volume 8, issue 3, P829-836 2020
DOI: 10.12944/crnfsj.8.3.14
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Yoo Kyeong Kim

Abstract: The chicken sausages were manufactured replacing part (8%) of chicken skin with powder (1%) and oil (7%) of pepper seed (Capsicum annuum L.). The replacement of chicken skin with pepper seed lowered the content of total fat, saturated fatty acids, cholesterol, and sodium in chicken sausages than that of the control by reducing 13.4%, 75.0%, 42.2%, 22.6%, respectively (p<0.05). In addition, the pepper seed retarded lipid oxidation in chicken sausages represented by lower TBARS value than that of the control …

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