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http://dx.doi.org/10.5851/kosfa.2008.28.1.14

Effects of Dietary Fiber from Rice Bran on the Quality Characteristics of Emulsion-type Sausages  

Choi, Yun-Sang (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Jeong, Jong-Youn (Department of Animal Science, University of Wisconsin-Madison, Muscle Biology and Meat Science Building)
Choi, Ji-Hun (Department of Food Science and Biotechnology of Animal Resources, 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)
Paik, Hyun-Dong (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Kim, Cheon-Jei (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Publication Information
Food Science of Animal Resources / v.28, no.1, 2008 , pp. 14-20 More about this Journal
Abstract
This study evaluated the effects of dietary fiber extracted from rice bran on the chemical composition, cooking characteristics and sensory properties of emulsion type sausage. Sausages were produced containing 0%, 1%, 2%, 3%, and 4% dietary fiber extracted from rice bran. The negative control had the highest fat, cooking loss, CIE L- and CIE a-values. The sausages containing rice bran had higher moisture, ash, pH, and CIE b-values than the control. Sausages with 3% rice bran had the lowest cooking loss. Sausages with 4% rice bran had the highest hardness and cohesiveness. There was a significant difference among the emulsion sausage samples with respect to sensory properties, with sausages containing 1% and 2% rice bran having a higher overall acceptability than the other sausages.
Keywords
dietary fiber; extracted rice bran; emulsion sausage;
Citations & Related Records
Times Cited By KSCI : 11  (Citation Analysis)
Times Cited By Web Of Science : 12  (Related Records In Web of Science)
Times Cited By SCOPUS : 10
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