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Effects of Dietary Fiber Extracted from Citrus (Citrus unshiu S. Marcoy) Peel on Physicochemical Properties of a Chicken Emulsion in Model Systems

Authors
Choi, Yun-SangKim, Hyun-WookHwang, Ko-EunSong, Dong-HeonKim, Hack-YounLee, Mi-AiYoon, YohanKim, Cheon-Jei
Issue Date
Oct-2012
Publisher
KOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
Keywords
citrus peel fiber; chicken emulsion; model systems; dietary fiber; emulsion stability
Citation
KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, v.32, no.5, pp.618 - 626
Journal Title
KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES
Volume
32
Number
5
Start Page
618
End Page
626
URI
https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/17510
DOI
10.5851/kosfa.2012.32.5.618
ISSN
1225-8563
Abstract
Citrus (Citrus unshiu S. Marcoy) industry by-products were used as a source of dietary fiber, and the effects of dietary fiber extracted from citrus peel on the proximate composition, pH, color, protein solubility, cooking loss, emulsion stability, and apparent viscosity of a chicken emulsion in model systems were examined. Chicken emulsions were prepared by adding citrus peel fiber at four different concentrations (1, 2, 3, and 4%). The apparent viscosity, redness, and yellowness of the chicken emulsion with citrus peel fiber were higher than those of the control (p < 0.05). The lightness values of the chicken emulsions were lower in treatments containing citrus peel fiber (p < 0.05). Furthermore, moisture content, cooking loss, and emulsion stability of the chicken emulsion with 1-2% citrus peel fiber were higher than those of other treatments (p < 0.05). Fat content was lower in the treatments with added citrus peel fiber than that in the control (p < 0.05). Chicken emulsions with added citrus peel fiber had improved quality characteristics, and the best results were obtained for the chicken emulsion with 2% added citrus peel fiber.
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생활과학대학 (식품영양학과)
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