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Effects of fat levels and rice bran fiber on the chemical, textural, and sensory properties of frankfurters

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Abstract

This study evaluated the effects of 5, 12, and 30% fat levels and the addition of rice bran fiber on the chemical, textural and sensory properties of low-fat frankfurters. Decreasing the fat content from 30 to 5% significantly increased cooking loss and decreased the amount of protein, the energy value, fat emulsion stability and hardness. Reduced fat frankfurters also exhibited increased lightness of the uncooked meat batter and cooked frankfurter. The addition of 2% rice bran fiber reduced the moisture, ash, carbohydrate, energy value, cooking loss, and total expressible fluid. Sensory evaluations indicated that frankfurters containing rice bran fiber had improved flavor and overall acceptability. Frankfurters with fat contents reduced from 30 to 12% and supplemented with 2% rice bran fiber had good textural attributes similar to the regular 30% fat control.

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Authors and Affiliations

  1. Research Group of Convergence Technology, Korean Food Research Institute, Seongnam, Gyeonggi, 463-746, Korea

    Yun-Sang Choi, Young-Boong Kim & Ki-Hong Jeon

  2. Meat Science and Muscle Biology Lab, Purdue University, West Lafayette, IN, 47907, USA

    Hyun-Wook Kim

  3. Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 143-701, Korea

    Ko-Eun Hwang, Dong-Heon Song, Tae-Jun Jeong & Cheon-Jei Kim

Authors
  1. Yun-Sang Choi
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  2. Hyun-Wook Kim
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  3. Ko-Eun Hwang
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  4. Dong-Heon Song
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  5. Tae-Jun Jeong
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  6. Young-Boong Kim
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Correspondence to Cheon-Jei Kim.

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Choi, YS., Kim, HW., Hwang, KE. et al. Effects of fat levels and rice bran fiber on the chemical, textural, and sensory properties of frankfurters. Food Sci Biotechnol 24, 489–495 (2015). https://doi.org/10.1007/s10068-015-0064-5

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  • DOI: https://doi.org/10.1007/s10068-015-0064-5

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