Yun-Sang Choi. 1. , Hyun-Wook Kim .... 30 min in a water bath (Model 10-101, Dae Han Co.,. Korea). The cooked ... Sang Woo Scientific Co., Korea). Fat content ...
Korean J. Food Sci. Ani. Resour. Vol. 31, No. 4, pp. 521~529(2011)
ARTICLE
Quality Characteristics and Sensory Properties of Reduced-fat Emulsion Sausages with Brown Rice Fiber 1
Research Institute for Meat Science and Culture, Konkuk University, Seoul 143-701, Korea Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea 3 Food Ingredients Solution Center, CJ Cheiljedang Corporation, Seoul 152-051, Korea
Abstract We evaluated the effects of dietary fiber extracted from brown rice on the quality of reduced-fat emulsion sausage. Reduced-fat emulsion sausage was supplemented with brown rice fiber at levels of 0, 1, 2, 3, and 6%. Adding different levels of brown rice fiber affected the proximate composition of the reduced-fat emulsion sausages (p
