Replacement of Pork Meat with Pork Head Meat for Frankfurters.
The effect of reducing pork meat concentrations from 50% to 30% and replacing it with up to 20% pork head meat on chemical composition, cooking characteristics, physicochemical and textural properties, apparent viscosity, and sensory characteristics of frankfurters was determined. The highest moisture content in frankfurters was found in the control and T1 (frankfurter with 45% pork meat + 5% pork head). Protein and fat contents in frankfurters with pork head meat added were significantly (p<0.05) higher than those in the control. When the concentration of pork head meat was increased from 0% to 20%, cooking loss, total expressible fluid separation, fat separation, and pH of frankfurters were increased, while the lightness, redness, yellowness, and apparent viscosity of frankfurters were decreased. Ash contents, cohesiveness, color, and tenderness of sensory characteristics of frankfurters added with different amounts of pork meat or pork head meat were not significantly (p>0.05) different from those of the control or there treatments. Frankfurters in T4 (frankfurter with 30% pork meat + 20% pork head) had the lowest (p<0.05) hardness and gumminess. The hardness and gumminess of frankfurters in other treatments were not significantly different (p>0.05) from that in the control. Frankfurters with higher pork head meat concentrations had lower flavor, juiciness, and overall acceptability scores. Therefore, replacing pork meat with pork head meat in the formulation could successfully produce results similar to those of control frankfurters. The best results were obtained when 10% pork head meat was used to replace pork meat.
Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea.
Yun-Sang
YS
Choi
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
Ko-Eun
KE
Hwang
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
Hyun-Wook
HW
Kim
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
Dong-Heon
DH
Song
Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea.
Ki-Hong
KH
Jeon
Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea.
Jong-Dae
JD
Park
Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea.
Jung-Min
JM
Sung
Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea.
Young-Boong
YB
Kim
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
Cheon-Jei
CJ
Kim
frankfurter; optimization; pork head; pork meat; sensory characteristics