Abstract:

The effect of replacing pork backfat (0, 25%, 50%, 75% and 100%) with sodium caseinate-sunflower oil emulsion
on cooking loss, proximate composition, color, texture, fatty acid composition and thiobarbituric acid reactive substances
(TBARS) value of emulsified pork sausages was investigated. The results showed that increasing sodium caseinate-sunflower
oil emulsion from 25% to 100% increased protein content, moisture content, lightness value and springiness, reduced
cooking loss, fat content, redness and TBARS value, and enhanced oxidative stability. The treatments which contained
pre-emulsified sunflower oil had better texture. Replacing pork backfat with the pre-emulsion at total fat content of 25%
to 100% reduced the content of total saturated fatty acid (SFA) from 39.72% to 13.52%, and increased the content of
polyunsaturated fatty acid (PUFA) from 14.08% to 55.92%. In conclusion, replacement of pork backfat with sodium
caseinate-sunflower oil emulsion improved the quality and nutritional aspects of emulsified pork sausage evidently.

Key words: sunflower seed oil, sodium caseinate, emulsified sausage, emulsion, oxidative stability, quality