Physicochemical properties, sensory traits and storage stability of reduced-fat frankfurters formulated by replacing beef tallow with defatted bovine heart

The consumer interests for low-fat meat products are increasing to reduce obesity and chronic diseases. Reduced-fat frankfurter (RFF) was prepared by replacing beef tallow with defatted bovine heart (DBH) produced by supercritical–CO2 (SC-CO2) and hexane. Six different frankfurters i.e. control (20%...

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Bibliographic Details
Published in:Meat science 2019-05, Vol.151, p.89-97
Main Authors: Rahman, M. Shafiur, Seo, Jin-Kyu, Zahid, Md. Ashrafuzzaman, Park, Jun-Young, Choi, Sung-Gil, Yang, Han-Sul
Format: Article
Language:English
Subjects:
Defatted bovine heart
Organic solvent
Physicochemical characteristics
Reduced-fat frankfurter
Sensory traits
Supercritical-CO2
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Summary:The consumer interests for low-fat meat products are increasing to reduce obesity and chronic diseases. Reduced-fat frankfurter (RFF) was prepared by replacing beef tallow with defatted bovine heart (DBH) produced by supercritical–CO2 (SC-CO2) and hexane. Six different frankfurters i.e. control (20% beef fat), T1 (30% fat replacement with non-defatted bovine heart), T2 and T3 (20% and 30%, respectively, fat replacement with SC-CO2–treated DBH), T4 and T5 (20% and 30%, respectively, fat replacement with hexane–treated DBH), were formulated. Physicochemical properties, sensory traits and storage stability of the control and RFFs were investigated. T3 had highest native proteins (18.50 g/100 g) resulting in increased viscosity, emulsion stability, hardness and redness (a⁎) with lowest energy value and cooking loss. T2 showed better sensory attributes than the control and other RFFs. Incorporation of SC-CO2–treated DBH in frankfurter by replacing fat led to higher oxidative stability and lower microbial content during storage than the control, T1, T4 and T5. •Bovine heart was defatted using supercritical-CO2 (DBH–SC) and hexane.•Reduced-fat frankfurters were prepared using defatted bovine heart by replacing beef tallow.•DBH–SC incorporated sample had lower energy value and reduced coking loss.•20% fat replacement with DBH–SC led to better sensory attributes.•DBH–SC incorporated samples had lower microbial content and higher oxidative stability.
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2019.01.011