Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Physico-chemical Properties of Chicken Meat Emulsion Systems with Dietary Fiber Extracted from Makgeolli Lees

  • Choi, Yun-Sang (Research Institute for Meat Science and Culture, Konkuk University) ;
  • Park, Kwoan-Sik (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Choi, Ji-Hun (Research Institute for Meat Science and Culture, Konkuk University) ;
  • Kim, Hyun-Wook (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Song, Dong-Heon (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Jin-Man (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Chung, Hai-Jung (Department of Food Science and Nutrition, Daejin University) ;
  • Kim, Cheon-Jei (Research Institute for Meat Science and Culture, Konkuk University)
  • Received : 2010.09.17
  • Accepted : 2010.11.02
  • Published : 2010.12.31
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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.

Keywords

References

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