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231224s2016 xx |||||o 00| ||eng c |
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|a 10.5713/ajas.15.1050
|2 doi
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|a pubmed24n0862.xml
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|a DE-627
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|c DE-627
|e rakwb
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|a eng
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| 100 |
1 |
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|a Baek, Ki Ho
|e verfasserin
|4 aut
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| 245 |
1 |
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|a Effects of Replacing Pork Back Fat with Canola and Flaxseed Oils on Physicochemical Properties of Emulsion Sausages from Spent Layer Meat
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|c 2016
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|a Text
|b txt
|2 rdacontent
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|a ƒaComputermedien
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|2 rdamedia
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|a ƒa Online-Ressource
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|a Date Completed 27.04.2016
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|a Date Revised 01.10.2020
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|a published: Print-Electronic
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|a Citation Status PubMed-not-MEDLINE
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|a The objective of this study was to investigate the effects of canola and flaxseed oils on the physicochemical properties and sensory quality of emulsion-type sausage made from spent layer meat. Three types of sausage were manufactured with different fat sources: 20% pork back fat (CON), 20% canola oil (CA) and 20% flaxseed oil (FL). The pH value of the CA was significantly higher than the others (p<0.05). The highest water holding capacity was also presented for CA; in other words, CA demonstrated a significantly lower water loss value among the treatments (p<0.05). CA had the highest lightness value (p<0.05). However, FL showed the highest yellowness value (p<0.05) because of its own high-density yellow color. The texture profile of the treatments manufactured with vegetable oils showed higher values than for the CON (p<0.05); furthermore, CA had the highest texture profile values (p<0.05) among the treatments. The replacement of pork back fat with canola and flaxseed oils in sausages significantly increased the omega-3 fatty acid content (p<0.05) over 15 to 86 times, respectively. All emulsion sausages containing vegetable oil exhibited significantly lower values for saturated fatty acid content and the omega-6 to omega-3 ratios compared to CON (p<0.05). The results show that using canola or flaxseed oils as a pork fat replacer has a high potential to produce healthier products, and notably, the use of canola oil produced characteristics of great emulsion stability and sensory quality
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|a Journal Article
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|a Canola Oil
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|a Emulsion Stability
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| 650 |
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|a Fat Replacer
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| 650 |
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|a Fatty Acid Profile
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| 650 |
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4 |
|a Flaxseed Oil
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| 650 |
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4 |
|a Spent Layer Meat
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| 700 |
1 |
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|a Utama, Dicky Tri
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Lee, Seung Gyu
|e verfasserin
|4 aut
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| 700 |
1 |
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|a An, Byoung Ki
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Lee, Sung Ki
|e verfasserin
|4 aut
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| 773 |
0 |
8 |
|i Enthalten in
|t Asian-Australasian journal of animal sciences
|d 1998
|g 29(2016), 6 vom: 23. Juni, Seite 865-71
|w (DE-627)NLM098195883
|x 1011-2367
|7 nnns
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| 773 |
1 |
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|g volume:29
|g year:2016
|g number:6
|g day:23
|g month:06
|g pages:865-71
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| 856 |
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|u http://dx.doi.org/10.5713/ajas.15.1050
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