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

Abstract

AbstractsMakgeolli lees is a by-product of the makgeolli brew processing. Makgeolli lees contains high levels of fibers, which can be separated and used to develop foods rich in dietary fibers. The purpose of this study was to determine the effect of makgeolli fibers (0-4%) on proximate composition, caloric content, pH, color, cooking yield, textural profile, and sensory characteristics of chicken-emulsion sausages. The moisture content of 1, 2, and 3% makgeolli lees fiber-amended product was higher than the control, while that of the 4% product was not. Total calorie estimates of makgeolli lees fiber-amended sausages were lower than the control, except for in the case of the 4% treatment. Moreover, chicken sausages supplemented with makgeolli lees fiber had higher cooking yields and improved textural properties. Chicken emulsion sausages prepared with makgeolli lees fiber had improved overall acceptability, and the best results of sensory characteristics were obtained for the emulsion sausages containing 2% makgeolli lees fiber.

Effects of incorporation of sugarcane fibre on the physicochemical and sensory properties of chicken sausage

“…Other researchers also reported that the incorporation of plant fibre altered the colour of food products. For example, chicken nuggets with high mugwort fibre content had higher b* values but lower a* values (Hwang et al ., ), whereas chicken sausages with addition of makgeolli lees fibre showed lower L* and a* values but higher b* values (Park et al ., ).…”

“…At the same water content, the chicken sausage samples were harder with the increased fibre content, and at the same fibre content, sausages were softer when more water was added (Table ). The addition of sugarcane fibre increased the hardness of chicken sausage, probably due to the formation of a stronger three‐dimensional network within the meat matrix (Park et al ., ). However at the same water content, the sausage cohesiveness was similar between fibre levels ( P > 0.05) (Table ), suggesting addition of up to 3% of sugarcane fibre does not change the cohesiveness of the chicken sausages.…”

“…For example, the hardness of chicken sausages was enhanced by the addition of corn bran and dried apple pomace together, but was not affected by the addition of dried tomato pomace alone (Yadav et al ., ). Chicken sausage hardness was increased, but cohesiveness was decreased, by the addition of makgeolli lees fibre (Park et al ., ), while the incorporation of pumpkin fibre into frankfurters increased both the hardness and springiness (Kim et al ., ). The present research indicated that the incorporation of up to 3% sugarcane fibre into chicken sausage increased the product hardness, with no significant influence on the cohesiveness, while the springiness was also enhanced when the water addition was at 10% level.…”

“…Each sample was compressed twice to 50% of its original height with a test speed of 2 mm s −1 , using a cylindrical probe with a diameter of 20 mm. The time interval between the two cycles was 5 s (Park et al ., ; Petersson et al ., ; Yadav et al ., ). The mean of ten measurements on ten separate sausages was calculated for each treatment.…”

Quality characteristics of reduced-fat frankfurters with pork fat replaced by sunflower seed oils and dietary fiber extracted from makgeolli lees

“…Thus, a large amount of makgeolli lees is produced annually in Korea. The by-products of makgeolli brew processing are ordinarily used as animal feed or fertilizers, but some makgeolli lees are wasted (Park et al, 2012). These wasted makgeolli lees are not only considered a waste of scarce resources but also a main contributor to environmental pollution (Bae et al, 2010;Choi et al, 2011).…”