미강에서 추출한 식이섬유 첨가가 유화형 소시지의 품질 특성에 미치는 영향

• 발행기관: 한국축산식품학회
• 저자명: 최윤상 정종연 최지훈 한두정 김학연 이미애 김현욱 백현동 김천제
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제28권 제1호, 14~20쪽, 전체 7쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2008.03.31

영문 초록

This study evaluated the effects of dietary fiber extracted from rice bran on the chemical composition, cooking characteristics and sensory properties of emulsion type sausage. Sausages were produced containing 0%, 1%, 2%, 3%, and 4% dietary fiber extracted from rice bran. The negative control had the highest fat, cooking loss, CIE L- and CIE a-values. The sausages containing rice bran had higher moisture, ash, pH, and CIE b-values than the control. Sausages with 3% rice bran had the lowest cooking loss. Sausages with 4% rice bran had the highest hardness and cohesiveness. There was a significant difference among the emulsion sausage samples with respect to sensory properties, with sausages containing 1% and 2% rice bran having a higher overall acceptability than the other sausages.

키워드

dietary fiber extracted rice bran emulsion sausage