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Effects of Wheat Fiber on the Quality of Meat Batter
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 Title & Authors
Effects of Wheat Fiber on the Quality of Meat Batter
Choi, Yun-Sang; Lee, Mi-Ai; Jeong, Jong-Youn; Choi, Ji-Hun; Han, Doo-Jeong; Kim, Hack-Youn; Lee, Eui-Soo; Kim, Cheon-Jei;
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 Abstract
The purpose of this study was to investigate the effect of wheat fiber as a replacement for isolated soy protein (ISP) or concentrated soy protein (CSP) on the quality characteristics of meat batter. Meat batter formulations were prepared with 2% levels of ISP, CSP, or wheat fiber. The pH values of each formulation were not significantly different (p>0.05). The L-values of meat batter containing wheat fiber, ISP, or CSP were higher than the control, however the a- and b-values were lower than the control (p<0.05). Relative to the control meat batter, the water holding capacity, viscosity, hardness, gumminess, and chewiness of meat batter containing ISP, CSP, or wheat fiber was significantly higher than the control (p<0.05). All supplemented meat batters had significantly lower cooking loss and emulsification stability than the control (p<0.05), with no significant difference among the supplemented meat batters. The results of this study show that the use of wheat fiber as an ISP or CSP replacer does not affect the overall quality of meat batter.
 Keywords
meat batter;wheat fiber;dietary fiber;isolated soy protein;concentrated soy protein;
 Language
Korean
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