Effects of Dietary Fiber from Rice Bran on the Quality Characteristics of Emulsion-type Sausages

최윤상,; 정종연,; 최지훈,; 한두정,; 김학연,; 이미애,; 김현욱,; 백현동,; 김천제,

doi:10.5851/kosfa.2008.28.1.14

Cited by 70 publications

(39 citation statements)

References 13 publications

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“…An (2015) has reported that the moisture content of foods containing wheat sprout are higher than those in the control due to the fact that wheat sprout contains 37% dietary fiber. According to Choi et al (2008), emulsion-type sausages with dietary fiber from rice bran have higher moisture and ash contents than control sausages without rice bran fiber. That is, depending on dietary fiber sources, the proximate composition of meat products can be different.…”

Section: Resultsmentioning

confidence: 99%

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Quality and Sensory Characteristics of Reduced-fat Chicken Patties with Pork Back Fat Replaced by Dietary Fiber from Wheat Sprout

Choi¹,

Sung²,

Park³

et al. 2016

Korean Journal for Food Science of Animal Resources

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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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Section: Resultsmentioning

confidence: 99%

“…In general, dietary fiber extracted from cereals, fruits, and vegetables had different structures and chemical compositions (Choi et al , 2008). Dietary fiber can lower the risk of cancer formation and coronary heart diseases (Choi et al , 2009).…”

Section: Introductionmentioning

confidence: 99%

Quality and Sensory Characteristics of Reduced-fat Chicken Patties with Pork Back Fat Replaced by Dietary Fiber from Wheat Sprout

Choi¹,

Sung²,

Park³

et al. 2016

Korean Journal for Food Science of Animal Resources

Self Cite

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“…This was reinforced by Kim et al (2013), who reported that cooking loss was lower in chicken patties with added dietary fiber extracted from brewer's spent grain than that of those without fiber. Some of the earlier studies have also reported that the addition of dietary fiber from soy fiber, rice bran fiber, and oat fiber reduced cooking loss in meat products (Choi et al 2008;Cofrades et al 2000;Hughes et al 1997).…”

Section: Cooking Loss and Texture Profile Analysismentioning

confidence: 91%

The improvement effect and mechanism of citrus fiber on the water-binding ability of low-fat frankfurters

Song

Pan

et al. 2016

J Food Sci Technol

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Water-binding ability is a major quality attribute of low-fat meat products. This study aimed to evaluate the effects of citrus fiber on the water-binding ability of low-fat frankfurters. Low-fat (10% fat) frankfurters with different contents (0, 1, 2, and 3%) of citrus fiber were prepared. Their cooking loss, water distribution, microstructure, and protein structure were assessed and compared to those of normal-fat (20% fat) frankfurters. Results demonstrated that citrus fiber could significantly reduce the cooking loss of low-fat frankfurters from 12.69 to 4.71%. Adding citrus fiber led to a faster relaxation time in low-fat frankfurters, and a significant increase in the proportion of immobilized water. Frankfurters with citrus fiber exhibited a more compact, continuous protein network structure. Furthermore, the intensity changes in the Raman bands near 760 and 2930 cm -1 showed that citrus fiber increased hydrophobic interactions around hydrocarbon chains and tryptophan residues in myofibrillar proteins. In conclusion, citrus fiber effectively improved the water-binding ability of low-fat frankfurters by increasing the hydrophobic interactions of myofibrillar proteins and changing the frankfurter microstructure.

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“…Supposedly, this result is attributable to both the fact that dietary fiber lowers blood sugar by delaying absorption of sugar and also due to very low GI and antioxidant effects of stevioside used as a sugar substitute. It has been known that addition of antioxidant substances containing polyphe- [1][2][3][4][5] Abbreviations are the same as Table 1.…”

Section: Texture Analysis and Sensory Evaluationsmentioning

confidence: 99%

“…However, T1 scored high in appearance, color, and flavor. Choi et al (2008b) and other investigators reported that groups with dietary fiber from rice hulls (53.27%) 2%, mugwort powder (% not shown) 2% (Han et al, 2006), and hazelnut fiber (59.19%) 1-2% (Thurhan et al, 2005) added, scored high. Conversely the group with lemon albedo fiber (cooked 22%, raw 30%) 5% added (Fernandez-Gines et al, 2004) was similar to the conventional sausage.…”

Section: Texture Analysis and Sensory Evaluationsmentioning

confidence: 99%

Effects of Dietary Fiber and Stevioside Mixture on Quality Attributes of Sausage and the Blood Properties of Rats

Kang¹,

Hong²

2012

Korean Journal for Food Science of Animal Resources

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This study was conducted to examine the physiochemical characteristics (PC) of a sausage with added dietary fiber and stevioside mixture, as well as the blood properties (BP) of rats with feeding of the sausage. There were no significant differences between the control and the treatments in the PC; in case of treatments, as additive contents of dietary fiber (1-3%) and stevioside (0.05-1.5%), redness (a * ) gradually increased, but yellowness (b * ) rapidly decreased (p<0.05). The pH level and water holding capacity (WHC) also tended to decrease. Thiobarbituric acid reactive substances (TBARS) were of little change. However, the texture of sensory evaluation and the adhesiveness of texture analysis had significantly low values (p<0.05). BP, such as blood sugar, high density lipoprotein (HDL) cholesterol, low density lipoprotein (LDL) cholesterol and triglyceride (TG), did not increase and total cholesterol (TC) actually decreased (p>0.05). However, body weights of rats increased with treatments. Overall, it is suggested that adding dietary fiber and stevioside mixture to sausages can moderately improve the redness, and also reduce the levels of sugar, cholesterol and neutral lipids in the blood without noticeably affecting the WHC, oxidant stability, appearance, and taste.

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Effects of Dietary Fiber from Rice Bran on the Quality Characteristics of Emulsion-type Sausages

Cited by 70 publications

References 13 publications

Quality and Sensory Characteristics of Reduced-fat Chicken Patties with Pork Back Fat Replaced by Dietary Fiber from Wheat Sprout

Quality and Sensory Characteristics of Reduced-fat Chicken Patties with Pork Back Fat Replaced by Dietary Fiber from Wheat Sprout

The improvement effect and mechanism of citrus fiber on the water-binding ability of low-fat frankfurters

Effects of Dietary Fiber and Stevioside Mixture on Quality Attributes of Sausage and the Blood Properties of Rats

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