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KMID : 0380620220540030334
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Korean Journal of Food Science and Technology
2022 Volume.54 No. 3 p.334 ~ p.342
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Quality characteristics of Halal chicken sausages prepared with biji powder
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Moon Tae-Hwi
Park Sun-Min
LimSun-Goo
You Ye-Lim
Han Jung-Ah
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Abstract
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To meet the needs of Muslim consumers, sausages were prepared using Halal-certified chicken thighs and different amounts of biji powder (0, 20, 30, 40, and 50%), and then the properties of the sausages were compared. As the biji powder levels increased, both the moisture content and the pH of the sausages significantly decreased, whereas their fiber content increased. As the biji powder levels increased, the free radical scavenging effect (DPPH, ABTS) and water holding capacity also increased, and the textural properties also improved. When Muslim consumers evaluated the sensory attributes of the sausages prepared in this experiment and those currently on the market, the ones prepared in this experiment were preferred over the market products. Based on the above results, chicken sausage for Muslim consumers could be successfully produced, and their overall quality and antioxidant effects could be improved by the addition of biji powder (up to 30%).
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KEYWORD
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Halal food, chicken sausage, biji powder, hardness, antioxidative effect
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