title: Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems.
abstract: 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.
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Gwangjin-gu, Seoul, 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: Hyun-Wook
authors.initials: HW
authors.lastname: Kim
authors.forename: Ju-Woon
authors.initials: JW
authors.lastname: Lee
authors.forename: Hai-Jung
authors.initials: HJ
authors.lastname: Chung
authors.forename: Cheon-Jei
authors.initials: CJ
authors.lastname: Kim
mesh_terms: 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
chemical_list: D004041:Dietary Fats; D004043:Dietary Fiber; D004044:Dietary Proteins; D004655:Emulsions; D010938:Plant Oils; D014867:Water