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*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

6 Citations (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

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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