저지방 육가공품 제조를 위한 전분 기조 지방 대체물의 특성 연구

Physical Characterization of Starch-based Fat Replacers for Low-fat Frankfurters

Beef-pork (1:1) frankfurters were formulated at a 10% fat level reduced from 20% for control by adding starch-based fat replacers in either a powder or a gel form. Six different fat replacers were preselected on the basis of their high viscosity formability and compatibility with fat. They included modified com starch group [Amalean(AL), Pure-Gel B990(PG), Firmtex(FT)], waxy rice starch [Remyline AP(RL)], tapioca starch [N-Lite CL(NL)] and oat flour [Oatrim-5(OT)]. For the powder form, an equal part of starch to fat was added, while for the gel form, one part of pork fat was mixed to uniformity with four parts of respective activated starch (at 65°C) prior to adding to comminuted meat. Both activated starch itself and its respective mixture with fat were subjected to viscosity and hardness measurements. Addition of the powder form of AL, PG, FT and OT, and the gel form of AL, PG and OT resulted in a uniform dispersion of clearly localized fat globules and a cohesive and firm texture with good water and fat binding when cooked. The opposite results were observed with RL and NL. Better performing fat replacer gels (OT, AL and PG) yielded a more viscous paste when preblended with pork fat. The viscosity of fat-starch gel mixture showed a good positive correlation (r=0.83), while that of fat replacer gel itself had a negative correlation (r=-0.80) with frankfurter cohesiveness. A strong negative correlation was observed between total expressible fluid (measured as water and fat binding) and cohesiveness of fat-starch gel mixture added frankfurter (r=-0.98). Generally, fat replacers, that yielded a viscous mixture with fat, a clear localization of fat globules and high water and fat binding, performed better by producing frankfurters with stable emulsion and cohesive texture.