Advanced SearchSearch Tips
Effects of Replacing Pork Back Fat with Brewer`s Spent Grain Dietary Fiber on Quality Characteristics of Reduced-fat Chicken Sausages
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Effects of Replacing Pork Back Fat with Brewer`s Spent Grain Dietary Fiber on Quality Characteristics of Reduced-fat Chicken Sausages
Choi, Min-Sung; Choi, Yun-Sang; Kim, Hyun-Wook; Hwang, Ko-Eun; Song, Dong-Heon; Lee, Soo-Yeon; Kim, Cheon-Jei;
  PDF(new window)
The effects of replacing pork back fat with brewer`s spent grain (BSG) pre-emulsion for physicochemical, textural properties, and sensory evaluations of reduced-fat chicken sausages are evaluated. Control was prepared with 15% pork back fat, and three reduced-fat chicken sausages were formulated with the replacement of 20, 25, and 30% pork back fat with BSG pre-emulsion. The pH level of reduced-fat sausages formulated with BSG pre-emulsion is lower than that of the control (p<0.05). The redness, yellowness, and apparent viscosity of reduced-fat chicken sausages increase proportionally with increasing BSG pre-emulsion (p<0.05). With increasing BSG pre-emulsion concentration, the fat contents and energy values are decreased in reduced-fat chicken sausages (p<0.05). The BSG pre-emulsion improves the hardness, gumminess, and chewiness of reduced-fat chicken sausages (p<0.05), and the reduction in fat and the addition of BSG pre-emulsion had no influence on the cohesiveness of the chicken sausage. And there is no significant difference in the overall acceptability among control, T1 (chicken sausage with 20% of BSG pre-emulsion, 10% of fat addition), and T2 (chicken sausage with 25% of BSG pre-emulsion, 5% of fat addition) (p>0.05). Therefore, our results indicate that BSG is effective dietary fiber source for manufacturing of reduced-fat meat product and suggest that 20-25% of BSG pre-emulsion is suitable for pork back fat in chicken sausages.
brewer`s spent grain;chicken sausage;dietary fiber;reduced-fat;
 Cited by
Quality and Sensory Characteristics of Reduced-fat Chicken Patties with Pork Back Fat Replaced by Dietary Fiber from Wheat Sprout,;;;;;;;;;

한국축산식품학회지, 2016. vol.36. 6, pp.799-806 crossref(new window)
Effect of sugar beet fiber concentrations on rheological properties of meat emulsions and their correlation with texture profile analysis, Food and Bioproducts Processing, 2016, 100, 118  crossref(new windwow)
Quality and Sensory Characteristics of Reduced-fat Chicken Patties with Pork Back Fat Replaced by Dietary Fiber from Wheat Sprout, Korean Journal for Food Science of Animal Resources, 2016, 36, 6, 799  crossref(new windwow)
AOAC. (2007) Official methods of analysis of AOAC. 18th ed., Association of Official Analytical Chemists, Washington, DC.

Aktas, N. and Genccelep, H. (2006) Effect of starch type and its modifications on physic-chemical properties of bolognatype sausage produced with sheer tail fat. Meat Sci. 74, 404-408. crossref(new window)

Aleson-Carbonell, L., Fernandez-Lopez, J., Sendra, E., Sayas-Barbera, E., and Pérez-Alvarez, J. A. (2004) Quality characteristics of a non-fermented dry-cured sausage formulated with lemon albedo. J. Sci. Food Agr. 84, 2077-2084. crossref(new window)

AOAC. (2000) Official methods of analysis of AOAC. 17th ed., Association of Official Analytical Chemists, Washington, DC.

Brauer, H. (1993) Fat-reduced frankfurter-type sausage. A technology for preventing too firm and rubbery a bite. Fleischwirtsch. 73, 64-65.

Bourne, M. C. (1978) Texture profile analysis. Food Technol. 32, 62-66.

Choi, Y. S., Park, K. S., Kim, H. Y., Hwang, K. E., Song, D. H., Choi, M. S., Lee, S. Y., Paik, H. D., and Kim, C. J. (2013) Quality characteristics of reduced-fat frankfurters with pork fat replaced by sunflower seed oils and dietary fiber extracted from makgeolli lees. Meat Sci. 93, 652-658. crossref(new window)

Choi, Y. S., Choi, J. H., Han, D. J., Kim, H. Y., Kim, H. W., Lee, M. A., Chung, H. J., and Kim, C. J. (2012) Effects of Laminaria japonica on the physic-chemical and sensory characteristics of reduced-fat pork patties. Meat sci. 91, 1-7. crossref(new window)

Choi, Y. S., Choi, J. H., Han, D. J., Kim, H. Y., Lee, M. A., Kim, H. W., Jeong, J. Y., and Kim, C. J. (2011) Effects of rice bran fiber on heat-induced gel prepared with pork salt-soluble meat proteins in model system. Meat Sci. 88, 59-66. crossref(new window)

Choi, Y. S., Choi, J. H., Han, D. J., Kim, H. Y., Lee, M. A., Jeong, J. H., Chung, H. J., and Kim, C. J. (2010) Effects of replacing pork back fat with vegetable oil and rice bran fiber on the quality of reduced-fat frankfurters. Meat Sci. 84, 557-563. crossref(new window)

