May 20/Food Weekly News -- According to a study from Seoul, South Korea, "The effects of vegetable oils prepared from olive, corn, soybean, canola or grape seed, and rice bran fiber on the composition and theological properties of meat batters were studied. Pork fat at 30% in the control was partially replaced by one of the vegetable oils at 10%, in addition to reducing the pork fat to 10%."
"The chemical composition, cooking characteristics, texture properties and viscosity of low-fat meat batters were analyzed. The moisture, protein, ash content, uncooked and cooked pH values, b(center dot)-value, hardness, cohesiveness, gumminess, chewiness and viscosity of meat batters with vegetable oil and rice bran fiber were all higher than the control. In addition, batters supplemented with vegetable oil and rice bran fiber had lower cooking loss and better emulsion stability," wrote Y.S. Choi and colleagues, Konkuk University.
The researchers concluded, "Low-fat meat batters with reduced pork fat content (10%) and 10% vegetable oil plus rice bran fiber had improved characteristics relative to the regular fat control."
Choi and colleagues published the results of their research in Meat Science ("Characteristics of Low-fat Meat Emulsion Systems with Pork Fat Replaced by Vegetable Oils and Rice Bran Fiber." Meat Science, 2009;82(2):266-271).
For additional information, contact C.J. Kim, Konkuk University, Dept. of Food Science & Biotechnology Animal Resources, 1 Hwayang Dong, Seoul 143701, South Korea.
From the May 26, 2009, Prepared Foods E-dition