High-oleic and conventional soybean oil oleogels structured with rice bran wax as alternatives to pork fat in mechanically separated chicken-based bologna sausage

Oleogels (OGs) made with 90.0% or 97.5% of either conventional (CSO) or high-oleic (HOSO) soybean oil, with rice bran wax as gelator, were used as pork fat replacers in bologna sausage formulated with mechanically separated chicken to replace 41.9% of the pork backfat-containing control product'...

Full description

Saved in:
Bibliographic Details
Published in:Food science & technology 2020-09, Vol.131, p.109659, Article 109659
Main Authors: Tarté, Rodrigo, Paulus, Jona S., Acevedo, Nuria C., Prusa, Kenneth J., Lee, Show-Ling
Format: Article
Language:English
Subjects:
Bologna
Fat replacement
Meat products
Oleogels
Soybean oil
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Oleogels (OGs) made with 90.0% or 97.5% of either conventional (CSO) or high-oleic (HOSO) soybean oil, with rice bran wax as gelator, were used as pork fat replacers in bologna sausage formulated with mechanically separated chicken to replace 41.9% of the pork backfat-containing control product's total fat. Bologna raw batters containing either pork backfat (PBF) or OGs were more stable (P 
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2020.109659