Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Effect of Goldenrod (Solidago virgaurea) Leaf and Stem Powder on Physical and Sensory Characteristics of Emulsion-type Sausages

  • Choe, Ju-Hui (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Hack-Youn (Research Institute for Meat Science and Culture, Konkuk University) ;
  • Han, Doo-Jeong (Research Institute for Meat Science and Culture, Konkuk University) ;
  • Kim, Yong-Jae (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Park, Jae-Hyun (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) ;
  • Kim, Cheon-Jei (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • Received : 2011.09.01
  • Accepted : 2011.09.19
  • Published : 2011.10.31
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Abstract

The effects of adding goldenrod leaf (GL) and stem powder (GS) (1 and 2%) to sausage meat were evaluated for quality characteristics. The compositional properties, pH, cooking yield, instrumental color, emulsion stability, viscosity, texture, and sensory properties were investigated. Adding GL and GS increased the moisture and ash concentration in sausages. Furthermore, increasing the amount of added GL and GS helped to develop (p<0.05) cooking yield, emulsion stability, and viscosity in the meat batters. Sausages with 2% GL and GS had significantly higher springiness and hardness than those of the control. No significant differences in cohesiveness were observed among the treatments. CIE L*and CIE a*values were highest (p<0.05) in the control sausage. Treatment with 2% GL resulted in the highest CIE b* values (p<0.05) in batter and sausages. No significant difference was observed between the control and other treatments for the overall acceptability. Overall, this study indicated that GL and GS could be used as dietary fiber in sausages to improve quality characteristics.

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