Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Effects of Dietary Fiber Extracts from Brewer's Spent Grain on Quality Characteristics of Chicken Patties Cooked in Convective Oven

  • Kim, Hyun-Wook (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Hwang, Ko-Eun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Song, Dong-Heon (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Lee, Soo-Yeon (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Choi, Min-Sung (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Lim, Yun-Bin (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Choi, Ji-Hun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Choi, Yun-Sang (Food and Biological Resources Examination Division, Korean Intellectual Property Office) ;
  • Kim, Hack-Youn (Department of Animal Resources Science, Kongju National University) ;
  • Kim, Cheon-Jei (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • Received : 2012.09.25
  • Accepted : 2013.01.18
  • Published : 2013.02.28
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Abstract

Brewer's spent grain (BSG) is a by-product of beer manufacturing. This study was conducted to evaluate the effect of dietary fiber extracts from brewer's spent grain on quality characteristics of chicken patties. The total fiber content of BSG dietary fiber extracts after extraction increased from 58.11% to 68.57%, and the extracted dietary fiber extracts were added to chicken patties at 0, 1, 2, 3, and 4%, respectively. The effects of the BSG dietary fiber extracts on pH, color, cooking loss, reduction in patty diameter, salt-soluble protein solubility, texture, and sensory characteristics of chicken patties were evaluated. The addition of BSG dietary fiber extracts decreased pH and lightness values, and increased redness and yellowness. Chicken patties formulated with 3-4% BSG dietary fiber extracts had the lowest cooking loss among all treatments (p<0.05). The diameter of chicken patties was not affected by the addition of BSG dietary fiber extracts. Additionally, no significant difference was observed in salt-soluble protein solubility after adding 3% BSG dietary fiber extracts compared to that in the control. Textural and sensory properties were different among the chicken patties, and the 3% BSG dietary fiber-added chicken patty had the highest acceptability. Our results indicate that 3% BSG dietary fiber extract can be used as a good source of dietary fiber for improving the quality characteristics of chicken patties.

Keywords

References

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