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논문 기본 정보

자료유형
학술저널
저자정보
Ham, Youn-Kyung (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) Kim, Yong-Jae (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Shin, Dong-Jin (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Kim, Kyung-Il (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Lee, Hye-Jin (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Kim, Na-Rae (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Kim, Cheon-Jei (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
저널정보
한국축산식품학회 한국축산식품학회지 한국축산식품학회지 제37권 제2호
발행연도
2017.1
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219 - 227 (9page)

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The objective of this study was to determine the physicochemical and sensory properties of cooked emulsion sausages containing different levels of lotus rhizome powder (0, 1, 2, and 3%, based on total weight). Lotus rhizome powder had no significant (p>0.05) impact on pH, moisture, protein, or ash content of sausage. However, fat content was slightly but significantly (p<0.05) decreased when the level of lotus rhizome powder was increased in the sausages. The addition of lotus rhizome powder to sausages at over 1% resulted in significantly (p<0.05) darker and less red color of cooked sausage compared to control. Increase in lotus rhizome level slightly improved the emulsion stability and apparent viscosity. Significant (p<0.05) reduction in cooking loss was observed when more than 1% of lotus rhizome powder was added to sausages. The textural properties of sausages were unaffected by the inclusion of lotus rhizome except for springiness and chewiness. On the manufacture day, control sausage had significantly (p<0.05) higher TBARS value than treatments. Regarding sensory characteristics, increased levels of lotus rhizome powder decreased (p<0.05) color and juiciness scores. However, cooked sausages exhibited similar overall acceptability regardless of the level of lotus rhizome powder added to sausages. Therefore, lotus rhizome powder, an antioxidant dietary fiber, could be used as an effective natural ingredient in meat products for the development of healthier and functional food.
#antioxidant #dietary fiber #emulsion sausage #lipid oxidation #lotus rhizome

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참고문헌 (37)

참고문헌 신청
Álvarez, D. / 2013 / Effect of inulin, β-glucan and their mixtures on emulsion stability, color and textural parameters of cooked meat batters / Meat Sci 94:320~327 google schola AOAC / 2007 / Official methods of analysis google schola Arihara, K. / 2006 / Strategies for designing novel functional meat products / Meat Sci 74:219~229 google schola Bai, Q. / 2007 / Study on the technology of dietary fiber extraction from lotus rhizome and its functional properties / J. Huaiyin Inst. Technol 1 google schola Bloukas, I. / 1992 / The influence of additives on the oxidation of pork back fat and its effect on water and fat binding in finely comminuted batters / Meat Sci 32:31~43 google schola

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