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KMID : 0380620070390010055
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Korean Journal of Food Science and Technology
2007 Volume.39 No. 1 p.55 ~ p.60
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Effect of Glucomannan on Quality and Shelf-Life of Low-fat Chicken Patty
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Kim Sung-Jin
Choi Won-Seok
You Sang-Guan
Min Yun-Sik
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Abstract
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This study used glucomannan as a fat substitute to produce low-fat patties with chicken meat, of which consumer consumption is increasing. In the case of a cooked meat patty, the crude fat content of the group treated with glucomannan was higher than that of a control when cooked. The cooking loss and reduction rate in the diameter of the control patties were higher than those of the group treated with glucomannan. Cohesiveness and chewiness of the group treated with glucomannan were higher than those of the control. As a result of sensory evaluation, there were no significant differences in the tenderness, color, odor and overall taste among the patties, but the juiciness of the group treated with glucomannan was lower than that of the control. There were no big differences in the pH of the patties during the frozen storage period. The volatile basic nitrogen (VBN) content of all of the types of patties gradually increased up to 7.97-8.56 mg% at the fourth week of storage, but these VBN values are hygienically safe. From these results, there was no large quality difference between a low-fat chicken patty to which glucomannan was added and a control. Therefore, it was confirmed that a good quality low-fat chicken patty can be made by controlling the fat and glucomannan content.
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KEYWORD
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glucomannan, fat substitute, Low-fat chicken patty, quality, sensory evaluation
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