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

Yeo, Eui-Joo,Kim, Hyun-Wook,Hwang, Ko-Eun,Song, Dong-Heon,Kim, Yong-Jae,Ham, Youn-Kyung,He, Fu-Yi,Park, Jae-Hyun,Kim, Cheon-Jei Korean Society for Food Science of Animal Resource 2014 한국축산식품학회지 Vol.34 No.4

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.

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

여의주,김현욱,황고은,송동헌,김용재,함윤경,Fu-Yi He,박재현,김천제 한국축산식품학회 2014 한국축산식품학회지 Vol.34 No.4

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 gel-atin 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 DFGimproved cooking yield of low-fat frankfurters (p<0.05). In addition, replacing pork back fat with DFG resulted in increasedmoisture 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 increasedall 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 showedsimilar satisfaction scores for the flavor, tenderness, juiciness, and overall acceptance when compared to the regular frank-furters (20% back fat). Therefore, our results suggest that DFG could be an effective novel source, as a fat replacer, for man-ufacturing of low-fat frankfurters.

Fat replacement by pecan nut and oregano oil and their impact on the physicochemical properties and consumer acceptability of frankfurters

Orozco, Daniela,Alarcon-Rojo, Alma Delia,Chavez-Mendoza, Celia,Luna, Lorena,Carrillo-Lopez, Luis Manuel,Ronquillo, Oswaldo Asian Australasian Association of Animal Productio 2021 Animal Bioscience Vol.34 No.10

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.

밀 식이섬유와 분리대두단백의 첨가가 프랑크푸르터의 품질특성에 미치는 영향

김현욱,최지훈,최윤상,한두정,김학연,이미애,심소연,김천제,Kim, Hyun-Wook,Choi, Ji-Hun,Choi, Yun-Sang,Han, Doo-Jeong,Kim, Hack-Youn,Lee, Mi-Ai,Shim, So-Yeon,Kim, Cheon-Jei 한국축산식품학회 2009 한국축산식품학회지 Vol.29 No.4

The effects of wheat fiber (WF) and isolated soy protein (ISP) on the physicochemical and sensory properties of frankfurter-type sausages were evaluated. The frankfurters were formulated with 2% WF (T1), 2% ISP (T2), and 1% WF plus 1% ISP (T3). The pH of all the samples ranged from 5.90 to 5.94 (p>0.05), and the CIE $L^{\ast}$ values of the WF and ISP treatments were higher than those of the control, but the CIEs of $a^{\ast}$ and $b^{\ast}$ were lower than those of the control (p<0.05). The cooking losses with the treatments were lower than the cooking loss with the control, but there were no significant differences among all the treatments. The treated frankfurters showed better emulsion stability than the control, and T1 had the greatest hardness, cohesiveness, and viscosity (p<0.05). All the frankfurters scored the same for sensory color (p>0.05), and the sensory properties of flavor, juiciness, and overall acceptability of T1 resulted in satisfactory sensory scores. The best results were conclusively obtained with the frankfurters that contained 2% WF. This study showed the potential of WF to be used in frankfurters as a substitute for ISP.

Effects of Edible Seaweed on Physicochemical and Sensory Characteristics of Reduced-salt Frankfurters

최윤상,금준석,전기홍,박종대,최현욱,황고은,정태준,김영붕,김천제 한국축산식품학회 2015 한국축산식품학회지 Vol.35 No.6

The effects of sea tangle, sea mustard, hijiki, and glasswort were investigated based on the proximate composition, salinity, cooking loss, emulsion stability, pH, color, texture profile analysis, apparent viscosity, and sensory characteristics of reduced-salt (NaCl) meat batter and frankfurters. The moisture content, salinity, lightness of the meat batter and frankfurter, hardness, gumminess, and chewiness of the reduced-salt frankfurters with sea weeds were lower than the control without seaweed (p<0.05). The protein content, springiness, and cohesiveness of the reduced-salt frankfurters were not significantly different among the treatments (p>0.05). The moisture content, salinity, cooking loss, lightness, redness, hardness, gumminess, and chewiness of treatments with sea tangle and with sea mustard were lower than the control (p<0.05). Among the sensory traits, color was highest in the control (p<0.05). The flavor was also highest in the control. The treatments with sea tangle and with sea mustard samples had high tenderness, juiciness, and overall acceptability scores similar to the control (p<0.05). The results of this study show that the combination of low-salt and seaweed in the formulation successfully improved reduced-salt frankfurters, improving sensory characteristics to levels similar to the regular salt control (1.5%).

