Properties of Frankfurter-type Sausages with Pork Back-fat Replaced with Bovine Heart Surimi-like Materials.
This study investigates the effect of bovine heart surimi-like material (BHSM) used as a back fat replacer, on the physicochemical and sensory characteristics of frankfurter-type sausages. Frankfurter-type sausage with added BHSM had a higher moisture content and lower fat content than the control. In addition, the samples with added BHSM had higher pH, cooking loss and 2-thiobarbituric acid-reactive substance (TBARS) value and lower water exudation than the control. The sausage formulation with 40% BHSM was more effective in delaying lipid oxidation without affecting cooking loss compared to the 60% BHSM treatment sample. Results showed that hardness values increased upon replacement with BHSM, and sausages manufactured with 40% BHSM had higher lightness and lower redness values. Panelists found there were no differences in color, odor, and tenderness scores and the overall acceptability score found that treatment samples containing 20% and 40% BHSM were preferable to the control after storage for 14 d. These results indicate that fat replacement with BHSM was beneficial to the quality of frankfurter-type sausages, and acceptable reduced-fat products can be produced when back fat is replaced with up to 40% BHSM.
Division of Applied Life Science (BK21 plus), Gyeongsang National University, Jinju 52828, Korea.
Jin-Kyu
JK
Seo
Division of Applied Life Science (BK21 plus), Gyeongsang National University, Jinju 52828, Korea.
Hyeon-Woong
HW
Yum
Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 52828, Korea; Department of Animal Sciences, University of Illinois at Urbana-Champaign, Urbana 61801, USA.
Gap-Don
GD
Kim
Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 52828, Korea.
Jin-Yeon
JY
Jeong
Division of Applied Life Science (BK21 plus), Gyeongsang National University, Jinju 52828, Korea; Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 52828, Korea.
Han-Sul
HS
Yang
bovine heart; fat replacer; frankfurter-type sausage; quality properties; surimi-like material