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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2016.1
- 수록면
- 131 - 136 (6page)
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This study was conducted to investigate the effects of chicory fiber for the replacement of fat and smoking on quality characteristics of restructured sausages. Treatments were as follows; Control: Pork backfat 20%, T1: Pork backfat 10% + Chicory fiber 10%, T2: Control + Smoking, T3: T1 + Smoking. The addition of chicory fiber significantly reduced the moisture, fat, hardness and pH values, whereas the smoking treatment increased the fat, redness and pH values of restructured sausages (p<0.01). Additionally, interaction of them significantly affected the ash, chewiness and hardness values of restructured sausages. As a result, although the addition of chicory fiber decreased the quality characteristics of sausage, smoking treatment improved the reduced quality. Therefore, the chicory fiber and smoking treatment is helpful to develop restructured sausage products with reduced fat and compensated quality.
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참고문헌 (45)
참고문헌 신청
Álvarez, D. / 2013 / Effect of inulin, β-glucan and their mixtures on emulsion stability, color and textural parameters of cooked meat batters / Meat Sci 94:320~327
Berasategi, I. / 2014 / Healthy reduced-fat Bologna sausages enriched in ALA and DHA and stabilized with Melissa officinalis extract / Meat Sci 96:1185~1190
Cáceres, E. / 2004 / The effect of fructooligosaccharides on the sensory characteristics of cooked sausages / Meat Sci 68:87~96
Choe, J. H. / 2013 / Quality of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacers / Meat Sci 93:849~854
Choi, Y. S. / 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
Berasategi, I. / 2014 / Healthy reduced-fat Bologna sausages enriched in ALA and DHA and stabilized with Melissa officinalis extract / Meat Sci 96:1185~1190
Cáceres, E. / 2004 / The effect of fructooligosaccharides on the sensory characteristics of cooked sausages / Meat Sci 68:87~96
Choe, J. H. / 2013 / Quality of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacers / Meat Sci 93:849~854
Choi, Y. S. / 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
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