Quality characteristics of reduced-fat frankfurters with pork fat replaced by sunflower seed oils and dietary fiber extracted from makgeolli lees

• Published in: Meat science Vol. 93; no. 3; pp. 652 - 658
• Main Authors: Choi, Yun-Sang, Park, Kwaon-Sik, Kim, Hyun-Wook, Hwang, Ko-Eun, Song, Dong-Heon, Choi, Min-Sung, Lee, Soo-Yeon, Paik, Hyun-Dong, Kim, Cheon-Jei
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.03.2013
• Subjects: Animals; Color; Cooking; Diet, Fat-Restricted; Dietary Fats; Dietary Fiber; Emulsions; Food Handling - methods; Frankfurters; Hardness; Helianthus; Humans; Makgeolli lees fiber; Meat Products - analysis; Meat Products - standards; Plant Oils; Reduced-fat; Sunflower Oil; Sunflower seed oil; Swine; Viscosity; Water; Wine; Frankfurters; Reduced-fat; Dietary fiber; Makgeolli lees fiber; Sunflower seed oil
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2012.11.025

The effects of reducing pork fat levels from 30% to 20% by partially substituting pork fat with a mix of sunflower seed oil (0, 5, 10, 15, and 20%) and makgeolli lees fiber (2%) were investigated based on physicochemical properties, textural properties, and sensory characteristics of reduced-fat frankfurters. The moisture and ash content, and lightness were higher in reduced-fat frankfurter samples containing sunflower seed oil and makgeolli lees fiber than in the control. The results showed that reduced-fat frankfurter samples with higher sunflower seed oil levels had lower redness and yellowness values, as well as less cooking loss, emulsion stability, hardness, springiness, and apparent viscosity. The results of this study show that incorporating sunflower seed oil and makgeolli lees fiber into the formulation successfully reduced animal fat in frankfurters, while improving quality characteristics. ► The effects of reduced fat levels by replacing pork fat were studied frankfurters. ► Reduced-fat frankfurter is beneficial for technology, as they have improved quality. ► This study show that incorporating sunflower seed oil and makgeolli lees fiber.