1
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Ghafouri-Oskuei H, Javadi A, Saeidi-Asl MR, Azadmard-Damirchi S, Armin M, Riazi F, Savadkoohi S. Mechanical attributes, colloidal interactions, and microstructure of meat batter influenced by flaxseed flour and tomato powder. Meat Sci 2022; 187:108750. [DOI: 10.1016/j.meatsci.2022.108750] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2021] [Revised: 12/19/2021] [Accepted: 01/28/2022] [Indexed: 10/19/2022]
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2
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Chou CF, Hsu SC, Huang YC. Evaluation of kamaboko quality characteristics when it is produced using sorghum distillers grains. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16295] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Chin Fu Chou
- Department of Food Science and Nutrition Meiho University Pingtung Taiwan
| | - Shu Chen Hsu
- Bachelor Degree Program in Environment and Food Safety Laboratory Science Chang Jung Christian University Tainan City Taiwan
| | - Ying Che Huang
- Department of Food Science and Nutrition Meiho University Pingtung Taiwan
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3
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Lee JA, Kim HY. Effect of Hanwoo Crust on the Physicochemical Properties of Emulsion-Type Sausages. Food Sci Anim Resour 2021; 41:440-451. [PMID: 34017953 PMCID: PMC8112307 DOI: 10.5851/kosfa.2021.e9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2020] [Revised: 02/22/2021] [Accepted: 03/03/2021] [Indexed: 11/10/2022] Open
Abstract
This study aimed to investigate the effects of Hanwoo crust,
inedible surface layer formed during dry aging, on the physicochemical
properties of emulsion-type sausages. Sausage samples were prepared with various
amounts of Hanwoo crust—0% (i.e., control),
1%, 2%, and 3%. The physicochemical properties studied
included the proximate composition, pH, color, water holding capacity (WHC),
cooking yield (CY), and viscosity. Texture profile analysis (TPA) and sensory
evaluation were also carried out. Protein, fat, and ash contents of the
Hanwoo crust-treated samples were found to be significantly
higher than those of the control (p<0.05). Moreover, the CIE b* value of
cooked sausage with Hanwoo crust treatments was significantly
lower than that of the control (p<0.05). The CIE L* value of uncooked and
cooked samples with 3% Hanwoo crust was significantly
lower than that of the control (p<0.05). In contrast, the CIE a* value of
uncooked and cooked samples with 3% Hanwoo crust was
significantly higher than that of the control (p<0.05). The viscosity of
the uncooked samples increased with increasing Hanwoo crust
content. Samples containing 3% Hanwoo crust exhibited
significantly higher WHC and CY than the control (p<0.05). In the TPA,
samples containing 2% and 3% Hanwoo crust showed
significantly higher hardness, gumminess, and chewiness than the control
(p<0.05). Overall, the sensory properties of Hanwoo
crust treatments were significantly better than those of the control
(p<0.05). In conclusion, adding 3% Hanwoo crust
to emulsion-type sausage leads to optimal physicochemical properties.
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Affiliation(s)
- Jeong-Ah Lee
- Department of Animal Resources Science, Kongju National University, Chungnam 32439, Korea
| | - Hack-Youn Kim
- Department of Animal Resources Science, Kongju National University, Chungnam 32439, Korea
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4
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Kang KM, Lee SH, Kim HY. Quality properties of whole milk powder on chicken breast emulsion-type sausage. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2021; 63:405-416. [PMID: 33987614 PMCID: PMC8071734 DOI: 10.5187/jast.2021.e30] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/19/2020] [Revised: 10/13/2020] [Accepted: 12/07/2020] [Indexed: 11/30/2022]
Abstract
The aim of the study was to determine the effect of whole milk powder (WMP) as
heterologous proteins on chicken breast emulsion-type sausages. The quality
properties of WMP on such chicken breast emulsion-type sausages were
investigated by measuring the proximate composition, pH, color, cooking yield,
protein solubility, and by applying other methods, such as texture profile
analysis (TPA), microphotograph, sodium dodecyl sulfate-polyacrylamide gel
electrophoresis (SDS-PAGE), and electronic nose. The crude fat, protein, and ash
contents of 15% WMP samples were significantly higher than the control samples
(p < 0.05). The redness of the cooked samples
significantly increased with an increase in the WMP contents (p
< 0.05). The cooking yield of WMP treated samples was significantly
higher than the control sample (p < 0.05). Additionally,
the hardness, gumminess, and chewiness of WMP treated samples were significantly
higher than the control sample (p < 0.05). The
sarcoplasmic and myofibrillar proteins of samples containing 15% WMP were
significantly higher than the control samples (p <
0.05). The result of SDS-PAGE showed that the C protein, sarcoplasmic protein,
actin, and tropomyosin increased with an increase in the WMP contents. The
principal component analysis plot of WMP-treated samples was clearly different
from that of the control samples. Based on these results, it was predicted that
WMP could be useful as heterologous protein on emulsion-type sausage.
