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| Content Provider | World Health Organization (WHO)-Global Index Medicus |
|---|---|
| Author | Choi, Yun-Sang Choi, Ji-Hun Han, Doo-Jeong Kim, Hack-Youn Lee, Mi-Ai Jeong, Jong-Youn Chung, Hai-Jung Kim, Cheon-Jei |
| Description | Author Affiliation: Choi YS ( Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 1 Hwayang-dong, Gwangjin-gu, Seoul 143-701, Republic of Korea.) |
| Abstract | The effects of substituting olive, grape seed, corn, canola, or soybean oil and rice bran fiber on the chemical composition, cooking characteristics, fatty acid composition, and sensory properties of low-fat frankfurters were investigated. Ten percent of the total fat content of frankfurters with a total fat content of 30% (control) was partially replaced by one of the vegetable oils to reduce the pork fat content by 10%. The moisture and ash content of low-fat frankfurters with vegetable oil and rice bran fiber were all higher than the control (P<0.05). Low-fat frankfurters had reduced-fat content, energy values, cholesterol and trans-fat levels, and increased pH, cooking yield and TBA values compared to the controls (P<0.05). Low-fat frankfurters with reduced-fat content plus rice bran fiber had sensory properties similar to control frankfurters containing pork fat. |
| File Format | HTM / HTML |
| ISSN | 03091740 |
| Issue Number | 3 |
| Volume Number | 84 |
| e-ISSN | 18734138 |
| Journal | Meat Science |
| Language | English |
| Publisher | Elsevier |
| Publisher Date | 2010-03-01 |
| Publisher Place | Great Britain (UK) |
| Access Restriction | One Nation One Subscription (ONOS) |
| Subject Keyword | Discipline Nutritional Discipline Sciences Dietary Fats Analysis Dietary Fiber Food Handling Methods Meat Products Nutritive Value Oryza Sativa Chemistry Plant Oils Angiosperms Animals Cholesterol Color Consumer Behavior Cooking Hydrogen-ion Concentration Standards Seeds Swine Thiobarbituric Acid Reactive Substances Trans Fatty Acids Water Journal Article Research Support, Non-u.s. Gov't |
| Content Type | Text |
| Resource Type | Article |
| Subject | Food Science |
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