Effects of duck fat and κ-carrageenan as replacements for beef fat and pork backfat in frankfurters
Objective Frankfurters are emulsion-type sausages that are widely consumed worldwide. However, some concerns regarding negative health effects have been raised because of the high fat content and the type of fat. This study aimed to evaluate the effects of duck fat and κ-carrageenan as replacements...
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| Format: | Article |
| Language: | English |
| Published: |
Asian-Australasian Association of Animal Production Societies
2022-06-01
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| Series: | Animal Bioscience |
| Subjects: | |
| Online Access: | http://www.animbiosci.org/upload/pdf/ab-21-0378.pdf |
| _version_ | 1818231282800263168 |
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| author | Dong-Min Shin Jong Hyeok Yune Yea Ji Kim Sang Hoon Keum Hyun Su Jung Hyuk Cheol Kwon Do Hyun Kim Hyejin Sohn Chang Hee Jeong Hong Gu Lee Sung Gu Han |
| author_facet | Dong-Min Shin Jong Hyeok Yune Yea Ji Kim Sang Hoon Keum Hyun Su Jung Hyuk Cheol Kwon Do Hyun Kim Hyejin Sohn Chang Hee Jeong Hong Gu Lee Sung Gu Han |
| author_sort | Dong-Min Shin |
| collection | DOAJ |
| description | Objective Frankfurters are emulsion-type sausages that are widely consumed worldwide. However, some concerns regarding negative health effects have been raised because of the high fat content and the type of fat. This study aimed to evaluate the effects of duck fat and κ-carrageenan as replacements for beef fat and pork backfat in frankfurters. Methods The different formulations for the frankfurters were as follows: 20% beef fat (BF), 20% pork backfat (PBF), 20% duck fat (DF), 20% soybean oil (SO), 20% duck fat/1% κ-carrageenan (DFC), and 20% soybean oil/1% κ-carrageenan (SOC). Physicochemical (fatty acid profile, color, rheological properties, cooking loss, water holding capacity, emulsion stability, and texture profile analysis), oxidative stability and sensory properties of frankfurters were evaluated. Results Duck fat and κ-carrageenan improved rheological properties of meat batter, and physicochemical properties (emulsion stability, cooking loss, and hardness) of frankfurters. Moreover, duck fat added-frankfurters (DF and DFC) had higher oxidative stability than that of soybean-added frankfurters (SO and SOC) during refrigerated storage for 28 days. In sensory evaluation, flavor, texture, and overall acceptability of DFC were acceptable to untrained panelists. Conclusion Our data suggest that duck fat and κ-carrageenan can replace beef fat and pork backfat in frankfurters. Duck fat and κ-carrageenan contributed to improve the physicochemical properties and oxidative stability while maintaining sensory properties. Therefore, the use of duck fat and κ-carrageenan may be a suitable alternative for replacing beef fat or pork backfat in frankfurters. |
| first_indexed | 2024-12-12T10:47:55Z |
| format | Article |
| id | doaj.art-28e42538f38d4a829e844c6b26854382 |
| institution | Directory Open Access Journal |
| issn | 2765-0189 2765-0235 |
| language | English |
| last_indexed | 2024-12-12T10:47:55Z |
| publishDate | 2022-06-01 |
| publisher | Asian-Australasian Association of Animal Production Societies |
| record_format | Article |
| series | Animal Bioscience |
| spelling | doaj.art-28e42538f38d4a829e844c6b268543822022-12-22T00:26:51ZengAsian-Australasian Association of Animal Production SocietiesAnimal Bioscience2765-01892765-02352022-06-0135692793710.5713/ab.21.037824810Effects of duck fat and κ-carrageenan as replacements for beef fat and pork backfat in frankfurtersDong-Min Shin0Jong Hyeok Yune1Yea Ji Kim2Sang Hoon Keum3Hyun Su Jung4Hyuk Cheol Kwon5Do Hyun Kim6Hyejin Sohn7Chang Hee Jeong8Hong Gu Lee9Sung Gu Han10 Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea Department of Animal Science and Technology, Konkuk University, Seoul 05029, Korea Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea Department of Animal Science and Technology, Konkuk University, Seoul 05029, Korea Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, KoreaObjective Frankfurters are emulsion-type sausages that are widely consumed worldwide. However, some concerns regarding negative health effects have been raised because of the high fat content and the type of fat. This study aimed to evaluate the effects of duck fat and κ-carrageenan as replacements for beef fat and pork backfat in frankfurters. Methods The different formulations for the frankfurters were as follows: 20% beef fat (BF), 20% pork backfat (PBF), 20% duck fat (DF), 20% soybean oil (SO), 20% duck fat/1% κ-carrageenan (DFC), and 20% soybean oil/1% κ-carrageenan (SOC). Physicochemical (fatty acid profile, color, rheological properties, cooking loss, water holding capacity, emulsion stability, and texture profile analysis), oxidative stability and sensory properties of frankfurters were evaluated. Results Duck fat and κ-carrageenan improved rheological properties of meat batter, and physicochemical properties (emulsion stability, cooking loss, and hardness) of frankfurters. Moreover, duck fat added-frankfurters (DF and DFC) had higher oxidative stability than that of soybean-added frankfurters (SO and SOC) during refrigerated storage for 28 days. In sensory evaluation, flavor, texture, and overall acceptability of DFC were acceptable to untrained panelists. Conclusion Our data suggest that duck fat and κ-carrageenan can replace beef fat and pork backfat in frankfurters. Duck fat and κ-carrageenan contributed to improve the physicochemical properties and oxidative stability while maintaining sensory properties. Therefore, the use of duck fat and κ-carrageenan may be a suitable alternative for replacing beef fat or pork backfat in frankfurters.http://www.animbiosci.org/upload/pdf/ab-21-0378.pdfduck fatκ-carrageenanrheological propertyfat replacement |
| spellingShingle | Dong-Min Shin Jong Hyeok Yune Yea Ji Kim Sang Hoon Keum Hyun Su Jung Hyuk Cheol Kwon Do Hyun Kim Hyejin Sohn Chang Hee Jeong Hong Gu Lee Sung Gu Han Effects of duck fat and κ-carrageenan as replacements for beef fat and pork backfat in frankfurters Animal Bioscience duck fat κ-carrageenan rheological property fat replacement |
| title | Effects of duck fat and κ-carrageenan as replacements for beef fat and pork backfat in frankfurters |
| title_full | Effects of duck fat and κ-carrageenan as replacements for beef fat and pork backfat in frankfurters |
| title_fullStr | Effects of duck fat and κ-carrageenan as replacements for beef fat and pork backfat in frankfurters |
| title_full_unstemmed | Effects of duck fat and κ-carrageenan as replacements for beef fat and pork backfat in frankfurters |
| title_short | Effects of duck fat and κ-carrageenan as replacements for beef fat and pork backfat in frankfurters |
| title_sort | effects of duck fat and κ carrageenan as replacements for beef fat and pork backfat in frankfurters |
| topic | duck fat κ-carrageenan rheological property fat replacement |
| url | http://www.animbiosci.org/upload/pdf/ab-21-0378.pdf |
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