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Affiliation(s)
- Kyu-Min Kang
- Department of Animal Resources Science, Kongju National University, Yesan 32439, Korea
| | - Sol-Hee Lee
- Department of Animal Resources Science, Kongju National University, Yesan 32439, Korea
| | - Hack-Youn Kim
- Department of Animal Resources Science, Kongju National University, Yesan 32439, Korea
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5
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Panea B, Ripoll G. Substituting fat with soy in low-salt dry fermented sausages. NFS JOURNAL 2021. [DOI: 10.1016/j.nfs.2020.12.003] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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6
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Du Z, Jia S, Xiong P, Cai Z. Preparation of protein nanoparticle-coated poly(hydroxybutyrate) electrospun nanofiber based scaffold for biomedical applications. INT J POLYM MATER PO 2021. [DOI: 10.1080/00914037.2021.1876058] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Zhanwen Du
- State Key Laboratory of Separation Membranes and Membrane Processes, School of Textiles Science and Engineering, Tiangong University, Tianjin, China
| | - Shuwei Jia
- State Key Laboratory of Separation Membranes and Membrane Processes, School of Textiles Science and Engineering, Tiangong University, Tianjin, China
| | - Ping Xiong
- State Key Laboratory of Separation Membranes and Membrane Processes, School of Textiles Science and Engineering, Tiangong University, Tianjin, China
| | - Zhijiang Cai
- State Key Laboratory of Separation Membranes and Membrane Processes, School of Textiles Science and Engineering, Tiangong University, Tianjin, China
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7
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Chou CF. Evaluation of quality properties of emulsified pork sausages containing sorghum distillers grains. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14968] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Chin Fu Chou
- Department of Food Science and Nutrition Meiho University Pingtung Taiwan, ROC
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8
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Velemir A, Mandić S, Vučić G, Savanović D. Effects of non-meat proteins on the quality of fermented sausages. FOODS AND RAW MATERIALS 2020. [DOI: 10.21603/2308-4057-2020-2-259-267] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Introduction. Non-meat proteins are widely used in meat processing. In our study, we analyzed the effects of whey and soy protein isolates on the physicochemical and sensory properties of domestic fermented sausage.
Study objects and methods. Five groups of sausages were traditionally fermented under industrial conditions. The sausage group without the additives was labelled the control, while other sausages were manufactured with the addition of 0.5% and 1.5% protein isolates of whey and soybean. Using a quantitative descriptive test, we assessed the sensory characteristics of the sausages and instrumentally determined their color, hardness, water activity (aw), and pH.
Results and discussion. The proteins added to fermented sausages improved emulsification, texture, as well as water and fat binding capacity, which was confirmed by the results for hardness. Using a 0.5% soy protein isolate resulted in a firmer product. The additives had a minor effect on the color: the samples with the additives had a slightly lower L* value, and those with a soy protein had higher yellowness (b*).
Conclusion. Using the additives did not have a significant effect on the chemical composition and overall sensory quality of all tested samples (P > 0.05).
