title: Effect of Chicory Fiber and Smoking on Quality Characteristics of Restructured Sausages.
abstract: This study was conducted to investigate the effects of chicory fiber for the replacement of fat and smoking on quality characteristics of restructured sausages. Treatments were as follows;
  
  
  METHODS
  Pork backfat 20%, T1: Pork backfat 10% + Chicory fiber 10%, T2: CONTROL + Smoking, T3: T1 + Smoking. The addition of chicory fiber significantly reduced the moisture, fat, hardness and pH values, whereas the smoking treatment increased the fat, redness and pH values of restructured sausages (p<0.01). Additionally, interaction of them significantly affected the ash, chewiness and hardness values of restructured sausages. As a result, although the addition of chicory fiber decreased the quality characteristics of sausage, smoking treatment improved the reduced quality. Therefore, the chicory fiber and smoking treatment is helpful to develop restructured sausage products with reduced fat and compensated quality.
authors: Department of Animal Science, Chungbuk National University, Cheongju 361-763, Korea.
authors: Hyun-Su
authors: HS
authors: Choi
authors: Department of Animal Science, Chungbuk National University, Cheongju 361-763, Korea.
authors: Hyung-Gyu
authors: HG
authors: Choi
authors: Department of Animal Science, Chungbuk National University, Cheongju 361-763, Korea.
authors: Yeong-Seok
authors: YS
authors: Choi
authors: Hansalimfood Agricul. Corp., Goesan 367-922, Korea.
authors: Jong-Hee
authors: JH
authors: Kim
authors: Hansalimfood Agricul. Corp., Goesan 367-922, Korea.
authors: Ju-Ho
authors: JH
authors: Lee
authors: Department of Food and Nutrition, Seowon University, Cheongju 361-742, Korea.
authors: Eun-Hee
authors: EH
authors: Jung
authors: Seowon University Bio Organic Material & Food Center, Cheongju 361-742, Korea.
authors: Sang-Hwa
authors: SH
authors: Lee
authors: Department of Animal Science, Chungbuk National University, Cheongju 361-763, Korea.
authors: Yang-Il
authors: YI
authors: Choi
authors: Swine Science and Technology Center, Gyeongnam National University of Science and Technology, Jinju 660-758, Korea.
authors: Jung-Seok
authors: JS
authors: Choi
keywords: chicory fiber; quality characteristics; restructured sausage; smoking