Rice bran oil emulgel as a pork back fat alternate for semi-dried fish sausage

PLoS One. 2021 Apr 22;16(4):e0250512. doi: 10.1371/journal.pone.0250512. eCollection 2021.

Abstract

The objective of this study was to investigate the effects of rice bran oil emulsion filled gels (EG) substitution for pork back fat on the characteristics of Chinese style semi-dried tilapia sausage (CFS). EG prepared using different gelling agents and processing conditions were used as pork back fat alternate in the CFS. From the results, physical, chemical and microstructural qualities of CFS were governed by the type of EG incorporated. Regarding the overall quality, CFS formulated with carrageenan-EG was classified as an optimal formula. CFS added with carrageenan-EG showed a superior oxidative stability, color preservation, and water holding capacity compared to the control during vacuum packaged storage at room temperature for 20 days. Thiobarbituric acid reactive substances (TBARS) and microbial quality of both formulae remained in the acceptable level (TBARS < 1 mg/kg and total plate count < 4 log CFU/g) throughout the storage. Therefore, the carrageenan based EG substitution for pork back fat is a promising avenue for the production of the CFS where a high saturated animal fat was substituted by vegetable oil.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Adipose Tissue / chemistry
  • Adipose Tissue / metabolism
  • Animals
  • Food Analysis*
  • Food Handling
  • Humans
  • Meat Products / analysis
  • Plant Oils / analysis*
  • Pork Meat
  • Red Meat / analysis
  • Rice Bran Oil / analysis*
  • Swine
  • Tilapia*

Substances

  • Plant Oils
  • Rice Bran Oil

Grants and funding

This research was financially supported by the new strategic research project (P2P), Walailak University, Thailand. The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.