Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Quality Characteristics and Sensory Properties of Reduced-fat Emulsion Sausages with Brown Rice Fiber

  • Choi, Yun-Sang (Research Institute for Meat Science and Culture, 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) ;
  • Cho, Ji-Hun (Food Ingredients Solution Center, CJ Cheiljedang Corporation) ;
  • Park, Jin-Hee (Food Ingredients Solution Center, CJ Cheiljedang Corporation) ;
  • Kim, Mun-Yong (Food Ingredients Solution Center, CJ Cheiljedang Corporation) ;
  • Lim, Chun-Son (Food Ingredients Solution Center, CJ Cheiljedang Corporation) ;
  • Kim, Cheon-Jei (Research Institute for Meat Science and Culture, Konkuk University)
  • Received : 2011.05.27
  • Accepted : 2011.07.26
  • Published : 2011.08.31
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Abstract

We evaluated the effects of dietary fiber extracted from brown rice on the quality of reduced-fat emulsion sausage. Reduced-fat emulsion sausage was supplemented with brown rice fiber at levels of 0, 1, 2, 3, and 6%. Adding different levels of brown rice fiber affected the proximate composition of the reduced-fat emulsion sausages (p<0.05), except for protein content. Adding different levels of brown rice fiber influenced the physicochemical properties of the reduced-fat emulsion sausages. The cooking yield, emulsion stability, textural properties, and viscosity of the reduced-fat emulsion sausages containing brown rice fiber improved with increases in added brown rice fiber (p<0.05). The reduced-fat emulsion sausages containing 1-3% brown rice fiber generated sensory evaluation scores similar to those of the high-fat sausage control. These results indicate that reduced-fat emulsion sausages with 1-3% added brown rice fiber had the most acceptable sensory properties and highest quality characteristics compared to the others.

Keywords

References

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