Abstract
Oleogel (OG) has been emphasized as an alternative fat in several food products nowadays. This study aimed to determine the texture profile, fatty acids composition, and sensorial attributes of sweet sausage (Goon Chiang) as well as the fundamental properties of the final product through the supplementation of a mixture of rice bran wax and rice bran oil-oleogel (RBOG). The sausage sample was divided into 4 groups including i) without RBOG added; control, followed by 25%, 50%, and 75% RBOG substitute animal fat, respectively. All samples were measured the texture (hardness, springiness, chewiness, and cohesiveness), total cholesterol together with fatty acids profile as well as sensory properties. The results found out that the highest ratio of animal fat replacement by RBOG in the sweet sausage sample was softer and promoting the lowest cholesterol level when compared with other treatments (p<0.05). Besides, there is no significant difference was observed with total unsaturated fatty acids (USFA) level between 50% and 75% RBOG adding in meat sample. Overall acceptance of the final product was indexed with 50% RBOG (p<0.05). According to the results, it could be used as the fundamental data for developing and improving sweet sausage as a healthy meat product to meet consumer requirements.
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