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Effects of Replacing Pork with Tuna Levels on the Quality Characteristics of Frankfurters
Korean J. Food Sci. An. 2018;38:718-726
Published online August 31, 2018;
© 2018 Korean Society for Food Science of Animal Resources

Kwang-Il Ahn1, Jae-Yun Shim1, Tae-Kyung Kim2, Ji-Hun Choi1, Hyun-Wook Kim3, Dong-Heon Song3, Young-Boong Kim2, Ki-Hong Jeon2, and Yun-Sang Choi2,*

1Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
2Food Processing Research Center, Korean Food Research Institute, Wanju 55365, Korea
3Animal Science and Biotechnology, Gyoengnam National University of Science and Technology, Jinju 52725, Korea
Correspondence to: Yun-Sang Choi
Food Processing Research Center, Korean Food Research Institute, Wanju 55365, Korea
Tel: +82-63-219-9387
Fax: +82-63-219-9076
Received April 23, 2018; Revised June 28, 2018; Accepted June 29, 2018.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
The aim of this study was to evaluate the effects of pork and tuna levels on the quality characteristics of frankfurters and to establish a suitable percentage of added tuna. The levels of pork meat (PM) and yellow-fin tuna (YFT) in the test frankfurters were as follows: 100% PM (control), 90% PM+10% YFT (T1), 80% PM+20% YFT (T2), 70% PM+30% YFT (T3), 60% PM+40% YFT (T4), and 50% PM+50% YFT (T5). The pH of the frankfurter batters significantly decreased with increasing tuna levels, because the pH of the tuna is lower than that of the pork. The water holding capacity did not differ significantly in frankfurters containing up to 30% tuna, whereas that of the 40% tuna-containing frankfurter was significantly lower than the control. Cooking loss did not differ significantly. At up to 10% tuna, apparent viscosity did not differ significantly, whereas at 20% tuna, it was significantly lower than the control. Fat separation and total expressible fluid separation at up to 30% tuna did not differ from the control; however, when more than 30% was added, higher losses were observed. The hardness of frankfurters containing more than 40% tuna was lower than that of the control, but there was no significant difference in springiness. The overall acceptability of frankfurters manufactured with up to 30% tuna did not differ significantly from the control. These results suggest that the addition of 30% tuna does not affect the quality of frankfurters made from pork.
Keywords : tuna, pork, frankfurter, quality characteristics, emulsion stability

August 2018, 38 (4)