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http://dx.doi.org/10.5536/KJPS.2017.44.2.135

Quality Characteristics of Emulsion-type Chicken Sausages added Different Level of Buckwheat Powder  

Shin, Ho-Bin (Department of Food Bioengineering, Jeju National University)
Kim, Hack-Youn (Department of Animal Resource Science, Kongju National University)
Chun, Ji-Yeon (Department of Food Bioengineering, Jeju National University)
Publication Information
Korean Journal of Poultry Science / v.44, no.2, 2017 , pp. 135-141 More about this Journal
Abstract
This study was carried out to investigate physical properties of chicken emulsion sausage containing various amount of buckwheat powder. The fat content and apparent viscosity were observed gradually raised with level of buckwheat powder. The buckwheat powder contents influenced to improvement of emulsion stability. Increasing of buckwheat powder contents induced statistically decreasing of cooking loss and increasing of moisture contents of cooked sausage. However, hardness of cooked sausage was increased with level of buckwheat powder, it was due to gelatinization between protein and starch. In this study, it was suggested that addition of buckwheat powder contained higher dietary fiber changed physical properties of meat products.
Keywords
chicken; sausage; buckwheat; meat products; quality characteristics;
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Times Cited By KSCI : 15  (Citation Analysis)
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