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Germinated barley as a functional ingredient in chicken sausages: effect on physicochemical and technological properties at different levels

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Abstract

The objective of this study was to evaluate the effect of germinated barley (GB) levels on physicochemical and technological properties of cooked chicken sausages. The chicken sausages were formulated with 0–4 % GB. Addition of GB increased pH and yellowness but decreased lightness of the cooked chicken sausages. However, there was no difference in redness among treatments (P > 0.05). Based on the positive effects of GB on measurements related to water and/or fat retention ability, such as emulsion stability, cooking loss, and thawing loss, such results depended upon the added amount of GB. In addition, apparent viscosity increased with increasing levels of GB, resulting in hardness, springiness, and chewiness (P < 0.05). These results could be associated with polysaccharides contained in GB, such as insoluble fiber, β-glucan, and starch. Therefore, our results suggests that GB could be a functional ingredient to improve physicochemical and technological properties of chicken sausages and optimal level of GB was determined as minimum 2 %.

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Acknowledgments

The authors were supported by the Brain Korean 21 Plus (BK 21P PLUS) Project from Ministry of Education and Human Resources Development.

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Authors and Affiliations

  1. Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 143-701, South Korea

    Hyun-Wook Kim, Ko-Eun Hwang, Dong-Heon Song, Yong-Jae Kim, Youn-Kyung Ham, Tae-Jun Jeong & Cheon-Jei Kim

  2. Research Group of Convergence Technology, Korean Food Research Institute, Seongnam, 463-746, Republic of Korea

    Yun-Sang Choi

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  1. Hyun-Wook Kim
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  2. Ko-Eun Hwang
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  3. Dong-Heon Song
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  4. Yong-Jae Kim
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  6. Tae-Jun Jeong
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  7. Yun-Sang Choi
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  8. Cheon-Jei Kim
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Correspondence to Cheon-Jei Kim.

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Kim, HW., Hwang, KE., Song, DH. et al. Germinated barley as a functional ingredient in chicken sausages: effect on physicochemical and technological properties at different levels. J Food Sci Technol 53, 872–879 (2016). https://doi.org/10.1007/s13197-015-2058-y

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  • DOI: https://doi.org/10.1007/s13197-015-2058-y

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