Effects of dietary fiber from rice bran on the quality characteristics of emulsion-type sausages

Korean Journal for Food Science of Animal Resources

Volumn 28, Issue 1, 2008, Pages 14-20

  Choi, Yun Sang ^a   Jeong, Jong Youn ^b   Choi, Ji Hun ^a   Han, Doo Jeong ^a   Kim, Hack Youn ^a   Lee, Mi Ai ^a   Kim, Hyun Wook ^a   Paik, Hyun Dong ^a   Kim, Cheon Jei ^a  

^a Konkuk University   (South Korea)

^b UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Dietary fiber; Emulsion sausage; Extracted rice bran

Indexed keywords

EID: 42149096040     PISSN: 12258563     EISSN: None     Source Type: Journal    
DOI: 10.5851/kosfa.2008.28.1.14     Document Type: Article

References (33)

1. Aleson-Carbonell, L., Fernández-López, J., Pérez-Álvarez, J. A., and Kuri, V. (2005) Characteristics of beef burger as influenced by various type of lemon albedo. Innovative Food Sci. Emerging Technol. 6, 247-255.
2. AOAC. (1995) Official Methods of Analysis of AOAC. 16th ed. Association of official analytical chemists, Washington DC.
3. Chin, K. B., Kim, W. Y., and Kim, K. H. (2005) Physicochemical and textural properties and antimicrobical effects of low-fat comminuted sausages manufactured with grapefruit seed extract. Korean J. Food Sci. Anim. Resour. 25, 141-148.
4. Choi, S. H. and Chin, K. B. (2002) Development of low-fat comminuted sausage manufactrued with various fat replacers similar textural characteristics to those with regular-fat counterpart. Korean J. Food Sci. Technol. 34, 577-582.
5. Choi, S. H. and Chin, K. B. (2003) Evaluation of sodium lactate as a replacement for the conventional chemical preservatives in comminuted sausages inoculated with Listeria monocytogenes. Meat Sci. 65, 531-537.
6. Choi, Y. S., Jeong, J. Y, Choi, J. H., Han, D. J., Kim, H. Y., Lee, M. A., Sim, S. Y., Paik, H. D., and Kim, C. J. (2007) Quality characteristics of meat batters containing dietary fiber extracted from rice bran. Korean J. Food Sci, Ani. Resour. 27, 228-234.
7. Cofrades, S., Guerra, M. A., Carballo, J., Fernandez-Martin, F., and Jimenez-Colmenero, F. (2000) Plasma protein and soy fiber content effect on bologna sausage properties as influenced by fat level. J. Food Sci. 65, 281-287.
8. Fernández-Ginés, J. M., Fernández-López, J., Sayas-Barbera, E., Senara, E., and Pérez-Álvarez, J.A. (2004) Lemon albedo as a new source of dietary fiber: Application to bologna sausage. Meat Sci. 67, 7-13.
9. Howard, R. M. (1987) Food texture (Instrumental and sensory measurement) Marcel dekker, Basel, New York, pp. 3-34.
10. Huang, S. C., Shiau, C. Y., Liu, T. E., Chu, C. L., and Hwang, D. F. (2005) Effects of rice bran on sensory and physicochemical properties of emulsified pork meatball. Meat Sci. 70, 713-619.
11. Ishitani, A. (1980) Oryzanol antioxidant for food. JPN. Kokai Tokkyo Kobo. 8050. 094.
12. Jiménez-Colmenero, F., Serrano, A., Ayo, J., Solas, M. T., Cofrades, S., and Carballo, J. (2003) Physicochemical and sensory characteristics of restructured beef steak with added walnuts. Meat Sci. 65, 1391-1397.
13. Kim, Y. S., Ha, T. Y., Lee, S. H., and Lee, H. T. (1997a) Properties of dietary fiber extract from rice bran and application in bread-making. Korean J. Food Sci. Technol. 29, 502-508.
14. Kim, Y. S., Ha, T. Y., Lee, S. H., and Lee, H. Y. (1997b) Effect of rice bran dietary fiber extract on gelatinization and retrogradation of wheat flour. Korean J. Food Sci. Technol. 29, 464-469.
