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Replacement of Pork Meat with Pork Head Meat for Frankfurters
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Replacement of Pork Meat with Pork Head Meat for Frankfurters

논문 기본 정보

자료유형
학술저널
저자정보
Choi, Yun-Sang (Food Processing Research Center, Korean Food Research Institute) Hwang, Ko-Eun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Kim, Hyun-Wook (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)
저널정보
한국축산식품학회 한국축산식품학회지 한국축산식품학회지 제36권 제4호 KCI등재
발행연도
2016.1
수록면
445 - 451 (7page)

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표지
Replacement of Pork Meat with Pork Head Meat for Frankfurters
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초록· 키워드

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The effect of reducing pork meat concentrations from 50% to 30% and replacing it with up to 20% pork head meat on chemical composition, cooking characteristics, physicochemical and textural properties, apparent viscosity, and sensory characteristics of frankfurters was determined. The highest moisture content in frankfurters was found in the control and T1 (frankfurter with 45% pork meat + 5% pork head). Protein and fat contents in frankfurters with pork head meat added were significantly (p<0.05) higher than those in the control. When the concentration of pork head meat was increased from 0% to 20%, cooking loss, total expressible fluid separation, fat separation, and pH of frankfurters were increased, while the lightness, redness, yellowness, and apparent viscosity of frankfurters were decreased. Ash contents, cohesiveness, color, and tenderness of sensory characteristics of frankfurters added with different amounts of pork meat or pork head meat were not significantly (p>0.05) different from those of the control or there treatments. Frankfurters in T4 (frankfurter with 30% pork meat + 20% pork head) had the lowest (p<0.05) hardness and gumminess. The hardness and gumminess of frankfurters in other treatments were not significantly different (p>0.05) from that in the control. Frankfurters with higher pork head meat concentrations had lower flavor, juiciness, and overall acceptability scores. Therefore, replacing pork meat with pork head meat in the formulation could successfully produce results similar to those of control frankfurters. The best results were obtained when 10% pork head meat was used to replace pork meat.
#pork meat #pork head #frankfurter #optimization #sensory characteristics

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참고문헌 (28)

참고문헌 신청
AOAC / 2000 / Official methods of analysis of AOAC / Association of Official Analytical Chemists google schola Bloukas, I. / 1992 / The influence of addi-tives 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 Bourne, M. C. / 1978 / Texture profile analysis / Food Technol 32:62~66 google schola Choe, J. H. / 2013 / Quality of frankfurter-type sausage with added pig skin and wheat fiber mixture as fat replacers / Meat Sci 93:849~854 google schola Choi, J. P. / 2013 / Animal byproduct (blood) current status &usage / Anim. Food Sci. Ind 2:2~7 google schola

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