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Effect of Pleurotus eryngii and Meat Particle Size on Sausage Quality  

Jin, Sang-Keun (Regional Animal Industry Research Center, Jinju National University)
Kim, Il-Suk (Department of Animal Resources Technology, Jinju National University)
Kim, Dong-Hoon (Department of Animal Resources Technology, Jinju National University)
Jeong, Ki-Jong (Department of Animal Resources Technology, Jinju National University)
Moon, Sung-Sil (Sunjin Meat Research Center)
Publication Information
Food Science of Animal Resources / v.26, no.3, 2006 , pp. 343-348 More about this Journal
Abstract
The effect of Pleurotus eryngii and meat particle size on properties of sausage quality was investigated. Pleurotus eryngii and meat were processed and combined in the following three ways: T1 (minced Pleurotus eryngii+emulsified meat), T2 (chopped Pleurotus eryngii+emulsified meat) and T3 (chopped Pleurotus eryngii+chopped meat). The pH values of sausages showed T1 to be significantly higher (p<0.05) than T2 and T3. The shear force values showed no significant difference between treatments. T2 and T3 had significantly higher hardness values (p<0.05) than T1. With regard to color, the lightness and whiteness of sausage were significantly higher (p<0.05) for T1 and T2 than for T3. No significant differences between treatments were found regarding redness and yellowness. Panels rated T2 and T3 significantly higher (p<0.05) for aroma and flavor than T1. T2 was rated significantly juicier (p<0.05) than T1, T2 and T3 were rated significantly higher (p<0.05) for overall acceptability than T1.
Keywords
Pleurotus eryngii; emulsified sausage; texture; sensory attribute;
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