Animal Products

Replacement of Pork Fat in Chicken-based Bologna Sausage with Oleogels of High-Oleic or Conventional Soybean Oil and Rice Bran Wax

Authors
  • Rodrigo Tarté orcid logo (Iowa State University)
  • Jona S. Paulus (Iowa State University)
  • Nuria C. Acevedo (Iowa State University)
  • Kenneth J. Prusa (Iowa State University)
  • Show-Ling Lee (Iowa State University)

Abstract

In this study, pork fat in bologna sausage made with mechanically separated chicken (MSC) as primary lean raw material was successfully replaced with high-oleic (HOSO) and conventional (CSO) soybean oil oleogels structured with rice bran wax (RBW). Textural parameters, sensory attributes (except color), and lipid oxidation over 98 d of storage were unaffected by lipid source, while color was darker and redder in pork fat-containing samples. Raw batter stability was not different, except it was lower when liquid soybean oil was the lipid source. Samples containing oleogels made with HOSO had a more favorable lipid profile. These results complement previous studies by us and others and highlight the potential of oleogelation technology to modify the lipid profile of finely-comminuted meat products without negatively affecting product quality attributes.

How to Cite:

Tarté, R. & Paulus, J. S. & Acevedo, N. C. & Prusa, K. J. & Lee, S., (2021) “Replacement of Pork Fat in Chicken-based Bologna Sausage with Oleogels of High-Oleic or Conventional Soybean Oil and Rice Bran Wax”, Iowa State University Animal Industry Report 17(1). doi: https://doi.org/10.31274/air.11904

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Published on
21 Mar 2021
Peer Reviewed