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

Choi, Yun-Sang; Choi, Jeong-Hoo; Han, Doo-Jeong; Kim, Hack-Youn; Lee, Mi-Ai; Jeong, Jong Youn; Chung, Hai-Jung; Kim, Cheon-Jei

doi:10.1016/j.meatsci.2009.10.012

Cited by 204 publications

(190 citation statements)

References 45 publications

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“…Such different effect of pectin on texture of meat products might be associated with the degree of methoxylation, adding forms (dried powder or hydrated gel), or with/without the incorporation with other hydrocolloids. Previous studies found that insoluble fiber-vegetable oil emulsion could increase hardness, but had little impact on springiness for the low fat and/or low salt meat emulsions, which agreed with our finding (Choi et al 2010;Vural et al 2004). …”

Section: Textural Properties Of Meat Emulsionssupporting

confidence: 93%

“…For these reasons, the considerable amount of water loss, especially during thermal processing, generally occurs in low fat and low salt meat products. Thus, dietary fiber has been extensively used as a binder and emulsifier to minimize the water loss of low salt and low fat meat products (Choi et al 2010;Jiménez-Colmenero et al 2001). Numerous studies have shown the beneficial effect of pectin and insoluble fiber (mainly cellulose) on cooking loss of processed meat products, which results from its water/oil binding and emulsifying abilities (Candogan and Kolsarici 2003;Choi et al 2010;Troy et al 1999;Vural et al 2004).…”

Section: Cooking Loss Of Meat Emulsionsmentioning

confidence: 99%

“…Moreover, the incorporation of dietary fiber and vegetable oils has been recognized as one of potential alternative formulations to manufacture functional meat products with providing additional nutritional/ health benefits by replacing saturated animal fat with high amounts of unsaturated fatty acid (Choi et al 2010;Vural et al 2004).…”

Section: Introductionmentioning

confidence: 99%

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Effects of membrane-filtered soy hull pectin and pre-emulsified fiber/oil on chemical and technological properties of low fat and low salt meat emulsions

2016

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The objectives of this study were to determine efficacy of a membrane filtration in soy hull pectin purification and evaluate combined effects of soy hull pectin and preemulsified fiber/oil (PE) on chemical composition and technological properties of low fat and low salt meat emulsions. Soy hull pectin was purified through two different methods (alcohol-washed (ASP) and membrane-filtered (MSP)). Insoluble soy hull residues after pectin extraction were incorporated with sunflower oil and water for the PE preparation. Meat emulsion was formulated with 58 % pork, 20 % ice, 20 % pork backfat, and 2 % NaCl as control. A total of six low fat and low salt meat emulsions (1 % NaCl and 10 % backfat) was manufactured with 1 % pectin (with/without ASP or MSP) and 10 % PE (with/without). The pectin content of ASP and MSP was 0.84 and 0.64 g L -galacturonic acid/g dry sample, respectively. The inclusion of soy hull pectin caused similar results on chemical composition, color, cooking loss, and texture of the meat emulsions, regardless of the purification method. In addition, positive impacts of the combined treatments with soy hull pectin and PE compared to single treatments on cooking loss and texture of the meat emulsions were observed. Results suggest that membrane filtration could be an effective alternative method to purify pectin, instead of alcohol-washing, and both soluble pectin and insoluble fiber from soy hulls could be used as a functional non-meat ingredient to manufacture various low fat and low salt meat products.

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Section: Textural Properties Of Meat Emulsionssupporting

confidence: 93%

Section: Cooking Loss Of Meat Emulsionsmentioning

confidence: 99%

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Effects of membrane-filtered soy hull pectin and pre-emulsified fiber/oil on chemical and technological properties of low fat and low salt meat emulsions

2016

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“…This is well established fact that mono and poly unsaturated fatty acids are very susceptible for free radical attack and degraded in unpleasant odor forming compounds (Morrissey et al 1998) during processing and storage (Wood et al 2004). Results from other studies support that using olive and other vegetable for the manufacture of muscle foods enhances the oxidative instability of the final product (Choi et al 2010;Kayaardı and Gök 2004).…”

Section: Oxidative Stabilitymentioning

confidence: 73%

Technological, physico-chemical and sensory properties of raw and cooked meat batter incorporated with various levels of cold milled flaxseed powder

et al. 2013

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Flaxseed has been proven for its multidimensional health benefits and can be used for development of emulsion type functional meat products. In view of this the incorporation of cold milled flaxseed powder (FSP) in meat batter at level 1-5 % was investigated. The results revealed that incorporation significantly (P <0.05) decreased the total fluid release (TFR), fat release (FR) and water release (WR) of raw meat batter. The surface and internal color values were differed significantly (P <0.05) among treatments at initial as well as during refrigerated storage period. Texture values especially hardness and chewiness values were found less (P <0.05) in FSP treated samples and textural properties in FSP treated samples were not deteriorated during storage as compared to control samples. Thus incorporation of FSP had some beneficial effects on physico-chemical properties and textural properties which were also stable during storage period. However the redness values and sensory scores were observed less in FSP treated samples.

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“…Frankfurters produced with beef fat contained more trans-fatty acids while frankfurters with sunflower oil contained less [13]. Frankfurters formulated with olive oil had lower trans-fatty acids content than control frankfurters with pork fat [14].…”

Section: Fatty Acid Profile Of Frankfurtersmentioning

confidence: 99%

Effect of vegetable oils on fatty acid composition and cholesterol content of chicken frankfurters

Daniela

Pejkovski

Katerina

et al. 2017

IOP Conf. Ser.: Earth Environ. Sci.

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Abstract.To study the effect of pork adipose tissue substitution with vegetable oils in chicken frankfurters, six frankfurter formulations were produced: control; with pork backfat; with olive oil; with rapeseed oil; with sunflower oil; with palm oil, and; with a mixture of 12% rapeseed oil and 8% palm oil. Fatty acid composition and cholesterol content and some oxides thereof were determined in the final products. The use of vegetable oils resulted in improvement of the fatty acid composition and nutritional of frankfurters. Frankfurters with vegetable oils contained significantly less cholesterol and some of its oxides, compared to the frankfurters with pork fat. The formulation with palm oil had the least favourable fatty acid composition. The use of 12% rapeseed oil improved the ratio of fatty acids in frankfurters with a mixture of rapeseed and palm oils. Complete pork fat replacement with vegetable oils in chicken frankfurter production is technologically possible. The mixture of 12% rapeseed oil and 8% palm oil is a good alternative to pork fat from health aspects. Further research is needed to find the most appropriate mixture of vegetable oils, which will produce frankfurters with good sensory characteristics, a more desirable fatty acid ratio and high nutritional value.

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

Cited by 204 publications

References 45 publications

Effects of membrane-filtered soy hull pectin and pre-emulsified fiber/oil on chemical and technological properties of low fat and low salt meat emulsions

Effects of membrane-filtered soy hull pectin and pre-emulsified fiber/oil on chemical and technological properties of low fat and low salt meat emulsions

Technological, physico-chemical and sensory properties of raw and cooked meat batter incorporated with various levels of cold milled flaxseed powder

Effect of vegetable oils on fatty acid composition and cholesterol content of chicken frankfurters

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