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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2015.1
- 수록면
- 307 - 314 (8page)
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In this study, we evaluated the effects of dietary fiber extracted from Algelica keiskei Koidz on the chemical composition, cooking characteristics, and sensory properties of chicken patties. The chicken patties with Algelica keiskei Koidz dietary fiber had significantly higher moisture and ash content, and yellowness than the control sample (p<0.05). Energy value, cooking loss, reduction in diameter, reduction in thickness, lightness, redness, hardness, cohesiveness, gumminess, and chewiness of the control samples was significantly higher than chicken patties with Algelica keiskei Koidz dietary fiber (p<0.05). The sensory evaluation indicated that the greatest overall acceptability in chicken patties was achieved at Algelica keiskei Koidz dietary fiber levels of 1% and 2%. Chicken patties supplemented with 2% Algelica keiskei Koidz dietary fiber had improved quality characteristics.
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참고문헌 (32)
참고문헌 신청
AOAC / 2000 / Official methods of analysis of AOAC, Vol. 41. (17th ed.) / Association of Official Analytical Chemists
Bourne, M. C. / 1978 / Texture profile analysis / Food Technol 32:62~66
Carrapiso, A. / 2007 / Effect of fat content on flavor release from sausages / Food Chem 103:396~403
Cengiz, E. / 2005 / Changes in energy and cholesterol contents of frankfurter-type sausages with fat reduction and replacer addition / Food Chem 91:443~447
진구복 / 2008 / 도토리 가루의 첨가량과 첨가 형태가 지방대체제로서 저지방 소시지의 품질에 미치는 효과 / 한국동물자원과학회지 50(2):217~226
Bourne, M. C. / 1978 / Texture profile analysis / Food Technol 32:62~66
Carrapiso, A. / 2007 / Effect of fat content on flavor release from sausages / Food Chem 103:396~403
Cengiz, E. / 2005 / Changes in energy and cholesterol contents of frankfurter-type sausages with fat reduction and replacer addition / Food Chem 91:443~447
진구복 / 2008 / 도토리 가루의 첨가량과 첨가 형태가 지방대체제로서 저지방 소시지의 품질에 미치는 효과 / 한국동물자원과학회지 50(2):217~226
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