从明日叶中提取的膳食纤维对鸡肉饼品质特性的影响。
Effect of Dietary Fiber Extracted from Algelica keiskei Koidz on the Quality Characteristics of Chicken Patties.
作者信息
Choi Yun-Sang, Kim Hyun-Wook, Hwang Ko-Eun, Song Dong-Heon, Jeong Tae-Jeon, Kim Young-Boong, Jeon Ki-Hong, Kim Cheon-Jei
机构信息
Food Processing Research Center, Korean Food Research Institute, Seongnam 463-746, Korea.
Meat Science and Muscle Biology Lab, Purdue University, West Lafayette, IN 47907, USA.
出版信息
Korean J Food Sci Anim Resour. 2015;35(3):307-14. doi: 10.5851/kosfa.2015.35.3.307. Epub 2015 Jun 30.
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.
在本研究中，我们评估了从明日叶中提取的膳食纤维对鸡肉饼的化学成分、烹饪特性和感官特性的影响。与对照样品相比，添加明日叶膳食纤维的鸡肉饼的水分、灰分含量和黄度显著更高（p<0.05）。对照样品的能量值、烹饪损失、直径减小、厚度减小、亮度、红度、硬度、内聚性、胶黏性和咀嚼性显著高于添加明日叶膳食纤维的鸡肉饼（p<0.05）。感官评价表明，明日叶膳食纤维水平为1%和2%时，鸡肉饼的总体可接受性最高。添加2%明日叶膳食纤维的鸡肉饼具有更好的品质特性。
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