title: Germinated barley as a functional ingredient in chicken sausages: effect on physicochemical and technological properties at different levels.
abstract: 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, β-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 %.
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 143-701 South Korea.
authors.forename: Hyun-Wook
authors.initials: HW
authors.lastname: Kim
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 143-701 South Korea.
authors.forename: Ko-Eun
authors.initials: KE
authors.lastname: Hwang
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 143-701 South Korea.
authors.forename: Dong-Heon
authors.initials: DH
authors.lastname: Song
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 143-701 South Korea.
authors.forename: Yong-Jae
authors.initials: YJ
authors.lastname: Kim
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 143-701 South Korea.
authors.forename: Youn-Kyung
authors.initials: YK
authors.lastname: Ham
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 143-701 South Korea.
authors.forename: Tae-Jun
authors.initials: TJ
authors.lastname: Jeong
authors.affiliation: Research Group of Convergence Technology, Korean Food Research Institute, Seongnam, 463-746 Republic of Korea.
authors.forename: Yun-Sang
authors.initials: YS
authors.lastname: Choi
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 143-701 South Korea.
authors.forename: Cheon-Jei
authors.initials: CJ
authors.lastname: Kim
keywords: Barley; Chicken breast; Dietary fiber; Germination; Sausage