Effects of Laminaria japonica on the physico-chemical and sensory characteristics of reduced-fat pork patties

Choi, Yun-Sang; Choi, Jeong-Hoo; Han, Doo-Jeong; Kim, Hack-Youn; Kim, Hyun‐Wook; Lee, Mi-Ai; Chung, Hai-Jung; Kim, Cheon-Jei

doi:10.1016/j.meatsci.2011.11.011

Cited by 121 publications

(132 citation statements)

References 36 publications

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“…Fat content may have been affected by the added citrus peel fiber, whose moisture content increased. These results agree with those reported by Choi et al (2012), in which fat content showed similar results to reduced-fat patties with added dietary fiber from Laminaria japonica. Ash content increased when citrus peel fiber was added depending on the citrus peel fiber concentration (p<0.05), as the ash content of citrus peel fiber was 2.39%.…”

Section: Resultssupporting

confidence: 93%

“…The cooking loss from the chicken emulsions in model systems with 2% added citrus peel fiber was the lowest at 5.04%. These results are in agreement with a study indicating that cooking loss of patties is affected by the amount of added dietary fiber (Choi et al, 2012). Choi et al (2009) noted that cooking loss decreased significantly with the addition of 1-3% rice bran fiber to meat emulsion systems, but a 4% rice bran fiber treatment did not significantly differ compared to that of the control.…”

Section: 35±108supporting

confidence: 91%

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Effects of Dietary Fiber Extracted from Citrus (Citrus unshiu S. Marcoy) Peel on Physicochemical Properties of a Chicken Emulsion in Model Systems

Choi¹,

Kim²,

Hwang³

et al. 2012

Korean Journal for Food Science of Animal Resources

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AbstractsCitrus (Citrus unshiu S. Marcoy) industry by-products were used as a source of dietary fiber, and the effects of dietary fiber extracted from citrus peel on the proximate composition, pH, color, protein solubility, cooking loss, emulsion stability, and apparent viscosity of a chicken emulsion in model systems were examined. Chicken emulsions were prepared by adding citrus peel fiber at four different concentrations (1, 2, 3, and 4%). The apparent viscosity, redness, and yellowness of the chicken emulsion with citrus peel fiber were higher than those of the control (p<0.05). The lightness values of the chicken emulsions were lower in treatments containing citrus peel fiber (p<0.05). Furthermore, moisture content, cooking loss, and emulsion stability of the chicken emulsion with 1-2% citrus peel fiber were higher than those of other treatments (p<0.05). Fat content was lower in the treatments with added citrus peel fiber than that in the control (p<0.05). Chicken emulsions with added citrus peel fiber had improved quality characteristics, and the best results were obtained for the chicken emulsion with 2% added citrus peel fiber.

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Section: Resultssupporting

confidence: 93%

Section: 35±108supporting

confidence: 91%

Effects of Dietary Fiber Extracted from Citrus (Citrus unshiu S. Marcoy) Peel on Physicochemical Properties of a Chicken Emulsion in Model Systems

Choi¹,

Kim²,

Hwang³

et al. 2012

Korean Journal for Food Science of Animal Resources

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“…To measure the change in shape of chicken patties due to cooking, the reduction in diameter was determined by method of Choi et al (2012). Firstly, two points in chicken patties were marked before cooking.…”

Section: Reduction In Diametermentioning

confidence: 99%

Effects of Dietary Fiber Extracts from Brewer's Spent Grain on Quality Characteristics of Chicken Patties Cooked in Convective Oven

Kim¹,

Hwang²,

Song³

et al. 2013

Korean Journal for Food Science of Animal Resources

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Brewer's spent grain (BSG) is a by-product of beer manufacturing. This study was conducted to evaluate the effect of dietary fiber extracts from brewer's spent grain on quality characteristics of chicken patties. The total fiber content of BSG dietary fiber extracts after extraction increased from 58.11% to 68.57%, and the extracted dietary fiber extracts were added to chicken patties at 0, 1, 2, 3, and 4%, respectively. The effects of the BSG dietary fiber extracts on pH, color, cooking loss, reduction in patty diameter, salt-soluble protein solubility, texture, and sensory characteristics of chicken patties were evaluated. The addition of BSG dietary fiber extracts decreased pH and lightness values, and increased redness and yellowness. Chicken patties formulated with 3-4% BSG dietary fiber extracts had the lowest cooking loss among all treatments (p<0.05). The diameter of chicken patties was not affected by the addition of BSG dietary fiber extracts. Additionally, no significant difference was observed in salt-soluble protein solubility after adding 3% BSG dietary fiber extracts compared to that in the control. Textural and sensory properties were different among the chicken patties, and the 3% BSG dietary fiber-added chicken patty had the highest acceptability. Our results indicate that 3% BSG dietary fiber extract can be used as a good source of dietary fiber for improving the quality characteristics of chicken patties.

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“…In similar study (Choi et al, 2012), the differences in fat contents and energy values of reduced-fat chicken sausages were statistically signifi cant (p<0.05). The fat contents varied between 2.20 and 23.61%.…”

Section: Resultsmentioning

confidence: 58%

The Impact of Replacing Backfat With Microcrystalline Cellulose Gel on Physico-Chemical and Sensory Quality of Frankfurter

Okanović

Toni

Tasić

et al. 2017

QOL

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Abstract:The aim of this study was to evaluate the effect of different concentrations of dietary fi ber Vitacel MCG 0018 Gel (consisting of microcrystalline cellulose -MCC and two different qualities of carboxymethyl cellulose -CMC) as back fat substitute on the physico-chemical and sensory quality of frankfurter. Five production series were evaluated to examine the back fat replacement: the control group (C) -a sample with just the addition of back fat (100% fat -0% Vitacel MCG 0018 Gel); 75% fat and 25% gel (E1); 50% fat and 50% gel (E2); 25% fat and 75% gel (E3); 0% fat and 100% gel (E4). In our research, the moisture content increased (59.69% -71.07%) and the fat content decreased (23.48% -9.99%) with increasing of back fat replacement by Vitacel MCG 0018 gel. The protein content was higher than 10% (10.18% -10.35%) and relative content of connective tissue proteins was lower than 20% (6.33 -17.43) in all examined samples which is in accordance with the criteria of the Serbian Regulation. Sensory evaluation of color, smell and taste and texture and juiciness are less assessed in frankfurters where the fat is replaced by the Vitacel MCG 0018 gel in the proportion of more than half.In general, it can be concluded that the replacement of up to 50% back fat with cellulose fi ber gives sausages almost unchanged properties, while the addition of larger fi ber amount leads to decrease of sausage quality.

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Effects of Laminaria japonica on the physico-chemical and sensory characteristics of reduced-fat pork patties

Cited by 121 publications

References 36 publications

Effects of Dietary Fiber Extracted from Citrus (Citrus unshiu S. Marcoy) Peel on Physicochemical Properties of a Chicken Emulsion in Model Systems

Effects of Dietary Fiber Extracted from Citrus (Citrus unshiu S. Marcoy) Peel on Physicochemical Properties of a Chicken Emulsion in Model Systems

Effects of Dietary Fiber Extracts from Brewer's Spent Grain on Quality Characteristics of Chicken Patties Cooked in Convective Oven

The Impact of Replacing Backfat With Microcrystalline Cellulose Gel on Physico-Chemical and Sensory Quality of Frankfurter

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