참고문헌
-
Afshari, R., Hosseini, H., Khaksar, R., Mohammadifar, M. A., Amiri, Z., Komeili, R., and Khaneghah, A. M. (2015) Investigation of the effects of inulin and
${\beta}$ -glucan on the physical and sensory properties of low-fat beef burgers containing vegetable oils: Optimisation of the formulation using D-optimal mixture design. Food Technol. Biotechnol. 53, 436-445. - Afshari, R., Hosseini, H., Mousavi Khaneghah, A., and Khaksar, R. (2017) Physico-chemical properties of functional low-fat beef burgers: Fatty acid profile modification. LWT-Food Sci. Technol. 78, 325-331. https://doi.org/10.1016/j.lwt.2016.12.054
- AHA. (1996) Dietary guidelines for healthy Americans. Circulation 94, 1795-1800. https://doi.org/10.1161/01.CIR.94.7.1795
- Alejandre, M., Poyato, C., Ansorena, D., and Astiasaran, I. (2016) Linseed oil gelled emulsion: A successful fat replacer in dry fermented sausages. Meat Sci. 121, 107-113. https://doi.org/10.1016/j.meatsci.2016.05.010
-
Alvarez, D. and Barbut, S. (2013) Effect of inulin,
${\beta}$ -glucan and their mixtures on emulsion stability, color and textural parameters of cooked meat batters. Meat Sci. 94, 320-327. https://doi.org/10.1016/j.meatsci.2013.02.011 - Anderson, E. T. and Berry, B. W. (2001) Effects of inner pea fiber on fat retention and cooking yield in high fat ground beef. Food Res. Int. 34, 689-694. https://doi.org/10.1016/S0963-9969(01)00089-8
- AOAC. (2012) Official Methods of Analysis. 19th ed, Association of Official Analytical Chemists, Gaithersburg, MD, USA.
- Bot, A., Foster, T. J., and Lundin, L. (2014) Modelling acidified emulsion gels as Matryoshka composites: Firmness and syneresis. Food Hydrocolloid. 34, 88-97. https://doi.org/10.1016/j.foodhyd.2012.12.013
- Delgado-Pando, G., Cofrades, S., Rodriguez-Salas, L., and Jimenez Colmenero, F. (2011) A healthier oil combination and konjac gel as functional ingredients in low-fat pork liver pate. Meat Sci. 88, 241-248. https://doi.org/10.1016/j.meatsci.2010.12.028
- El-Magoli, S. B., Laroia, S., and Hansen, P. M. T. (1996) Flavor and texture characteristics of low fat ground beef patties formulated with whey protein concentrate. Meat Sci. 42,179-193. https://doi.org/10.1016/0309-1740(95)00032-1
- Flynn, A. W. and Bramblett, V. D. (1975) Effects of frozen storage cooking method and muscle quality and attributes of pork loins. J. Food Sci. 40, 631-633. https://doi.org/10.1111/j.1365-2621.1975.tb12544.x
-
Gu, Y. S., Decker, E. A., and McClements, D. J. (2005) Influence of pH and carrageenan type on properties of
${\beta}$ -lactoglobulin stabilized oil-in-water emulsions. Food Hydrocolloid. 19, 83-91. https://doi.org/10.1016/j.foodhyd.2004.04.016 - Guedes-Oliveira, J. M., Salgado, R. L., Costa-Lima, B. R. C., Guedes-Oliveira, J., and Conte-Junior, C. A. (2016) Washed cashew apple fiber (Anacardium occidentale L.) as fat replacer in chicken patties. LWT-Food Sci. Technol. 71, 268-273. https://doi.org/10.1016/j.lwt.2016.04.005
- Herrero, A. M., Ruiz-Capillaz, T., Pintado, T., Carmona, P., and Jimenez-Colmenero, F. (2017) Infrared spectroscopy used to determine effects of chia and olive oil incorporation strategies on lipid structure of reduced-fat frankfurters. Food Chem. 221, 1331-1339.
