Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber.
The effects of vegetable oils prepared from olive, corn, soybean, canola, or grape seed, and rice bran fiber on the composition and rheological properties of meat batters were studied. Pork fat at 30% in the control was partially replaced by one of the vegetable oils at 10% in addition to reducing the pork fat to 10%. The chemical composition, cooking characteristics, texture properties, and viscosity of low-fat meat batters were analyzed. The moisture, protein, ash content, uncooked and cooked pH values, b(∗)-value, hardness, cohesiveness, gumminess, chewiness, and viscosity of meat batters with vegetable oil and rice bran fiber were all higher than the control. In addition, batters supplemented with vegetable oil and rice bran fiber had lower cooking loss and better emulsion stability. Low-fat meat batters with reduced pork fat content (10%) and 10% vegetable oil plus rice bran fiber had improved characteristics relative to the regular fat control.
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
Kim
Hyun-Wook
HW
Jeong
Jong-Youn
JY
Kim
Cheon-Jei
CJ