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9
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Kim TK, Yong HI, Jang HW, Kim YB, Sung JM, Kim HW, Choi YS. Effects of hydrocolloids on the quality characteristics of cold-cut duck meat jelly. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2020; 62:587-594. [PMID: 32803190 PMCID: PMC7416163 DOI: 10.5187/jast.2020.62.4.587] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 05/11/2020] [Accepted: 05/15/2020] [Indexed: 11/26/2022]
Abstract
In this study, we examined the effects of various hydrocolloid (alginate,
carrageenan, and konjac) treatments on the quality characteristics of cold-cut
duck meat jelly. Seven different types of cold-cut duck meat jelly were
prepared: control, without hydrocolloids; T1, 0.5% alginate; T2, 0.5%
carrageenan; T3, 0.5% konjac; T4, 0.25% alginate + 0.25% carrageenan; T5, 0.25%
carrageen + 0.25% konjac; and T6, 0.25% alginate + 0.25% konjac. The pH and
moisture content of the cold-cut duck meat jelly with hydrocolloids was higher
(p < 0.05) than that of the control. The highest
lightness value was recorded for T4 and T6 (p < 0.05),
and the hardness was lower (p < 0.05) in the meat jelly
with hydrocolloids than in the control, except for T2 and T5. The springiness of
the meat jelly was the highest (p < 0.05) in T1 and T4.
The onset, peak, and end temperatures were the lowest (p
< 0.05) in the control. The highest appearance score of the meat jelly
was observed in T6, and its overall acceptability was higher (p
< 0.05) than that of the control, indicating that, of all the treatments,
0.25% alginate + 0.25% konjac yielded the most desirable results. Thus, the
combined use of duck skin and gelatin with alginate and konjac is potentially
applicable for the development of new cold-cut duck meat products.
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Affiliation(s)
- Tae-Kyung Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
| | - Hae In Yong
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
| | - Hae Won Jang
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
| | - Young-Boong Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
| | - Jung-Min Sung
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
| | - Hyun-Wook Kim
- Department of Animal Science & Biotechnology, Gyeongnam National University of Science and Technology, Jinju 52725, Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
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10
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Xie Y, Fan T, Zou J. Evaluating the viscoelastic properties of soy protein isolate by creep–recovery behavior. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14185] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Yanli Xie
- School of Food Science and Technology Henan University of Technology Zhengzhou P.R. China
- Henan Key Laboratory of Cereal and Oil Food Safety Inspection and Control Henan University of Technology Zhengzhou P.R. China
| | - Tingting Fan
- School of Food Science and Technology Henan University of Technology Zhengzhou P.R. China
- Henan Key Laboratory of Cereal and Oil Food Safety Inspection and Control Henan University of Technology Zhengzhou P.R. China
| | - Junjun Zou
- School of Food Science and Technology Henan University of Technology Zhengzhou P.R. China
- Henan Key Laboratory of Cereal and Oil Food Safety Inspection and Control Henan University of Technology Zhengzhou P.R. China
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11
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Jin SK, Kim SH, Choi JS, Yim DG. Effect of diverse binder materials and their addition levels on physico-chemical characteristics of sausages. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00071-1] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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12
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Characterization of bovine serum albumin hydrolysates prepared by subcritical water processing. Food Chem 2019; 278:203-207. [DOI: 10.1016/j.foodchem.2018.11.069] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2018] [Revised: 10/26/2018] [Accepted: 11/12/2018] [Indexed: 01/10/2023]
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13
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Kim TK, Lee MA, Sung JM, Jeon KH, Kim YB, Choi YS. Combination effects of nitrite from fermented spinach and sodium nitrite on quality characteristics of cured pork loin. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2019; 32:1603-1610. [PMID: 30744333 PMCID: PMC6718897 DOI: 10.5713/ajas.18.0903] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/03/2018] [Accepted: 01/09/2019] [Indexed: 11/27/2022]
Abstract
Objective The purpose of this study was to investigate the effect of fermented spinach derived nitrite and sodium nitrite on cured pork loin. Methods The following treatments were prepared using brine (8% [w/v] salt): Control (−), no nitrite added; Control (+), 0.08% (w/v) sodium nitrite brine; T1, 0.04% (w/v) nitrite fermented spinach juice in 0.04% (w/v) sodium nitrite brine; T2, spinach juice in 0.04% (w/v) sodium nitrite brine; T3, 0.04% (w/v) nitrite fermented spinach juice used as sodium nitrite free brine; and T4, spinach juice used as sodium nitrite free brine. T2 and T4 were incubated to allow to reduce nitrate to nitrite. Results Spinach juice did not affect cooking loss and pH but negatively influenced flavor and overall acceptability (p<0.05). T1 samples containing synthetic and natural nitrites showed the highest redness values. Spinach juice negatively affected volatile basic nitrogen; however, thiobarbituric acid reactive substance values of T1 and T3 were similar to those of controls (+) (p>0.05). Residual nitrite content decreased with decreasing synthetic nitrite levels. T1 and control samples showed no significant differences in overall acceptability (p>0.05). Conclusion Thus, combined synthetic and natural nitrites improved the quality of cured pork loin.
