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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2016.8
- 수록면
- 449 - 455 (7page)
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초록· 키워드
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We developed a type of sausage made of chicken breast and liquid egg whites for consumers interested in weight management. To determine the quality of the product, its chemical characteristics, fatty acid composition, free amino acid contents, and nucleotides contents were evaluated during 4 weeks of storage. Sensory evaluation was conducted by both general consumers and body-builders. The sausage was proposed as a fat-free product as fat content was 0.12% based on the Korean Indication Standard of Animal Origin Food. Protein content was 13.42% and calorie value was 61.50 kcal/100 g of the sausage. In sensory evaluation, the mixture of chicken breast and egg whites stuffed into the same casing had an adverse effect on taste, color, texture and overall acceptance while the product that contained egg white stuffed separately into the outer casing enclosing the chicken breast (double layer) improved these attributes. The developed double-layer sausage can last for at least 4 weeks of storage without quality deterioration of flavor-related compounds, such as fatty acids and nucleotides.
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등록된 정보가 없습니다.
참고문헌 (21)
참고문헌 신청
Andres SC / 2006 / Storage stability of low-fat chicken sausages / J Food Eng 72:311~319
AOAC / 1995 / Official Methods of Analysis / Association of Official Analytical Chemist
Bray GA / 1998 / Dietary fat intake does affect obesity! / Am J Clin Nutr 68:1157~1173
Cho NH / 1997 / A study of effect of low calorie high protein diet on weight and health risk reduction / Korean J Obes 6:67~73
Folch J / 1957 / A simple method for the isolation and purification of total lipids from animal tissues / J Biol Chem 226:497~509
AOAC / 1995 / Official Methods of Analysis / Association of Official Analytical Chemist
Bray GA / 1998 / Dietary fat intake does affect obesity! / Am J Clin Nutr 68:1157~1173
Cho NH / 1997 / A study of effect of low calorie high protein diet on weight and health risk reduction / Korean J Obes 6:67~73
Folch J / 1957 / A simple method for the isolation and purification of total lipids from animal tissues / J Biol Chem 226:497~509
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