- Hughes, E., Confrades, S., and Troy, D. J. (1997) Effects of fat level, oat fibre and carrageenan on frankfurters formulated with 5, 12 and 30% fat. Meat Sci. 45, 273-281. https://doi.org/10.1016/S0309-1740(96)00109-X
- Hur, S. J., Jins, S. K., and Kim, I. S. (2008) Effect of extra virgin olive oil substitution for fat on quality of pork patty. J. Sci. Food Agric. 88, 1231-1237. https://doi.org/10.1002/jsfa.3211
- Jimenez-Colmenero, F., Barreto, G., Fernandez, P., and Carballo, J. (1996) Frozen storage of bologna sausages as a function of fat content and of levels of added starch and egg white. Meat Sci. 42, 325-332. https://doi.org/10.1016/0309-1740(94)00039-5
- Keeton, J. T. (1994) Low-fat meat products, technological problems with processing. Meat Sci. 36, 261-276. https://doi.org/10.1016/0309-1740(94)90045-0
- Lopez-Lopez, I., Bastida, S., Ruiz-Capillas, C., Bravo, L., Larrea, M. T., and Sanchez-Muniz, F. (2009) Composition and antioxidant capacity of low-salt meat emulsion model systems containing edible seaweeds. Meat Sci. 83, 255-262. https://doi.org/10.1016/j.meatsci.2009.05.014
- Lopez-Lopez, I., Cofrades, S., Caneque, V., Diaz, M. T., Lopez, O., and Jimenez-Colmenero, F. (2011) Effect of cooking on the chemical composition of low-salt, low-fat Wakame/olive oil added beef patties with special reference to fatty acid content. Meat Sci. 89, 27-34. https://doi.org/10.1016/j.meatsci.2011.03.016
- Lopez-Lopez, I., Cofrades, S., Yakan, A., Solas, M. T., and Jimenez-Colmenero, F. (2010) Frozen storage characteristics of low-salt and low-fat beef patties as affected by Wakame addition and replacing pork backfat with olive oil-in-water emulsion. Food Res. Int. 43, 1244-1254. https://doi.org/10.1016/j.foodres.2010.03.005
- Modi, V., Mahendrakar, N., Narasimha Rao, D., and Sachindra, N. (2004) Quality of buffalo meat burger containing legume flours as binders. Meat Sci. 66, 143-149. https://doi.org/10.1016/S0309-1740(03)00078-0
- Osburn, W. N., Mandigo, R. W., and Calkins, C. R. (1999) Utilization of desinewed beef connective tissue gel in reduced-fat bologna. J. Muscle Foods 10, 29-50. https://doi.org/10.1111/j.1745-4573.1999.tb00385.x
- Ozturk, B., Urgu, M., and Serdaroglu, M. (2017) Egg white powder-stabilized multiple (water-in-olive oil-in-water) emulsions as beef fat replacers in model system meat emulsions. J. Sci. Food Agr. 97, 2075-2083. https://doi.org/10.1002/jsfa.8012
- Pintado, T., Herrero, A. M., Jimenez-Colmenero, F., Ruiz-Capillaz, C. (2016) Strategies for incorporation of chia (Salvia hispanica L.) in frankfurters as a health promoting ingredient. Meat Sci. 115, 75-84.
- Pintado, T., Herrero, A. M., Ruiz-Capillas, C., Triki, M., Carmona, P., and Jimenez-Colmenero, F. (2015a) Effects of emulsion gels containing bioactive compounds on sensorial, technological and structural properties of frankfurters. Food Sci. Technol. Int. 22, 132-145.
- Pintado, T., Ruiz-Capillas, C., Jimenez-Colmenero, F., Carmona, P., and Herrero, A. M. (2015b) Oil-in-water emulsion gels stabilized with chia (Salvia hispanica L.) and cold gelling agents: technological and infrared spectroscopic characterization. Food Chem. 185, 470-478. https://doi.org/10.1016/j.foodchem.2015.04.024
- Poyato, C., Ansorena, D., Berasategi, I., Navarro-Blascol, and Astiasaran, I. (2014) Optimization of a gelled emulsion intended to supply n-3 fatty acids into meat products by means of response surface methodology. Meat Sci. 98, 615-621. https://doi.org/10.1016/j.meatsci.2014.06.016
- Poyato, C., Astiasaran, I., Barriuso, B., and Ansorena, D. (2015) A new polyunsaturated gelled emulsion as replacer of pork back-fat inburger patties: Effect on lipid composition, oxidative stability and sensory acceptability. LWT-Food Sci. Technol. 62, 1069-1075. https://doi.org/10.1016/j.lwt.2015.02.004
