Animal Bioscience

Asian Australasian Association of Animal Production Societies (아세아태평양축산학회)
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Effects of duck fat and κ-carrageenan as replacements for beef fat and pork backfat in frankfurters

  • Shin, Dong-Min (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Yune, Jong Hyeok (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Yea Ji (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Keum, Sang Hoon (Department of Animal Science and Technology, Konkuk University) ;
  • Jung, Hyun Su (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kwon, Hyuk Cheol (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Do Hyun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Sohn, Hyejin (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Jeong, Chang Hee (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Lee, Hong Gu (Department of Animal Science and Technology, Konkuk University) ;
  • Han, Sung Gu (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • Received : 2021.08.24
  • Accepted : 2021.11.19
  • Published : 2022.06.01
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Abstract

Objective: Frankfurters are emulsion-type sausages that are widely consumed worldwide. However, some concerns regarding negative health effects have been raised because of the high fat content and the type of fat. This study aimed to evaluate the effects of duck fat and κ-carrageenan as replacements for beef fat and pork backfat in frankfurters. Methods: The different formulations for the frankfurters were as follows: 20% beef fat (BF), 20% pork backfat (PBF), 20% duck fat (DF), 20% soybean oil (SO), 20% duck fat/1% κ-carrageenan (DFC), and 20% soybean oil/1% κ-carrageenan (SOC). Physicochemical (fatty acid profile, color, rheological properties, cooking loss, water holding capacity, emulsion stability, and texture profile analysis), oxidative stability and sensory properties of frankfurters were evaluated. Results: Duck fat and κ-carrageenan improved rheological properties of meat batter, and physicochemical properties (emulsion stability, cooking loss, and hardness) of frankfurters. Moreover, duck fat added-frankfurters (DF and DFC) had higher oxidative stability than that of soybean-added frankfurters (SO and SOC) during refrigerated storage for 28 days. In sensory evaluation, flavor, texture, and overall acceptability of DFC were acceptable to untrained panelists. Conclusion: Our data suggest that duck fat and κ-carrageenan can replace beef fat and pork backfat in frankfurters. Duck fat and κ-carrageenan contributed to improve the physicochemical properties and oxidative stability while maintaining sensory properties. Therefore, the use of duck fat and κ-carrageenan may be a suitable alternative for replacing beef fat or pork backfat in frankfurters.

Keywords

Acknowledgement

This paper was supported by the Konkuk University Researcher Fund in 2020.

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