title: Emulsion Mapping in Pork Meat Emulsion Systems with Various Lipid Types and Brown Rice Fiber.
abstract: This study was conducted to evaluate emulsion mapping between emulsion stability and cooking yields, apparent viscosity, and hardness of reduced-fat pork emulsion systems. The reduced-fat emulsion systems were supplemented with different lipid types and brown rice bran fiber (BRF) concentrations. Compared to the control with 30% back fat, lower emulsion stability and higher cooking yield of meat emulsion systems were observed in T1 (30% back fat+1% BRF), T2 (30% back fat+2% BRF), T3 (30% back fat+3% BRF), T4 (30% back fat+6% BRF), and T15 (10% back fat+10% canola oil+2% BRF). Lower emulsion stability and higher apparent viscosity were observed in T1, T2, T3, T4, and T8 (20% back fat+3% BRF) compared to the control. Lower emulsion stability and higher hardness was detected in all treatments compared with the control, except T5 (20% back fat), T10 (10% back fat+10% canola oil+2% BRF), T11 (10% back fat+10% olive oil+2% BRF), T12 (10% back fat+10% grape seed oil+2% BRF), and T13 (10% back fat+10% soybean oil+2% BRF). This approach has been found particularly useful for highlighting differences among the emulsified properties in emulsion meat products. Thus, the results obtained with emulsion mapping are useful in making emulsified meat products of desired quality characteristics, partially replacing pork back fat with a mix of 10% back fat, 10% canola oil and 2% BRF was most similar to the control with 30% pork back fat.
authors.affiliation: Food Processing Research Center, Korean Food Research Institute, Seongnam 463-746, Korea.
authors.forename: Yun-Sang
authors.initials: YS
authors.lastname: Choi
authors.affiliation: Food Processing Research Center, Korean Food Research Institute, Seongnam 463-746, Korea.
authors.forename: Young-Boong
authors.initials: YB
authors.lastname: Kim
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea.
authors.forename: Hyun-Wook
authors.initials: HW
authors.lastname: Kim
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea.
authors.forename: Ko-Eun
authors.initials: KE
authors.lastname: Hwang
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea.
authors.forename: Dong-Heon
authors.initials: DH
authors.lastname: Song
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea.
authors.forename: Tae-Jun
authors.initials: TJ
authors.lastname: Jeong
authors.affiliation: Food Ingredients Solution Center, CJ Cheiljedang Corporation, Seoul 152-051, Korea.
authors.forename: Jinhee
authors.initials: J
authors.lastname: Park
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea.
authors.forename: Cheon-Jei
authors.initials: CJ
authors.lastname: Kim
keywords: brown rice fiber; dietary fiber; emulsion mapping; emulsion stability; reduced-fat