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Effects of Dietary Fiber Extracted from Citrus (Citrus unshiu S. Marcoy) Peel on Physicochemical Properties of a Chicken Emulsion in Model Systems
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 Title & Authors
Effects of Dietary Fiber Extracted from Citrus (Citrus unshiu S. Marcoy) Peel on Physicochemical Properties of a Chicken Emulsion in Model Systems
Choi, Yun-Sang; Kim, Hyun-Wook; Hwang, Ko-Eun; Song, Dong-Heon; Kim, Hack-Youn; Lee, Mi-Ai; Yoon, Yo-Han; Kim, Cheon-Jei;
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Citrus (Citrus unshiu S. Marcoy) industry by-products were used as a source of dietary fiber, and the effects of dietary fiber extracted from citrus peel on the proximate composition, pH, color, protein solubility, cooking loss, emulsion stability, and apparent viscosity of a chicken emulsion in model systems were examined. Chicken emulsions were prepared by adding citrus peel fiber at four different concentrations (1, 2, 3, and 4%). The apparent viscosity, redness, and yellowness of the chicken emulsion with citrus peel fiber were higher than those of the control (p<0.05). The lightness values of the chicken emulsions were lower in treatments containing citrus peel fiber (p<0.05). Furthermore, moisture content, cooking loss, and emulsion stability of the chicken emulsion with 1-2% citrus peel fiber were higher than those of other treatments (p<0.05). Fat content was lower in the treatments with added citrus peel fiber than that in the control (p<0.05). Chicken emulsions with added citrus peel fiber had improved quality characteristics, and the best results were obtained for the chicken emulsion with 2% added citrus peel fiber.
citrus peel fiber;chicken emulsion;model systems;dietary fiber;emulsion stability;
 Cited by
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