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Effect of Duck Feet Gelatin on Physicochemical, Textural, and Sensory Properties of Low-fat Frankfurters
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 Title & Authors
Effect of Duck Feet Gelatin on Physicochemical, Textural, and Sensory Properties of Low-fat Frankfurters
Yeo, Eui-Joo; Kim, Hyun-Wook; Hwang, Ko-Eun; Song, Dong-Heon; Kim, Yong-Jae; Ham, Youn-Kyung; He, Fu-Yi; Park, Jae-Hyun; Kim, Cheon-Jei;
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 Abstract
Duck feet gelatin (DFG) gel was added as a fat replacer to low-fat frankfurters and the effect of DFG on physicochemical, textural, and sensory characteristics of low-fat frankfurters was evaluated. DFG gel was prepared with a 20% duck feet gelatin concentration (w/w). Adding DFG decreased lightness and increased yellowness of the low-fat frankfurters (p<0.05). However, DFG did not affect redness of low-fat frankfurters (p>0.05). The statistical results indicated that adding DFG improved cooking yield of low-fat frankfurters (p<0.05). In addition, replacing pork back fat with DFG resulted in increased moisture content, protein content, and ash content of low-fat frankfurters, and the low-fat frankfurter formulated with 5% pork back fat and 15% DFG gel had the highest moisture content and lowest fat content (p<0.05). Adding of DFG increased all textural parameters including hardness, springiness, cohesiveness, chewiness, and gumminess of low-fat frankfurters (p<0.05). In terms of sensory properties, the low-fat frankfurter formulated with 5% pork back fat and 15% DFG gel showed similar satisfaction scores for the flavor, tenderness, juiciness, and overall acceptance when compared to the regular frankfurters (20% back fat). Therefore, our results suggest that DFG could be an effective novel source, as a fat replacer, for manufacturing of low-fat frankfurters.
 Keywords
duck feet gelatin;frankfurters;low-fat;quality characteristics;
 Language
English
 Cited by
1.
Development of Tteokgalbi Added with Pig Skin Gelatine Powder, Journal of the Korean Society of Food Science and Nutrition, 2016, 45, 8, 1147  crossref(new windwow)
2.
Comparison of physicochemical and functional properties of duck feet and bovine gelatins, Journal of the Science of Food and Agriculture, 2016  crossref(new windwow)
3.
Study on Physicochemical Properties of Emulsion-Type Sausage Added with Pork Skin Gelatin, Journal of the Korean Society of Food Science and Nutrition, 2016, 45, 2, 209  crossref(new windwow)
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