title: Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurters.
abstract: The effects of substituting olive, grape seed, corn, canola, or soybean oil and rice bran fiber on the chemical composition, cooking characteristics, fatty acid composition, and sensory properties of low-fat frankfurters were investigated. Ten percent of the total fat content of frankfurters with a total fat content of 30% (control) was partially replaced by one of the vegetable oils to reduce the pork fat content by 10%. The moisture and ash content of low-fat frankfurters with vegetable oil and rice bran fiber were all higher than the control (P<0.05). Low-fat frankfurters had reduced-fat content, energy values, cholesterol and trans-fat levels, and increased pH, cooking yield and TBA values compared to the controls (P<0.05). Low-fat frankfurters with reduced-fat content plus rice bran fiber had sensory properties similar to control frankfurters containing pork fat.
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 1 Hwayang-dong, Gwangjin-gu, Seoul 143-701, Republic of Korea.
authors.forename: Yun-Sang
authors.initials: YS
authors.lastname: Choi
authors.forename: Ji-Hun
authors.initials: JH
authors.lastname: Choi
authors.forename: Doo-Jeong
authors.initials: DJ
authors.lastname: Han
authors.forename: Hack-Youn
authors.initials: HY
authors.lastname: Kim
authors.forename: Mi-Ai
authors.initials: MA
authors.lastname: Lee
authors.forename: Jong-Youn
authors.initials: JY
authors.lastname: Jeong
authors.forename: Hai-Jung
authors.initials: HJ
authors.lastname: Chung
authors.forename: Cheon-Jei
authors.initials: CJ
authors.lastname: Kim
mesh_terms: D000818:Animals; D002784:Cholesterol / Q000032:analysis; D003116:Color; D003258:Consumer Behavior; D003296:Cooking; D004041:Dietary Fats / Q000032:analysis*; D004043:Dietary Fiber; D005511:Food Handling / Q000379:methods*; D006863:Hydrogen-Ion Concentration; D019684:Magnoliopsida; D008461:Meat Products / Q000032:analysis* / Q000592:standards; D009753:Nutritive Value; D012275:Oryza / Q000737:chemistry*; D010938:Plant Oils; D012639:Seeds / Q000737:chemistry; D013552:Swine; D017392:Thiobarbituric Acid Reactive Substances; D044242:Trans Fatty Acids / Q000032:analysis; D014867:Water
chemical_list: D004041:Dietary Fats; D004043:Dietary Fiber; D010938:Plant Oils; D017392:Thiobarbituric Acid Reactive Substances; D044242:Trans Fatty Acids; D014867:Water; D002784:Cholesterol