Kim Hyun-Wook, Hwang Ko-Eun, Song Dong-Heon, Kim Yong-Jae, Ham Youn-Kyung, Jeong Tae-Jun, Choi Yun-Sang, Kim Cheon-Jei
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 143-701 South Korea.
Research Group of Convergence Technology, Korean Food Research Institute, Seongnam, 463-746 Republic of Korea.
J Food Sci Technol. 2016 Jan;53(1):872-9. doi: 10.1007/s13197-015-2058-y. Epub 2015 Oct 21.
The objective of this study was to evaluate the effect of germinated barley (GB) levels on physicochemical and technological properties of cooked chicken sausages. The chicken sausages were formulated with 0-4 % GB. Addition of GB increased pH and yellowness but decreased lightness of the cooked chicken sausages. However, there was no difference in redness among treatments (P > 0.05). Based on the positive effects of GB on measurements related to water and/or fat retention ability, such as emulsion stability, cooking loss, and thawing loss, such results depended upon the added amount of GB. In addition, apparent viscosity increased with increasing levels of GB, resulting in hardness, springiness, and chewiness (P < 0.05). These results could be associated with polysaccharides contained in GB, such as insoluble fiber, β-glucan, and starch. Therefore, our results suggests that GB could be a functional ingredient to improve physicochemical and technological properties of chicken sausages and optimal level of GB was determined as minimum 2 %.
本研究的目的是评估发芽大麦（GB）水平对熟鸡肉香肠理化和工艺特性的影响。鸡肉香肠配方中GB的添加量为0-4%。GB的添加提高了熟鸡肉香肠的pH值和黄度，但降低了亮度。然而，各处理间的红度没有差异（P>0.05）。基于GB对与水和/或脂肪保留能力相关指标（如乳化稳定性、蒸煮损失和解冻损失）的积极影响，这些结果取决于GB的添加量。此外，表观粘度随GB水平的增加而增加，导致硬度、弹性和咀嚼性增加（P<0.05）。这些结果可能与GB中含有的多糖有关，如不溶性纤维、β-葡聚糖和淀粉。因此，我们的结果表明GB可以作为一种功能性成分来改善鸡肉香肠的理化和工艺特性，GB的最佳添加水平确定为至少2%。
