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http://dx.doi.org/10.5851/kosfa.2016.36.1.131

Effect of Chicory Fiber and Smoking on Quality Characteristics of Restructured Sausages  

Choi, Hyun-Su (Department of Animal Science, Chungbuk National University)
Choi, Hyung-Gyu (Department of Animal Science, Chungbuk National University)
Choi, Yeong-Seok (Department of Animal Science, Chungbuk National University)
Kim, Jong-Hee (Hansalimfood Agricul. Corp.)
Lee, Ju-Ho (Hansalimfood Agricul. Corp.)
Jung, Eun-Hee (Department of Food and Nutrition, Seowon University)
Lee, Sang-Hwa (Seowon University Bio Organic Material & Food Center)
Choi, Yang-Il (Department of Animal Science, Chungbuk National University)
Choi, Jung-Seok (Swine Science and Technology Center, Gyeongnam National University of Science and Technology)
Publication Information
Food Science of Animal Resources / v.36, no.1, 2016 , pp. 131-136 More about this Journal
Abstract
This study was conducted to investigate the effects of chicory fiber for the replacement of fat and smoking on quality characteristics of restructured sausages. Treatments were as follows; Control: Pork backfat 20%, T1: Pork backfat 10% + Chicory fiber 10%, T2: Control + Smoking, T3: T1 + Smoking. The addition of chicory fiber significantly reduced the moisture, fat, hardness and pH values, whereas the smoking treatment increased the fat, redness and pH values of restructured sausages (p<0.01). Additionally, interaction of them significantly affected the ash, chewiness and hardness values of restructured sausages. As a result, although the addition of chicory fiber decreased the quality characteristics of sausage, smoking treatment improved the reduced quality. Therefore, the chicory fiber and smoking treatment is helpful to develop restructured sausage products with reduced fat and compensated quality.
Keywords
chicory fiber; smoking; quality characteristics; restructured sausage;
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