Animal Bioscience

  • 제39권7호
  • /
  • Pages.251016.1-251016.14
  • /
  • 2026
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  • 2765-0189(pISSN)
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  • 2765-0235(eISSN)
아세아태평양축산학회 (Asian Australasian Association of Animal Production Societies)
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Evaluation of physicochemical and textural properties of emulsified pork model sausages treated with Rhynchosia nulubilis powders from different drying methods

  • Min Jae Kim (Department of Animal Science, Chonnam National University) ;
  • Koo Bok Chin (Department of Animal Science, Chonnam National University)
  • 투고 : 2025.12.22
  • 심사 : 2026.04.14
  • 발행 : 2026.07.01
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초록

Objective: This study aimed to evaluate the effects of Rhynchosia nulubilis powder (RNP) processed by different drying methods on the physicochemical and textural properties of emulsified pork model sausages (EPMSs). Methods: RNP was prepared by freeze-drying (FP), oven-drying (OP), or obtained as a commercial powder (CP), and incorporated into EPMSs at levels of 1.0% and 3.0%. A control with no additional protein (CTL) and a reference formulation containing soy protein isolate (REF) were used for comparison. Product pH, color, water-holding capacity (cooking loss and expressible moisture), proximate composition, and texture profile parameters were evaluated. Results: RNP addition altered pH, color, water-holding capacity, and textural characteristics of EPMSs. FP- and OP-treated samples exhibited reduced cooking loss and expressible moisture compared with CTL and CP, indicating improved water-holding capacity, particularly at the 3.0% level. Redness decreased, while yellowness increased with RNP addition, depending on the processing method and concentration. Textural properties, including hardness, cohesiveness, gumminess, and chewiness, were enhanced in FP and OP treatments, whereas CP showed limited improvements. Conclusion: The results demonstrate that RNP processed by FP or OP effectively enhances the quality and functional properties of EPMSs. Properly processed RNP may serve as a promising non-meat protein ingredient for improving water retention and texture in processed meat products.

키워드

과제정보

This research was supported by the National Research Foundation of Korea (NRF) funded by the Ministry of Science, ICT & Future Planning (#RS-2023-00276430).

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