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Effects of Replacing Pork Back Fat with Brewer`s Spent Grain Dietary Fiber on Quality Characteristics of Reduced-fat Chicken Sausages
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 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;
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 Abstract
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.
 Keywords
brewer`s spent grain;chicken sausage;dietary fiber;reduced-fat;
 Language
English
 Cited by
1.
Effect of sugar beet fiber concentrations on rheological properties of meat emulsions and their correlation with texture profile analysis, Food and Bioproducts Processing, 2016  crossref(new windwow)
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