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http://dx.doi.org/10.5851/kosfa.2014.34.4.415

Effect of Duck Feet Gelatin on Physicochemical, Textural, and Sensory Properties of Low-fat Frankfurters  

Yeo, Eui-Joo (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Kim, Hyun-Wook (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Hwang, Ko-Eun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Song, Dong-Heon (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Kim, Yong-Jae (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Ham, Youn-Kyung (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
He, Fu-Yi (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Park, Jae-Hyun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Kim, Cheon-Jei (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Publication Information
Food Science of Animal Resources / v.34, no.4, 2014 , pp. 415-422 More about this Journal
Abstract
Duck feet gelatin (DFG) gel was added as a fat replacer to low-fat frankfurters and the effect of DFG on physicochemical, textural, and sensory characteristics of low-fat frankfurters was evaluated. DFG gel was prepared with a 20% duck feet gelatin concentration (w/w). Adding DFG decreased lightness and increased yellowness of the low-fat frankfurters (p<0.05). However, DFG did not affect redness of low-fat frankfurters (p>0.05). The statistical results indicated that adding DFG improved cooking yield of low-fat frankfurters (p<0.05). In addition, replacing pork back fat with DFG resulted in increased moisture content, protein content, and ash content of low-fat frankfurters, and the low-fat frankfurter formulated with 5% pork back fat and 15% DFG gel had the highest moisture content and lowest fat content (p<0.05). Adding of DFG increased all textural parameters including hardness, springiness, cohesiveness, chewiness, and gumminess of low-fat frankfurters (p<0.05). In terms of sensory properties, the low-fat frankfurter formulated with 5% pork back fat and 15% DFG gel showed similar satisfaction scores for the flavor, tenderness, juiciness, and overall acceptance when compared to the regular frankfurters (20% back fat). Therefore, our results suggest that DFG could be an effective novel source, as a fat replacer, for manufacturing of low-fat frankfurters.
Keywords
duck feet gelatin; frankfurters; low-fat; quality characteristics;
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