JOURNAL BROWSE
Search
Advanced SearchSearch Tips
Effect of Dietary Fiber Extracted from Algelica keiskei Koidz on the Quality Characteristics of Chicken Patties
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Effect of Dietary Fiber Extracted from Algelica keiskei Koidz on the Quality Characteristics of Chicken Patties
Choi, Yun-Sang; Kim, Hyun-Wook; Hwang, Ko-Eun; Song, Dong-Heon; Jeong, Tae-Jeon; Kim, Young-Boong; Jeon, Ki-Hong; Kim, Cheon-Jei;
  PDF(new window)
 Abstract
In this study, we evaluated the effects of dietary fiber extracted from Algelica keiskei Koidz on the chemical composition, cooking characteristics, and sensory properties of chicken patties. The chicken patties with Algelica keiskei Koidz dietary fiber had significantly higher moisture and ash content, and yellowness than the control sample (p<0.05). Energy value, cooking loss, reduction in diameter, reduction in thickness, lightness, redness, hardness, cohesiveness, gumminess, and chewiness of the control samples was significantly higher than chicken patties with Algelica keiskei Koidz dietary fiber (p<0.05). The sensory evaluation indicated that the greatest overall acceptability in chicken patties was achieved at Algelica keiskei Koidz dietary fiber levels of 1% and 2%. Chicken patties supplemented with 2% Algelica keiskei Koidz dietary fiber had improved quality characteristics.
 Keywords
Algelica keiskei;chicken patties;dietary fiber;quality properties;
 Language
English
 Cited by
1.
Quality changes in fresh rohu (Labeo rohita) cutlets added with fibers from ragi, oat and jowar, Nutrition & Food Science, 2016, 46, 4, 571  crossref(new windwow)
2.
Effects of irradiation source and dose level on quality characteristics of processed meat products, Radiation Physics and Chemistry, 2017, 130, 259  crossref(new windwow)
 References
1.
AOAC (2000) Official methods of analysis of AOAC, Vol. 41. (17th ed.). Washington DC: Association of Official Analytical Chemists.

2.
Bourne, M. C. (1978) Texture profile analysis. Food Technol. 32, 62-66.

3.
Carrapiso, A. (2007) Effect of fat content on flavor release from sausages. Food Chem. 103, 396-403. crossref(new window)

4.
Cengiz, E. and Gokoglu, N. (2005) Changes in energy and cholesterol contents of frankfurter-type sausages with fat reduction and replacer addition. Food Chem. 91, 443-447. crossref(new window)

5.
Chin, K. B. and Ban, G. H. (2008) Evaluation of two levels and types of acorn powder on product quality of low-fat sausages as a fat replacer. J. Ani. Sci. Technol. Korean 50, 217-226. crossref(new window)

6.
Choi, O. J., Kim, Y. D., Kang, S. K., Jung, H. S., Ko, M. S., and Lee, H. C. (1999) Properties on the quality characteristics of bread added with Angelica keiskei Koidz flour. J. Korean Soc. Food Sci. Nutr. 28, 118-125.

7.
Choi, S. H. and Park, K. H. (2011) Protective effects of Angelica keiskei extracts against D-galactosamine [GaIN]-induced hepatotoxicity in rats. J. Fd. Hyg. Safety 26, 235-241.

8.
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)

9.
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 systems with pork fat replaced by vegetable oils and rice bran fiber. Meat Sci. 82, 266-271. crossref(new window)

10.
Choi, Y. S., Choi, J. H., Han, D. J., Kim, H. Y., Lee, M. A., Kim, H. W., Jeong, J. Y., Paik, H. D., and Kim, C. J. (2008) Effect of adding levels of rice bran fiber on the quality characteristics of ground pork meat product. Korean J. Food Sci. An. 28, 319-326. crossref(new window)

11.
Choi, Y. S., Choi, J. H., Han, D. J., Kim, H. Y., Lee, M. A., Kim, H. W., Lee, J. W., Chung, H. J., and Kim, C. J. (2010) Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems. Meat Sci. 84, 220-226.

12.
Choi, Y. S., Choi, J. H., Han, D. J., Kim, H. Y., Lee, M. A., Lee, E. S., Jeong, J. Y., Paik, H. D., and Kim, C. J. (2008) Effect of rice bran fiber on quality of low-fat tteokgalbi. Food Sci. Biotechnol. 17, 959-964.

