Korean J. Food Sci. An. Vol. 34, No. 4, pp. 415~422 (2014) © 2014 Korean Society for Food Science of Animal Recources
DOI http://dx.doi.org/10.5851/kosfa.2014.34.4.415 ISSN 1225-8563 eISSN 2234-246X
ARTICLE
Effect of Duck Feet Gelatin on Physicochemical, Textural, and Sensory Properties of Low-fat Frankfurters Eui-Joo Yeo, Hyun-Wook Kim, Ko-Eun Hwang, Dong-Heon Song, Yong-Jae Kim, Youn-Kyung Ham, Fu-Yi He, Jae-Hyun Park, and Cheon-Jei Kim* Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
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 (p0.05). The statistical results indicated that adding DFG improved cooking yield of low-fat frankfurters (p
DOI http://dx.doi.org/10.5851/kosfa.2014.34.4.415 ISSN 1225-8563 eISSN 2234-246X
ARTICLE
Effect of Duck Feet Gelatin on Physicochemical, Textural, and Sensory Properties of Low-fat Frankfurters Eui-Joo Yeo, Hyun-Wook Kim, Ko-Eun Hwang, Dong-Heon Song, Yong-Jae Kim, Youn-Kyung Ham, Fu-Yi He, Jae-Hyun Park, and Cheon-Jei Kim* Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
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 (p0.05). The statistical results indicated that adding DFG improved cooking yield of low-fat frankfurters (p
