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KMID : 1024620080280010014
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Food Science of Animal Resources
2008 Volume.28 No. 1 p.14 ~ p.20
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Effects of Dietary Fiber from Rice Bran on the Quality Characteristics of Emulsion-type Sausages
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Choi Yun-Sang
Jeong Jong-Youn
Choi Ji-Hun
Han Doo-Jeong
Kim Hack-Youn
Lee Mi-Ai
Kim Hyun-Wook
Paik Hyun-Dong
Kim Cheon-Jei
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Abstract
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This study evaluated the effects of dietary fiber extracted from rice bran on the chemical composition, cooking characteristics and sensory properties of emulsion type sausage. Sausages were produced containing 0%, 1%, 2%, 3%, and 4% dietary fiber extracted from rice bran. The negative control had the highest fat, cooking loss, CIE L- and CIE a-values. The sausages containing rice bran had higher moisture, ash, pH, and CIE b-values than the control. Sausages with 3% rice bran had the lowest cooking loss. Sausages with 4% rice bran had the highest hardness and cohesiveness. There was a significant difference among the emulsion sausage samples with respect to sensory properties, with sausages containing 1% and 2% rice bran having a higher overall acceptability than the other sausages.
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KEYWORD
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dietary fiber, extracted rice bran, emulsion sausage
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