Effect of Chicken Skin and Pork Backfat on Quality of Dakgalbi-Taste Chicken Sausage
2014
Song, Y.R., Kangwon National University, Chuncheon, Republic of Korea | Kim, D.S., Kangwon National University, Chuncheon, Republic of Korea | Muhlisin, Kangwon National University, Chuncheon, Republic of Korea | Seo, T.S., Kangwon National University, Chuncheon, Republic of Korea | Jang, A.R., Kangwon National University, Chuncheon, Republic of Korea | Park, J.I., Kangwon National University, Chuncheon, Republic of Korea | Lee, S.K., Kangwon National University, Chuncheon, Republic of Korea
This study was conducted to investigate the effect of chicken skin and pork backfat on quality of Dakgalbi-taste chicken sausage as fat sources. The sausages were manufactured with 100% chicken breast without fat sources, 85% chicken breast meat with 15% chicken skin or 85% chicken breast meat with 15% pork backfat, respectively. Batters for production of chicken sausage were mixed with 5% Dakgalbi sauce and 4.92% ingredients (meat and lipid basis) for 20 min and then stuffed into casing. All cooked sausages were vacuum-packaged and stored at 4℃ for 14 days. Moisture and crude protein contents were higher in the control, and crude lipid content was higher in chicken sausage with pork backfat (p0.05). Unsaturated fatty acids content and monounsaturated fatty acids/saturated fatty acids ratio of sausage with pork backfat were lower than those of control and sausage with chicken skin (p0.05), which were influenced by fatty acids compositions of fat sources. The chicken sausage with pork backfat showed a lower hardness and chewiness, and higher springiness measured by food texture analyzer. The sausage with pork backfat had a high level of water holding capacity (WHC) during storage (p0.05). In conclusion, Dakgalbi-taste chicken sausage containing chicken skin had higher unsaturated fatty acid compositions, but showed lower textural quality compared with that containing pork backfat.
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