• 한국축산식품학회지
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• 제36권4호
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• pp.523-530
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• 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.

• Asian-Australasian Journal of Animal Sciences
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• 제32권8호
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• pp.1195-1204
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• 2019

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.

• 한국축산식품학회:학술대회논문집
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• 한국축산식품학회 2000년도 정기총회 및 제25차 춘계학술발표회
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• pp.116-116
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• 2000

• 한국축산식품학회지
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• 제29권4호
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• pp.475-481
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• 2009

본 연구는 밀 식이섬유(Wheat fiber)와 분리대두단백(Isolated soybean protein)을 첨가한 프랑크푸르터의 이화학적 및 관능적 특성에 미치는 영향을 조사하였다. 밀 식이섬유와 분리대두단백의 첨가는 pH의 변화에 영향을 주지 않았으며, 최종제품에 있어 명도의 증가를 가져왔다. 2% 밀 식이섬유 처리구는 다른 처리구들과 유의적 차이가 없었으나 대조구에 비해 가열감량의 감소와 유화안정성의 향상을 보였으며, 특히 경도, 응집성 및 검성에서 유의적인 향상을 나타냈다. 관능적 특성에서 2% 밀 식이섬유를 첨가한 처리구는 대조구에 비하여 풍미, 다즙성, 전체적인 기호도의 향상을 보였다(p<0.05). 본 연구결과, 밀식이섬유는 분리대두단백과 비교하여 유사하거나 우수한 이화학적 및 관능적 특성을 보였으며, 따라서 밀 식이섬유는 분리대두단백의 대체재로서 활용성이 높다고 사료된다.

• 한국식품영양과학회지
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• 제7권1호
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• pp.43-52
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• 1978

It is well known that water holding capacity plays an important role in processing such meat products as frankfurter-type sausage and fish meat paste products as kamaboko and fish sausage. Consumer qualities of meat products, such as appearance, flavor, as well as drip and shrinkage on cooking, depend greatly on the degree of water binding. In this paper, the water holding capacities of fish paste and salt added paste of white corvenia, Argyrosomus argentatus and file fish, Novodon modestus were measured by centrifuging and press method before and after cooking. And the effects of the addition of phosphates and starch to enhance water binding and stabilize gel formation were also discussed. In addition, the experimental conditions which are suitable to determine the water binding of fish meat paste product were suggested. The results were expressed in percent of water absorbed by the filter paper when pressed or released by pressor or centrifuge to the weight of sample. From the results. a proper condition to measure the water holding capacity of fish meat paste was that 3.0 g of sample which was previously added with 10 percent water was centrifuged at 13,400 G or 12,000 rpm for 15 minutes for the centriguging method and for press method, 0.3 g sample with 10 percent of water added was extracted by an oil pressor at $30\;kg/cm^2$ for 1 minute. Water holding capacity of fresh paste of white corvenia was relatively higher than that of file fish and the difference between species of fish was greater than the difference between measurments by two methods. Sodium chloride had a great effect on enhancing the water holding capacity of fish meat paste giving better effect when 3.0 percent of salt was added. Phosphates used except calcium phosphate revealed a certain enhancement in water binding, yielding best effect at 0.3 percent addition, and metaphosphate seemed to be more effective in order. The addition of corn starch, however, appeared to be not so effective for enhancement of water binding in fresh-salt-added fish meat paste but in cooked fish paste which might be attributed to absorption of water by starch grain and swelling during the heating and consequently enforced gel strength of cooked fish paste. And the water holding capacity of cooked fish paste was proportionally related to its gel strength.