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KMID : 1024620150350030307
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Food Science of Animal Resources
2015 Volume.35 No. 3 p.307 ~ p.314
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Effect of Dietary Fiber Extracted from Algelica keiskei Koidz on the Quality Characteristics of Chicken Patties
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Choi Yun-Sang
Kim Hyun-Wook
Hwang Ko-Eun
Song Dong-Heon
Jeong Tae-Jeon
Kim Young-Boong
Jeon Ki-Hong
Kim Cheon-Jei
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Abstract
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In this study, we evaluated the effects of dietary fiber extracted from Algelica keiskei Koidz on the chemical composition, cooking characteristics, and sensory properties of chicken patties. The chicken patties with Algelica keiskei Koidz dietary fiber had significantly higher moisture and ash content, and yellowness than the control sample (p<0.05). Energy value, cooking loss, reduction in diameter, reduction in thickness, lightness, redness, hardness, cohesiveness, gumminess, and chewiness of the control samples was significantly higher than chicken patties with Algelica keiskei Koidz dietary fiber (p<0.05). The sensory evaluation indicated that the greatest overall acceptability in chicken patties was achieved at Algelica keiskei Koidz dietary fiber levels of 1% and 2%. Chicken patties supplemented with 2% Algelica keiskei Koidz dietary fiber had improved quality characteristics.
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KEYWORD
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Algelica keiskei, chicken patties, dietary fiber, quality properties
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