• Journal of the East Asian Society of Dietary Life
• /
• v.18 no.6
• /
• pp.1032-1038
• /
• 2008

This study was conducted to develope carbohydrate-based fat replacement for use in the preparation of non-(trans) fatty acid and low-caloric bread. Characteristics such as leavening height of batter, pH, titratable acidity, specific volume, sensory evaluation, shelf life and texture change of bread made using 11 types of carbohydrate-based fat replacements were measured. The 11 carbohydrate-based fat replacers (No. $1{\sim}11$) were prepared using maltodextrin as a base, and different ratios of calcium sulfate, ascorbic acid, sodium stearoyl lactylate and methyl cellulose. The pH was lowered and the total titratable acidity was increased after four hours of fermentation in the control and the samples of dough that contained the fat replacement. In addition, the leavening height of the control was 5.0cm (maximum) after two hours of fermentation and 4.6 cm after four hours of fermentation, which was similar to the heights observed when No.$9{\sim}11$ were evaluated. When the specific volume of the bread was evaluated, the 3% of fat replacement No. 10 produced the best results. When taste was evaluated, there was no significant difference between the control and the bread produced using 1% No. 10, however, there was a significant difference between the control and all samples that contained 2% or more of the fat replacement. Furthermore, the addition of a greater concentration of the fat replacer resulted in a greater moisture. However, there were no significant differences in the color of the control and any of the samples. Additionally, measurement of the firmness of the bread during four days of storage at $25^{\circ}C$ revealed that it decreased as the concentration of fat replacer increased. In addition, the sample that contained 3% of sample No. 10 showed a firmness of 18kgf after three days of storage, while the control showed a firmness of 18kg after two days, which indicates that the degradation of the bread that contained the fat replacer was delayed by one day. The bread made using fat replacers was found to have a better taste, flavor, color, texture and firmness than the control, and the best results were observed in response to the addition of 3% of replacement No. 10. The results of this study will be useful in the production of non-(trans) fatty acid, low caloric bread.

• Asian-Australasian Journal of Animal Sciences
• /
• v.25 no.2
• /
• pp.291-298
• /
• 2012

While attempting to develop low salt, low fat and high fibre chicken nuggets, the effect of partial (40%) common salt substitution and incorporation of chickpea hull flour (CHF) at three different levels viz., 5, 7.5 and 10% (Treatments) in pre-standardized low fat chicken nuggets (Control) were observed. Common salt replacement with salt substitute blend led to a significant decrease in pH, emulsion stability, moisture, ash, hardness, cohesiveness, gumminess and chewiness values while incorporation of CHF in low salt, low fat products resulted in decreased emulsion stability, cooking yield, moisture, protein, ash, color values, however dietary fibre and textural properties were increased (p<0.01). Lipid profile revealed a decrease in total cholesterol and glycolipid contents with the incorporation of CHF (p<0.01). All the sensory attributes except appearance and flavor, remained unaffected with salt replacement, while addition of CHF resulted in lower sensory scores (p<0.01). Among low salt, low fat chicken nuggets with CHF, incorporation CHF at 5% level was found optimum having sensory ratings close to very good. Thus most acceptable low salt, low fat and high fibre chicken nuggets could be developed by a salt replacement blend and addition of 5% CHF.

• Food Science of Animal Resources
• /
• v.37 no.3
• /
• pp.376-384
• /
• 2017

The objective of this study was to investigate the effect of using gelled emulsion (olive oil 46%, inulin 9%, gelatin 3%) as fat replacer on some quality parameters of chicken patties. For this purpose GE, prepared with olive oil, gelatin and inulin was replaced with beef fat at a level of 0%, 25%, 50%, 100% (C, G25, G50, G100). In this study syneresis, thermal stability, centrifuge and creaming stability of gelled emulsion were analyzed. Chemical composition, technological paramerers (cooking yield, water holding capacity, diameter reduction, fat and moisture retention) and textural and sensory properites were evaluated in comparision to control patties. High thermal stability was recorded in GE (93%), also creaming stability results showed that GE protected its stability without any turbidity and separation of the layer. The complete replacement of beef fat with GE showed detrimental effect on all investigated cooking characteristics except fat retention. Replacement of beef fat with GE at a level of 50% resulted similar cooking characteristics with C samples. Color parameters of samples were affected by GE addition, higher CIE $b^*$ values observed with respect to GE concentration. The presence of GE significantly affected textural behaviors of samples (p<0.05). Our results showed that GE prepared with inulin and olive oil is a viable fat replacer for the manufacture of chicken patty.

