Replacement of Pork Fat in Chicken-based Bologna Sausage with Oleogels of High-Oleic or Conventional Soybean Oil and Rice Bran Wax

In this study, pork fat in bologna sausage made with mechanically separated chicken (MSC) as primary lean raw material was successfully replaced with high-oleic (HOSO) and conventional (CSO) soybean oil oleogels structured with rice bran wax (RBW). Textural parameters, sensory attributes (except color), and lipid oxidation over 98 d of storage were unaffected by lipid source, while color was darker and redder in pork fat-containing samples. Raw batter stability was not different, except it was lower when liquid soybean oil was the lipid source. Samples containing oleogels made with HOSO had a more favorable lipid profile. These results complement previous studies by us and others and highlight the potential of oleogelation technology to modify the lipid profile of finely-comminuted meat products without negatively affecting product quality attributes.