title: Quality characteristics of reduced-fat frankfurters with pork fat replaced by sunflower seed oils and dietary fiber extracted from makgeolli lees.
abstract: The effects of reducing pork fat levels from 30% to 20% by partially substituting pork fat with a mix of sunflower seed oil (0, 5, 10, 15, and 20%) and makgeolli lees fiber (2%) were investigated based on physicochemical properties, textural properties, and sensory characteristics of reduced-fat frankfurters. The moisture and ash content, and lightness were higher in reduced-fat frankfurter samples containing sunflower seed oil and makgeolli lees fiber than in the control. The results showed that reduced-fat frankfurter samples with higher sunflower seed oil levels had lower redness and yellowness values, as well as less cooking loss, emulsion stability, hardness, springiness, and apparent viscosity. The results of this study show that incorporating sunflower seed oil and makgeolli lees fiber into the formulation successfully reduced animal fat in frankfurters, while improving quality characteristics.
authors.affiliation: Food and Biological Resources Examination Division, Korean Intellectual Property Office, Dunsan-dong, Seo-gu, Daejeon 302-701, Republic of Korea.
authors.forename: Yun-Sang
authors.initials: YS
authors.lastname: Choi
authors.forename: Kwaon-Sik
authors.initials: KS
authors.lastname: Park
authors.forename: Hyun-Wook
authors.initials: HW
authors.lastname: Kim
authors.forename: Ko-Eun
authors.initials: KE
authors.lastname: Hwang
authors.forename: Dong-Heon
authors.initials: DH
authors.lastname: Song
authors.forename: Min-Sung
authors.initials: MS
authors.lastname: Choi
authors.forename: Soo-Yeon
authors.initials: SY
authors.lastname: Lee
authors.forename: Hyun-Dong
authors.initials: HD
authors.lastname: Paik
authors.forename: Cheon-Jei
authors.initials: CJ
authors.lastname: Kim
mesh_terms: D000818:Animals; D003116:Color; D003296:Cooking; D018752:Diet, Fat-Restricted; D004041:Dietary Fats; D004043:Dietary Fiber; D004655:Emulsions; D005511:Food Handling / Q000379:methods; D006244:Hardness; D006368:Helianthus; D006801:Humans; D008461:Meat Products / Q000032:analysis* / Q000592:standards; D010938:Plant Oils; D000074242:Sunflower Oil; D013552:Swine; D014783:Viscosity; D014867:Water; D014920:Wine
chemical_list: D004041:Dietary Fats; D004043:Dietary Fiber; D004655:Emulsions; D010938:Plant Oils; D000074242:Sunflower Oil; D014867:Water