Effects of Chestnut (Castanea sativa Mill.) Peel Powder on Quality Characteristics of Chicken Emulsion Sausages
- Yun Sang Choi Ji Hun Choi Doo Jeong Han Hack Youn Kim Mi Ai Lee Hyun Wook Kim Dong Heon Song Ju Woon
- Food Science of Animal Resources
- Korean Journal for Food Science of Animal Resources 제30권 제5호
- 등재여부 : KCI등재
- 755 - 763 (9 pages)
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.