Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurters.
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.
Choi
Yun-Sang
YS
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 1 Hwayang-dong, Gwangjin-gu, Seoul 143-701, Republic of Korea.
Choi
Ji-Hun
JH
Han
Doo-Jeong
DJ
Kim
Hack-Youn
HY
Lee
Mi-Ai
MA
Jeong
Jong-Youn
JY
Chung
Hai-Jung
HJ
Kim
Cheon-Jei
CJ
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
D004041:Dietary Fats; D004043:Dietary Fiber; D010938:Plant Oils; D017392:Thiobarbituric Acid Reactive Substances; D044242:Trans Fatty Acids; D014867:Water; D002784:Cholesterol