Abstract: The effects of replacement of pork back fat with pre-emulsified fish or corn oil at different levels (25%, 50%, 75% and 100%) on the chemical composition, cooking loss, color, texture, rheology and sensory properties of emulsified sausages were studied. The results showed that the fat content decreased significantly (P < 0.05), and the cooking loss also dropped gradually with increasing level of pre-emulsified oil. Hardness values in the replacement groups were significantly different from each other and higher than that in the control group (P < 0.05). Hardness rose and then declined with increasing level of pre-emulsified oil, reaching a maximum at 50% replacement level. However, there was no significant difference in springiness (P > 0.05). Chewiness exhibited a consistent trend with hardness (P < 0.05). Dynamic storage module (G’) was increased by replacing pork fat with pre-emulsified oils, reaching a maximum at 50% replacement level. The sausage incorporated with 50% pre-emulsified oils scored the highest in appearance, flavor and overall acceptability. Therefore, replacing pork fat at 50% with pre-emulsified oil can effectively reduce the fat content, and significantly improve the texture characteristics and consumer acceptability of emulsified sausages.

Key words: pre-emulsified oil; emulsified sausage; texture; rheological properties