커버이미지 없음
KCI등재
학술저널
Effects of Replacing Pork Back Fat with Brewer`s Spent Grain Dietary Fiber on Quality Characteristics of Reduced-fat Chicken Sausages
- Min Sung Choi Yun Sang Choi Hyun Wook Kim Ko Eun Hwang Dong Heon Song Soo Yeon Lee Cheon Jei Kim
- 한국축산식품학회
- Food Science of Animal Resources
- Korean Journal for Food Science of Animal Resources 제34권 제2호
- 등재여부 : KCI등재
- 2014.04
- 158 - 165 (8 pages)
The effects of replacing pork back fat with brewer`s spent grain (BSG) pre-emulsion for physicochemical, textural properties, and sensory evaluations of reduced-fat chicken sausages are evaluated. Control was prepared with 15% pork back fat, and three reduced-fat chicken sausages were formulated with the replacement of 20, 25, and 30% pork back fat with BSG pre-emulsion. The pH level of reduced-fat sausages formulated with BSG pre-emulsion is lower than that of the control (p0.05). Therefore, our results indicate that BSG is effective dietary fiber source for manufacturing of reduced-fat meat product and suggest that 20-25% of BSG pre-emulsion is suitable for pork back fat in chicken sausages.