Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurters

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...

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Veröffentlicht in:Meat science 2010-03, Vol.84 (3), p.557-563
Hauptverfasser: Choi, Yun-Sang, Choi, Ji-Hun, Han, Doo-Jeong, Kim, Hack-Youn, Lee, Mi-Ai, Jeong, Jong-Youn, Chung, Hai-Jung, Kim, Cheon-Jei
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container_end_page 563
container_issue 3
container_start_page 557
container_title Meat science
container_volume 84
creator Choi, Yun-Sang
Choi, Ji-Hun
Han, Doo-Jeong
Kim, Hack-Youn
Lee, Mi-Ai
Jeong, Jong-Youn
Chung, Hai-Jung
Kim, Cheon-Jei
description 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.
doi_str_mv 10.1016/j.meatsci.2009.10.012
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subjects Animals
ash content
backfat
cholesterol
Cholesterol - analysis
Color
Consumer Behavior
Cooking
cooking quality
Dietary Fats - analysis
Dietary Fiber
energy content
Energy values
fat substitutes
fatty acid composition
Fatty acid profile
Food Handling - methods
hot dogs
Hydrogen-Ion Concentration
lipid content
lipid peroxidation
low fat foods
Low-fat frankfurter
Magnoliopsida
Meat Products - analysis
Meat Products - standards
Nutritive Value
Oryza - chemistry
physicochemical properties
Plant Oils
pork
proximate composition
rice bran
Rice bran fiber
Seeds - chemistry
sensory evaluation
Swine
Thiobarbituric Acid Reactive Substances
trans fatty acids
Trans Fatty Acids - analysis
Vegetable oil
Water
water content
title Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurters
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