Effects of Dietary Fiber Extracts from Brewer`s Spent Grain on Quality Characteristics of Chicken Patties Cooked in Convective Oven

• 발행기관: 한국축산식품학회
• 저자명: Hyun Wook Kim Ko Eun Hwang Dong Heon Song Soo Yeon Lee Min Sung Choi Yun Bin Lim Ji Hun Choi Yun San
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제33권 제1호, 45~52쪽, 전체 8쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2013.02.28

영문 초록

Brewer`s spent grain (BSG) is a by-product of beer manufacturing. This study was conducted to evaluate the effect of dietary fiber extracts from brewer`s spent grain on quality characteristics of chicken patties. The total fiber content of BSG dietary fiber extracts after extraction increased from 58.11% to 68.57%, and the extracted dietary fiber extracts were added to chicken patties at 0, 1, 2, 3, and 4%, respectively. The effects of the BSG dietary fiber extracts on pH, color, cooking loss, reduction in patty diameter, salt-soluble protein solubility, texture, and sensory characteristics of chicken patties were evaluated. The addition of BSG dietary fiber extracts decreased pH and lightness values, and increased redness and yellowness. Chicken patties formulated with 3-4% BSG dietary fiber extracts had the lowest cooking loss among all treatments (p

키워드

brewer`s spent grain dietary fiber chicken patty