Kim Cheon-Jei, Kim Hyun-Wook, Hwang Ko-Eun, Song Dong-Heon, Ham Youn-Kyung, Choi Ji-Hun, Kim Young-Boong, Choi Yun-Sang
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
Meat Science and Muscle Biology Lab, Purdue University, West Lafayette, IN 47907, USA.
Korean J Food Sci Anim Resour. 2016;36(3):309-18. doi: 10.5851/kosfa.2016.36.3.309. Epub 2016 Jun 30.
In this study, we investigated the effects of reducing fat levels from 30% to 25, 20, and 15% by substituting pork fat with water and pumpkin fiber (2%) on the quality of frankfurters compared with control. Decreasing the fat concentration from 30% to 15% significantly increased moisture content, redness of meat batter and frankfurter, cooking loss, and water exudation, and decreased fat content, energy value, pH, and lightness of meat batter and frankfurter, hardness, cohesiveness, gumminess, chewiness, and apparent viscosity. The addition of 2% pumpkin fiber was significantly increased moisture content, yellowness of meat batter and frankfurter, hardness, cohesiveness, gumminess, chewiness, and apparent viscosity, whereas reduced cooking loss and emulsion stability. The treatment of reduced-fat frankfurters formulated with 20 and 25% fat levels and with pumpkin fiber had sensory properties similar to the high-fat control frankfurters. The results demonstrate that when the reduced-fat frankfurter with 2% added pumpkin fiber and water replaces fat levels can be readily made with high quality and acceptable sensory properties.
在本研究中，我们通过用水和南瓜纤维（2%）替代猪肉脂肪，将脂肪含量从30%降至25%、20%和15%，并与对照组相比，研究了其对法兰克福香肠品质的影响。将脂肪浓度从30%降至15%显著增加了水分含量、肉糜和法兰克福香肠的红色度、蒸煮损失和水分渗出，并降低了脂肪含量、能量值、pH值以及肉糜和法兰克福香肠的亮度、硬度、内聚性、胶黏性、咀嚼性和表观黏度。添加2%的南瓜纤维显著增加了水分含量、肉糜和法兰克福香肠的黄色度、硬度、内聚性、胶黏性、咀嚼性和表观黏度，同时降低了蒸煮损失和乳化稳定性。用20%和25%脂肪水平并添加南瓜纤维配制的低脂法兰克福香肠的感官特性与高脂对照法兰克福香肠相似。结果表明，当添加2%南瓜纤维和水的低脂法兰克福香肠替代脂肪时，可以很容易地制成高质量且具有可接受感官特性的产品。