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Affiliation(s)
- Tae-Kyung Kim
- Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Korea
| | - Mi-Ai Lee
- World Institute of Kimchi an Annex of Korea Food Research Institute, Gwangju 61755, Korea
| | - Jung-Min Sung
- Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Korea
| | - Ki-Hong Jeon
- Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Korea
| | - Young-Boong Kim
- Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Korea
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14
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Kim TK, Shim JY, Hwang KE, Kim YB, Sung JM, Paik HD, Choi YS. Effect of hydrocolloids on the quality of restructured hams with duck skin. Poult Sci 2019; 97:4442-4449. [PMID: 30289488 DOI: 10.3382/ps/pey309] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2018] [Accepted: 09/27/2018] [Indexed: 11/20/2022] Open
Abstract
We investigated the quality of duck ham restructured with various hydrocolloids (Alginic acid, Konjac, Carrageenan) on proximate composition, cooking loss, emulsion stability, pH, color, texture profile analysis (TPA), protein solubility, sensory characteristics, and apparent viscosity. Restructured duck ham was prepared as follows: control with no hydrocolloids, T1 (Alginate 1%), T2 (Alginate 0.5% + Konjac 0.5%), T3 (Alginate 0.7% + Konjac 0.3%), T4 (Alginate 0.5% + Carrageenan 0.5%), and T5 (Alginate 0.7% + Carrageenan 0.3%). The restructured duck hams with hydrocolloids had higher value for moisture content, ash content, and apparent viscosity than the control (P < 0.05). The cooking loss, total expressible fluid and fat separation, redness, hardness, cohesiveness, gumminess, and chewiness of restructured duck hams with hydrocolloids was lower than those of the control (P < 0.05). The sensory score for overall acceptability of restructured duck ham with T1 (1% alginate) and T2 (0.5% alginate + 0.5% konjac) was higher than that of the control (P < 0.05). Thus, this study showed that adding 1% alginate or 0.5% alginate + 0.5% konjac in restructured duck ham formulations results in optimized quality characteristics.
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Affiliation(s)
- Tae-Kyung Kim
- Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Republic of Korea
| | - Jae-Yun Shim
- R&D Center, Farm Duck, Seongnam 13103, Republic of Korea.,Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea
| | - Ko-Eun Hwang
- Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Republic of Korea
| | - Young-Boong Kim
- Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Republic of Korea
| | - Jung-Min Sung
- Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Republic of Korea
| | - Hyun-Dong Paik
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Republic of Korea
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Kim DH, Shin DM, Seo HG, Han SG. Effects of konjac gel with vegetable powders as fat replacers in frankfurter-type sausage. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2019; 32:1195-1204. [PMID: 30744348 PMCID: PMC6599961 DOI: 10.5713/ajas.18.0781] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/16/2018] [Accepted: 12/22/2018] [Indexed: 11/27/2022]
Abstract
Objective The purpose of this study was to investigate whether addition of konjac gel with three different vegetable powders can increase quality of low-fat frankfurter-type sausage. Methods Low-fat frankfurter-type sausages were manufactured with formulations containing konjac gel and three vegetable powders (aloe vera, cactus pear, or wheat sprout) as pork fat replacers. The formulations of frankfurters were as follows: NF (normal-fat; 20% pork fat), LF (low-fat; 10% pork fat), KG (low-fat; 10% pork fat+10% konjac gel), and konjac gel with three vegetable powders (KV), such as KV-AV (10% pork fat+10% konjac gel with aloe vera), KV-CP (10% pork fat+10% konjac gel with cactus pear), and KV-WS (10% pork fat+10% konjac gel with wheat sprout). Proximate analysis, pH value, color evaluation, cooking loss, water-holding capacity, emulsion stability, apparent viscosity, texture profile analysis, and sensory evaluation were determined. Results The konjac gel containing groups showed lower fat content (p<0.05) and higher moisture content than NF group (p<0.05). The pH value of frankfurters was decreased in three KV groups (p<0.05). The three KV groups had increased dark color (p<0.05) compared with KG, and KV-CP had the highest redness (p<0.05). The water-holding capacity and emulsion stability were higher in the three KV groups than KG and LF (p<0.05). Cooking loss was generally decreased in the three KV groups, compared with KG (p<0.05). The apparent viscosity of KV groups was similar with NF group and overall texture properties were improved in KV-CP. In the sensory evaluation, the highest overall acceptability was found in KV-CP groups (p<0.05). Conclusion The four fat replacers improved physicochemical properties of low-fat frankfurters. Particularly, konjac gel with cactus pear powder seems more acceptable as a pork fat replacer.
