Effects of Rice Bran Flour on Quality of Emulsion Sausage
Keywords:
rice bran flour, meat product, emulsion sausageAbstract
The objective of this research was to evaluate the effects of rice bran flour on quality of emulsion sausage. Emulsion sausages were processed by additions of four levels of rice bran flour were: 0% (as control), 1, 3 and 5% of pork. The results revealed that the moisture, protein, fiber and ash content of the sausage tended to increase compared with the control formula, while fat content decreased with the increasing of rice bran flour (P<0.05). The thiobarbituric acid reactive substance (TBARS) value was likely to increase during storage time but less than the control formula (P<0.05). The result of physical properties was found that cooking loss and water activity increased compared with the control formula, while water holding capacity decreased (P<0.05). It was found that the color values of L* and a* tended to decrease but b* increased when compared with the control formula (P<0.05). The firmness, hardness and chewiness decreased when compared with the control formula (P<0.05), while cohesiveness was not significantly different with the control formula (P>0.05). Sensory evaluations indicated that emulsion sausage containing 1 and 3% rice bran flour of pork had appearance, color, flavor, texture and overall acceptability was not significantly different when compared with the control formula (P>0.05), but the formula containing 5% rice bran flour of pork ha a lower overall acceptability and texture score than the control formula (P<0.05). Therefore, this study had demonstrated that rice bran flour can be used as an alternative ingredient to replace pork fat in emulsion sausages.
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