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http://dx.doi.org/10.5851/kosfa.2008.28.2.146

Effect of Hot Air Dried Kimchi Powder on the Quality Characteristics of Low-fat Sausages  

Lee, Mi-Ai (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Han, Doo-Jeong (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Choi, Ji-Hun (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, Hack-Youn (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Jeong, Jong-Youn (Department of Animal Science, University of Wisconsin-Madison)
Paik, Hyun-Dong (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)
Publication Information
Food Science of Animal Resources / v.28, no.2, 2008 , pp. 146-153 More about this Journal
Abstract
The effects of the addition of Kimchi powder at levels of 1%, 2%, and 3% (w/w) to sausage formulation on the quality characteristics of low-fat sausage were determined. The CIE L-values of low-fat sausages were lower than the control (p<0.05), and were inversely proportional to the level of Kimchi powder (p<0.05). The CIE a- and CIE b-values of sausages increased with increasing levels of Kimchi powder (p<0.05), and the pH of sausages decreased in proportion to Kimchi powder acidity. Kimchi powder was effective at retaining added water in low-fat sausages since cooking yield, emulsion stability, and viscosity with the addition of 3% Kimchi powder was similar to that of the control. The protein and ash contents of sausages were not affected by Kimchi powder addition (p>0.05), while sausages containing 3% Kimchi powder had the highest water content (p<0.05). With increasing Kimchi powder concentration, hardness, gumminess, chewiness, and sensory scores increased in low-fat sausages (p<0.05).
Keywords
Kimchi; low-fat sausage; emulsion stability; texture; sensory characteristics;
Citations & Related Records
Times Cited By KSCI : 10  (Citation Analysis)
Times Cited By Web Of Science : 2  (Related Records In Web of Science)
Times Cited By SCOPUS : 3
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