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Affiliation(s)
- Dong Hyun Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Dong Min Shin
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Han Geuk Seo
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Sung Gu Han
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
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Choi YS, Ku SK, Kim TK, Park JD, Kim YC, Kim HJ, Kim YB. Distribution of Microorganisms in Cheongyang Red Pepper Sausage and Effect of Central Temperature on Quality Characteristics of Sausage. Korean J Food Sci Anim Resour 2018; 38:749-758. [PMID: 30206434 PMCID: PMC6131380 DOI: 10.5851/kosfa.2018.e13] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2017] [Revised: 07/09/2018] [Accepted: 07/09/2018] [Indexed: 11/25/2022] Open
Abstract
The objective of this study was to provide preliminary data for food industry by
investigating the distribution of microorganisms in raw materials and sausage
examining the effect of heating temperature on sausage quality. Total microbes
in sausage ranged 2.21–3.11 Log CFU/g. Bacillus pumilus, B.
licheniformis, Staphylococcus saprophyticus, and
Enterococcus faecalis were detected on sausage. Total
microbes in raw materials was 1.59–7.16 Log CFU/g. Different types of
microorganisms were found depending on raw materials, with B.
pumilus and B. subtilis were being detected in
both raw materials and sausage. Total microbes in sausage after heating was in
the range of 1.10–2.22 Log CFU/g, showing the trend of decrease in total
microbe with increasing heating temperature, although the decrease was not
significant. With increasing heating temperature, pH and hardness were also
increased. The yield of sausage manufactured at 85°C was 95.42% while
that manufactured at 65°C was 96.67%. Therefore, decreasing heating
temperature during sausage production might increase yield and save energy
without microbiological effect.
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Affiliation(s)
- Yun-Sang Choi
- Division of Strategic Food Research, Korean Food Research Institute, Wanju 55365, Korea
| | - Su-Kyung Ku
- Division of Strategic Food Research, Korean Food Research Institute, Wanju 55365, Korea
| | - Tae-Kyung Kim
- Division of Strategic Food Research, Korean Food Research Institute, Wanju 55365, Korea
| | - Jong-Dae Park
- Division of Strategic Food Research, Korean Food Research Institute, Wanju 55365, Korea
| | - Young-Chan Kim
- Division of Strategic Food Research, Korean Food Research Institute, Wanju 55365, Korea
| | | | - Young-Boong Kim
- Division of Strategic Food Research, Korean Food Research Institute, Wanju 55365, Korea
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17
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Kim TK, Hwang KE, Sung JM, Park JD, Kim MH, Jeon KH, Kim YB, Choi YS. Replacement of pork back fat with pre-emulsion of wheat (Triticum aestivumL.) sprout and collagen and its optimization for reduced-fat patties. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13576] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Tae-Kyung Kim
- Food Processing Research Center, Korean Food Research Institute; Wanju 55365 Republic of Korea
| | - Ko-Eun Hwang
- Department of Animal Sciences, Meat Science and Muscle Biology Laboratory; University of Wisconsin-Madison; 1805 Linden Drive, Madison, WI 53706 USA
| | - Jung-Min Sung
- Food Processing Research Center, Korean Food Research Institute; Wanju 55365 Republic of Korea
| | - Jong-Dae Park
- Food Processing Research Center, Korean Food Research Institute; Wanju 55365 Republic of Korea
| | - Myung-Ho Kim
- Food Processing Research Center, Korean Food Research Institute; Wanju 55365 Republic of Korea
| | - Ki-Hong Jeon
- Food Processing Research Center, Korean Food Research Institute; Wanju 55365 Republic of Korea
| | - Young-Boong Kim
- Food Processing Research Center, Korean Food Research Institute; Wanju 55365 Republic of Korea
| | - Yun-Sang Choi
- Food Processing Research Center, Korean Food Research Institute; Wanju 55365 Republic of Korea
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