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Korean J Food Sci Anim Resour. 2018 Feb;38(1):123-134. doi: 10.5851/kosfa.2018.38.1.123. Epub 2018 Feb 28.

The Quality Improvement of Emulsion-type Pork Sausages Formulated by Substituting Pork Back fat with Rice Bran Oil.

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Division of Applied Science (BK21 plus), Gyeongsang National University, Jinju 52828, Korea.
Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 52828, Korea.


The effects of pork back fat (PBF) substitution with various concentrations of rice bran oil (RBO) (50%, 45%, 40% and 35%) on the physicochemical characteristics and sensory attributes of emulsion-type pork sausages were studied. The modified pork sausages were compared with control sausages produced using PBF only. The sausages with RBO had significantly lower (p<0.05) moisture content than the control sausages. Sausages made from PBF substituted with 40% RBO showed the lowest cooking loss. Substitution of PBF with RBO had no significant effect on the emulsion stability of pork sausages. All sausages with RBO showed significantly lower (p<0.05) hardness values than control sausages. Sausages with RBO also had significantly higher values (p<0.05) of unsaturated fatty acid and polyunsaturated to saturated fatty acid contents than the controls. RBO substitution had no effect on the flavor intensity of sausages, but it improved the tenderness and produced a softer texture.


emulsion-type pork sausage; fat replacer; fatty acid composition; pre-emulsion; rice bran oil

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