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학제간연구 과학기술학 뇌인지과학 기술정책 기타 복합학

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논문 기본 정보

자료유형
학술저널
저자정보
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) Kim, Hack-Youn (College of Industrial Science Department of Animal Science, Kongju National University) Lee, Mi-Ai (World Institute of Kimchi, An Annex of Korea Food Research Institute) Yoon, Yo-Han (Department of Food and Nutrition, Sookmyung Women's University) Kim, Cheon-Jei (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
저널정보
한국축산식품학회 한국축산식품학회지 한국축산식품학회지 제32권 제5호
발행연도
2012.1
수록면
618 - 626 (9page)

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Citrus (Citrus unshiu S. Marcoy) industry by-products were used as a source of dietary fiber, and the effects of dietary fiber extracted from citrus peel on the proximate composition, pH, color, protein solubility, cooking loss, emulsion stability, and apparent viscosity of a chicken emulsion in model systems were examined. Chicken emulsions were prepared by adding citrus peel fiber at four different concentrations (1, 2, 3, and 4%). The apparent viscosity, redness, and yellowness of the chicken emulsion with citrus peel fiber were higher than those of the control (p<0.05). The lightness values of the chicken emulsions were lower in treatments containing citrus peel fiber (p<0.05). Furthermore, moisture content, cooking loss, and emulsion stability of the chicken emulsion with 1-2% citrus peel fiber were higher than those of other treatments (p<0.05). Fat content was lower in the treatments with added citrus peel fiber than that in the control (p<0.05). Chicken emulsions with added citrus peel fiber had improved quality characteristics, and the best results were obtained for the chicken emulsion with 2% added citrus peel fiber.
#citrus peel fiber #chicken emulsion #model systems #dietary fiber #emulsion stability

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참고문헌 (40)

참고문헌 신청
Ajila, C. M. / 2008 / Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder / Journal of Cereal Science 48:319~326 google schola Aktas, N. / 2006 / Effect of starch type and its modifications on physicochemical properties of bolognatype sausage produced with sheep tail fat / Meat Science 74:404~408 google schola AOAC / 2007 / Official methods of analysis. AOAC International. 18th ed / Association of Official Analytical Chemists google schola Astiasaran, I. / 1990 / Analysis of proteolysis and protein insolubility during the manufacture of some varieties of dry sausage / Meat Science 28:111~117 google schola Bloukas, I. / 1992 / The influence of additives on the oxidation of pork back fat and its effect on water and fat binding in finely comminuted batters / Meat Science 32:31~43 google schola

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