Germinated barley as a functional ingredient in chicken sausages: effect on physicochemical and technological properties at different levels

被引：7
|
作者：
Kim, Hyun-Wook [1 ]
Hwang, Ko-Eun [1 ]
Song, Dong-Heon [1 ]
Kim, Yong-Jae [1 ]
Ham, Youn-Kyung [1 ]
Jeong, Tae-Jun [1 ]
Choi, Yun-Sang [2 ]
Kim, Cheon-Jei [1 ]
机构：
[1] Konkuk Univ, Dept Food Sci & Biotechnol Anim Resources, Seoul 143701, South Korea
[2] Korean Food Res Inst, Res Grp Convergence Technol, Songnam 463746, South Korea
来源：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2016年 / 53卷 / 01期
关键词：
Barley; Chicken breast; Dietary fiber; Germination; Sausage; BETA-GLUCAN; SENSORY CHARACTERISTICS; FROZEN STORAGE; DIETARY FIBER; MEAT BATTERS; OAT BRAN; FAT; WATER; STARCH; FRANKFURTERS;
D O I：
10.1007/s13197-015-2058-y
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The objective of this study was to evaluate the effect of germinated barley (GB) levels on physicochemical and technological properties of cooked chicken sausages. The chicken sausages were formulated with 0-4 % GB. Addition of GB increased pH and yellowness but decreased lightness of the cooked chicken sausages. However, there was no difference in redness among treatments (P > 0.05). Based on the positive effects of GB on measurements related to water and/or fat retention ability, such as emulsion stability, cooking loss, and thawing loss, such results depended upon the added amount of GB. In addition, apparent viscosity increased with increasing levels of GB, resulting in hardness, springiness, and chewiness (P < 0.05). These results could be associated with polysaccharides contained in GB, such as insoluble fiber, beta-glucan, and starch. Therefore, our results suggests that GB could be a functional ingredient to improve physicochemical and technological properties of chicken sausages and optimal level of GB was determined as minimum 2 %.
引用
收藏
页码：872 / 879
页数：8
相关论文
共 50 条
  • [41] Comparison of technological and physicochemical properties of cricket powders of different origin
    Kowalczewski, Przemyslaw Lukasz
    Siejak, P.
    Jarzebski, M.
    Jakubowicz, J.
    Jezowski, P.
    Walkowiak, K.
    Smarzynski, K.
    Ostrowska-Ligeza, E.
    Baranowska, H. M.
    [J]. JOURNAL OF INSECTS AS FOOD AND FEED, 2023, 9 (05) : 637 - 646
  • [42] Physicochemical properties, fatty acid profile and sensory characteristics of sheep and goat meat sausages manufactured with different pork fat levels
    Leite, Ana
    Rodrigues, Sandra
    Pereira, Etelvina
    Paulos, Katia
    Oliveira, Antonio Filipe
    Manuel Lorenzo, Jose
    Teixeira, Alfredo
    [J]. MEAT SCIENCE, 2015, 105 : 114 - 120
  • [43] Effect of different time of ultrasound treatment on physicochemical, thermal, and antioxidant properties of chicken plasma protein
    Zou, Y.
    Yang, H.
    Li, P. P.
    Zhang, M. H.
    Zhang, X. X.
    Xu, W. M.
    Wang, D. Y.
    [J]. POULTRY SCIENCE, 2019, 98 (04) : 1925 - 1933
  • [44] DRIED SAUSAGES FERMENTED WITH STAPHYLOCOCCUS-XYLOSUS AT DIFFERENT TEMPERATURES AND WITH DIFFERENT INGREDIENT LEVELS .1. CHEMICAL AND BACTERIOLOGICAL DATA
    STAHNKE, LH
    [J]. MEAT SCIENCE, 1995, 41 (02) : 179 - 191
  • [45] Physicochemical properties of extruded germinated wheat and barley as modified by CO2 injection and difference extrusion conditions
    Singkhornart, Sasathorn
    Gu, Bon-Jae
    Ryu, Gi Hyung
    [J]. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2013, 48 (02): : 290 - 299
  • [46] Effect of different milling methods on physicochemical and functional properties of mung bean flour
    Yu, Shibo
    Wu, Yanchun
    Li, Zhenjiang
    Wang, Changyuan
    Zhang, Dongjie
    Wang, Lidong
    [J]. FRONTIERS IN NUTRITION, 2023, 10
  • [47] Effect of sous vide processing on physicochemical, ultrastructural, microbial and sensory changes in vacuum packaged chicken sausages
    Naveena, B. M.
    Khansole, Panjab S.
    Kumar, M. Shashi
    Krishnaiah, N.
    Kulkarni, Vinayak V.
    Deepak, S. J.
    [J]. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, 2017, 23 (01) : 75 - 85
  • [48] STEEPING OF BARLEY STARCH - EFFECTS ON PHYSICOCHEMICAL PROPERTIES AND FUNCTIONAL-CHARACTERISTICS
    LORENZ, K
    KULP, K
    [J]. STARKE, 1984, 36 (04): : 122 - 126
  • [49] Effect of single and dual steps annealing in combination with hydroxypropylation on physicochemical, functional and rheological properties of barley starch
    Devi, Rekhashree
    Sit, Nandan
    [J]. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2019, 129 : 1006 - 1014
  • [50] The effect of microwave-assisted hydrothermal treatment on physicochemical and functional properties of wheat, barley, and rye flours
    Tok, Ozlem
    Tuncel, Necati Baris
    [J]. JOURNAL OF CEREAL SCIENCE, 2024, 117
12345