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논문 기본 정보

자료유형
학술저널
저자정보
Lim, Yun-Bin (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) 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) Jang, Sung-Jin (Department of Food science and Biotechnology of Animal Resources, Konkuk University) Lee, Choong-Hee (Department of Food science and Biotechnology of Animal Resources, Konkuk University) He, Fu-Yi (Department of Food science and Biotechnology of Animal Resources, Konkuk University) Choi, Yun-Sang (Food Processing Research Center, Korean Food Research Institute) Kim, Cheon-Jei (Department of Food science and Biotechnology of Animal Resources, Konkuk University)
저널정보
한국축산식품학회 한국축산식품학회지 한국축산식품학회지 제35권 제6호
발행연도
2015.1
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783 - 792 (10page)

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Abstract This study evaluated the effects of adding glasswort hydrate containing non-meat ingredient (GM, carboxy methyl cellulose; GC, carrageenan; GI, isolated soy protein; GS, sodium caseinate) on the quality characteristics of reduced-salt, reduced-fat frankfurters. The pH and color evaluation showed significant differences, depending on the type of glasswort hydrate added (p<0.05). In the raw batters and cooked frankfurters, the addition of glasswort hydrate decreased the redness and increased the yellowness in comparison with frankfurters without glasswort hydrate. The reduction in salt and fat content significantly increased cooking loss and decreased hardness, tenderness and juiciness (p<0.05). Glasswort hydrate containing non-meat ingredient improved cooking loss, water holding capacity, emulsion stability, hardness, and viscosity of reduced-salt, reduced-fat frankfurters. The GM treatment had the highest myofibiliar protein solubility among all treatments, which was associated with emulsion stability and viscosity. The GC treatment had higher values for all texture parameters than the control. In the sensory evaluation, the addition of glasswort hydrate with non-meat ingredient improved tenderness and juiciness of reduced-salt, reduced-fat frankfurters. GM, GC, and GI treatments improved not only the physicochemical properties but also the sensory characteristics of reduced-salt, reduced-fat frankfurters. The results indicated that the use of glasswort hydrate containing non-meat ingredient was improved the quality characteristics of reduced-salt, reduced-fat frankfurters.
#glasswort #non-meat ingredient #reduced-salt #reduced-fat #frankfurter

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참고문헌 (49)

참고문헌 신청
Ahmad, S. / 2010 / Effect of soy protein isolate incorporation on quality characteristics and shelf-life of buffalo meat emulsion sausage / J. Food Sci. Tech. Mys 47:290~294 google schola AOAC / 1995 / Official methods of analysis of AOAC (16th ed.) / Association of Official Analytical Chemists google schola Bloukas, I. / 1992 / The influence of additives 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 Bloukas, J. G. / 1996 / Effect of carrageenan on processing and quality characteristics of low-fat frankfurters / J. Muscle Food 8:63~83 google schola Bourne, M. C. / 1978 / Texture profile analysis / Food Technol 32:62~66 google schola

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