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KMID : 1024620160360060799
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Food Science of Animal Resources
2016 Volume.36 No. 6 p.799 ~ p.806
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Quality and Sensory Characteristics of Reduced-fat Chicken Patties with Pork Back Fat Replaced by Dietary Fiber from Wheat Sprout
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Choi Yun-Sang
Sung Jung-Min
Park Jong-Dae
Hwang Ko-Eun
Lee Cheol-Won
Kim Tae-Kyung
Jeon Ki-Hong
Kim Cheon-Jei
Kim Young-Boong
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Abstract
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The effects of reducing pork fat levels from 20% to 15% or 10% by partially substituting pork back fat with wheat sprout fiber in reduced-fat chicken patties were investigated. Approximate composition, energy value, pH, color, cooking loss, reduction in diameter, reduction in thickness, shear force, and sensory properties were determined. Moisture content, ash contents, yellowness of uncooked and cooked reduced-fat chicken patties with wheat sprout were higher than those in the control, while displaying fat content, calorie content, and pH of uncooked and cooked lower in reduced-fat chicken patties than in the control. Cooking loss, reduction in diameter, and reduction in thickness were the highest in the reduced-fat chicken patties with 10% fat level. Cooking loss, reduction in diameter, and reduction in thickness were decreased when fat levels and wheat sprout levels were increased. Control samples without wheat sprout dietary fiber had significantly (p<0.05) higher color and flavor scores compared to reduced-fat chicken patties containing wheat sprout dietary fiber. The overall acceptability of the control and treatment with 15% fat and 2% wheat sprout dietary fiber (T3) was the highest. Therefore, 15% fat level in reduced-fat chicken patties with the addition of 2% wheat sprout dietary fiber can be used to improve the quality and sensory characteristics of regular-fat chicken patties containing 20% fat level.
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KEYWORD
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reduced-fat , dietary fiber , chicken patties , wheat sprout , sensory properties
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