Browse > Article
http://dx.doi.org/10.5851/kosfa.2014.34.2.158

Effects of Replacing Pork Back Fat with Brewer's Spent Grain Dietary Fiber on Quality Characteristics of Reduced-fat Chicken Sausages  

Choi, Min-Sung (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, 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)
Kim, Cheon-Jei (Department of Food science and Biotechnology of Animal Resources, Konkuk University)
Publication Information
Food Science of Animal Resources / v.34, no.2, 2014 , pp. 158-165 More about this Journal
Abstract
The effects of replacing pork back fat with brewer's spent grain (BSG) pre-emulsion for physicochemical, textural properties, and sensory evaluations of reduced-fat chicken sausages are evaluated. Control was prepared with 15% pork back fat, and three reduced-fat chicken sausages were formulated with the replacement of 20, 25, and 30% pork back fat with BSG pre-emulsion. The pH level of reduced-fat sausages formulated with BSG pre-emulsion is lower than that of the control (p<0.05). The redness, yellowness, and apparent viscosity of reduced-fat chicken sausages increase proportionally with increasing BSG pre-emulsion (p<0.05). With increasing BSG pre-emulsion concentration, the fat contents and energy values are decreased in reduced-fat chicken sausages (p<0.05). The BSG pre-emulsion improves the hardness, gumminess, and chewiness of reduced-fat chicken sausages (p<0.05), and the reduction in fat and the addition of BSG pre-emulsion had no influence on the cohesiveness of the chicken sausage. And there is no significant difference in the overall acceptability among control, T1 (chicken sausage with 20% of BSG pre-emulsion, 10% of fat addition), and T2 (chicken sausage with 25% of BSG pre-emulsion, 5% of fat addition) (p>0.05). Therefore, our results indicate that BSG is effective dietary fiber source for manufacturing of reduced-fat meat product and suggest that 20-25% of BSG pre-emulsion is suitable for pork back fat in chicken sausages.
Keywords
brewer's spent grain; chicken sausage; dietary fiber; reduced-fat;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Caceres, E., Garcia, M. L., Toro, J., and Selgas, M. D. (2004) The effect of fructooligosaccharides on the sensory characteristics of cooked sausages. Meat Sci. 68, 87-96.   DOI   ScienceOn
2 Claus, J. R. and Hunt, M. C. (1991) Low-fat, high added-water bologna formulated with texture-modifying ingredients. J. Food Sci. 56, 643-647.   DOI
3 Dogan, S. F., Sahin, S., and Sumnu, G. (2005) Effects of soy and rice flour addition on batter rheology and quality of deepfat fried chicken nuggets. J. Food Eng. 71, 457-132.   DOI   ScienceOn
4 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. 64, 7-13.
5 Grigelmo-Miguel, N., Abadyias-Seros, M. I., and Martin- Belloso, O. (1999) Characterisation of low-fat high-dietary fibre frankfurters. Meat Sci. 52, 247-256.   DOI   ScienceOn
6 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.
7 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
8 Mansour, E. H. and Khalil, A. H. (1999) Characteristics of low-fat beef burgers as influenced by various types of wheat fibers. J. Sci. Food Agric. 79, 493-498.   DOI   ScienceOn
9 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.
10 Ozvural, E. B., Vural, H., Gokbulut, Y., and Ozboy-Ozbas, Ozen. (2009) Utilization of brewer's spent grain in the production of frankfurters. Int. J. Food Sci. Technol. 44, 1093-1099.   DOI   ScienceOn
11 Prentice, N., Kissel, L. T., Lindsay, R. C., and Yamazaki, W. T. (1978) High-fibre cookies containing brewer's spent grain. Cereal Chem. 55, 712-721.
12 SAS. (2008) SAS/STAT software for PC. Release 9.2, SAS Institute Inc., Cary, NC, USA.
13 Shand, P. J. (2000) Textural, water holding, and sensory properties of low-fat pork bologna with normal and waxy starch hull-less barley. J. Food Sci. 65, 101-107.   DOI
14 Salama, A. A., Mesallam, A. S., El-Shan, M. A., and El-Tabey Shehata, A. M. (1995) Chemical, nutritional and microbiological evaluation of brewer's spent grain. J. Agric. Res. 40, 67-99.
15 Saffle, R. L. and Galbreath, J. W. (1964) Quantitative determination of salt-soluble protein in various types of meat. Food Technol. 18, 1943-1944.
16 Youssef, M. K. and Barbut, S. (2009) Effects of protein level and fat/oil on emulsion stability, texture, microstructure and color of meat batter. Meat Sci. 82, 228-233.   DOI   ScienceOn
17 Yapar, A., Atay, S., Kayacier, A., and Yetim, H. (2006) Effects of different levels of levels of salt and phosphate on some emulsion attributes of the common carp (Cyprinus carpio L., 1758). Food Hydrocolloid. 20, 825-830.   DOI   ScienceOn
18 Yilmaz, I. and Daglioglu, 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
19 Aktas, N. and Genccelep, H. (2006) Effect of starch type and its modifications on physic-chemical properties of bolognatype sausage produced with sheer tail fat. Meat Sci. 74, 404-408.   DOI   ScienceOn
20 AOAC. (2007) Official methods of analysis of AOAC. 18th ed., Association of Official Analytical Chemists, Washington, DC.
21 Aleson-Carbonell, L., Fernandez-Lopez, J., Sendra, E., Sayas-Barbera, E., and Pérez-Alvarez, J. A. (2004) Quality characteristics of a non-fermented dry-cured sausage formulated with lemon albedo. J. Sci. Food Agr. 84, 2077-2084.   DOI   ScienceOn
22 AOAC. (2000) Official methods of analysis of AOAC. 17th ed., Association of Official Analytical Chemists, Washington, DC.
23 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
24 Brauer, H. (1993) Fat-reduced frankfurter-type sausage. A technology for preventing too firm and rubbery a bite. Fleischwirtsch. 73, 64-65.
25 Bourne, M. C. (1978) Texture profile analysis. Food Technol. 32, 62-66.
26 Choi, Y. S., Park, K. S., Kim, H. Y., 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
27 Choi, Y. S., Choi, J. H., Han, D. J., Kim, H. Y., Lee, M. A., Jeong, J. H., Chung, H. J., and Kim, C. J. (2010) Effects of replacing pork back fat with vegetable oil and rice bran fiber on the quality of reduced-fat frankfurters. Meat Sci. 84, 557-563.   DOI   ScienceOn
28 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
29 Chantaro, P., Devahastin, S., and Chiewchan, N. (2008) Production of antioxidant high dietary fiber powder from carrot peels. LWT-Food Sci.Technol. 41, 1987-1994.   DOI   ScienceOn
30 Cengiz, E. and Gokoglu, N. (2005) Changes in energy and cholesterol contents of frankfurter-type sausages with fat reduction and fat replacer addition. Food Chem. 91, 443-447.   DOI   ScienceOn
31 Ozvural, E. B. and Vural, H. (2008) Utilization of interesterified oil blends in the production of frankfurters. Meat Sci. 78, 211-216.   DOI   ScienceOn
32 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 physic-chemical and sensory characteristics of reduced-fat pork patties. Meat sci. 91, 1-7.   DOI   ScienceOn
33 Kaack, K. and Pedersen, L. (2005) Application of by-products from industrial processing of patato flour and yellow peas as ingredients in low-fat high-fibre sausage. Eur. Food Res. Technol. 221, 313-319.   DOI   ScienceOn