- Rodriguez-Carpena, J. G., Morcuende, D., and Estevez, M. (2012) Avocado, sunflower and olive oils as replacers of pork back-fat in burger patties: Effect on lipid composition, oxidative stability and quality traits. Meat Sci. 90, 106-115. https://doi.org/10.1016/j.meatsci.2011.06.007
- Salcedo-Sandoval, L., Cofrades, S., Ruiz-Capillas, C., Matalanis, A., McClements, J., and Decker, E. A. (2015) Oxidative stability of n-3 fatty acids encapsulated in filled hydrogel particles and of pork meat systems containing them. Food Chem. 184, 207-213. https://doi.org/10.1016/j.foodchem.2015.03.093
- Serdaroglu, M. (2006a) Improving low fat meatball characteristics by adding whey powder. Meat Sci. 72, 155-163. https://doi.org/10.1016/j.meatsci.2005.06.012
- Serdaroglu, M. (2006b) The characteristics of beef patties containing different levels of fat and oat flour. Int. J. Food Sci. Technol. 41, 147-153. https://doi.org/10.1111/j.1365-2621.2005.01041.x
- Serdaroglu, M., Nacak, B., Karabiyikoglu, M., and Keser, G. (2016a) Effects of partial beef fat replacement with gelled emulsion on functional and quality properties of model system meat emulsions. Korean J. Food Sci. An. 36, 744-751. https://doi.org/10.5851/kosfa.2016.36.6.744
- Serdaroglu, M., Ozturk, B., and Urgu, M. (2016b) Emulsion characteristics, chemical and textural properties of meat systems produced with double emulsions as beef fat replacers. Meat Sci. 117, 187-195. https://doi.org/10.1016/j.meatsci.2016.03.012
- Serdaroglu, M., Yildiz-Turp, G., and Abrodimov, K. (2005) Quality of low-fat meatballs containing Legume flours as extenders. Meat Sci. 70, 99-105. https://doi.org/10.1016/j.meatsci.2004.12.015
- Soltanizadeh, N. and Ghiasi-Esfahani, H. (2014) Qualitative improvement of low meat beef burger using Aloe vera. Meat Sci. 99, 75-80.
- Stevens, P. (2010) Food stabilizers, thickeners and gelling agents. In: Gelatine. Imeson, A. (Ed.), Wiley-Blackwell, West Sussex, pp. 116-143.
- Surh, J., Vladisavljevic, G. T., Mun, S., and McClements, D. J. (2007) Influence of pH, emulsifier concentration, and homogenization condition on the production of stable oil-in-water emulsion droplets coated with fish gelatin. J. Agr. Food Chem. 55, 175-184. https://doi.org/10.1021/jf061637q
- Zetzl, A. K., Marangoni, A. G., and Barbut, S. (2012) Mechanical properties of ethylcellulose oleogels and their potential for saturated fat reduction in frankfurters. Food Funct. 3, 327-337. https://doi.org/10.1039/c2fo10202a
피인용 문헌
- Physical properties of emulsion gels formulated with sonicated soy protein isolate pp.09505423, 2018, https://doi.org/10.1111/ijfs.13957
- Formula Optimization of a Perilla-canola Oil (O/W) Emulsion and Its Potential Application as an Animal Fat Replacer in Meat Emulsion vol.38, pp.3, 2017, https://doi.org/10.5851/kosfa.2018.38.3.580
- Influence of tallow replacement by oat β-glucan and canola oil on the fatty acid and volatile compound profiles of low-fat beef burgers vol.17, pp.1, 2017, https://doi.org/10.1080/19476337.2019.1674924
- 식물성유 유화물로 대체한 저지방 돈육 패티의 품질 특성 vol.29, pp.12, 2017, https://doi.org/10.5352/jls.2019.29.12.1351
- Effects of Canola Oil Gel and Persimmon Peel Powder on Physicochemical and Sensory Characteristics of Low-Fat Ground Pork Meat vol.30, pp.2, 2017, https://doi.org/10.17495/easdl.2020.4.30.2.129
- Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content vol.9, pp.8, 2020, https://doi.org/10.3390/foods9081057
- Evaluation of quality and emulsion stability of a fat‐reduced beef burger prepared with an olive oil oleogel‐based emulsion vol.45, pp.8, 2017, https://doi.org/10.1111/jfpp.14547
- Future trends of processed meat products concerning perceived healthiness: A review vol.20, pp.5, 2021, https://doi.org/10.1111/1541-4337.12813
- Cocoa Coproducts-Based and Walnut Oil Gelled Emulsion as Animal Fat Replacer and Healthy Bioactive Source in Beef Burgers vol.10, pp.11, 2021, https://doi.org/10.3390/foods10112706
- Canola and olive oil gelled emulsions as pork fat replacers in beef burgers vol.124, pp.1, 2017, https://doi.org/10.1108/bfj-02-2021-0119