Physico-chemical Properties of Chicken Meat Emulsion Systems with Dietary Fiber Extracted from Makgeolli Lees

Abstract

Makgeolli lees is a jigaemi by product produced by makgeolli brew processing. Jigaemi has high fiber content and therefore can potentially be used in the development of foods rich in dietary fiber. The effects of makgeolli lees fibers on the composition and physico-chemical properties of chicken emulsion systems were studied. The moisture and ash contents, yellowness, and viscosity of chicken meat emulsion systems with makgeolli lees fiber were all higher than those of control. Moreover, chicken batters supplemented with makgeolli lees fiber were characterized by lower cooking loss and better emulsion stability. Chicken emulsion systems with makgeolli lees fiber also had improved emulsion stability and emulsion viscosity, and the best results were obtained with meat batter containing 2% makgeolli lees fiber.

Interactions between Chicken Salt-soluble Meat Proteins and Makgeolli Lees Fiber in Heat-induced Gels

“…The significant changes in apparent viscosity observed for unheated chicken salt-soluble protein gels were due to higher dietary fiber. These results agree with the observation of Choi et al (2010b) that the addition of Makgeolli lees fiber to emulsion systems samples resulted in significantly increased apparent viscosity as the content of Makgeolli lees fiber increased, as higher viscosity imparted increased elasticity to the emulsion systems. Moreover, Park et al (2004) observed that heat-induced gel prepared from pork saltsoluble protein with added combined water soluble chitooligosaccharide and chitosan samples significantly increases viscosity with increased addition.…”

“…Preparation and processing of Makgeolli lees fiber extract Dietary fiber was extracted using the modified AOAC enzymatic-gravimetric method ( (Choi et al, 2010b).…”

“…The gelling forms a three-dimensional structure related to a polymerization reaction between the protein molecules. Reduced-fat or low-fat meat products may be partly substituted by water and isolated soy protein, carrageenan, maltodextrins, chitosan, and dietary fiber, which helps improve emulsion stability and textural properties (Chin et Makgeolli lees fiber has so far been of limited use in the food industry as a fiber source (Choi et al, 2010b). A great deal of Makgeolli lees is produced annually in Korea, and the by-products of Makgeolli brew processing are commonly used as animal feeds or fertilizers (Blandino et al, 2003; Choi et al, 2010b, Lee et al, 1996).…”

Quality Characteristics of Chicken Emulsion Sausages with Different Levels of Makgeolli Lees Fiber

“…The latter result likely reflected the reduced water retention in the presence of excess dietary fiber . Choi et al (2010a) reported similar quality characteristics of chicken emulsion plus dietary fiber extracted from takju lees. In another study, the moisture content increased with increasing rice wine residue in high fiber breads (Cho and Lee, 1996).…”

“…The findings that changes in makgeolli lees fiber levels significantly affected the pH of makgeolli lees fiber agree with a number of studies. Choi et al (2010a) reported that pH was significantly decreased with the addition of makgeolli lees fiber to meat emulsion systems. indicated that the pH of bread containing takju powder decreases.…”