Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurters

Meat Sci. 2010 Mar;84(3):557-63. doi: 10.1016/j.meatsci.2009.10.012. Epub 2009 Nov 13.

Abstract

The effects of substituting olive, grape seed, corn, canola, or soybean oil and rice bran fiber on the chemical composition, cooking characteristics, fatty acid composition, and sensory properties of low-fat frankfurters were investigated. Ten percent of the total fat content of frankfurters with a total fat content of 30% (control) was partially replaced by one of the vegetable oils to reduce the pork fat content by 10%. The moisture and ash content of low-fat frankfurters with vegetable oil and rice bran fiber were all higher than the control (P<0.05). Low-fat frankfurters had reduced-fat content, energy values, cholesterol and trans-fat levels, and increased pH, cooking yield and TBA values compared to the controls (P<0.05). Low-fat frankfurters with reduced-fat content plus rice bran fiber had sensory properties similar to control frankfurters containing pork fat.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Animals
  • Cholesterol / analysis
  • Color
  • Consumer Behavior
  • Cooking
  • Dietary Fats / analysis*
  • Dietary Fiber*
  • Food Handling / methods*
  • Hydrogen-Ion Concentration
  • Magnoliopsida
  • Meat Products / analysis*
  • Meat Products / standards
  • Nutritive Value*
  • Oryza / chemistry*
  • Plant Oils*
  • Seeds / chemistry
  • Swine
  • Thiobarbituric Acid Reactive Substances
  • Trans Fatty Acids / analysis
  • Water

Substances

  • Dietary Fats
  • Dietary Fiber
  • Plant Oils
  • Thiobarbituric Acid Reactive Substances
  • Trans Fatty Acids
  • Water
  • Cholesterol