| Literature DB >> 20374824 |
Yun-Sang Choi1, Ji-Hun Choi, Doo-Jeong Han, Hack-Youn Kim, Mi-Ai Lee, Jong-Youn Jeong, Hai-Jung Chung, Cheon-Jei Kim.
Abstract
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. Crown Copyright 2009. Published by Elsevier Ltd. All rights reserved.Entities:
Mesh：
Substances：
Year: 2009 PMID： 20374824 DOI： 10.1016/j.meatsci.2009.10.012
Source DB: PubMed Journal: Meat Sci ISSN： 0309-1740 Impact factor: 5.209