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KMID : 1024620100300050755
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Food Science of Animal Resources
2010 Volume.30 No. 5 p.755 ~ p.763
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Effects of Chestnut (Castanea sativa Mill.) Peel Powder on Quality Characteristics of Chicken Emulsion Sausages
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Choi Yun-Sang
Choi Ji-Hun
Han Doo-Jeong
Kim Hack-Youn
Lee Mi-Ai
Kim Hyun-Wook
Song Dong-Heon
Lee Ju-Woon
Kim Cheon-Jei
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Abstract
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Sausages were prepared with fresh chicken breast meat and pork back fat, and formulated with different amounts of added chestnut (Castanea sativa Mill.) peel and ice water to study the effect on the products. The chicken emulsion sausages formulated with 1%, 2%, and 3% added chestnut peel powder were higher in moisture and ash content, and lower in energy values. The cooking loss, emulsion stability, and viscosity of the sausages were improved by the addition of chestnut peel. The fat content, pH, lightness, hardness, and springiness of the chicken emulsion sausage decreased as the amount of chestnut peel levels increased. The chicken emulsion sausages containing 1% and 3% chestnut peel had a higher overall acceptability than the control.
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KEYWORD
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chicken sausage, emulsion sausage, chestnut peel, dietary fiber, sensory evaluation
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