Substitution of Beef Tallow with Pre-emulsified Red Palm Olein Improves Quality Properties of Chicken Sausage

Abstract

The objective of this study was to evaluate the combination effect of red palm olein (RPO) and other vegetables oil on the quality of chicken sausage as animal fat replacer. RPO was mixed with one of the following oils in proportions of 30:70 (w/w); canola oil (RPO-CAN), olive oil (RPO-OLV), and refined palm oil (RPO-PLM). Soy protein isolate (SPI), emulsifier E471 (EMS), and inulin (INL) were selected as emulsion stabilizers. The potential use of pre-emulsified vegetable oils in chicken sausages as a substitute for animal fat was evaluated. The sausage was made with 60% (w/w) ground chicken breast, 20% (w/w) fat where beef tallow was used as a control and pre-emulsified vegetable oils as treatment, and 20% (w/w) icy water. Full replacement of animal fat with pre-emulsified RPO increased the yield of chicken sausage, regardless the differences on vegetable oil mixtures. The proportion of saturated fatty acids and the n6 to n3 ratio decreased in comparison with control. An emulsion of RPO-CAN was found to have better fatty acid profile and yield in chicken sausage than RPO-OLV and RPO-PLM and could be potentially used to substitute animal fat.