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Meat Sci. 2019 May;151:89-97. doi: 10.1016/j.meatsci.2019.01.011. Epub 2019 Jan 30.

Physicochemical properties, sensory traits and storage stability of reduced-fat frankfurters formulated by replacing beef tallow with defatted bovine heart.

Author information

1
Division of Applied Life Science (BK21 Plus), Gyeongsang National University, Jinju 52828, Republic of Korea.
2
Department of Food Science and Technology, Gyeongsang National University, Jinju 52828, Republic of Korea. Electronic address: sgchoi@gnu.ac.kr.
3
Division of Applied Life Science (BK21 Plus), Gyeongsang National University, Jinju 52828, Republic of Korea; Institute of Agriculture and Life Sciences, Gyeongsang National University, Jinju 52828, Republic of Korea. Electronic address: hsyang@gnu.ac.kr.

Abstract

The consumer interests for low-fat meat products are increasing to reduce obesity and chronic diseases. Reduced-fat frankfurter (RFF) was prepared by replacing beef tallow with defatted bovine heart (DBH) produced by supercritical-CO2 (SC-CO2) and hexane. Six different frankfurters i.e. control (20% beef fat), T1 (30% fat replacement with non-defatted bovine heart), T2 and T3 (20% and 30%, respectively, fat replacement with SC-CO2-treated DBH), T4 and T5 (20% and 30%, respectively, fat replacement with hexane-treated DBH), were formulated. Physicochemical properties, sensory traits and storage stability of the control and RFFs were investigated. T3 had highest native proteins (18.50 g/100 g) resulting in increased viscosity, emulsion stability, hardness and redness (a) with lowest energy value and cooking loss. T2 showed better sensory attributes than the control and other RFFs. Incorporation of SC-CO2-treated DBH in frankfurter by replacing fat led to higher oxidative stability and lower microbial content during storage than the control, T1, T4 and T5.

KEYWORDS:

Defatted bovine heart; Organic solvent; Physicochemical characteristics; Reduced-fat frankfurter; Sensory traits; Supercritical-CO(2)

PMID:
30784961
DOI:
10.1016/j.meatsci.2019.01.011
[Indexed for MEDLINE]

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