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Meat Sci. 2010 Jan;84(1):212-8. doi: 10.1016/j.meatsci.2009.08.048. Epub 2009 Aug 28.

Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems.

Author information

1
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Gwangjin-gu, Seoul, Republic of Korea.

Abstract

The effects of reducing pork fat levels from 30% to 20% and partially substituting the pork fat with a mix of grape seed oil (0%, 5%, 10% and 15%) and 2% rice bran fiber were investigated based on chemical composition, cooking characteristics, physicochemical and textural properties, and viscosity of reduced-fat meat batters. For reduced-fat meat batters containing grape seed oil and rice bran fiber the moisture and ash contents, uncooked and cooked pH values, yellowness, cohesiveness, gumminess, chewiness, and sarcoplasmic protein solubility were higher than in the control samples. The reduced-fat samples with increasing grape seed oil concentrations had lower cooking loss, emulsion stability, and apparent viscosity. The incorporation of grape seed oil and rice bran fiber successfully reduced the animal fat content in the final products while improving other characteristics.

PMID:
20374777
DOI:
10.1016/j.meatsci.2009.08.048
[Indexed for MEDLINE]

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