Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurters |
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| Authors: | Yun-Sang Choi Ji-Hun Choi Doo-Jeong Han Hack-Youn Kim Mi-Ai Lee Jong-Youn Jeong Hai-Jung Chung Cheon-Jei Kim |
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| Affiliation: | 1. Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 1 Hwayang-dong, Gwangjin-gu, Seoul 143-701, Republic of Korea;2. Department of Animal Science, University of Wisconsin-Madison, Muscle Biology and Meat Science Building, 1805 Linden Drive West, Madison, WI 53706, United States;3. Department of Food Science and Nutrition, Daejin University, Sundan-ri, Pochon-si, Kyunggi 487-711, Republic of Korea |
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| Abstract: | The effects of substituting olive, grape seed, corn, canola, or soybean oil and rice bran fiber on the chemical composition, cooking characteristics, fatty acid composition, and sensory properties of low-fat frankfurters were investigated. Ten percent of the total fat content of frankfurters with a total fat content of 30% (control) was partially replaced by one of the vegetable oils to reduce the pork fat content by 10%. The moisture and ash content of low-fat frankfurters with vegetable oil and rice bran fiber were all higher than the control (P < 0.05). Low-fat frankfurters had reduced-fat content, energy values, cholesterol and trans-fat levels, and increased pH, cooking yield and TBA values compared to the controls (P < 0.05). Low-fat frankfurters with reduced-fat content plus rice bran fiber had sensory properties similar to control frankfurters containing pork fat. |
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| Keywords: | Vegetable oil Low-fat frankfurter Rice bran fiber Energy values Fatty acid profile |
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