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
Format:	Artikel
Sprache:	eng
Schlagworte:	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
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