Choi Min-Sung, Choi Yun-Sang, Kim Hyun-Wook, Hwang Ko-Eun, Song Dong-Heon, N Lee Soo-Yeo, Kim Cheon-Jei
Department of Food science and Biotechnology of Animal Resources, Konkuk University, Seoul, Korea.
Food and Biological Resources Examination Division, Korean Intellectual Property Office, Daejeon, Korea.
Korean J Food Sci Anim Resour. 2014;34(2):158-65. doi: 10.5851/kosfa.2014.34.2.158. Epub 2014 Apr 30.
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.
评估了用啤酒糟预乳液替代猪背膘对低脂鸡肉香肠的理化性质、质地特性和感官评价的影响。对照组用15%的猪背膘制备，三种低脂鸡肉香肠分别用啤酒糟预乳液替代20%、25%和30%的猪背膘进行配方设计。用啤酒糟预乳液配制的低脂香肠的pH值低于对照组（p<0.05）。低脂鸡肉香肠的红度、黄度和表观粘度随啤酒糟预乳液添加量的增加而成比例增加（p<0.05）。随着啤酒糟预乳液浓度的增加，低脂鸡肉香肠的脂肪含量和能量值降低（p<0.05）。啤酒糟预乳液改善了低脂鸡肉香肠的硬度、胶粘性和咀嚼性（p<0.05），脂肪的减少和啤酒糟预乳液的添加对鸡肉香肠的内聚性没有影响。对照组、T1（添加20%啤酒糟预乳液、10%脂肪的鸡肉香肠）和T2（添加25%啤酒糟预乳液、5%脂肪的鸡肉香肠）之间的总体可接受性没有显著差异（p>0.05）。因此，我们的结果表明，啤酒糟是制造低脂肉制品的有效膳食纤维来源，并表明20-25%的啤酒糟预乳液适用于鸡肉香肠中的猪背膘。
