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Quality Characteristics of Chicken Emulsion Sausages with Different Levels of Makgeolli Lees Fiber
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 Title & Authors
Quality Characteristics of Chicken Emulsion Sausages with Different Levels of Makgeolli Lees Fiber
Park, Kwoan-Sik; Choi, Yun-Sang; Kim, Hack-Youn; Kim, Hyun-Wook; Song, Dong-Heon; Hwang, Ko-Eun; Choi, Seul-Gi; Kim, Cheon-Jei;
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 Abstract
Makgeolli lees is a by-product of the makgeolli brew processing. Makgeolli lees contains high levels of fibers, which can be separated and used to develop foods rich in dietary fibers. The purpose of this study was to determine the effect of makgeolli fibers (0-4%) on proximate composition, caloric content, pH, color, cooking yield, textural profile, and sensory characteristics of chicken-emulsion sausages. The moisture content of 1, 2, and 3% makgeolli lees fiber-amended product was higher than the control, while that of the 4% product was not. Total calorie estimates of makgeolli lees fiber-amended sausages were lower than the control, except for in the case of the 4% treatment. Moreover, chicken sausages supplemented with makgeolli lees fiber had higher cooking yields and improved textural properties. Chicken emulsion sausages prepared with makgeolli lees fiber had improved overall acceptability, and the best results of sensory characteristics were obtained for the emulsion sausages containing 2% makgeolli lees fiber.
 Keywords
makgeolli lees;dietary fiber;chicken;emulsion sausage;sensory characteristics;
 Language
English
 Cited by
1.
Quality characteristics of reduced-fat frankfurters with pork fat replaced by sunflower seed oils and dietary fiber extracted from makgeolli lees, Meat Science, 2013, 93, 3, 652  crossref(new windwow)
2.
Sensory Characteristics of Purple-fleshed Sweet Potato Jam with Varying Sugar Contents    , Journal of the East Asian Society of Dietary Life, 2015, 25, 4, 660  crossref(new windwow)
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