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

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• 作者：Yun-Sang Choi ; Hyun-Wook Kim ; Ko-Eun Hwang ; Dong-Heon Song ; Ji-Hun Choi ; Mi-Ai Lee ; Hai-Jung Chung ; Cheon-Jei Kim
• 关键词：Reduced-fat ; Dietary fiber ; Makgeolli lees fiber ; Frankfurters
• 刊名：Meat Science
• 出版年：February, 2014
• 年：2014
• 卷：96
• 期：2_part_PA
• 页码：892-900
• 全文大小：527 K

文摘

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.