한국축산식품학회지 (Food Science of Animal Resources)

  • 제30권5호
  • /
  • Pages.755-763
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  • 2010
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  • 2636-0772(pISSN)
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  • 2636-0780(eISSN)
한국축산식품학회 (Korean Society for Food Science of Animal Resources)
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Effects of Chestnut (Castanea sativa Mill.) Peel Powder on Quality Characteristics of Chicken Emulsion Sausages

  • Choi, Yun-Sang (Research Institute for Meat Science and Culture, Konkuk University) ;
  • Choi, Ji-Hun (Research Institute for Meat Science and Culture, Konkuk University) ;
  • Han, Doo-Jeong (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Hack-Youn (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Lee, Mi-Ai (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Hyun-Wook (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Song, Dong-Heon (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Lee, Ju-Woon (Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Kim, Cheon-Jei (Research Institute for Meat Science and Culture, Konkuk University)
  • 투고 : 2010.08.20
  • 심사 : 2010.10.01
  • 발행 : 2010.10.31
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초록

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.

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참고문헌

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