Potential of Rice Bran Wax and Soybean Oil Oleogels as Pork Fat Replacements in Frankfurter-Type Sausages

T.L. Wolfer; N.C. Acevedo; K.J. Prusa; J.G. Sebranek; R. Tarté

Potential of Rice Bran Wax and Soybean Oil Oleogels as Pork Fat Replacements in Frankfurter-Type Sausages

In: 63rd International Congress of Meat Science and Technology

Authors:

T.L. Wolfer

T.L. Wolfer ¹Department of Animal Science, Iowa State University, Ames, Iowa, USA

Search for other papers by T.L. Wolfer in
Current site
Google Scholar
PubMed

N.C. Acevedo

N.C. Acevedo ²Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa, USA; rtarte@iastate.edu

Search for other papers by N.C. Acevedo in
Current site
Google Scholar
PubMed

K.J. Prusa

K.J. Prusa ¹Department of Animal Science, Iowa State University, Ames, Iowa, USA
²Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa, USA; rtarte@iastate.edu

Search for other papers by K.J. Prusa in
Current site
Google Scholar
PubMed

J.G. Sebranek

J.G. Sebranek ¹Department of Animal Science, Iowa State University, Ames, Iowa, USA
²Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa, USA; rtarte@iastate.edu

Search for other papers by J.G. Sebranek in
Current site
Google Scholar
PubMed

, and

R. Tarté

R. Tarté ¹Department of Animal Science, Iowa State University, Ames, Iowa, USA

Search for other papers by R. Tarté in
Current site
Google Scholar
PubMed

Type:: Chapter

Pages:: 682–683

DOI:: https://doi.org/10.3920/9789086868605_304

Purchase instant access (PDF download and unlimited online access):

€42.00€35.00 excl. VAT

Add to Cart

Redeem Access Token

The potential of oleogels made with rice bran wax (RBW; 2.5%, 10%) and soybean oil (SBO) to replace most of the pork fat (PF) in comminuted frankfurter-type sausages was investigated. Replacement of PF resulted in a less redness and darkness. PF- and 10% RBW/SBO oleogel-containing frankfurters were firmer than all others, although PF frankfurters were softer than all oil-containing treatments when evaluated warm by a sensory panel. Sensory ‘cured frankfurter aroma’ did not differ among treatments, but PF had stronger ‘frankfurter flavor.’ Lipid oxidation was low in all samples (TBARS <0.2) throughout the 98-day duration of the study. RBW/SBO oleogels exhibit good potential as partial or total fat replacements in these types of products.

Citation Info

Save
Cite
Email this content

Share link with colleague or librarian

You can email a link to this page to a colleague or librarian:
Email this content
or copy the link directly:

https://brill.edhh.ma/abstract/book/9789086868605/BP000304.xml
The link was not copied. Your current browser may not support copying via this button.

Link copied successfully

Collapse
Expand

63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

Metrics

	All Time	Past 365 days	Past 30 Days
Abstract Views	62	37	20
Full Text Views	44	0	0
PDF Views & Downloads	3	0	0

African Studies	Education	Media Studies
American Studies	History	Middle East and Islamic Studies
Ancient Near East and Egypt	Human Rights and Humanitarian Law	Musicology
Art History	International Law	Philosophy
Asian Studies	International Relations	Religious Studies
Biblical Studies	Jewish Studies	Slavic and Eurasian Studies
Biology	Languages and Linguistics	Social Sciences
Book History and Cartography	Life Sciences	Theology and World Christianity
Classical Studies	Literature and Cultural Studies

Subjects

Authors

Open Access

Product Information

Company

Contact

Potential of Rice Bran Wax and Soybean Oil Oleogels as Pork Fat Replacements in Frankfurter-Type Sausages

Citation Info

Share link with colleague or librarian

63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

Table of Contents

Metrics

Metrics