ANTIOXIDATIVE FAT REPLACER AND HIGH-MONOUNSATURATED OIL USED FOR PORK FAT IN PRECOOKED SAUSAGE

One high-fat and four low-fat pork sausage formulations were made: P30 with 30% pork fat (P); P11-W with 1l% P and 10% added water CN); P11-WC with 1l% P, 9.5% W and 0.5% carrageenan (C); PSo11-WC with 6% P plus 5% high-oleic sunflower oil(So), 9.5% W and 0.5% C; and PSo11-WGcf with 6% P plus 5% So, 7.0% W and 3% defatted glandless cottonseed flour (Gcf). Sausage patty cooking yield was highest for P11-WC and PSo11-WGcf. TBA values for refrigerated precooked patties were lowest for PSo11-WGcf, whereas carrageenan had a prooxidant effect in low-fat patties made with all-pork fat. The oil had no adverse effects on lipid oxidation and sensory properties of low-fat patties with C. The monounsaturated to saturated fatty acid ratio increased by 53-71% in the So-containing low-fat patties when compared to P11-W and P11-WC patties.