The patty is very popular among the meat products worldwide, mainly due to price, flavor, and convenience. (Choi et al., 2012). However, the high fat content in ...
Korean J. Food Sci. An. Vol. 35, No. 3, pp. 307~314(2015) DOI http://dx.doi.org/10.5851/kosfa.2015.35.3.307
ARTICLE
Effect of Dietary Fiber Extracted from Algelica keiskei Koidz on the Quality Characteristics of Chicken Patties Yun-Sang Choi1, Hyun-Wook Kim2, Ko-Eun Hwang, Dong-Heon Song, Tae-Jeon Jeong, Young-Boong Kim1, Ki-Hong Jeon1, and Cheon-Jei Kim* Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea 1 Food Processing Research Center, Korean Food Research Institute, Seongnam 463-746, Korea 2 Meat Science and Muscle Biology Lab, Purdue University, West Lafayette, IN 47907, USA
Abstract In this study, we evaluated the effects of dietary fiber extracted from Algelica keiskei Koidz on the chemical composition, cooking characteristics, and sensory properties of chicken patties. The chicken patties with Algelica keiskei Koidz dietary fiber had significantly higher moisture and ash content, and yellowness than the control sample (p
