Effects of Chestnut (Castanea sativa Mill.) Peel Powder on Quality Characteristics of Chicken Emulsion Sausages

被引：10

作者：

Choi, Yun-Sang ^{[1
]}

Choi, Ji-Hun ^{[1
]}

Han, Doo-Jeong ^{[2
]}

Kim, Hack-Youn ^{[2
]}

Lee, Mi-Ai ^{[2
]}

Kim, Hyun-Wook ^{[2
]}

Song, Dong-Heon ^{[2
]}

Lee, Ju-Woon ^{[3
]}

Kim, Cheon-Jei ^{[1
,2
]}

机构：

[1] Konkuk Univ, Res Inst Meat Sci & Culture, Seoul 143701, South Korea

[2] Konkuk Univ, Dept Food Sci & Biotechnol Anim Resources, Seoul 143701, South Korea

[3] Korea Atom Energy Res Inst, Radiat Technol Inst, Jeongeup 580185, South Korea

来源：

KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES | 2010年 / 30卷 / 05期

关键词：

chicken sausage; emulsion sausage; chestnut peel; dietary fiber; sensory evaluation; DIETARY FIBER; SENSORY PROPERTIES; LEMON ALBEDO; OAT FIBER; FAT; BOLOGNA; WATER; MEAT; PROTEIN; OIL;

D O I：

10.5851/kosfa.2010.30.5.755

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Sausages were prepared with fresh chicken breast meat and pork back fat, and formulated with different amounts of added chestnut (Castanea sativa Mill.) peel and ice water to study the effect on the products. The chicken emulsion sausages formulated with 1%, 2%, and 3% added chestnut peel powder were higher in moisture and ash content, and lower in energy values. The cooking loss, emulsion stability, and viscosity of the sausages were improved by the addition of chestnut peel. The fat content, pH, lightness, hardness, and springiness of the chicken emulsion sausage decreased as the amount of chestnut peel levels increased. The chicken emulsion sausages containing 1% and 3% chestnut peel had a higher overall acceptability than the control.

引用

页码：755 / 763

页数：9

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