Effects of Edible Seaweed on Physicochemical and Sensory Characteristics of Reduced-salt Frankfurters

Choi, Yun-Sang,Kum, Jun-Seok,Jeon, Ki-Hong,Park, Jong-Dae,Choi, Hyun-Wook,Hwang, Ko-Eun,Jeong, Tae-Jun,Kim, Young-Boong,Kim, Cheon-Jei Korean Society for Food Science of Animal Resource 2015 한국축산식품학회지 Vol.35 No.6

The effects of sea tangle, sea mustard, hijiki, and glasswort were investigated based on the proximate composition, salinity, cooking loss, emulsion stability, pH, color, texture profile analysis, apparent viscosity, and sensory characteristics of reduced-salt (NaCl) meat batter and frankfurters. The moisture content, salinity, lightness of the meat batter and frankfurter, hardness, gumminess, and chewiness of the reduced-salt frankfurters with sea weeds were lower than the control without seaweed (p<0.05). The protein content, springiness, and cohesiveness of the reduced-salt frankfurters were not significantly different among the treatments (p>0.05). The moisture content, salinity, cooking loss, lightness, redness, hardness, gumminess, and chewiness of treatments with sea tangle and with sea mustard were lower than the control (p<0.05). Among the sensory traits, color was highest in the control (p<0.05). The flavor was also highest in the control. The treatments with sea tangle and with sea mustard samples had high tenderness, juiciness, and overall acceptability scores similar to the control (p<0.05). The results of this study show that the combination of low-salt and seaweed in the formulation successfully improved reduced-salt frankfurters, improving sensory characteristics to levels similar to the regular salt control (1.5%).

Effects of Edible Seaweed on Physicochemical and Sensory Characteristics of Reduced-salt Frankfurters

Yun Sang Choi,Jun Seok Kum,Ki Hong Jeon,Jong Dae Park,Hyun Wook Choi,Ko Eun Hwang,Tae Jun Jeong,Young Boong Kim,Cheon Jei Kim 한국축산식품학회 2015 한국축산식품학회지 Vol.35 No.6

The effects of sea tangle, sea mustard, hijiki, and glasswort were investigated based on the proximate composition, salinity, cooking loss, emulsion stability, pH, color, texture profile analysis, apparent viscosity, and sensory characteristics of reduced-salt (NaCl) meat batter and frankfurters. The moisture content, salinity, lightness of the meat batter and frankfurter, hardness, gumminess, and chewiness of the reduced-salt frankfurters with sea weeds were lower than the control without seaweed (p<0.05). The protein content, springiness, and cohesiveness of the reduced-salt frankfurters were not significantly different among the treatments (p>0.05). The moisture content, salinity, cooking loss, lightness, redness, hardness, gumminess, and chewiness of treatments with sea tangle and with sea mustard were lower than the control (p<0.05). Among the sensory traits, color was highest in the control (p<0.05). The flavor was also highest in the control. The treatments with sea tangle and with sea mustard samples had high tenderness, juiciness, and overall acceptability scores similar to the control (p<0.05). The results of this study show that the combination of low-salt and seaweed in the formulation successfully improved reduced-salt frankfurters, improving sensory characteristics to levels similar to the regular salt control (1.5%).

