학술논문
Effects of Replacing Pork Back Fat with Brewer`s Spent Grain Dietary Fiber on Quality Characteristics of Reduced-fat Chicken Sausages
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- 영문명
- 발행기관
- 한국축산식품학회
- 저자명
- Min Sung Choi Yun Sang Choi Hyun Wook Kim Ko Eun Hwang Dong Heon Song Soo Yeon Lee Cheon Jei Kim
- 간행물 정보
- 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제34권 제2호, 158~165쪽, 전체 8쪽
- 주제분류
- 농수해양 > 식품과학
- 파일형태
- 발행일자
- 2014.04.30
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국문 초록
영문 초록
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 (p0.05). 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.
목차
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- Effects of Replacing Pork Back Fat with Brewer`s Spent Grain Dietary Fiber on Quality Characteristics of Reduced-fat Chicken Sausages
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