sensory Quality and Consumer Acceptability of Beef Sausage Fortified With Edible Meat Waste

  2022cites this paper
• Improving the organoleptic and structural-chemical properties of semi-smoked sausages

  2021cites this paper
• Effect of Cooking Oil on the Fatty Acid Profile of Beef Sausage Fortified with Edible Deboned Meat Waste

  2021cites this paper
• Pre-neutralized crude palm oil as natural colorant and bioactive ingredient in fish sausage prepared from tilapia (Oreochromis niloticus)

  2021cites this paper
• Future trends of processed meat products concerning perceived healthiness: A review.

  2021cites this paper
• Olive oil-in-water emulsion as a source of desirable fatty acids in free-range “Caipira” chicken ham

  2021cites this paper
• Effect of replacing beef fat with safflower oil on physicochemical, nutritional and oxidative stability characteristics of wieners

  2020cites this paper
• Biological value of semi-smoked sausages with cedar oil cake

  2020cites this paper
• Effect of Olive Oil Substitution Ratio on Quality Characteristics of Low-fat Pork Patty

  2020cites this paper
• Grape (Vitis vinifera L.) Seed Oil: A Functional Food from the Winemaking Industry

  2020cites this paper
• Replacement of Animal Fat by Canola Oil in Chicken Meatball

  2019cites this paper
• Quality and oxidative stability of model meat batters as affected by interesterified fat

  2019cites this paper
• Effect of microencapsulated fish oil powder on selected quality characteristics of chicken sausages.

  2019cites this paper
• The Quality Improvement of Emulsion-type Pork Sausages Formulated by Substituting Pork Back fat with Rice Bran Oil

  2018cites this paper
• Influence of oat β-glucan and canola oil addition on the physico-chemical properties of low-fat beef burgers

  2018cites this paper
• The Effects of Replacing Pork Fat with Cold-Pressed Coconut Oil on the Properties of Fresh Sausage

  2017influential citation
• RELATIVE REACTIVITY OF PROTEIN AND LIPID TO OXIDANTS IN DIFFERENT BI-PHASIC SYSTEMS AND ITS IMPLICATION IN SAUSAGE QUALITY

  2016cites this paper
• DOTTORATO DI RICERCA IN SCIENZE E TECNOLOGIE AGRARIE, AMBIENTALI E ALIMENTARI

  2014cites this paper