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 |
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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 |
format | Article |
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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.</description><identifier>ISSN: 0309-1740</identifier><identifier>EISSN: 1873-4138</identifier><identifier>DOI: 10.1016/j.meatsci.2009.10.012</identifier><identifier>PMID: 20374824</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>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</subject><ispartof>Meat science, 2010-03, Vol.84 (3), p.557-563</ispartof><rights>2009</rights><rights>Crown Copyright 2009. Published by Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c388t-2cee714fdb598937a32fe9ee164cfbacc78013c6f743887fe1409b696a3ef8d23</citedby><cites>FETCH-LOGICAL-c388t-2cee714fdb598937a32fe9ee164cfbacc78013c6f743887fe1409b696a3ef8d23</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.meatsci.2009.10.012$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>315,781,785,3551,27926,27927,45997</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/20374824$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Choi, Yun-Sang</creatorcontrib><creatorcontrib>Choi, Ji-Hun</creatorcontrib><creatorcontrib>Han, Doo-Jeong</creatorcontrib><creatorcontrib>Kim, Hack-Youn</creatorcontrib><creatorcontrib>Lee, Mi-Ai</creatorcontrib><creatorcontrib>Jeong, Jong-Youn</creatorcontrib><creatorcontrib>Chung, Hai-Jung</creatorcontrib><creatorcontrib>Kim, Cheon-Jei</creatorcontrib><title>Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurters</title><title>Meat science</title><addtitle>Meat Sci</addtitle><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.</description><subject>Animals</subject><subject>ash content</subject><subject>backfat</subject><subject>cholesterol</subject><subject>Cholesterol - analysis</subject><subject>Color</subject><subject>Consumer Behavior</subject><subject>Cooking</subject><subject>cooking quality</subject><subject>Dietary Fats - analysis</subject><subject>Dietary Fiber</subject><subject>energy content</subject><subject>Energy values</subject><subject>fat substitutes</subject><subject>fatty acid composition</subject><subject>Fatty acid profile</subject><subject>Food Handling - methods</subject><subject>hot dogs</subject><subject>Hydrogen-Ion Concentration</subject><subject>lipid content</subject><subject>lipid peroxidation</subject><subject>low fat foods</subject><subject>Low-fat frankfurter</subject><subject>Magnoliopsida</subject><subject>Meat Products - analysis</subject><subject>Meat Products - standards</subject><subject>Nutritive Value</subject><subject>Oryza - chemistry</subject><subject>physicochemical properties</subject><subject>Plant Oils</subject><subject>pork</subject><subject>proximate composition</subject><subject>rice bran</subject><subject>Rice bran fiber</subject><subject>Seeds - chemistry</subject><subject>sensory evaluation</subject><subject>Swine</subject><subject>Thiobarbituric Acid Reactive Substances</subject><subject>trans fatty acids</subject><subject>Trans Fatty Acids - analysis</subject><subject>Vegetable oil</subject><subject>Water</subject><subject>water content</subject><issn>0309-1740</issn><issn>1873-4138</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2010</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkU1P4zAQhi0Egi7wE2B921OKv4idE0IVsCshcQDOluOMi9s0LrbDin-Pq3S57snS6JmZdx4jdEHJnBJaX63mGzA5WT9nhDSlNieUHaAZVZJXgnJ1iGaEk6aiUpAT9COlFSGEcqaO0QkjXArFxAyNd86BzQkHhyNse2P9sMTbENe4NXaNncn4r89v-AOWkE3bAw6-T9gMHY7eAm6jGbDzLUQcBpzfAL-Ppvf5c5rYjRa6ajfFFXDtxpghpjN05Eyf4Hz_nqLX-7uXxe_q8enhz-L2sbJcqVwxCyCpcF173aiGS8OZgwaA1sK6Es9KVS6ytZOi8NIBFaRp66Y2HJzqGD9Fv6a52xjeR0hZb3yy0PdmgDAmLTlXtZBEFPJ6Im0MKUVwehv9xsRPTYneCdcrvReud8J35SK89F3uN4ztBrrvrn-GC_BzApwJ2iyjT_r1mZXYhEpWlwCFuJkIKCY-PERdlsBQvPlYvkZ3wf8nxBcDWZ7o</recordid><startdate>20100301</startdate><enddate>20100301</enddate><creator>Choi, Yun-Sang</creator><creator>Choi, Ji-Hun</creator><creator>Han, Doo-Jeong</creator><creator>Kim, Hack-Youn</creator><creator>Lee, Mi-Ai</creator><creator>Jeong, Jong-Youn</creator><creator>Chung, Hai-Jung</creator><creator>Kim, Cheon-Jei</creator><general>Elsevier