PMID- 29725230
OWN - NLM
STAT- PubMed-not-MEDLINE
LR  - 20240314
IS  - 1225-8563 (Print)
IS  - 2234-246X (Electronic)
IS  - 1225-8563 (Linking)
VI  - 38
IP  - 1
DP  - 2018 Feb
TI  - The Quality Improvement of Emulsion-type Pork Sausages Formulated by Substituting 
      Pork Back fat with Rice Bran Oil.
PG  - 123-134
LID - 10.5851/kosfa.2018.38.1.123 [doi]
AB  - The effects of pork back fat (PBF) substitution with various concentrations of 
      rice bran oil (RBO) (50%, 45%, 40% and 35%) on the physicochemical 
      characteristics and sensory attributes of emulsion-type pork sausages were 
      studied. The modified pork sausages were compared with control sausages produced 
      using PBF only. The sausages with RBO had significantly lower (p<0.05) moisture 
      content than the control sausages. Sausages made from PBF substituted with 40% 
      RBO showed the lowest cooking loss. Substitution of PBF with RBO had no 
      significant effect on the emulsion stability of pork sausages. All sausages with 
      RBO showed significantly lower (p<0.05) hardness values than control sausages. 
      Sausages with RBO also had significantly higher values (p<0.05) of unsaturated 
      fatty acid and polyunsaturated to saturated fatty acid contents than the 
      controls. RBO substitution had no effect on the flavor intensity of sausages, but 
      it improved the tenderness and produced a softer texture.
FAU - Yum, Hyeon-Woong
AU  - Yum HW
AD  - Division of Applied Science (BK21 plus), Gyeongsang National University, Jinju 
      52828, Korea.
FAU - Seo, Jin-Kyu
AU  - Seo JK
AD  - Division of Applied Science (BK21 plus), Gyeongsang National University, Jinju 
      52828, Korea.
FAU - Jeong, Jin-Yeon
AU  - Jeong JY
AD  - Division of Applied Science (BK21 plus), Gyeongsang National University, Jinju 
      52828, Korea.
FAU - Kim, Gap-Don
AU  - Kim GD
AD  - Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 
      52828, Korea.
FAU - Rahman, M Shafiur
AU  - Rahman MS
AD  - Division of Applied Science (BK21 plus), Gyeongsang National University, Jinju 
      52828, Korea.
FAU - Yang, Han-Sul
AU  - Yang HS
AD  - Division of Applied Science (BK21 plus), Gyeongsang National University, Jinju 
      52828, Korea.
AD  - Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 
      52828, Korea.
LA  - eng
PT  - Journal Article
DEP - 20180228
PL  - Korea (South)
TA  - Korean J Food Sci Anim Resour
JT  - Korean journal for food science of animal resources
JID - 101660566
PMC - PMC5932965
OTO - NOTNLM
OT  - emulsion-type pork sausage
OT  - fat replacer
OT  - fatty acid composition
OT  - pre-emulsion
OT  - rice bran oil
EDAT- 2018/05/05 06:00
MHDA- 2018/05/05 06:01
PMCR- 2018/02/01
CRDT- 2018/05/05 06:00
PHST- 2017/08/03 00:00 [received]
PHST- 2018/01/10 00:00 [revised]
PHST- 2018/01/10 00:00 [accepted]
PHST- 2018/05/05 06:00 [entrez]
PHST- 2018/05/05 06:00 [pubmed]
PHST- 2018/05/05 06:01 [medline]
PHST- 2018/02/01 00:00 [pmc-release]
AID - kosfa-38-123 [pii]
AID - 10.5851/kosfa.2018.38.1.123 [doi]
PST - ppublish
SO  - Korean J Food Sci Anim Resour. 2018 Feb;38(1):123-134. doi: 
      10.5851/kosfa.2018.38.1.123. Epub 2018 Feb 28.