@article{air 11904, author = {Rodrigo Tarté, Jona S. Paulus, Nuria C. Acevedo, Kenneth J. Prusa, Show-Ling Lee}, title = {Replacement of Pork Fat in Chicken-based Bologna Sausage with Oleogels of High-Oleic or Conventional Soybean Oil and Rice Bran Wax}, volume = {17}, year = {2021}, url = {https://www.iastatedigitalpress.com/air/article/id/11904/}, issue = {1}, doi = {10.31274/air.11904}, 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.}, month = {3}, issn = {2693-0293}, publisher={Iowa State University Digital Press}, journal = {Iowa State University Animal Industry Report} }