Journal
MEAT SCIENCE
Volume 84, Issue 1, Pages 212-218Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2009.08.048
Keywords
Grape seed oil; Dietary fiber; Rice bran fiber; Low-fat; Meat batter
Categories
Funding
- Rural Development Administration (Republic of Korea) [033-006-001-01-00]
- Ministry of Education and Human Resources Development
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The effects of reducing pork fat levels from 30% to 20% and partially substituting the pork fat with a mix of grape seed oil (0%, 5%, 10% and 15%) and 2% rice bran fiber were investigated based on chemical composition, cooking characteristics, physicochemical and textural properties, and viscosity of reduced-fat meat batters. For reduced-fat meat batters containing grape seed oil and rice bran fiber the moisture and ash contents, uncooked and cooked pH values, yellowness, cohesiveness, gumminess, chewiness, and sarcoplasmic protein solubility were higher than in the control samples. The reduced-fat samples with increasing grape seed oil concentrations had lower cooking loss, emulsion stability, and apparent viscosity. The incorporation of grape seed oil and rice bran fiber successfully reduced the animal fat content in the final products while improving other characteristics. (C) 2009 Elsevier Ltd. All rights reserved.
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