title: Effect of apple pomace fiber and pork fat levels on quality characteristics of uncured, reduced-fat chicken sausages.
abstract: The effects of reducing pork fat level from 30 to 25 and 20% by partially substituting pork fat with 1 and 2% apple pomace fiber were investigated based on the evaluation of physicochemical properties and textural properties of uncured, reduced-fat chicken sausages. Increased fat level resulted in decreased moisture content, cooking loss, total expressible fluid separation, fat separation, and yellowness of uncured, reduced-fat chicken sausages, whereas, an increase in fat content, caloric energy, pH, lightness, redness, hardness, cohesiveness, gumminess, and chewiness was observed. The results showed that uncured, reduced-fat chicken sausage samples with increased apple pomace fiber level had lower cooking loss, total expressible fluid separation, fat separation, pH, and redness. The results from this study show that inclusion of apple pomace fiber in the formulation will successfully reduce fat content in emulsion sausages, while improving quality characteristics relative to regular-fat (30%) control.
authors.affiliation: Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea.
authors.forename: Yun-Sang
authors.initials: YS
authors.lastname: Choi
authors.affiliation: Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea.
authors.forename: Young-Boong
authors.initials: YB
authors.lastname: Kim
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, 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 05029, 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 05029, Korea.
authors.forename: Youn-Kyung
authors.initials: YK
authors.lastname: Ham
authors.affiliation: Meat Science and Muscle Biology Lab, Purdue University, West Lafayette, IN 47907.
authors.forename: Hyun-Wook
authors.initials: HW
authors.lastname: Kim
authors.affiliation: Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea.
authors.forename: Jung-Min
authors.initials: JM
authors.lastname: Sung
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea kimcj@konkuk.ac.kr.
authors.forename: Cheon-Jei
authors.initials: CJ
authors.lastname: Kim
mesh_terms: D000818:Animals; D002645:Chickens; D004041:Dietary Fats / Q000032:analysis*; D004043:Dietary Fiber / Q000032:analysis*; D005638:Fruit / Q000737:chemistry; D027845:Malus / Q000737:chemistry*; D008461:Meat Products / Q000032:analysis*; D034421:Sus scrofa
chemical_list: D004041:Dietary Fats; D004043:Dietary Fiber
keywords: apple pomace; dietary fiber; reduced-fat; sausage; sensory characteristics