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http://dx.doi.org/10.5851/kosfa.2010.30.5.755

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)
Publication Information
Food Science of Animal Resources / v.30, no.5, 2010 , pp. 755-763 More about this Journal
Abstract
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.
Keywords
chicken sausage; emulsion sausage; chestnut peel; dietary fiber; sensory evaluation;
Citations & Related Records
Times Cited By KSCI : 14  (Citation Analysis)
Times Cited By Web Of Science : 1  (Related Records In Web of Science)
Times Cited By SCOPUS : 3
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