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Cold‐batter mincing of hot‐boned and crust‐freeze‐air‐chilled ham muscle reduced fat content in protein gels
Author(s) -
Lee Hong Chul,
Wonderly Morgan P.,
Pokharel Siroj,
Strasburg Gale M.,
Marks Bradley P.,
Fernando Raymond H.,
Kang Iksoon
Publication year - 2020
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14589
Subject(s) - chemistry , food science , soy protein
The purpose of this study was to generate low‐fat hot dog using a combination of hot‐boning/crust‐freeze‐air‐chilling (HB‐CFAC) and cold‐batter mincing technologies. After slaughter, pork hams were subjected to hot boning (HB)/CFACor chill‐boning (CB)/CFAC prior to 9 min mincing including 3 min pre‐mincing. Control gels were prepared with ham, back fat and common ingredients while low‐fat gels were prepared with ham, water and common ingredients. The pH values of HB muscle and cooked gels were significantly higher than those of CB muscle and cooked gels. The fat and moisture contents of control gels were higher and lower, respectively, than those of low‐fat gels, regardless of HB or CB. The protein functionality and gel‐forming ability of HB muscle were superior to those of the CB muscle. These results indicate that fat can be reduced with no textural quality loss when HB‐CFAC muscle was cold‐batter minced presumably due to improved protein functionality and gel‐forming ability.