Effects of konjac gel with vegetable powders as fat replacers in frankfurter-type sausage
2
조회
0
다운로드
2
인용
0
참고문헌
키워드
초록
Objective: The purpose of this study was to investigate whether addition of konjac gel with three different vegetable powders can increase quality of low-fat frankfurter-type sausage. Methods: Low-fat frankfurter-type sausages were manufactured with formulations containing konjac gel and three vegetable powders (aloe vera, cactus pear, or wheat sprout) as pork fat replacers. The formulations of frankfurters were as follows: NF (normal-fat; 20% pork fat), LF (low-fat; 10% pork fat), KG (low-fat; 10% pork fat+10% konjac gel), and konjac gel with three vegetable powders (KV), such as KV-AV (10% pork fat+10% konjac gel with aloe vera), KV-CP (10% pork fat+10% konjac gel with cactus pear), and KV-WS (10% pork fat+10% konjac gel with wheat sprout). Proximate analysis, pH value, color evaluation, cooking loss, water-holding capacity, emulsion stability, apparent viscosity, texture profile analysis, and sensory evaluation were determined. Results: The konjac gel containing groups showed lower fat content (p<0.05) and higher moisture content than NF group (p<0.05). The pH value of frankfurters was decreased in three KV groups (p<0.05). The three KV groups had increased dark color (p<0.05) compared with KG, and KV-CP had the highest redness (p<0.05). The water-holding capacity and emulsion stability were higher in the three KV groups than KG and LF (p<0.05). Cooking loss was generally decreased in the three KV groups, compared with KG (p<0.05). The apparent viscosity of KV groups was similar with NF group and overall texture properties were improved in KV-CP. In the sensory evaluation, the highest overall acceptability was found in KV-CP groups (p<0.05). Conclusion: The four fat replacers improved physicochemical properties of low-fat frankfurters. Particularly, konjac gel with cactus pear powder seems more acceptable as a pork fat replacer.
Abstract
Objective: The purpose of this study was to investigate whether addition of konjac gel with three different vegetable powders can increase quality of low-fat frankfurter-type sausage. Methods: Low-fat frankfurter-type sausages were manufactured with formulations containing konjac gel and three vegetable powders (aloe vera, cactus pear, or wheat sprout) as pork fat replacers. The formulations of frankfurters were as follows: NF (normal-fat; 20% pork fat), LF (low-fat; 10% pork fat), KG (low-fat; 10% pork fat+10% konjac gel), and konjac gel with three vegetable powders (KV), such as KV-AV (10% pork fat+10% konjac gel with aloe vera), KV-CP (10% pork fat+10% konjac gel with cactus pear), and KV-WS (10% pork fat+10% konjac gel with wheat sprout). Proximate analysis, pH value, color evaluation, cooking loss, water-holding capacity, emulsion stability, apparent viscosity, texture profile analysis, and sensory evaluation were determined. Results: The konjac gel containing groups showed lower fat content (p<0.05) and higher moisture content than NF group (p<0.05). The pH value of frankfurters was decreased in three KV groups (p<0.05). The three KV groups had increased dark color (p<0.05) compared with KG, and KV-CP had the highest redness (p<0.05). The water-holding capacity and emulsion stability were higher in the three KV groups than KG and LF (p<0.05). Cooking loss was generally decreased in the three KV groups, compared with KG (p<0.05). The apparent viscosity of KV groups was similar with NF group and overall texture properties were improved in KV-CP. In the sensory evaluation, the highest overall acceptability was found in KV-CP groups (p<0.05). Conclusion: The four fat replacers improved physicochemical properties of low-fat frankfurters. Particularly, konjac gel with cactus pear powder seems more acceptable as a pork fat replacer.
