Effect of Substituting Pork Fat with Sunflower Seed Oil and Makgeolli Lees Fiber on Quality Characteristics of Reduced-fat Emulsion Sausage

摘要

The effects of reducing pork fat levels from 30% to 20% by partially substituting fat with a mix of sunflower seed oil and makgeolli lees fiber were investigated based on quality characteristics of reduced-fat chicken emulsion sausages. The moisture and ash content were higher in reduced-fat emulsion sausage samples containing sunflower seed oil and makgeolli lees fiber than in the control. The results showed that reduced-fat emulsion sausage samples with higher sunflower seed oil levels had lower cooking loss, emulsion stability, hardness, springiness, and apparent viscosity. The results of this study show that incorporating sunflower seed oil and makgeolli lees fiber into the formulation successfully reduced-fat in emulsion sausages, while improving quality characteristics.