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

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.