참고문헌 (27)
- Yun-Sang Choi, "Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems", Meat Science, 84(1), pp.212~218 (2010), Elsevier BV[DOI]
- H. Zevenbergen, "Foods with a High Fat Quality Are Essential for Healthy Diets", Annals of Nutrition and Metabolism, 54(Suppl 1), pp.15~24 (2009), S. Karger AG[DOI]
- Ortega RM, "Importance of functional foods in the Mediterranean diet", Public Health Nutr, 9, pp.1136~1140 (2006)[DOI]
- Jimenez-Colmenero F, "Technological and sensory characteristics of reduced", low-fat, low-salt frankfurters as affected by the addition of konjac and seaweed, 2010, pp.84, 356~363
- 이철원, "Combined Effects of Wheat Sprout and Isolated Soy Protein on Quality Properties of Breakfast Sausage", 한국축산식품학회지, 37(1), pp.52~61 (2017), 한국축산식품학회
- GonZalez Canga A, "Glucomanan : properties and therapeutic applications", Nutr Hosp, 19, pp.45~50 (2004)
- F. Jiménez-Colmenero, "Konjac gel fat analogue for use in meat products: Comparison with pork fats", Food Hydrocolloids, 26(1), pp.63~72 (2012), Elsevier BV[DOI]
- Lorena Salcedo-Sandoval, "Shelf-life of n-3 PUFA enriched frankfurters formulated with a konjac-based oil bulking agent", LWT - Food Science and Technology, 62(1), pp.711~717 (2015), Elsevier BV[DOI]
- G. Delgado-Pando, "A healthier oil combination and konjac gel as functional ingredients in low-fat pork liver pâté", Meat Science, 88(2), pp.241~248 (2011), Elsevier BV[DOI]
- Lin KW, "Konjac", gellan gum mixed gels improve the quality of reduced-fat frankfurters, 2003, pp.65, 749~755
- W.N Osburn, "Evaluation of low-fat sausage containing desinewed lamb and konjac gel", Meat Science, 68(2), pp.221~233 (2004), Elsevier BV[DOI]
- Z. F. Bhat, "Effect of aloe vera on the lipid stability and storage quality of chicken nuggets", Nutrition & Food Science, 45(1), pp.54~67 (2015), Emerald[DOI]
- Scala KD, "Chemical and physical properties of aloe vera(Aloe barbadensis Miller)gel stored after high hydrostatic pressure processing", J Food Technol, 33, pp.52~59 (2013)
- Nafiseh Soltanizadeh, "Qualitative improvement of low meat beef burger using Aloe vera", Meat Science, 99, pp.75~80 (2015), Elsevier BV[DOI]
- J. Díaz-Vela, "Integration of agroindustrial co‐products as functional food ingredients: Cactus Pear (Opuntia ficus indica) flour and pineapple (Ananas comosus) peel flour as fiber source in cooked sausages inoculated with lactic acid bacteria", Journal of Food Processing and Preservation, 39(6), pp.2630~2638 (2015), Wiley[DOI]
- 진상근, "백년초 분말 첨가가 소시지의 품질 특성에 미치는 영향", 농업생명과학연구, 45(6), pp.125~134 (2011), 농업생명과학연구원
- AOAC, "Official methods of analysis" (1995), AOAC International
- Han-Sul Yang, "Textural and sensory properties of low fat pork sausages with added hydrated oatmeal and tofu as texture-modifying agents", Meat Science, 75(2), pp.283~289 (2007), Elsevier BV[DOI]
- P.J. Shand, "Textural, Water Holding, and Sensory Properties of Low-fat Pork Bologna with Normal or Waxy Starch Hull-less Barley", Journal of Food Science, 65(1), pp.101~107 (2000), Wiley[DOI]
- Bourne MC, "Texture profile analysis", Food Technol, 32, pp.62~66 (1978)
- Selma Bergara-Almeida, "Hedonic scale with reference: performance in obtaining predictive models", Food Quality and Preference, 13(1), pp.57~64 (2002), Elsevier BV[DOI]
- 이남례, "렌틸과 백년초의 혼합첨가가 소시지의 품질특성에 미치는 영향", 한국식품조리과학회지, 31(4), pp.431~440 (2015), 한국식품조리과학회
- F. Fernández-Martín, "Influence of adding Sea Spaghetti seaweed and replacing the animal fat with olive oil or a konjac gel on pork meat batter gelation. Potential protein", alginate association, 2009, pp.83(2), 209~217[DOI]
- Yogesh Kumar, "Physico chemical, microstructural and sensory characteristics of low-fat meat emulsion containing aloe gel as potential fat replacer", International Journal of Food Science & Technology, 51(2), pp.309~316 (2016), Wiley[DOI]
- Serdaroglu M, "Effects of soy protein, whey powder and wheat gluten on quality characteristics of cooked beef sausages formulated with 5, 10 and 20% fat", Food Sci Technol, 6, pp.1~10 (2003)
- Melinda Chua, "Traditional uses and potential health benefits of Amorphophallus konjac K. Koch ex N.E.Br.", Journal of Ethnopharmacology, 128(2), pp.268~278 (2010), Elsevier BV[DOI]
- Chin KB, "The physicochemical, textural and sensory characteristics of low-fat sausages", Food Sci Biotechnol, 13, pp.481~485 (2004)