کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2451037 | 1109669 | 2010 | 7 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurters Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurters](/preview/png/2451037.png)
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.
Journal: Meat Science - Volume 84, Issue 3, March 2010, Pages 557–563