Effects of Dietary Fiber Extracted from Pumpkin (Cucurbita maxima Duch.) on the Physico-Chemical and Sensory Characteristics of Reduced-Fat Frankfurters

김천제,김현욱,황고은,송동헌,함윤경,최지훈,김영붕,최윤상 한국축산식품학회 2016 한국축산식품학회지 Vol.36 No.3

In this study, we investigated the effects of reducing fat levels from 30% to 25, 20, and 15% by substituting pork fat with water and pumpkin fiber (2%) on the quality of frankfurters compared with control. Decreasing the fat concentration from 30% to 15% significantly increased moisture content, redness of meat batter and frankfurter, cooking loss, and water exudation, and decreased fat content, energy value, pH, and lightness of meat batter and frankfurter, hardness, cohesiveness, gumminess, chewiness, and apparent viscosity. The addition of 2% pumpkin fiber was significantly increased moisture content, yellowness of meat batter and frankfurter, hardness, cohesiveness, gumminess, chewiness, and apparent viscosity, whereas reduced cooking loss and emulsion stability. The treatment of reduced-fat frankfurters formulated with 20 and 25% fat levels and with pumpkin fiber had sensory properties similar to the high-fat control frankfurters. The results demonstrate that when the reduced-fat frankfurter with 2% added pumpkin fiber and water replaces fat levels can be readily made with high quality and acceptable sensory properties.

Effects of Dietary Fiber Extracted from Pumpkin (Cucurbita maxima Duch.) on the Physico-Chemical and Sensory Characteristics of Reduced-Fat Frankfurters

Kim, Cheon-Jei,Kim, Hyun-Wook,Hwang, Ko-Eun,Song, Dong-Heon,Ham, Youn-Kyung,Choi, Ji-Hun,Kim, Young-Boong,Choi, Yun-Sang Korean Society for Food Science of Animal Resource 2016 한국축산식품학회지 Vol.36 No.3

In this study, we investigated the effects of reducing fat levels from 30% to 25, 20, and 15% by substituting pork fat with water and pumpkin fiber (2%) on the quality of frankfurters compared with control. Decreasing the fat concentration from 30% to 15% significantly increased moisture content, redness of meat batter and frankfurter, cooking loss, and water exudation, and decreased fat content, energy value, pH, and lightness of meat batter and frankfurter, hardness, cohesiveness, gumminess, chewiness, and apparent viscosity. The addition of 2% pumpkin fiber was significantly increased moisture content, yellowness of meat batter and frankfurter, hardness, cohesiveness, gumminess, chewiness, and apparent viscosity, whereas reduced cooking loss and emulsion stability. The treatment of reduced-fat frankfurters formulated with 20 and 25% fat levels and with pumpkin fiber had sensory properties similar to the high-fat control frankfurters. The results demonstrate that when the reduced-fat frankfurter with 2% added pumpkin fiber and water replaces fat levels can be readily made with high quality and acceptable sensory properties.

Effects of Dietary Fiber Extracted from Pumpkin (Cucurbita maxima Duch.) on the Physico-Chemical and Sensory Characteristics of Reduced-Fat Frankfurters

Cheon Jei Kim,Hyun Wook Kim,Ko Eun Hwang,Dong Heon Song,Youn Kyung Ham,Ji Hun Choi,Young Boong Kim,Yun Sang Choi 한국축산식품학회 2016 한국축산식품학회지 Vol.36 No.3

In this study, we investigated the effects of reducing fat levels from 30% to 25, 20, and 15% by substituting pork fat with water and pumpkin fiber (2%) on the quality of frankfurters compared with control. Decreasing the fat concentration from 30% to 15% significantly increased moisture content, redness of meat batter and frankfurter, cooking loss, and water exudation, and decreased fat content, energy value, pH, and lightness of meat batter and frankfurter, hardness, cohesiveness, gumminess, chewiness, and apparent viscosity. The addition of 2% pumpkin fiber was significantly increased moisture content, yellowness of meat batter and frankfurter, hardness, cohesiveness, gumminess, chewiness, and apparent viscosity, whereas reduced cooking loss and emulsion stability. The treatment of reduced-fat frankfurters formulated with 20 and 25% fat levels and with pumpkin fiber had sensory properties similar to the high-fat control frankfurters. The results demonstrate that when the reduced-fat frankfurter with 2% added pumpkin fiber and water replaces fat levels can be readily made with high quality and acceptable sensory properties.