RESUMEN
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.
Asunto(s)
Bebidas/análisis , Fenómenos Químicos , Fibras de la Dieta/análisis , Sustitutos de Grasa/análisis , Manipulación de Alimentos/métodos , Productos de la Carne/análisis , Tejido Adiposo/química , Animales , Color , Grasas de la Dieta/análisis , Emulsiones/química , Dureza , Humanos , Concentración de Iones de Hidrógeno , Porcinos , ViscosidadRESUMEN
Reduced-fat pork patties produced with the addition of Laminaria japonica powder were evaluated for the chemical composition, cooking characteristics and sensory properties. Reduced-fat pork patties containing L. japonica powder had significantly higher moisture, ash, carbohydrate content, yellowness, and springiness than the control sample (P<0.05). Protein and fat contents, energy value, lightness, redness, cooking loss, reduction in diameter, reduction in thickness, hardness, gumminess, and chewiness of the regular-fat (20%) control samples were significantly higher than reduced-fat pork patties containing L. japonica (P<0.05). The sensory evaluations indicated that the greatest overall acceptability in reduced-fat pork patties was attained at a L. japonica concentration of 1 or 3%. Pork patties with fat contents reduced from 20% to 10% and supplemented with 1 or 3% L. japonica had improved quality characteristics that were similar to the control patties containing a fat content of 20%.
Asunto(s)
Sustitutos de Grasa/química , Alimentos Fortificados/análisis , Laminaria/química , Productos de la Carne/análisis , Animales , Fenómenos Químicos , Culinaria , Dieta con Restricción de Grasas , Grasas de la Dieta/análisis , Fibras de la Dieta/análisis , Proteínas en la Dieta/análisis , Preferencias Alimentarias , Humanos , Concentración de Iones de Hidrógeno , Pigmentación , Control de Calidad , República de Corea , Sensación , Sus scrofa , Agua/análisisRESUMEN
The effects of reducing pork fat levels from 30% to 20% and partially substituting the pork fat with a mix of grape seed oil (0%, 5%, 10% and 15%) and 2% rice bran fiber were investigated based on chemical composition, cooking characteristics, physicochemical and textural properties, and viscosity of reduced-fat meat batters. For reduced-fat meat batters containing grape seed oil and rice bran fiber the moisture and ash contents, uncooked and cooked pH values, yellowness, cohesiveness, gumminess, chewiness, and sarcoplasmic protein solubility were higher than in the control samples. The reduced-fat samples with increasing grape seed oil concentrations had lower cooking loss, emulsion stability, and apparent viscosity. The incorporation of grape seed oil and rice bran fiber successfully reduced the animal fat content in the final products while improving other characteristics.
Asunto(s)
Grasas de la Dieta/análisis , Fibras de la Dieta , Productos de la Carne/análisis , Oryza/química , Aceites de Plantas , Semillas/química , Vitis/química , Animales , Fenómenos Químicos , Dieta con Restricción de Grasas , Grasas de la Dieta/administración & dosificación , Grasas de la Dieta/efectos adversos , Fibras de la Dieta/administración & dosificación , Fibras de la Dieta/análisis , Proteínas en la Dieta/análisis , Emulsiones , Manipulación de Alimentos/métodos , Calor/efectos adversos , Concentración de Iones de Hidrógeno , Masculino , Productos de la Carne/efectos adversos , Pigmentación , Aceites de Plantas/administración & dosificación , Aceites de Plantas/análisis , Control de Calidad , Solubilidad , Sus scrofa , Factores de Tiempo , Viscosidad , Agua/análisisRESUMEN
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.