• Food Science of Animal Resources
• /
• v.36 no.6
• /
• pp.744-751
• /
• 2016

The objective of this study was to investigate the effects of partial beef fat replacement (0, 30, 50, 100%) with gelled emulsion (GE) prepared with olive oil on functional and quality properties of model system meat emulsion (MSME). GE consisted of inulin and gelatin as gelling agent and characteristics of gelled and model system meat emulsions were investigated. GE showed good initial stability against centrifugation forces and thermal stability at different temperatures. GE addition decreased the pH with respect to increase in GE concentration. Addition of GE increased lightness and yellowness but reduced redness compared to control samples. The results of the study showed that partial replacement of beef fat with GE could be used for improving cooking yield without negative effects on water holding capacity and emulsion stability compared to C samples when replacement level is up to 50%. The presence of GE significantly affected textural behaviors of samples (p<0.05). In conclusion, our study showed that GE have promising impacts on developing healthier meat product formulations besides improving technological characteristics.

• Food Science of Animal Resources
• /
• v.35 no.1
• /
• pp.130-136
• /
• 2015

This study was conducted to evaluate the quality properties of emulsion-type pork sausages when pork fat is replaced with vegetable oil mixtures during processing. Pork sausages were processed under six treatment conditions: T1 (20% pork fat), T2 (10% pork fat + 2% grape seed oil + 4% olive oil + 4% canola oil), T3 (4% grape seed oil + 16% canola oil), T4 (4% grape seed oil + 4% olive oil + 12% canola oil), T5 (4% grape seed oil + 8% olive oil + 8% canola oil), and T6 (4% grape seed oil + 12% olive oil + 4% canola oil). Proximate analysis showed significant (p<0.05) differences in the moisture, protein, and fat content among the emulsion-type pork sausages. Furthermore, replacement with vegetable oil mixtures significantly decreased the ash content (p<0.05), increased water-holding capacity in emulsion-type pork sausages. Also, cholesterol content in T6 was significantly lower than T2 (p<0.05). In the texture profile analysis, hardness and chewiness of emulsion-type pork sausages were significantly (p<0.05) decreased by vegetable oil mixtures replacement. On the contrary, cohesiveness and springiness in the T4 group were similar to those of group T1. The unsaturated fatty acid content in emulsion-type pork sausages was increased by vegetable oil mixtures replacement. Replacement of pork fat with mixed vegetable oils had no negative effects on the quality properties of emulsion-type pork sausages, and due to its reduced saturated fatty acid composition, the product had the quality characteristics of the healthy meat products desired by consumers.

• Asian-Australasian Journal of Animal Sciences
• /
• v.25 no.5
• /
• pp.725-732
• /
• 2012

This study was carried out to investigate the effects of hydrated potato starch on the quality of low-fat ttoekgalbi (Korean traditional patty) packaged in modified atmosphere conditions during storage. The ttoekgalbi was prepared from 53.2% lean beef, 13.9% lean pork, 9.3% pork fat, and 23.6% other ingredients. Two low-fat ttoekgalbi treatments were prepared by substituting pork fat with hydrated potato starch; either by 50% fat replacement (50% FR) or 100% fat replacement (100% FR). Both 50% and 100% FR increased the moisture, crude protein, and decreased fat content, cooking loss, and hardness. For MAP studies, 200 g of ttoekgalbi were placed on the tray and filled with gas composed of 70% $O_2$: 30% $CO_2$ (70% $O_2$-MAP) and 30% $CO_2$: 70% $N_2$ (70% $N_2$-MAP), and were stored at $5^{\circ}C$ for 12 d. During the storage time, both 50% and 100% FR showed higher protein deterioration, while no differences were found in CIE $a^*$, CIE $L^*$, lipid oxidation, and bacterial counts in comparison to control. The ttoekgalbi with 70% $O_2$-MAP was more red, lighter in color, and showed higher TBARS values compared with 70% $N_2$-MAP. The meat with 70% $N_2$-MAP showed lower aerobic bacterial counts in control than those with 70% $O_2$-MAP. The lower anaerobic bacterial counts were observed only in 50% FR and 100% FR packed with 70% $N_2$-MAP in comparison with 70% $O_2$-MAP. In conclusion, the fat replacement with hydrated potato starch showed no negative effects on the quality of low fat ttoekgalbi during storage and 70% $N_2$-MAP was better than 70% $O_2$-MAP for low-fat ttoekgalbi packaging.

