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Interactions between Chicken Salt-soluble Meat Proteins and Makgeolli Lees Fiber in Heat-induced Gels
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 Title & Authors
Interactions between Chicken Salt-soluble Meat Proteins and Makgeolli Lees Fiber in Heat-induced Gels
Choi, Yun-Sang; Park, Kwoan-Sik; Kim, Hack-Youn; Kim, Hyun-Wook; Song, Dong-Heon; Chung, Hai-Jung; Lee, Ju-Woon; Kim, Cheon-Jei;
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The technological effects of Makgeolli lees fiber (0, 0.5, 1.0, 2.0, and 4.0%) on chicken salt-soluble breast meat proteins in a model system on proximate composition, physicochemical properties, and textural properties were investigated. Makgeolli lees fiber was obtained from Makgeolli brew processing, and the by-products showed good dietary fiber. The moisture and ash contents, water holding capacity, redness, yellowness, hardness, and apparent viscosity of chicken salt-soluble meat protein heat-induced gel systems with Makgeolli lees fiber were all higher than the control without Makgeolli lees fiber. However, protein solubility and electrophoretic patterns did not differ among the control and treatments with Makgeolli lees fiber samples. The chicken salt-soluble protein heat-induced gel systems incorporating Makgeolli lees fiber had improved water holding capacity, textural properties, and viscosity due to Makgeolli lees fiber addition. These results suggest that the addition of 4.0% Makgeolli lees fiber to gel is helpful to improve the physical properties of heat-induced gels.
heat-induced gel;Makgeolli lees fiber;model system;salt-soluble meat protein;
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우육 및 돈육 부위에 따라 고기 유화물의 유화맵에 미치는 영향,최윤상;정태준;황고은;김현욱;김천제;성정민;오남수;김영붕;

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