Effects of Gums on the Quality of Low Fat Chicken Patty
Jeon, D.S.(Youngwoo Frozen Foods Co., Jeonbuk, Republic of Korea) | Moon, Y.H.(Kyungsung University, Busan, Republic of Korea) | Park, K.S.;Jung, I.C.(Daegu Technical College, Daegu, Republic of Korea)E-mail:[email protected]
The preparation of low-fat chicken patties added 10% fat and 0.5% sodium alginate (SA treatment) arabia gum (AG treatment), xanthan gum (XG treatment), respectively and the control patty containing 20% fat was prepared. The moisture contents of raw, cooked and reheated patty of control were lower than low-fat patties containing gums, and were no significant difference among low-fat patties. The fat content of control patty was higher than that of the low-fat patties and the protein showed no significant difference among patties. In case of raw patty, the Hunter's L∨* value of control patty was higher than that of the low-fat patties, the Hunter's a∨* value was no significant difference among patties.
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