Browse > Article
http://dx.doi.org/10.5713/ajas.18.0781

Effects of konjac gel with vegetable powders as fat replacers in frankfurter-type sausage  

Kim, Dong Hyun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Shin, Dong Min (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Seo, Han Geuk (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Han, Sung Gu (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Publication Information
Asian-Australasian Journal of Animal Sciences / v.32, no.8, 2019 , pp. 1195-1204 More about this Journal
Abstract
Objective: The purpose of this study was to investigate whether addition of konjac gel with three different vegetable powders can increase quality of low-fat frankfurter-type sausage. Methods: Low-fat frankfurter-type sausages were manufactured with formulations containing konjac gel and three vegetable powders (aloe vera, cactus pear, or wheat sprout) as pork fat replacers. The formulations of frankfurters were as follows: NF (normal-fat; 20% pork fat), LF (low-fat; 10% pork fat), KG (low-fat; 10% pork fat+10% konjac gel), and konjac gel with three vegetable powders (KV), such as KV-AV (10% pork fat+10% konjac gel with aloe vera), KV-CP (10% pork fat+10% konjac gel with cactus pear), and KV-WS (10% pork fat+10% konjac gel with wheat sprout). Proximate analysis, pH value, color evaluation, cooking loss, water-holding capacity, emulsion stability, apparent viscosity, texture profile analysis, and sensory evaluation were determined. Results: The konjac gel containing groups showed lower fat content (p<0.05) and higher moisture content than NF group (p<0.05). The pH value of frankfurters was decreased in three KV groups (p<0.05). The three KV groups had increased dark color (p<0.05) compared with KG, and KV-CP had the highest redness (p<0.05). The water-holding capacity and emulsion stability were higher in the three KV groups than KG and LF (p<0.05). Cooking loss was generally decreased in the three KV groups, compared with KG (p<0.05). The apparent viscosity of KV groups was similar with NF group and overall texture properties were improved in KV-CP. In the sensory evaluation, the highest overall acceptability was found in KV-CP groups (p<0.05). Conclusion: The four fat replacers improved physicochemical properties of low-fat frankfurters. Particularly, konjac gel with cactus pear powder seems more acceptable as a pork fat replacer.
Keywords
Low-fat Frankfurter; Fat Replacer; Konjac Gel; Cactus Pear; Aloe Vera; Wheat Sprout;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 Lee N, Kim KH, Yook HS. Effect of lentil and Opuntia ficusindica mixtures addition on quality characteristics of sausages. Korean J Food Cook Sci 2015;31:431-40. https://doi.org/10.9724/kfcs.2015.31.4.431   DOI
2 Fernandez-Martin F, Lopez-Lopez I, Cofrades S, Colmenero FJ. Influence of adding Sea Spaghetti seaweed and replacing the animal fat with olive oil or a konjac gel on pork meat batter gelation. Potential protein/alginate association. Meat Sci 2009;83:209-17. https://doi.org/10.1016/j.meatsci.2009.04.020   DOI
3 Kumar Y, Kairam N, Ahmad T, Yadav DN. Physico chemical, microstructural and sensory characteristics of low-fat meat emulsion containing aloe gel as potential fat replacer. Int J Food Sci Technol 2016;51:309-16. https://doi.org/10.1111/ijfs.12957   DOI
4 Serdaroglu M, Ozsumer MS. Effects of soy protein, whey powder and wheat gluten on quality characteristics of cooked beef sausages formulated with 5, 10 and 20% fat. Food Sci Technol 2003;6:1-10.
5 Chua M, Baldwin TC, Hocking TJ, Chan K. Traditional uses and potential health benefits of Amorphophallus konjac K. Koch ex NE Br. J Ethnopharmacol 2010;128:268-78. https://doi.org/10.1016/j.jep.2010.01.021   DOI
6 Chin KB, Lee HL, Kook SH, Yoo SS, Chun SS. The physicochemical, textural and sensory characteristics of low-fat sausages. Food Sci Biotechnol 2004;13:481-5.
