Physicochemical properties and sensory characteristics of reduced-fat frankfurters with pork back fat replaced by dietary fiber extracted from makgeolli lees

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...

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Bibliographic Details
Published in:Meat science 2014-02, Vol.96 (2), p.892-900
Main Authors: Choi, Yun-Sang, Kim, Hyun-Wook, Hwang, Ko-Eun, Song, Dong-Heon, Choi, Ji-Hun, Lee, Mi-Ai, Chung, Hai-Jung, Kim, Cheon-Jei
Format: Article
Language:English
Subjects:
Adipose Tissue - chemistry
Animals
Beverages - analysis
Chemical Phenomena
Color
Dietary Fats - analysis
Dietary fiber
Dietary Fiber - analysis
Emulsions - chemistry
Fat Substitutes - analysis
Food Handling - methods
Frankfurters
Hardness
Humans
Hydrogen-Ion Concentration
Makgeolli lees fiber
Meat Products - analysis
Reduced-fat
Swine
Viscosity
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Summary: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. •Frankfurters with varying fat and makgeolli lees fiber levels were investigated.•Replacing pork fat with a makgeolli lees fiber has been successful in frankfurters.•Reduced-fat frankfurter with dietary fiber is beneficial for technology.
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2013.08.033