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논문 기본 정보

자료유형
학술저널
저자정보
Kim, Hyun-Wook (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Choi, Min-Sung (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) Ham, Youn-Kyung (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Chang, Seong-Jin (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Lim, Yun-Bin (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Choi, Yun-Sang (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 제34권 제2호
발행연도
2014.1
수록면
133 - 140 (8page)

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This study is conducted to evaluate the effects of the mixing ratio between pork loin and chicken breast for textural and sensory properties of emulsion sausages. Meat homogenates are prepared by using five mixing ratios between pork loin and chicken breast (100:0, 70:30, 50:50, 30:70, and 0:100), and the emulsion sausages are also formulated with five mixing ratios. The additions of chicken breast increase the salt soluble protein solubility due to high pH levels of chicken breast, thereby resulting in the reduction of cooking losses. In addition, the apparent viscosity of meat homogenates increase with increasing amounts of chicken breast. In terms of emulsion sausages formulated with pork loin and chicken breast, the addition of chicken breast above 50% may contribute to a softer and more flexible texture of emulsion sausages. For sensory evaluations, an increase in the added amount of chicken breast contributes to a rich umami taste and deeper flavor within the emulsion sausages, resulting in the high overall acceptance score for the formulation of 0-30% pork loin and 70-100% chicken breast. Therefore, the optimal mixing ratios between pork loin and chicken breast are 0-30% and 70-100% for enhancing the textural and sensory properties of emulsion sausages.
#chicken breast #emulsion sausage #pork loin #sensory characteristics

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참고문헌 (31)

참고문헌 신청
Asghar, A / 1985 / Functionality of muscle proteins in gelation mechanisms of structured meat products / Crit. Rev. Food Sci 22:27~106 google schola American Society for Testing and Materials / 1981 / Guidelines for the selection and training of sensor and panel members / ASTM STP 758, ASTM Philadelphia :3~33 google schola Barbut, S / 2005 / Effects of pale, normal, and dark chicken breast meat on microstructure extractable proteins, and cooking of marinated fillets / Poult. Sci 84:797~802 google schola Bourne, M. C / 1978 / Texture profile analysis / Food Technol 32:62~66 google schola Choi, Y. S / 2010 / Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems / Meat Sci 84:212~218 google schola

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