Choi, Y. S., Choi, J. H., Han, D. J., Kim, H. Y., Lee, M. A., Kim, H. W., Jeong, J. Y., and Kim, C. J. (2009) Characteristics of low-fat meat emulsion system with pork fat replaced by vegetable oils and rice bran fiber. Meat Sci. 82, 266-271. crossref(new window)

Chantaro, P., Devahastin, S., and Chiewchan, N. (2008) Production of antioxidant high dietary fiber powder from carrot peels. LWT-Food Sci.Technol. 41, 1987-1994. crossref(new window)

Cengiz, E. and Gokoglu, N. (2005) Changes in energy and cholesterol contents of frankfurter-type sausages with fat reduction and fat replacer addition. Food Chem. 91, 443-447. crossref(new window)

Caceres, E., Garcia, M. L., Toro, J., and Selgas, M. D. (2004) The effect of fructooligosaccharides on the sensory characteristics of cooked sausages. Meat Sci. 68, 87-96. crossref(new window)

Claus, J. R. and Hunt, M. C. (1991) Low-fat, high added-water bologna formulated with texture-modifying ingredients. J. Food Sci. 56, 643-647. crossref(new window)

Dogan, S. F., Sahin, S., and Sumnu, G. (2005) Effects of soy and rice flour addition on batter rheology and quality of deepfat fried chicken nuggets. J. Food Eng. 71, 457-132. crossref(new window)

Fernandez-Gines, J.M., Fernandez-Lopez, J., Sayas-Barbera, E., Sendra, E., and Perez-Alvarez, J.A. (2004) Lemon albedo as a new source of dietary fiber: Application to bologna sausages. Meat Sci. 64, 7-13.

Grigelmo-Miguel, N., Abadyias-Seros, M. I., and Martin- Belloso, O. (1999) Characterisation of low-fat high-dietary fibre frankfurters. Meat Sci. 52, 247-256. crossref(new window)

Gornall, A. G., Bardawill, C. J., and David, M. M. (1949) Determination of serum proteins by means of the Biuret reaction. J. Biol. Chem. 177, 751-766.

Kaack, K. and Pedersen, L. (2005) Application of by-products from industrial processing of patato flour and yellow peas as ingredients in low-fat high-fibre sausage. Eur. Food Res. Technol. 221, 313-319. crossref(new window)

Mussatto, S. I., Dragone, G., and Roberto, I. C. (2006) Brewers' spent grain: generation, characteristics and potential applications. J. Cereal Sci. 43, 1-14. crossref(new window)

Mansour, E. H. and Khalil, A. H. (1999) Characteristics of low-fat beef burgers as influenced by various types of wheat fibers. J. Sci. Food Agric. 79, 493-498. crossref(new window)

McCord, A., Smyth, A. B., and O'Neill, E. E. (1998) Heatinduced gelation properties of salt-soluble muscle proteins as affected by non-meat proteins. J. Food Sci. 63, 580-583.

Ozvural, E. B., Vural, H., Gokbulut, Y., and Ozboy-Ozbas, Ozen. (2009) Utilization of brewer's spent grain in the production of frankfurters. Int. J. Food Sci. Technol. 44, 1093-1099. crossref(new window)

Ozvural, E. B. and Vural, H. (2008) Utilization of interesterified oil blends in the production of frankfurters. Meat Sci. 78, 211-216. crossref(new window)

Prentice, N., Kissel, L. T., Lindsay, R. C., and Yamazaki, W. T. (1978) High-fibre cookies containing brewer's spent grain. Cereal Chem. 55, 712-721.

SAS. (2008) SAS/STAT software for PC. Release 9.2, SAS Institute Inc., Cary, NC, USA.

Shand, P. J. (2000) Textural, water holding, and sensory properties of low-fat pork bologna with normal and waxy starch hull-less barley. J. Food Sci. 65, 101-107. crossref(new window)

Salama, A. A., Mesallam, A. S., El-Shan, M. A., and El-Tabey Shehata, A. M. (1995) Chemical, nutritional and microbiological evaluation of brewer's spent grain. J. Agric. Res. 40, 67-99.

Saffle, R. L. and Galbreath, J. W. (1964) Quantitative determination of salt-soluble protein in various types of meat. Food Technol. 18, 1943-1944.

Youssef, M. K. and Barbut, S. (2009) Effects of protein level and fat/oil on emulsion stability, texture, microstructure and color of meat batter. Meat Sci. 82, 228-233. crossref(new window)

Yapar, A., Atay, S., Kayacier, A., and Yetim, H. (2006) Effects of different levels of levels of salt and phosphate on some emulsion attributes of the common carp (Cyprinus carpio L., 1758). Food Hydrocolloid. 20, 825-830. crossref(new window)

Yilmaz, I. and Daglioglu, O. (2003) The effect of replacing fat with oat bran on fatty acid composition and physicochemical properties of meatballs. Meat Sci. 65, 819-823. crossref(new window)