Effects of Dietary Fiber Extracts from Brewer's Spent Grain on Quality Characteristics of Chicken Patties Cooked in Convective Oven |
Kim, Hyun-Wook
(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Hwang, Ko-Eun (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, Soo-Yeon (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Choi, Min-Sung (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Lim, Yun-Bin (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Choi, Ji-Hun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Choi, Yun-Sang (Food and Biological Resources Examination Division, Korean Intellectual Property Office) Kim, Hack-Youn (Department of Animal Resources Science, Kongju National University) Kim, Cheon-Jei (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) |
1 | Aliyu, S. and Bala, M. (2011) Brewer's spent grain: A review of its potentials and applications. African J. Biotechnol. 10, 324-331. |
2 | AOAC (2007) Official methods of analysis of AOAC. 18th ed., Association of Official Analytical Chemists, Washington, DC. |
3 | Bourne, M. C. (1978) Texture profile analysis. Food Technol. 32, 62-66. |
4 | Choi, Y. S., Choi, J. H., Han, D. J., Kim, H. Y., Kim, H. W., Lee, M. A., Chung, H. J., and Kim, C. J. (2012) Effects of Laminaria japonica on the physico-chemical and sensory characteristics of reduced-fat pork patties. Meat Sci. 91, 1-7. DOI ScienceOn |
5 | Choi, Y. S., Choi, J. H., Han, D. J., Kim, H. Y., Lee, M. A., Kim, H. W., Jeong, J. Y., and Kim, C. J. (2011) Effects of rice bran fiber on heat-induced gel prepared with pork salt-soluble meat proteins in model system. Meat Sci. 88, 59-66. DOI ScienceOn |
6 | Choi, Y. S., Choi, J. H., Han, D. J., Kim, H. Y., Lee, M. A., Kim, H. W., Jeong, J. Y., and Kim, C. J. (2009) Characteristics of low-fat meat emulsion system with pork fat replaced by vegetable oils and rice bran fiber. Meat Sci. 82, 266-271. DOI ScienceOn |
7 | Choi, Y. S., Park, K. S., Kim, H. W., Hwang, K. E., Song, D. H., Choi, M. S., Lee, S. Y., Paik, H. D., and Kim, C. J. (2013) Quality characteristics of reduced-fat frankfurters with pork fat replaced by sunflower seed oils and dietary fiber extracted from makgeolli lees. Meat Sci. 93, 652-658. DOI ScienceOn |
8 | Farouk, M. M., Wieliczko, K., Lim, R., Turnwald, S., and MacDonald, G. A. (2002) Cooked sausage batter cohesiveness as affected by sarcoplasmic proteins. Meat Sci. 61, 85-90. DOI ScienceOn |
9 | Feiner, G. (2006) Whole-muscle brine-injected products. In: Meat products handbook. CRC Press, NW, USA, pp. 142-158. |
10 | Fernandez-Gines, J. M., Fernandez-Lopez, J., Sayas-Barbera, E., Sendra, E., and Perez-Alvarez, J. A. (2004) Lemon albedo as a new source of dietary fiber: Application to bologna sausages. Meat Sci. 67, 7-13. DOI ScienceOn |
11 | Garcia, M. L., Dominguez, R., Galvez, M. D., Casas, C., and Selgas, M. D. (2002) Utilization of cereal and fruit fibres in low fat dry fermented sausages. Meat Sci. 60, 227-236. DOI ScienceOn |
12 | Gornall, A. G., Bardawill, C. J., and David, M. M. (1949) Determination of serum proteins by means of the Biuret reaction. J. Biol. Chem. 177, 751-766. |
13 | Gupta, M., Abu-Ghannam, N., and Gallaghar, E. (2010) Barely for brewing: characteristics changes during malting, brewing and application of its by-products. Compr. Rev. Food Sci. F. 9, 318-328. DOI ScienceOn |
