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Asian-Australas J Anim Sci > Accepted Articles
DOI: https://doi.org/10.5713/ajas.18.0781    [Accepted] Published online January 4, 2019.
Effects of konjac gel with vegetable powders as fat replacers in frankfurter-type sausage
Dong Hyun Kim1, Dong Min Shin1, Han Geuk Seo1, Sung Gu Han1,*
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
Correspondence:  Sung Gu Han, Tel: +82-2-450-0526, Fax: +82-2-455-1044, Email: hansg@konkuk.ac.kr
Received: 16 October 2018   • Revised: 19 November 2018   • Accepted: 22 December 2018
Abstract
Objective: The purpose of this study was to investigate whether addition of konjac gel with three different vegetable powders can increase quality of low-fat frankfurter-type sausage.

Methods

Low-fat frankfurter-type sausages were manufactured with formulations containing konjac gel and three vegetable powders (aloe vera, cactus pear or wheat sprout) as pork fat replacers. The formulations of frankfurters were as follows: NF (normal-fat; 20% pork fat), LF (low-fat; 10% pork fat), KG (low-fat; 10% pork fat+10% konjac gel), and three konjac gel with vegetable powders (KV), such as KV-AV (10% pork fat+10% konjac gel with aloe vera), KV-CP (10% pork fat+10% konjac gel with cactus pear), and KV-WS (10% pork fat+10% konjac gel with wheat sprout). Proximate analysis, pH value, color evaluation, cooking loss, water-holding capacity, emulsion stability, apparent viscosity, texture profile analysis, and sensory evaluation were determined.

Results

The konjac gel containing groups showed lower fat content (p<0.05) and higher moisture content than NF group (p<0.05). The pH value of frankfurters was decreased in three KV groups (p<0.05). The three KV groups had increased dark color (p<0.05) compared with KG, and KV-CP had the highest redness (p<0.05). The water-holding capacity and emulsion stability were higher in the three KV groups than KG and LF (p<0.05). Cooking loss was generally decreased in the three KV groups, compared with KG (p<0.05). The apparent viscosity of KV groups was similar with NF group and overall texture properties were improved in KV-CP. In the sensory evaluation, the highest overall acceptability was found in KV-CP groups (p<0.05).
Conclusion
The four fat replacers improved physicochemical properties of low-fat frankfurters. Particularly, konjac gel with cactus pear powder seems more acceptable as a pork fat replacer.
Keywords: Low-fat Frankfurter; Fat Replacer; Konjac Gel; Cactus Pear; Aloe Vera; Wheat Sprout
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