Ltd</general><general>[Amsterdam]: Elsevier Science</general><scope>FBQ</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20100301</creationdate><title>Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurters</title><author>Choi, Yun-Sang ; Choi, Ji-Hun ; Han, Doo-Jeong ; Kim, Hack-Youn ; Lee, Mi-Ai ; Jeong, Jong-Youn ; Chung, Hai-Jung ; Kim, Cheon-Jei</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c388t-2cee714fdb598937a32fe9ee164cfbacc78013c6f743887fe1409b696a3ef8d23</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2010</creationdate><topic>Animals</topic><topic>ash content</topic><topic>backfat</topic><topic>cholesterol</topic><topic>Cholesterol - analysis</topic><topic>Color</topic><topic>Consumer Behavior</topic><topic>Cooking</topic><topic>cooking quality</topic><topic>Dietary Fats - analysis</topic><topic>Dietary Fiber</topic><topic>energy content</topic><topic>Energy values</topic><topic>fat substitutes</topic><topic>fatty acid composition</topic><topic>Fatty acid profile</topic><topic>Food Handling - methods</topic><topic>hot dogs</topic><topic>Hydrogen-Ion Concentration</topic><topic>lipid content</topic><topic>lipid peroxidation</topic><topic>low fat foods</topic><topic>Low-fat frankfurter</topic><topic>Magnoliopsida</topic><topic>Meat Products - analysis</topic><topic>Meat Products - standards</topic><topic>Nutritive Value</topic><topic>Oryza - chemistry</topic><topic>physicochemical properties</topic><topic>Plant Oils</topic><topic>pork</topic><topic>proximate composition</topic><topic>rice bran</topic><topic>Rice bran fiber</topic><topic>Seeds - chemistry</topic><topic>sensory evaluation</topic><topic>Swine</topic><topic>Thiobarbituric Acid Reactive Substances</topic><topic>trans fatty acids</topic><topic>Trans Fatty Acids - analysis</topic><topic>Vegetable oil</topic><topic>Water</topic><topic>water content</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Choi, Yun-Sang</creatorcontrib><creatorcontrib>Choi, Ji-Hun</creatorcontrib><creatorcontrib>Han, Doo-Jeong</creatorcontrib><creatorcontrib>Kim, Hack-Youn</creatorcontrib><creatorcontrib>Lee, Mi-Ai</creatorcontrib><creatorcontrib>Jeong, Jong-Youn</creatorcontrib><creatorcontrib>Chung, Hai-Jung</creatorcontrib><creatorcontrib>Kim, Cheon-Jei</creatorcontrib><collection>AGRIS</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Meat science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Choi, Yun-Sang</au><au>Choi, Ji-Hun</au><au>Han, Doo-Jeong</au><au>Kim, Hack-Youn</au><au>Lee, Mi-Ai</au><au>Jeong, Jong-Youn</au><au>Chung, Hai-Jung</au><au>Kim, Cheon-Jei</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurters</atitle><jtitle>Meat science</jtitle><addtitle>Meat Sci</addtitle><date>2010-03-01</date><risdate>2010</risdate><volume>84</volume><issue>3</issue><spage>557</spage><epage>563</epage><pages>557-563</pages><issn>0309-1740</issn><eissn>1873-4138</eissn><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.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>20374824</pmid><doi>10.1016/j.meatsci.2009.10.012</doi><tpages>7</tpages></addata></record> |
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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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