13.
Choi, Y. S., Kim, H. W., Hwang, K. E., Song, D. H., Choi, J. H., Lee, M. A., Chung, H. J., and Kim, C. J. (2014) Physico-chemical properties and sensory characteristics of reduced-fat frankfurters with pork back fat replaced by dietary fiber extracted from makgeolli lees. Meat Sci. 96, 892-900. crossref(new window)

14.
Crehan, C. M., Hughes, E., Troy, D. J., and Buckley, D. J. (2000) Effects of fat level and maltodextrin on the functional properties of frankfurter formulated with 5, 12 and 30% fat. Meat Sci. 55, 463-469. crossref(new window)

15.
Desmond, E. M., Troy, D. J., and Buckley, D. J. (1998) The effects of tapioca starch, oat fibre and whey protein on the physical and sensory properties of low-fat beef burgers. LWT-Food Sci. Technol. 31, 653-657. crossref(new window)

16.
Eim, V. S., Simal, S., Rosselló, C., Femenia, A., and Bon, J. (2013) Optimisation of the addition of carrot dietary fibre to a dry fermented sausage (sobrassada) using artificial neural networks. Meat Sci. 94, 341-348. crossref(new window)

17.
Gao, X., Zhang, W., and Zhou, G. (2014) Effects of glutinous rice flour on the physiochemical and sensory qualities of ground pork patties. LWT-Food Sci. Technol. 58, 135-141. crossref(new window)

18.
Kang, S. K., Choi, O. J., and Kim, Y. D. (1999) Proximate, free sugar, amino acid, dietary fiber and saponin composition of Agngelica keiskei Koidz. Korean J. Plant. Res. 12, 31-37.

19.
Kim, H. S. and Kim, S. N. (2001) Effects of addition of green tea powder and Angelica keiske power. Korena J. Soc. Food Cookery Sci. 17, 246-254.

20.
Kim, H. Y., Choi, S. J., Ra, H. N., and Lee, J. E. (2014) Antioxidative activities and quality characteristics of gruel as a home meal replacement with Angelica keiskei powder pretreated by various drying methods. Korean J. Food Culture 29, 91-100. crossref(new window)

21.
Kim, H. Y., Hwang, K. E., Song, D. H., Lee, S. Y., Choi, M. S., Lim, Y. B., Choi, J. H., Choi, Y. S., Kim, H. Y., and Kim, C. J. (2013) Effects of dietary fiber extracts from brewer’s spent grain on quality characteristics of chicken patties cooked in convective oven. Korean J. Food Sci. An. 33, 45-52. crossref(new window)

22.
Kim, I. S., Jin, S. K., and Ha, C. J. (2008) Improved quality properties of low-fat meat patties containing sweet persimmon powder during freeze storage. Korean J. Food Sci. An. 28, 113-121. crossref(new window)

23.
Kumar, M. and Sharma, B. (2004) The storage stability and textural, physico-chemical and sensory quality of low-fat ground pork patties with carrageenan as fat replacer. Int. J. Food Sci. Technol. 39, 31-42. crossref(new window)

24.
Lee, H. G., Lee, E. M., and Cha, G. H. (2005) Sensory and mechanical characteristics of shinsunchosulgi by different ratio of ingredient. Korean J. Food Cookery Sci. 21, 422-432.

25.
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 Agri. 79, 493-498. crossref(new window)

26.
Meilgaard, M., Civille, G. V., and Carr, B. T. (1999) Sensory evaluation techniques. (3rd ed). CRC Press LLC, Florida, pp. 133-160.

27.
Pinero, M. P., Parra, K., Huerta-Leidenz, N., Arenas de Moreno, L., Ferrer, M., Araujo, S., and Barboza, Y. (2008) Effect of oat’s soluble fiber (β-glucan) as a fat replacer on physical, chemical, microbiological and sensory properties of low-fat beef patties. Meat Sci. 80, 675-680. crossref(new window)

28.
Sanchez-Zapata, E., Munoz, C. M., Fuentes, E., Fernandez-Lopez, J., Sendra, E., Sayas, E., and Navarro, C., and Perez-Alvarez, J. A. (2010) Effect of tiger nut fibre on quality characteristics of pork burger. Meat Sci. 1, 70-76.

29.
Sar çoban, C., Özalp, B., Y lmaz, M. T., Özen, G., Karakaya, M., and Akbulut, M. (2008) Characteristics of meat emulsion systems as influenced by different levels of lemon albedo. Meat Sci. 80, 599-606. crossref(new window)

30.
SAS (2008) SAS/STAT Software for PC. Release 9.2, Statistical Analysis Systems Institute Inc., Cary, NC, USA.

31.
Turhan, S., Sagir, I., and Ustun, N. S. (2005) Utilization of hazelnut pellicle in low-fat beef burgers. Meat Sci. 71, 312-316. crossref(new window)

32.
Yang, H. S., Choi, S. G., Jeon, J. T., Park, G. B., and Joo, S. T. (2007) Textural and sensory properties of low fat pork sausages with added hydrated oatmeal and tofu as texture-modifying agent. Meat Sci. 75, 283-289. crossref(new window)