Using a stable pre-emulsified canola oil system that includes porcine plasma protein hydrolysates and oxidized tannic acid to partially replace pork fat in frankfurters

The objective of this study was to evaluate the effect of two different forms of canola oil (pure liquid form or a pre-emulsified form that includes porcine plasma protein hydrolysates modified by oxidized tannic acid) used for pork back-fat substitutions on the physico-chemical characteristics of f...

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Bibliographic Details
Published in:Meat science 2020-02, Vol.160, p.107968-107968, Article 107968
Main Authors: Chen, Yichun, Jia, Xiwen, Sun, Fangda, Jiang, Shuai, Liu, Haotian, Liu, Qian, Kong, Baohua
Format: Article
Language:English
Subjects:
Animals
Canola oil
Color
Fat replacement
Fat Substitutes - chemistry
Fatty acid profiles
Fatty Acids - analysis
Frankfurters
Hardness
Meat Products - analysis
Physico-chemical characteristics
Pre-emulsion system
Protein Hydrolysates - chemistry
Rapeseed Oil
Swine
Tannins - chemistry
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Summary:The objective of this study was to evaluate the effect of two different forms of canola oil (pure liquid form or a pre-emulsified form that includes porcine plasma protein hydrolysates modified by oxidized tannic acid) used for pork back-fat substitutions on the physico-chemical characteristics of frankfurters. When compared to the control group, partial replacement of pork back-fat using a pre-emulsified canola oil system exhibited excellent water and fat binding capacities, quicker relaxation times and lower amounts of saturated fatty acids (SFAs) (P 
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2019.107968