Effects of Chicken Breast Meat on Quality Properties of Mackerel (Scomber japonicus) Sausage

Kim, Koth-Bong-Woo-Ri; Pak, Won-Min; Kang, Ja-Eun; Park, Hong-Min; Kim, Bo-Ram; Ahn, Dong-Hyun

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자료유형: 학술저널

저자정보: Kim, Koth-Bong-Woo-Ri (Institute of Fisheries Sciences, Pukyong National University) Pak, Won-Min (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) Kang, Ja-Eun (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) Park, Hong-Min (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) Kim, Bo-Ram (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) Ahn, Dong-Hyun (Department of Food Science and Technology/Institute of Food Science, Pukyong National University)

저널정보: 한국축산식품학회 한국축산식품학회지 한국축산식품학회지 제34권 제1호

발행연도: 2014.1

수록면: 122 - 126 (5page)

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This study was performed to evaluate the effects of chicken breast meat on the quality of mackerel sausages. The mackerel sausages were manufactured by additions of 5%, 7%, and 10% of chicken breast meat. The lightness of mackerel sausages showed no significant differences between the control and addition groups. The redness increased in a dose-dependent manner, but the yellowness decreased significantly with the addition of 7% chicken breast meat (p<0.05). The whiteness value of mackerel sausage added with 7% chicken breast meat was significantly higher than those of the other groups (p<0.05). In texture analysis, the hardness and adhesiveness of the mackerel sausage added with 5% of chicken breast meat showed no significant differences as compared to the control. However, the mackerel sausages added with 7% and 10% of chicken breast meat showed a dose-dependent decrease. The gel strength of the mackerel sausage added with 5% chicken breast meat was not significantly different from the control, but the addition of 7% and 10% chicken breast meat reduced the gel strength of the mackerel sausage. In sensory evaluation, the mackerel sausages prepared with chicken breast meat have higher scores in smell, taste, texture, hardness, chewiness, and overall preference as compared to the no addition group. Therefore, these results suggest that the optimal condition for improving the properties within mackerel sausages was 5% addition of chicken breast meat.

#mackerel sausage #texture #chicken breast meat #gel strength

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이 논문의 저자 정보

Kim, Koth-Bong-Woo-Ri

소속기관 Institute of Fisheries Sciences, Pukyong National University

주요연구분야 농수해양학 > 축산학

논문수 6 이용수 19

Pak, Won-Min