14 | Hughes, E., Cofrades, S., and Troy, D. J. (1997) Effects of fat level, oat fibre and carrageenan on frankfurters formulated with 5, 12 and 30% fat. Meat Sci. 45, 273-281. DOI ScienceOn |
15 | Jadhav, S. J., Lutz, S. E., Ghorpade, V. M., and Salukhe, D. K. (1998) Barley: chemistry and value-added processing. Crit. Rev. Food Sci. Nutr. 38, 123-171. DOI ScienceOn |
16 | McCord, A., Smyth, A. B., and O'Neill, E. E. (1998) Heatinduced gelation properties of salt-soluble muscle proteins as affected by non-meat proteins. J. Food Sci. 63, 580-583. |
17 | Murphy, R. Y., Johnson, E. R., Duncan, L. K., Clausen, E. C., Davis, M. D., and March, J. A. (2001) Heat transfer properties, moisture loss, product yield, and soluble proteins in chicken breast patties during air convection cooking. Poult. Sci. 80, 508-514. DOI |
18 | Ozvural, E. B., Vural, H., Gokbulut, ., and Ozboy-Ozba , O. (2009) Utilization of brewer's spent grain in the production of Frankfurters. Int. J. Food Sci. Technol. 44, 1093- 1099. DOI ScienceOn |
19 | Mussatto, S. I., Dragone, G., and Roberto, I. C. (2006) Brewers' spent grain: generation, characteristics and potential applications. J. Cereal Sci. 43, 1-14. DOI ScienceOn |
20 | Mussatto, S. I., Dragone, G., and Roberto, I. C. (2008) Hydrogen peroxide bleaching of cellulose pulps obtained from brewer’s spent grain. Cellulose 15, 641-649. DOI |
21 | Piñero, M. P., Parra, K., Huerta-Leidenz, N., Arenas de Moreno, L., Ferrer, M., Araujo, S., and Barboza, Y. (2008) Effects of oat's fibre (-glucan) as a fat replacer on physical, chemical, microbiological and sensory properties of low-fat beef patties. Meat Sci. 80, 675-680. DOI ScienceOn |
22 | Robertson, J. A. I., Anson, K. J. A., Treimo, J., Faulds, C. B., Brocklehurst, T. F., Eijsink, V. G. H., and Waldron, K. W. (2010) Profiling brewer's spent grain for composition and microbial ecology at the site of production. LWT-Food Sci. Technol. 43, 890-896. DOI ScienceOn |
23 | Saffle, R. L. and Galbreath, J. W. (1964) Quantitative determination of salt-soluble protein in various types of meat. Food Technol. 18, 1943-1944. |
24 | SAS. (2008) SAS/STAT Software for PC. Release 9.2, SAS Institute Inc., Cary, NC, USA. |
25 | Thebaudin, J. Y., Lefebvre, A. C., Harrington, M., and Bourgeois, C. M. (1997) Dietary fibres: nutritional and technological interest. Trend. Food Sci. Technol. 8, 41-48. DOI ScienceOn |
26 | Troutt, E., Hunt, M., Johnson, D., Claus, J., Kastener, C., and Kropf, D. (1992) Characteristics of low-fat ground beef containing texture-modifying ingredients. J. Food Sci. 57, 19-24. DOI |
27 | Yilmaz, I. (2005) Physicochemical and sensory characteristics of low fat meatballs with added wheat bran. J. Food Eng. 69, 369-373. DOI ScienceOn |
28 | Turhan, S., Sagir, I., and Ustun, N. S. (2005) Utilization of hazelnut pellicle in low-fat beef burgers. Meat Sci. 71, 312-316. DOI ScienceOn |
29 | Waszkowiak, K. and Szymandera-Buszka, K. (2008) The application of wheat fibre and soy isolate impregnated with iodine salts to fortify processed meats. Meat Sci. 80, 1340-1344. DOI ScienceOn |
30 | Yilmaz, I. (2004) Effects of rye bran addition on fatty acid composition and quality characteristics of low-fat meatballs. Meat Sci. 67, 245-249. DOI ScienceOn |
31 | Yilmaz, I. and Da llo lu, O. (2003) The effect of replacing fat with oat bran on fatty acid composition and physicochemical properties of meatballs. Meat Sci. 65, 819-823. DOI ScienceOn |