초록 열기/닫기 버튼
Purpose: This study was conducted to investigate the quality characteristics of low-salt chicken patties with Pleurotus eryngii (PE) and konjac glucomannan (KGM). Methods: Patties were manufactured with different concentrations of salt (1.5% and 1.2%), mushroom (2.0%, 1.5%, 1.0%, 0.5% and 0%) and konjac glucomannan (0%, 0.5%, 1.0%, 1.5%, and 2.0%). To investigate the quality characteristics, cooking loss, water holding capacity, reduction of diameter and thickness, pH, color, proximate composition, salinity, texture analysis, and sensory evaluation were determined. Results: With addition of PE and KGM, water holding capacity of patties increased while cooking loss and reduction of diameter and thickness decreased. Also in cooked patties, pH was significantly higher in treatment groups. The redness of cooked patties increased with the addition of PE and the lightness of reatments were lower in contrast to control groups. There were no significant differences in moisture and ash contents between control and treatments. As a result of hardness, cohesiveness, gumminess, and chewiness of patties lowered with addition of PE and KGM. The salinity of patties increased in proportion to content of PE. From the sensory evaluation, appearance, flavor, juiciness, and overall acceptability had no significant differences but tenderness scored significantly higher in treatment groups. Conclusion: As a result of adding PE and KGM to the low-salt chicken patties, quality characteristics such as water holding capacity and tenderness were improved without impairing sensory characteristics. Therefore, PE and KGM are worthy to use as additives to improve the quality of low-salt chicken patties.
