Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurters

被引：181

作者：

Choi, Yun-Sang ^{[1
]}

Choi, Ji-Hun ^{[1
]}

Han, Doo-Jeong ^{[1
]}

Kim, Hack-Youn ^{[1
]}

Lee, Mi-Ai ^{[1
]}

Jeong, Jong-Youn ^{[2
]}

Chung, Hai-Jung ^{[3
]}

Kim, Cheon-Jei ^{[1
]}

机构：

[1] Konkuk Univ, Dept Food Sci & Biotechnol Anim Resources, Seoul 143701, South Korea

[2] Univ Wisconsin, Dept Anim Sci, Madison, WI 53706 USA

[3] Daejin Univ, Dept Food Sci & Nutr, Pocheon Si 487711, Kyunggi, South Korea

来源：

MEAT SCIENCE | 2010年 / 84卷 / 03期

关键词：

Vegetable oil; Low-fat frankfurter; Rice bran fiber; Energy values; Fatty acid profile; OLIVE OIL; ACID-COMPOSITION; DIETARY FIBER; BEEF FAT; PHYSICOCHEMICAL PROPERTIES; TEXTURAL PROPERTIES; SENSORY PROPERTIES; PLANT OIL; REPLACEMENT; CHOLESTEROL;

D O I：

10.1016/j.meatsci.2009.10.012

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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 flit 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-fit content plus rice bran fiber had sensory properties similar to control frankfurters containing pork fit. Crown Copyright (C) 2009 Published by Elsevier Ltd. All rights reserved.

引用

页码：557 / 563

页数：7

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