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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2021.1
- 수록면
- 405 - 416 (12page)
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초록· 키워드
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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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참고문헌 (42)
참고문헌 신청
김하규 / 2008 / 즉석 섭취 식품에 대한 미생물 오염 분석 / 한국식품위생안전성학회지 23(4):285~290
Heo EJ / 2010 / Construction of standard curve for quantitative detection of Listeria monocytogenes in ready-to-eat sausages by real-time PCR method / Korea J Vet Publ Health 34:279~284
Kim JW / 2001 / The perception and consumption pattern of broiler chicken in Korea / Korean J Poult Sci 28:193~205
Organisation for Economic Cooperation and Development / 2019 / OECD-FAO agricultural outlook 2019–2028: meat and dairy products / OECD
Naveena BM / 2008 / Comparative efficacy of pomegranate juice, pomegranate rind powder extract and BHT as antioxidants in cooked chicken patties / Meat Sci 80:1304~1308
Heo EJ / 2010 / Construction of standard curve for quantitative detection of Listeria monocytogenes in ready-to-eat sausages by real-time PCR method / Korea J Vet Publ Health 34:279~284
Kim JW / 2001 / The perception and consumption pattern of broiler chicken in Korea / Korean J Poult Sci 28:193~205
Organisation for Economic Cooperation and Development / 2019 / OECD-FAO agricultural outlook 2019–2028: meat and dairy products / OECD
Naveena BM / 2008 / Comparative efficacy of pomegranate juice, pomegranate rind powder extract and BHT as antioxidants in cooked chicken patties / Meat Sci 80:1304~1308
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