2010
DOI: 10.5851/kosfa.2010.30.6.910
|View full text |Cite
|
Sign up to set email alerts
|

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 supple… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
2
1
1
1

Citation Types

3
17
0

Year Published

2011
2011
2023
2023

Publication Types

Select...
7

Relationship

3
4

Authors

Journals

citations
Cited by 15 publications
(20 citation statements)
references
References 32 publications
3
17
0
Order By: Relevance
“…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.…”
Section: Resultssupporting
confidence: 91%
See 2 more Smart Citations
“…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.…”
Section: Resultssupporting
confidence: 91%
“…Preparation and processing of Makgeolli lees fiber extract Dietary fiber was extracted using the modified AOAC enzymatic-gravimetric method ( (Choi et al, 2010b).…”
Section: Methodsmentioning
confidence: 99%
See 1 more Smart Citation
“…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).…”
Section: Resultsmentioning
confidence: 74%
“…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.…”
Section: Ph and Color Of Chicken Emulsion Sausagesmentioning
confidence: 99%