title: Physicochemical properties and sensory characteristics of reduced-fat frankfurters with pork back fat replaced by dietary fiber extracted from makgeolli lees.
abstract: The effects of reducing pork fat levels from 30% to 20%, 15%, and 10% by partially substituting pork back fat with a makgeolli lees fiber were investigated regarding approximate composition, energy value, pH, color, cooking loss, emulsion stability, texture profile analysis, apparent viscosity, and sensory evaluation. The moisture and ash contents, redness, and yellowness were higher in reduced-fat frankfurters containing makgeolli lees fiber than in the control with 30% fat. With increasing fat levels, samples displayed higher pH, lightness, hardness, cohesiveness, gumminess, chewiness, apparent viscosity, and sensory quality, while displaying lower cooking loss and total expressible fluid. The results show that fat levels of frankfurters with added makgeolli lees fiber can be successfully reduced. Thus, 20% fat frankfurters with the addition of 2% makgeolli lees fiber are similar in quality to regular frankfurters with 30% fat.
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: 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: Ji-Hun
authors.initials: JH
authors.lastname: Choi
authors.forename: Mi-Ai
authors.initials: MA
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: D000273:Adipose Tissue / Q000737:chemistry; D000818:Animals; D001628:Beverages / Q000032:analysis*; D055598:Chemical Phenomena; D003116:Color; D004041:Dietary Fats / Q000032:analysis; D004043:Dietary Fiber / Q000032:analysis*; D004655:Emulsions / Q000737:chemistry; D019358:Fat Substitutes / Q000032:analysis*; D005511:Food Handling / Q000379:methods*; D006244:Hardness; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008461:Meat Products / Q000032:analysis*; D013552:Swine; D014783:Viscosity
chemical_list: D004041:Dietary Fats; D004043:Dietary Fiber; D004655:Emulsions; D019358:Fat Substitutes
keywords: Dietary fiber; Frankfurters; Makgeolli lees fiber; Reduced-fat