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KMID : 1024620100300060910
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Food Science of Animal Resources
2010 Volume.30 No. 6 p.910 ~ p.917
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Physico-chemical Properties of Chicken Meat Emulsion Systems with Dietary Fiber Extracted from Makgeolli Lees
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Choi Yun-Sang
Park Kwoan-Sik
Kim Hyun-Wook
Song Dong-Heon
Choi Ji-Hun
Kim Jin-Man
Chung Hai-Jung
Kim Cheon-Jei
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Abstract
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Makgeolli lees is a jigaemi by product produced by makgeolli brew processing. Jigaemi has high fiber content and therefore can potentially be used in the development of foods rich in dietary fiber. The effects of makgeolli lees fibers on the composition and physico-chemical properties of chicken emulsion systems were studied. The moisture and ash contents, yellowness, and viscosity of chicken meat emulsion systems with makgeolli lees fiber were all higher than those of control. Moreover, chicken batters supplemented with makgeolli lees fiber were characterized by lower cooking loss and better emulsion stability. Chicken emulsion systems with makgeolli lees fiber also had improved emulsion stability and emulsion viscosity, and the best results were obtained with meat batter containing 2% makgeolli lees fiber.
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KEYWORD
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chicken, emulsion systems, makgeolli lees, dietary fiber, jigaemi
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