This study explored the physiochemical and rheological properties of chicken
breast sausages containing red ginseng marc (RGM) which contains useful
components but is discarded. When compared to the control group, the use of RGM
significantly increased the water holding capacity (WHC) as the particle size
increased. As for the change in color value, addition of RGM resulted in an
increase in a and b values; as the quantity was increased and particle size
decreased, the a and b values increased significantly. The smaller the particle
size of RGM, the greater was the radical scavenging activity. According to the
results of the measurement of the viscoelasticity of chicken breast sausage
containing RGM, the G’ and G’’ values increased with
increasing amounts of RGM and particle size. Neither the addition of RGM nor its
amount or particle size had any significant effect on gel formation temperature.
The texture profile analysis (TPA) experiment examined the average TPA
measurements of each sample under different measurement conditions, and no
significant difference between the RGM and control groups were observed. In
conclusion, when RGM is used in chicken breast sausages, the WHC, antioxidant
capacity, and viscoelastic properties are affected. RGM can possibly be utilized
in high value-added processed meat products if its quantity and particle size
are altered based on product characteristics.
The texture of cooked rice was measured under various measurement conditions using extrusion test which better predict sensory texture characteristic values. Commercial cooked rice was used for these tests. As the cross-head speed increased from 1.67 mm/s to 10 mm/s, the maximum force, gradient, and area values of all the samples increased, but there were no changes in significant differences between the samples. When the probe travel distance was increased from 45 mm to 55 mm, the maximum force and gradient values did not show a significant increase in all samples, but the area value increased significantly as the travel distance increased. The Pearson correlation test between the maximum force and the gradient value or the maximum force and the area value under each measurement condition, showed a high correlation of 0.90 or more under all conditions.
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