7 Jimenez-Colmenero F, Cofrades S, Lopez-Lopez I, et al. Technological and sensory characteristics of reduced/low-fat, low-salt frankfurters as affected by the addition of konjac and seaweed. Meat Sci 2010;84:356-63. https://doi.org/10.1016/j.meatsci.2009.09.002   DOI
8 Choi YS, Choi JH, Han DJ, et al. Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems. Meat Sci 2010;84:212-8. https://doi.org/10.1016/j.meatsci.2009.08.048   DOI
9 Zevenbergen H, De Bree A, Zeelenberg M, Laitinen K, Van Duijn G, Floter E. Foods with a high fat quality are essential for healthy diets. Ann Nutr Metab 2009;54(Suppl 1):15-24. https://doi.org/10.1159/000220823
10 Ortega RM. Importance of functional foods in the Mediterranean diet. Public Health Nutr 2006;9:1136-40. https://doi.org/10.1017/S1368980007668530   DOI
11 Lee CW, Kim TK, Hwang KE, et al. Combined effects of wheat sprout and isolated soy protein on quality properties of breakfast sausage. Korean J Food Sci Anim Resour 2017;37:52-61. https://doi.org/10.5851/kosfa.2017.37.1.52   DOI
12 Osburn WN, Keeton JT. Evaluation of low-fat sausage containing desinewed lamb and konjac gel. Meat Sci 2004;68:221-33. https://doi.org/10.1016/j.meatsci.2004.03.001   DOI
13 GonZalez Canga A, Fernandez Martinez N, Sahagun AM, et al. Glucomanan: properties and therapeutic applications. Nutr Hosp 2004;19:45-50.
14 Jimenez-Colmenero F, Cofrades S, Herrero AM, Fernandez-Martin F, Rodriguez-Salas L, Ruiz-Capillas C. Konjac gel fat analogue for use in meat products: Comparison with pork fats. Food Hydrocoll 2012;26:63-72. https://doi.org/10.1016/j.foodhyd.2011.04.007   DOI
15 Salcedo-Sandoval L, Ruiz-Capillas C, Cofrades S, Triki M, Jimenez-Colmenero F. Shelf-life of n-3 PUFA enriched frankfurters formulated with a konjac-based oil bulking agent. LWT-Food Sci Technol 2015;62:711-7. https://doi.org/10.1016/j.lwt.2015.01.043   DOI
16 Delgado-Pando G, Cofrades S, Rodriguez-Salas L, Jimenez-Colmenero F. A healthier oil combination and konjac gel as functional ingredients in low-fat pork liver pate. Meat Sci 2011;88:241-8. https://doi.org/10.1016/j.meatsci.2010.12.028   DOI
17 Lin KW, Huang HY. Konjac/gellan gum mixed gels improve the quality of reduced-fat frankfurters. Meat Sci 2003;65:749-55. https://doi.org/10.1016/S0309-1740(02)00277-2   DOI
18 Bhat ZF, Kumar S, Kumar P. Effect of aloe vera on the lipid stability and storage quality of chicken nuggets. Nutr Food Sci 2015;45:54-67. https://doi.org/10.1108/NFS-04-2014-0034   DOI
19 Scala KD, Vega-Galvez A, Ah-Hen K, et al. Chemical and physical properties of aloe vera (Aloe barbadensis Miller) gel stored after high hydrostatic pressure processing. J Food Technol 2013;33:52-9.
20 Soltanizadeh N, Ghiasi-Esfahani H. Qualitative improvement of low meat beef burger using Aloe vera. Meat Sci 2015;99:75-80. https://doi.org/10.1016/j.meatsci.2014.09.002   DOI
21 Yang HS, Choi SG, Jeon JT, Park GB, Joo ST. Textural and sensory properties of low fat pork sausages with added hydrated oatmeal and tofu as texture-modifying agents. Meat Sci 2007;75:283-9. https://doi.org/10.1016/j.meatsci.2006.07.013   DOI
22 Diaz-Vela J, Totosaus A, Perez-Chabela ML. Integration of agroindustrial co-products as functional food ingredients: Cactus Pear (Opuntia ficus indica) flour and pineapple (Ananas comosus) peel flour as fiber source in cooked sausages inoculated with lactic acid bacteria. J Food Process Preserv 2015;39:2630-8. https://doi.org/10.1111/jfpp.12513   DOI
23 Jin SK, Shin D, Hur IC. Effect of Opuntia ficus-indica var. saboten powder addition on quality characteristics of sausage. J Agric Life Sci 2011;45:125-34.
24 AOAC. Official methods of analysis. 16th ed. Association of Official Analytical Chemists. Washington, DC, USA: AOAC International; 1995.
25 Shand PJ. Textural, water holding, and sensory properties of low-fat pork bologna with normal or waxy starch hull-less barley. J Food Sci 2000;65:101-7. https://doi.org/10.1111/j.1365-2621.2000.tb15963.x   DOI
26 Bourne MC. Texture profile analysis. Food Technol 1978;32:62-6.
27 Bergara-Almeida S, Aparecida M, Da Silva AP. Hedonic scale with reference: performance in obtaining predictive models. Food Qual Prefer 2002;13:57-64. https://doi.org/10.1016/S0950-3293(01)00057-X   DOI