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논문 기본 정보

자료유형
학술저널
저자정보
Choi, Min-Sung (Department of Food science and Biotechnology of Animal Resources, Konkuk University) Choi, Yun-Sang (Food and Biological Resources Examination Division, Korean Intellectual Property Office) Kim, Hyun-Wook (Department of Food science and Biotechnology of Animal Resources, Konkuk University) Hwang, Ko-Eun (Department of Food science and Biotechnology of Animal Resources, Konkuk University) Song, Dong-Heon (Department of Food science and Biotechnology of Animal Resources, Konkuk University) Lee, Soo-Yeon (Department of Food science and Biotechnology of Animal Resources, Konkuk University) Kim, Cheon-Jei (Department of Food science and Biotechnology of Animal Resources, Konkuk University)
저널정보
한국축산식품학회 한국축산식품학회지 한국축산식품학회지 제34권 제2호
발행연도
2014.1
수록면
158 - 165 (8page)

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The effects of replacing pork back fat with brewer's spent grain (BSG) pre-emulsion for physicochemical, textural properties, and sensory evaluations of reduced-fat chicken sausages are evaluated. Control was prepared with 15% pork back fat, and three reduced-fat chicken sausages were formulated with the replacement of 20, 25, and 30% pork back fat with BSG pre-emulsion. The pH level of reduced-fat sausages formulated with BSG pre-emulsion is lower than that of the control (p<0.05). The redness, yellowness, and apparent viscosity of reduced-fat chicken sausages increase proportionally with increasing BSG pre-emulsion (p<0.05). With increasing BSG pre-emulsion concentration, the fat contents and energy values are decreased in reduced-fat chicken sausages (p<0.05). The BSG pre-emulsion improves the hardness, gumminess, and chewiness of reduced-fat chicken sausages (p<0.05), and the reduction in fat and the addition of BSG pre-emulsion had no influence on the cohesiveness of the chicken sausage. And there is no significant difference in the overall acceptability among control, T1 (chicken sausage with 20% of BSG pre-emulsion, 10% of fat addition), and T2 (chicken sausage with 25% of BSG pre-emulsion, 5% of fat addition) (p>0.05). Therefore, our results indicate that BSG is effective dietary fiber source for manufacturing of reduced-fat meat product and suggest that 20-25% of BSG pre-emulsion is suitable for pork back fat in chicken sausages.
#brewer's spent grain #chicken sausage #dietary fiber #reduced-fat

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참고문헌 (33)

참고문헌 신청
AOAC / 2007 / Official methods of analysis of AOAC / Association of Official Analytical Chemists google schola Aktas, N / 2006 / Effect of starch type and its modifications on physic-chemical properties of bolognatype sausage produced with sheer tail fat / Meat Sci 74:404~408 google schola Aleson-Carbonell, L / 2004 / Quality characteristics of a non-fermented dry-cured sausage formulated with lemon albedo / J. Sci. Food Agr 84:2077~2084 google schola AOAC / 2000 / Official methods of analysis of AOAC / Association of Official Analytical Chemists google schola Brauer, H / 1993 / Fat-reduced frankfurter-type sausage. A technology for preventing too firm and rubbery a bite / Fleischwirtsch 73:64~65 google schola

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