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http://dx.doi.org/10.5851/kosfa.2015.35.3.307

Effect of Dietary Fiber Extracted from Algelica keiskei Koidz on the Quality Characteristics of Chicken Patties  

Choi, Yun-Sang (Food Processing Research Center, Korean Food Research Institute)
Kim, Hyun-Wook (Meat Science and Muscle Biology Lab, Purdue 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)
Jeong, Tae-Jeon (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Kim, Young-Boong (Food Processing Research Center, Korean Food Research Institute)
Jeon, Ki-Hong (Food Processing Research Center, Korean Food Research Institute)
Kim, Cheon-Jei (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Publication Information
Food Science of Animal Resources / v.35, no.3, 2015 , pp. 307-314 More about this Journal
Abstract
In this study, we evaluated the effects of dietary fiber extracted from Algelica keiskei Koidz on the chemical composition, cooking characteristics, and sensory properties of chicken patties. The chicken patties with Algelica keiskei Koidz dietary fiber had significantly higher moisture and ash content, and yellowness than the control sample (p<0.05). Energy value, cooking loss, reduction in diameter, reduction in thickness, lightness, redness, hardness, cohesiveness, gumminess, and chewiness of the control samples was significantly higher than chicken patties with Algelica keiskei Koidz dietary fiber (p<0.05). The sensory evaluation indicated that the greatest overall acceptability in chicken patties was achieved at Algelica keiskei Koidz dietary fiber levels of 1% and 2%. Chicken patties supplemented with 2% Algelica keiskei Koidz dietary fiber had improved quality characteristics.
Keywords
Algelica keiskei; chicken patties; dietary fiber; quality properties;
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