TY - JOUR
T1 - Physicochemical properties, sensory traits and storage stability of reduced-fat frankfurters formulated by replacing beef tallow with defatted bovine heart
AU - Rahman, M. Shafiur
AU - Seo, Jin Kyu
AU - Zahid, Md Ashrafuzzaman
AU - Park, Jun Young
AU - Choi, Sung Gil
AU - Yang, Han Sul
N1 - Publisher Copyright:
© 2019 Elsevier Ltd
PY - 2019/5
Y1 - 2019/5
N2 - The consumer interests for low-fat meat products are increasing to reduce obesity and chronic diseases. Reduced-fat frankfurter (RFF) was prepared by replacing beef tallow with defatted bovine heart (DBH) produced by supercritical–CO 2 (SC-CO 2 ) and hexane. Six different frankfurters i.e. control (20% beef fat), T1 (30% fat replacement with non-defatted bovine heart), T2 and T3 (20% and 30%, respectively, fat replacement with SC-CO 2 –treated DBH), T4 and T5 (20% and 30%, respectively, fat replacement with hexane–treated DBH), were formulated. Physicochemical properties, sensory traits and storage stability of the control and RFFs were investigated. T3 had highest native proteins (18.50 g/100 g) resulting in increased viscosity, emulsion stability, hardness and redness (a ⁎ ) with lowest energy value and cooking loss. T2 showed better sensory attributes than the control and other RFFs. Incorporation of SC-CO 2 –treated DBH in frankfurter by replacing fat led to higher oxidative stability and lower microbial content during storage than the control, T1, T4 and T5.
AB - The consumer interests for low-fat meat products are increasing to reduce obesity and chronic diseases. Reduced-fat frankfurter (RFF) was prepared by replacing beef tallow with defatted bovine heart (DBH) produced by supercritical–CO 2 (SC-CO 2 ) and hexane. Six different frankfurters i.e. control (20% beef fat), T1 (30% fat replacement with non-defatted bovine heart), T2 and T3 (20% and 30%, respectively, fat replacement with SC-CO 2 –treated DBH), T4 and T5 (20% and 30%, respectively, fat replacement with hexane–treated DBH), were formulated. Physicochemical properties, sensory traits and storage stability of the control and RFFs were investigated. T3 had highest native proteins (18.50 g/100 g) resulting in increased viscosity, emulsion stability, hardness and redness (a ⁎ ) with lowest energy value and cooking loss. T2 showed better sensory attributes than the control and other RFFs. Incorporation of SC-CO 2 –treated DBH in frankfurter by replacing fat led to higher oxidative stability and lower microbial content during storage than the control, T1, T4 and T5.
KW - Defatted bovine heart
KW - Organic solvent
KW - Physicochemical characteristics
KW - Reduced-fat frankfurter
KW - Sensory traits
KW - Supercritical-CO
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U2 - 10.1016/j.meatsci.2019.01.011
DO - 10.1016/j.meatsci.2019.01.011
M3 - Article
C2 - 30784961
AN - SCOPUS:85061599163
SN - 0309-1740
VL - 151
SP - 89
EP - 97
JO - Meat Science
JF - Meat Science
ER -
