Article

Physiochemical Properties of Chicken Breast Sausage with Red Ginseng Marc Powder

Sun-Hwa Shin1, Won-Seok Choi1,*
Author Information & Copyright
1Department of Food Science and Technology, College of Health and Life Science, Korea National University of Transportation, Jeungpyeng 27909, Korea.
*Corresponding Author: Won-Seok Choi, Phone: +82-43-820-5249. E-mail: choiws@ut.ac.kr.

© Copyright 2022 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Jan 07, 2022 ; Revised: Mar 31, 2022 ; Accepted: Apr 04, 2022

Published Online: Apr 05, 2022

Abstract

This study explored the physiochemical and rheological properties of chicken breast sausages containing red ginseng marc to determine its potential as a fat substitute. When compared to the control group, the use of red ginseng marc significantly increased the water holding capacity as the particle size increased. As for the change in color value, addition of red ginseng marc resulted in an increase in a and b values as the quantity was increased and particle size decreased, thea and b values increased significantly. The smaller the particle size of red ginseng, the greater was the radical scavenging activity. According to the results of the measurement of the viscoelasticity of chicken breast sausage containing red ginseng marc, the G' and G" values increased with increasing amounts of red ginseng marc and particle size. Neither the addition of red ginseng marc nor its amount or particle size had any significant effect on gel formation temperature. The Texture profile analysis (TPA) experiment examined the average TPA measurements of each sample under different measurement conditions, and no significant difference between the red ginseng marc and control groups were observed. In conclusion, when red ginseng marc is used as a substitute for fat in chicken breast sausages, the water holding capacity, antioxidant capacity, and viscoelastic properties are affected. Red ginseng marc can possibly be utilized in high value-added processed meat products if its quantity and particle size are altered based on product characteristics.

Keywords: fat substitute; red ginseng marc; chicken breast sausages; physiochemical and rheological properties


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