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Animal Products

Potential of Rice Bran Wax and Soybean Oil Oleogels as Pork Fat Replacements in Frankfurter-type Sausages

Authors
  • Taylor L. Wolfer (Iowa State University)
  • Nuria C. Acevedo (Iowa State University)
  • Kenneth J. Prusa (Iowa State University)
  • Joseph G. Sebranek (Iowa State University)
  • Rodrigo Tarté orcid logo (Iowa State University)

Abstract

This study demonstrated the technological potential of rice bran wax/soybean oil oleogels as animal fat replacers in frankfurter-type sausages while maintaining acceptable product sensory properties. These results complement those of recent studies that utilized ethylcellulose/canola oil oleogels as partial fat replacements in beef frankfurters and breakfast sausage. In addition, the evaluation of rice bran wax as a lower-cost and faster-melting gelator contributes useful practical knowledge to the application of this novel technology in processed meats.

How to Cite:

Wolfer, T. L., Acevedo, N. C., Prusa, K. J., Sebranek, J. G. & Tarté, R., (2018) “Potential of Rice Bran Wax and Soybean Oil Oleogels as Pork Fat Replacements in Frankfurter-type Sausages”, Iowa State University Animal Industry Report 15(1). doi: https://doi.org/10.31274/ans_air-180814-357

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Published on
2018-01-01

Peer Reviewed

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Creative Commons Attribution-NonCommercial 4.0