15. Kim, Y. S., Ha, T. Y., Lee, S. H., and Lee, H. Y. (1997c) Effect of rice bran dietary fiber on flour rheology and quality of wet noodles. Korean J. Food Sci. Technol. 29, 90-95.
16. Korean Food Industrial Association (1997) Food Standards and Criterions: Meat Product. Korean Food Code, Seoul, pp. 225-229.
17. Lee, J. R., Jung, J. D., Hah, Y. J., Lee, J. D., Jin, S. K., Lee, C. Y., Sung, N. J., and Do, C. H. (2004a) Effects of addition of citron peel powder on quality characteristices of emulsion-type sausages. J. Anim. Sci. Technol. (Kor.) 46, 849-858.
18. Lee, J. R., Jung, J. D., Hah, Y. J., Lee, J. W., Lee, J. I., Kim, K. S., and Lee, J. D. (2004b) Effects of addition of mugwort powder on the quality characteristics of emulsion-type sausage. J. Anim. Sci. Technol. (Kor.) 46, 209-216.
19. Lee, J. R., Jung, J. D., Lee, J. I., Song, Y. M., Jin, S. K., Kim, I. S., Kim, H. Y., and Lee, J. H. (2003) The effects of emulsion-type sausages containing mulberry leaf and persimmon leaf powder in lipid oxidation, nitrite, VBN and fatty acid composition. Korean J. Food Sci. Ani. Resour. 23, 1-8.
20. Lee, Y. H. and Moon, T. H. (1994) Composition, water-holding capacity and effect on starch retrogradation of rice bran dietary fiber. Korean J. Food Sci. Technol. 26, 288-294.
21. Lee, Y. T. (2001) Dietary fiber composition and viscosity of extracts from domestic barley, wheat, oat, and rye. Korean J. Food. Nutr. 14, 233-238.
22. Mansour, E. H. and Khalil, A. H. (1997) Characteristics of low-fat beefburger as influenced by various types of wheat fibers. Food Res. Int. 30, 199-205.
23. Mittal, G. S. and Usborne, W. R. (1985) Meat emulsion extender. Food Technol. 39, 121-130.
24. Park, H. I., Lee, M. H., Yoo, I. J., and Chung, M. S. (1992) Effect of vegetable oil high in linolenic acid on quality of a low-fat chicken sausage containing ginseng. Korean J. Anim. Sci. 34, 370-376.
25. Park, S. W. and Kwon, S. K. (1998) Sensory characteristics and tenderness of boiled beef by addition of the Bark(Morus alba Linne). Korena J. Food. Nutr. 11, 580-584
26. Park, S. Y., Chin, K. B., and Yoo, S. S. (2005) Flavor compounds and physicochemical properties of low-fat functional sausages manufactured with chitosans during refrigerated storage. Korean J. Food Sci. Ani. Resour. 25, 285-294.
27. Pearson, A. M., Asghjar, A., Gray, J. I., and Booren, A. M. (1987) Impact of fat reduction on palatability and consumer acceptance of processed meat. Proceed 46th Ann. Recip. Meat Conf. 40, 105-114.
28. SAS. (1999) SAS/STAT Software. Release 8.1, SAS Institute Inc., Cary, NC, USA.
29. Somboonpanyakul, P., Barbut, S., Jantawat, P., and Chinprahast, N. (2007) Textural and sensory quality of poultry meat batter containing malva nut gum, salt and phosphate. Food Sci. Technol. 40, 498-505.
30. Turhan, S., Sagir, I., and Ustun, N. S. (2005) Utilization of hazelnut pellicle in low-fat beef burgers. Meat Sci. 71, 312-316.
31. Yilmaz, I. (2004) Effects of rye bran addition on fatty acid composition and quality characteristics of low-fat meatball. Meat Sci. 67, 245-249.
32. Yilmaz, I. (2005) Physicochemical and sensory characteristics of low fat meatballs with added wheat bran. J. Food Eng. 69, 369-373.
33. Yilmaz, I., and Daglioglu, O. (2003) The effect of replacing fat with oat bran on fatty acid composition and physicochemical properties of meatballs. Meat Sci. 65, 819-823.