Influence of Pre-emulsified Sunflower Oil used for Pork Backfat Replacement in Sika Deer (Cervus Nippon Hortulorum*) Frankfurter

Abstract

The effects of substituting pork backfat (25%, 50%, 75% and 100%) with pre-emulsified sunflower oil (using soy protein isolate) on color, proximate composition, cooking yield, texture, TBARS value and sensory evaluation of sika deer frankfurters were investigated. Increasing pre-emulsified sunflower oil from 25% to 100% increased the protein content, lightness value, cooking yield, and reduced fat content, redness and TBARS value, and enhanced oxidative stability. The treatments which contained pre-emulsified sunflower oil had better texture. However, added more than 50% pre-emulsified sunflower oil to frankfurters, due to higher moisture content, had similar texture. Added pre-emulsified sunflower oil to frankfurters decreased the energy of frankfurters from 1027.86 kJ/100 g to 816.16 kJ/100 g. According to sensory evaluation, the treatments of control, substituted 25% and 50% pork backfat had higher overall acceptance. Related to the results of proximate and physic-chemistry characters analysis, oxidative stability and panelists identified, substituted 50% pork backfat with pre-emulsified sunflower oil was the best treatment.