• Korean journal of food and cookery science
• /
• v.1 no.1
• /
• pp.1-7
• /
• 1985

This study was conducted to investigate the effect of fat on gain percent, yield and sensory properties of soybean curd by partial or whole replacement of soybean with defatted soy flour, The results obtained were as follows ; 1. Gain percent and yield of soybean curds were decreased as the fat content of materials decreased. 2. In sensory evaluation, the mean scores for appearance (color and smoothness), texture and acceptability significantly decreased as the ratio of defatted soy flour to soybean increased. However, when the defatted soy flour replaced 20 and 30％ of the soybean, the mean acceptability scores did not differ significantly with whole soybean curd. From the above data, if defatted soy flour will be used for making soybean curds with the aspect of sensory and economic reasons, 25％ level of replacement can be recommended.

• Korean Journal of Poultry Science
• /
• v.26 no.2
• /
• pp.97-108
• /
• 1999

The consumer demands for quality of meats has become diverse in recent years. The present paper describes mainly the technology to improve the broiler meat quality with special reference to reducing fat contents in edible meats which is the heart of the quality constraints. Abdominal fat deposition in broilers was reduced by feeding of medium-chain triglycerides(MCT), suggesting MCT feeding is useful to produce broiler meat with low fat content. A phase feeding system to aim at improving meat quality that is mainly comprised with partial replacement of dietary protein into phase during 4∼6 weeks increased edible meat yields and reduced abdominal fat deposition and fat contents in breast and thigh meats. Whiteness of fat tissue was intensified by feeding beef tallow or lard in place of yellow grease. Feeding Phaffia yeast containing astaxanthin increased redness of breast and thigh meats and improved visual appearance of meats which may be preferential for consumers. Feeding fish oil reduced abdominal fat deposition and increased EPA and DHA contents of fat tissues. These procedures could be used for manipulation of meat quality to meet consumer demands.

• Animal Bioscience
• /
• v.34 no.10
• /
• pp.1674-1683
• /
• 2021

Objective: A study was conducted to determine the physicochemical quality and consumer acceptability of beef frankfurter-type sausages formulated with pecan nut paste and Mexican oregano oil (MO) of two varieties, Poliomintha longiflora Gray (Mexican oregano Poliomintha, MOP) or Lippia berlandieri (Mexican oregano Lippia, MOL). Methods: Frankfurters were processed under six treatment conditions: control (10.67% pork fat), MOP (control + 0.01% MOP), MOL (control + 0.01% MOL), MOP-N (control + 0.01% MOP + 6% pecan nut paste), MOL-N (control + 0.01% MOL + 6% pecan nut paste), and C-N (control + 6% pecan nut paste). The physicochemical properties and the consumer acceptability were determined. Results: The addition of MO and nut did not influence the water holding capacity, drip loss, and luminosity of frankfurters, but those ingredients increased pH and shear force (p<0.05) and decreased redness (p<0.05) of frankfurters. Frankfurters were generally well accepted by consumers. However, general acceptability of sausages decreased with the addition of MO. Control sausages showed the highest acceptability. Conclusion: The MO and pecan nut paste do not affect drastically the quality of frankfurters. These results provide evidence that partial replacement of pork fat by pecan nut in frankfurters maintain a consistent physicochemical quality and its commercialization looks promising given consumers' acceptance.

• Food Science of Animal Resources
• /
• v.36 no.4
• /
• pp.523-530
• /
• 2016

This study investigates the effect of bovine heart surimi-like material (BHSM) used as a back fat replacer, on the physicochemical and sensory characteristics of frankfurter-type sausages. Frankfurter-type sausage with added BHSM had a higher moisture content and lower fat content than the control. In addition, the samples with added BHSM had higher pH, cooking loss and 2-thiobarbituric acid-reactive substance (TBARS) value and lower water exudation than the control. The sausage formulation with 40% BHSM was more effective in delaying lipid oxidation without affecting cooking loss compared to the 60% BHSM treatment sample. Results showed that hardness values increased upon replacement with BHSM, and sausages manufactured with 40% BHSM had higher lightness and lower redness values. Panelists found there were no differences in color, odor, and tenderness scores and the overall acceptability score found that treatment samples containing 20% and 40% BHSM were preferable to the control after storage for 14 d. These results indicate that fat replacement with BHSM was beneficial to the quality of frankfurter-type sausages, and acceptable reduced-fat products can be produced when back fat is replaced with up to 40% BHSM.