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KMID : 0380620160480040372
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Korean Journal of Food Science and Technology
2016 Volume.48 No. 4 p.372 ~ p.377
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Effect of red pepper seed powder on the quality characteristics of chicken thigh frankfurters
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Lee Sol-Hee
Kim Hack-Youn
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Abstract
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The quality characteristics of chicken thigh frankfurters prepared with various concentrations of red pepper seed powder (0, 0.5, 1.0, and 1.5%) were examined. With increasing levels of red pepper seed powder, moisture and ash contents of samples increased but protein contents significantly decreased (p<0.05). Moreover, the lightness of uncooked and cooked samples decreased with increasing concentrations of red pepper seed powder. Redness and yellowness values of uncooked and cooked samples containing 1.0% and 1.5% red pepper seed powder were significantly higher than those of control samples and samples containing 0.5% red pepper seed powder (p<0.05). The cooking yield and viscosity of the samples increased with increasing red pepper seed powder content. In conclusion, chicken thigh frankfurters containing 1.5% red pepper seed powder had better physicochemical properties than the other samples tested. Therefore, 1.5% red pepper seed powder is suitable additive for chicken thigh products.
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KEYWORD
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red pepper seed, chicken-thigh, frankfurter, emulsion, sausage
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