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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2020.1
- 수록면
- 903 - 911 (9page)
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초록· 키워드
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The purpose of this study was to compare the physicochemical properties of sausage manufactured with carp (Carassius carassius) muscle and pork. Sausages were prepared using either 100% pork sausage (P10), a mixture of 50% pork and 50% carp muscle (P5C5), or 100% carp muscle (C10). The quality of the sausage emulsion was determined by analyzing approximate composition, pH, instrumental color, cooking yield, water holding capacity (WHC), viscosity, and texture profile analysis (TPA). Moisture content of cooked C10 was significantly higher than that of P10 or P5C5 (p < 0.05); however, protein content of cooked P10 was significantly higher than that of C10 (p < 0.05). The pH of uncooked and cooked C10 was significantly higher than that of P10 and P5C5 (p < 0.05). The cooking yield, WHC, and texture profile analysis of C10 were higher than those of P10 and P5C5 (p < 0.05). In addition, the viscosity of uncooked C10 was higher than that of P10 and P5C5. These results suggest that carp muscle can enhance sausage quality with respect to pH, WHC, cooking yield, viscosity, and TPA.
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참고문헌 (28)
참고문헌 신청
Yoon SS / 2001 / Studies on the prediction of shelf-life of commercial fish paste products / J Korean Fish Soc 34:652~655
R. PACHECO-AGUILAR / 1989 / Procedures for the Efficient Washing of Minced Whiting (Merluccius productus) Flesh for Surimi Production / Journal of Food Science 54(2):248~252
진상근 / 2008 / 원료육의 혼합비율에 따른 게맛 어육소시지의 조직학적 및 관능적 특성 / 한국축산식품학회지 28(4):395~400
Tanikawa E / 1963 / Fish sausage and ham industry in Japan / Adv Food Res 12:367~424
Soottawat Benjakul / 2005 / Effect of frozen storage on chemical and gel-forming properties of fish commonly used for surimi production in Thailand / Food Hydrocolloids 19(2):197~207
R. PACHECO-AGUILAR / 1989 / Procedures for the Efficient Washing of Minced Whiting (Merluccius productus) Flesh for Surimi Production / Journal of Food Science 54(2):248~252
진상근 / 2008 / 원료육의 혼합비율에 따른 게맛 어육소시지의 조직학적 및 관능적 특성 / 한국축산식품학회지 28(4):395~400
Tanikawa E / 1963 / Fish sausage and ham industry in Japan / Adv Food Res 12:367~424
Soottawat Benjakul / 2005 / Effect of frozen storage on chemical and gel-forming properties of fish commonly used for surimi production in Thailand / Food Hydrocolloids 19(2):197~207
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