This study explored the physiochemical and rheological properties of chicken
breast sausages containing red ginseng marc (RGM) which contains useful
components but is discarded. When compared to the control group, the use of RGM
significantly increased the water holding capacity (WHC) as the particle size
increased. As for the change in color value, addition of RGM resulted in an
increase in a and b values; as the quantity was increased and particle size
decreased, the a and b values increased significantly. The smaller the particle
size of RGM, the greater was the radical scavenging activity. According to the
results of the measurement of the viscoelasticity of chicken breast sausage
containing RGM, the G’ and G’’ values increased with
increasing amounts of RGM and particle size. Neither the addition of RGM nor its
amount or particle size had any significant effect on gel formation temperature.
The texture profile analysis (TPA) experiment examined the average TPA
measurements of each sample under different measurement conditions, and no
significant difference between the RGM and control groups were observed. In
conclusion, when RGM is used in chicken breast sausages, the WHC, antioxidant
capacity, and viscoelastic properties are affected. RGM can possibly be utilized
in high value-added processed meat products if its quantity and particle size
are altered based on product characteristics.