Physicochemical properties, sensory traits and storage stability of reduced-fat frankfurters formulated by replacing beef tallow with defatted bovine heart

Md Shafiur Rahman, Jin Kyu Seo, Md Ashrafuzzaman Zahid, Jun Young Park, Sung Gil Choi, Han Sul Yang

Research output: Contribution to journalArticle

1 Citation (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)89-97
Number of pages9
JournalMeat Science
Volume151
DOIs
Publication statusPublished - May 1 2019

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Keywords

  • Defatted bovine heart
  • Organic solvent
  • Physicochemical characteristics
  • Reduced-fat frankfurter
  • Sensory traits
  • Supercritical-CO

ASJC Scopus subject areas

  • Food Science

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