Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems.
The effects of reducing pork fat levels from 30% to 20% and partially substituting the pork fat with a mix of grape seed oil (0%, 5%, 10% and 15%) and 2% rice bran fiber were investigated based on chemical composition, cooking characteristics, physicochemical and textural properties, and viscosity of reduced-fat meat batters. For reduced-fat meat batters containing grape seed oil and rice bran fiber the moisture and ash contents, uncooked and cooked pH values, yellowness, cohesiveness, gumminess, chewiness, and sarcoplasmic protein solubility were higher than in the control samples. The reduced-fat samples with increasing grape seed oil concentrations had lower cooking loss, emulsion stability, and apparent viscosity. The incorporation of grape seed oil and rice bran fiber successfully reduced the animal fat content in the final products while improving other characteristics.
Choi
Yun-Sang
YS
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Gwangjin-gu, Seoul, Republic of Korea.
Choi
Ji-Hun
JH
Han
Doo-Jeong
DJ
Kim
Hack-Youn
HY
Lee
Mi-Ai
MA
Kim
Hyun-Wook
HW
Lee
Ju-Woon
JW
Chung
Hai-Jung
HJ
Kim
Cheon-Jei
CJ
D000818:Animals; D055598:Chemical Phenomena; D018752:Diet, Fat-Restricted; D004041:Dietary Fats / Q000008:administration & dosage / Q000009:adverse effects / Q000032:analysis*; D004043:Dietary Fiber / Q000008:administration & dosage / Q000032:analysis; D004044:Dietary Proteins / Q000032:analysis; D004655:Emulsions; D005511:Food Handling / Q000379:methods; D006358:Hot Temperature / Q000009:adverse effects; D006863:Hydrogen-Ion Concentration; D008297:Male; D008461:Meat Products / Q000009:adverse effects / Q000032:analysis*; D012275:Oryza / Q000737:chemistry*; D010858:Pigmentation; D010938:Plant Oils / Q000008:administration & dosage / Q000032:analysis; D011786:Quality Control; D012639:Seeds / Q000737:chemistry*; D012995:Solubility; D034421:Sus scrofa; D013997:Time Factors; D014783:Viscosity; D027843:Vitis / Q000737:chemistry*; D014867:Water / Q000032:analysis
D004041:Dietary Fats; D004043:Dietary Fiber; D004044:Dietary Proteins; D004655:Emulsions; D010938:Plant Oils; D014867:Water