These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Search MEDLINE/PubMed

  • Title: Quality characteristics of reduced-fat frankfurters with pork fat replaced by sunflower seed oils and dietary fiber extracted from makgeolli lees.
    Author: Choi YS, Park KS, Kim HW, Hwang KE, Song DH, Choi MS, Lee SY, Paik HD, Kim CJ.
    Journal: Meat Sci; 2013 Mar; 93(3):652-8. PubMed ID: 23273477.
    Abstract:
    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.
    [Abstract] [Full Text] [Related] [New Search]