Summary and Implications
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.
Iowa State University
Wolfer, Taylor L.; Acevedo, Nuria C. firstname.lastname@example.org; Prusa, Kenneth J.; Sebranek, Joseph G.; and Tarté, Rodrigo
"Potential of Rice Bran Wax and Soybean Oil Oleogels as Pork Fat Replacements in Frankfurter-type Sausages,"
Animal Industry Report:
AS 664, ASL R3205.
Available at: https://lib.dr.iastate.edu/ans_air/vol664/iss1/3