Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Effects of Replacement Pork Backfat with Soybean Oil on the Quality Characteristics of Spreadable Liver Sausage

Hong, Geun-Pyo;Lee, Sung;Min, Sang-Gi

  • Published : 20040200
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Abstract

Effects of pork backfat replacement with soybean oil (0, 5, 10, 15, and 20%) on spreadable liver sausage quality were evaluated. Soybean oil replacement had no effect on emulsion stability, water-holding capacity, and purge loss. Except for hardness, no differences in rheological characteristics were observed among treatments. Increase in soybean oil level increased cooking yield. Soybean oil treatment generally resulted in harder sausages than pork backfat control. In lipid oxidation, no differences in thiobarbituric acid reactive substances (TBARS) value were observed between treatments until 7 days of storage, whereas soybean oil treatments, especially 20% replacement, increased TBARS values significantly thereafter. These results indicate replacement of pork backfat with soybean oil improved nutritional quality without alterations to original physicochemical and rheological properties of liver sausage.

Keywords

References

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