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Quality Characteristics and Sensory Properties of Reduced-fat Emulsion Sausages with Brown Rice Fiber
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 Title & Authors
Quality Characteristics and Sensory Properties of Reduced-fat Emulsion Sausages with Brown Rice Fiber
Choi, Yun-Sang; Kim, Hyun-Wook; Song, Dong-Heon; Cho, Ji-Hun; Park, Jin-Hee; Kim, Mun-Yong; Lim, Chun-Son; Kim, Cheon-Jei;
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 Abstract
We evaluated the effects of dietary fiber extracted from brown rice on the quality of reduced-fat emulsion sausage. Reduced-fat emulsion sausage was supplemented with brown rice fiber at levels of 0, 1, 2, 3, and 6%. Adding different levels of brown rice fiber affected the proximate composition of the reduced-fat emulsion sausages (p<0.05), except for protein content. Adding different levels of brown rice fiber influenced the physicochemical properties of the reduced-fat emulsion sausages. The cooking yield, emulsion stability, textural properties, and viscosity of the reduced-fat emulsion sausages containing brown rice fiber improved with increases in added brown rice fiber (p<0.05). The reduced-fat emulsion sausages containing 1-3% brown rice fiber generated sensory evaluation scores similar to those of the high-fat sausage control. These results indicate that reduced-fat emulsion sausages with 1-3% added brown rice fiber had the most acceptable sensory properties and highest quality characteristics compared to the others.
 Keywords
reduced-fat;dietary fiber;brown rice fiber;textural properties;sensory properties;
 Language
English
 Cited by
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