Effect of Kimchi Powder Levels and Pork Skin on the Quality Characteristics of Liver Sausages
![]() ![]() |
Choe, Ju-Hui
(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) Lee, Mi-Ai (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) An, Kwang-Il (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) |
1 | Choi, Y. S., Jeong, J. Y., Choi, J. H., Han, D. J., Kim, H. Y., Lee, M. A., Shim, S. Y., Paik, H. D., and Kim C. J. (2007) Quality characteristics of meat batters containing dietary fiber extracted from rice bran. Korean J. Food Sci. Ani. Resour. 27, 228-234 과학기술학회마을 DOI ScienceOn |
2 | Cofrades, S., Guerra, M. A., Carballo, J., Fernandez-Martin, F., and Jimenez colmenero, F. (2000) Plasma protein and soy fiber content effect on bologna sausage properties as influenced by fat level. J. Food. Sci. 65, 281-287 DOI ScienceOn |
3 | Hilmes, C. and Fischer, A. (1997) Inhibitory effect of sulfurcontaining amino acids on burnt off-flavours in canned liver sausages. Meat Sci. 46, 199-210 DOI ScienceOn |
4 | Lee, J. R., Jung, J. D., Hah, Y. J., Lee, J. D., Jin, S. K., Lee, C. Y., Sung, N. J., and Do, C. H. (2004) Effects of addition of citron peel powder on quality characteristics of emulsiontype sausages. Korean J. Ani. Sci. Technol. 46, 849-858 DOI ScienceOn |
5 | Lee, S. M and Cho, J. S. (1999) Studies on nutritional components of liver sausage. Korean J. Soc. Food Sci. 15, 603- 610 |
6 |
Moreiras, O., Carbajal, A., Cabrera, L., and Cuadrado, C. (2001) Tablas de composici |
7 |
Senser, F. and Scherz, H. (1999) El peque |
8 | Turhan, S., Sagir, I., and Sule Ustun, N. (2005) Utilization of hazelnut pellicle in low-fat beef burgers. Meat Sci. 71, 312- 316 DOI ScienceOn |
9 | Wiegner, P. (1981) Farm liver sausage from Schleswig Holstein. Fleischwirtschaft 61, 1256-1257 |
10 | Aleson-Carbonell, L., Fernandez-Lopez, J., Perez-Alvarez, J. A., and Kuri, V. (2005) Characteristics of beef burger asinfluenced by various type of lemon albedo. Innov. Food Sci. Emerg. Tech. 6, 247-255 DOI ScienceOn |
11 | Griguelmo-Miguel, N., Abadias-Seros, M. I., and Martin Belloso, O. (1999) Characterization of low-fat high-dietary fiber frankfurters. Meat Sci. 52, 247-256 DOI ScienceOn |
12 |
Wirth, F., Takacs, J. and Leistner, L. (1971) Hitzebehandlung und F-Werte f |
13 | Aktas, N. and Gencelep, H. (2006) Effect of starch type and its modifications on physicochemical properties of bolognatype sausage produced with sheep tail fat. Meat Sci. 74, 404- 408 DOI ScienceOn |
14 | McCance, R. A. and Widdowson, E. M. (1992) The composition of foods. 5th ed. UK: Royal Society of Chemistry. Ministry of Agriculture, Fisheries and Food |
15 | Fernandez-Lopez, J., Fernandez-Gines, J. M., Aleson-Carbonell, L., Sendra, E., Sayas-Barbera, E., and Perez-Alvarez, J. A. (2004) Application of functional citrus by-products to meat products. Trends Food Sci. Technol. 15, 176-185 DOI ScienceOn |
16 |
Mataix, J. (1994) Tables de composici\acute{o}n de alimentos esp |
17 | AOAC. (1995) Official methods of analysis of AOAC. 16th ed. Association of Official Analytical Chemists, Washington DC |
18 | Bloukas, I. and Honikel, K. O. (1992) The influence of additives on the oxidation of pork back fat and its effect on water and fat binding in finely comminuted batter. Meat Sci. 32, 31-43 DOI ScienceOn |
19 | Brshway, A. A., Belyea, P. R., True, R. H., Work, T. M., Russel, D. O., and McGann, D. F. (1982) Potato starch and flour in frankfurters: effect on chemical and sensory properties, and total plate counts. J. Food. Sci. 47, 402-408 DOI |
20 | Chen, J. Y., Piva, M., and Labuza, T. P. (1984) Evaluation of water binding capacity (WBC) of food fiber sources. J. Food. Sci. 49, 59-63 DOI |
21 | Yang, H. S., Choi, S. G., Jeon, J. T., Park, G. B., and Joo, S. T. (2007) Textural and sensory properties of low fat pork sausages with added hydrated oatmeal and tofu as texture-modifying agents. Meat Sci. 75, 283-289 DOI ScienceOn |
22 | Jimenez Colmenero, F., Serrana, A., Ayo, J., Solas, M. T., Cofrades, S., and Carballo, J. (2003) Physicochemical and sensory characteristics of restructured beef steak with added walnuts. Meat Sci. 65, 1391-1397 DOI ScienceOn |
23 | Osburn, W. N. (1996) Improving the functionality of recovered tissue protein. Ph.D. thesis, Nebraska Univ., Lincoln, NE |
24 | Lee, J. Y. and Kunz, B. (2005) The antioxidant properties of Baechu- kimchi and freeze- dried kimchi powder in fermented sausages, Meat Sci. 69, 741-749 DOI ScienceOn |
25 | Hong, G. P., Lee, S., and M, S. G. (2003) Studies on physicochemical properties of spreadable liver sausage during storage period. Korean J. Food Sci. Ani. Resour. 23, 56-62 |
26 | Youn, S. K., Park, S. M., Kim, Y. J., and Ahn, D. H. (1999) Effect on storage property and quality in meat sausage by added chitosan. J. Chitin Chitosan 4, 189-195 |
27 | Zhang, Z. K., Li, G. Y., and Shi, B. (2006) Physicochemical properties of collagen, gelatin and collagen hydrolysate derived from bovine limed split wastes. J. Soc. Leather Tech. Chemists 90, 23-28 |
28 | Hughes, E., Cofrades, S., and Troy, D. J. (1997) Effects of fat level, oat fibre and carrageenan on frankfurters formulated with 5, 12 and 30 fat. Meat Sci. 45, 273-281 DOI ScienceOn |
29 | Fernandez-Gines, J. M., Fernandez-Lopez, J., Sayas-Barbera, E., Sendra, E., and Perez-Alvarez, J. A. (2004) Lemon albedo as a new source of dietary fiber: Application to bologna sausages. Meat Sci. 67, 7-13 DOI ScienceOn |
30 | Lee, M. A., Han, D. J., Jeong, J. Y., Choi, J. H., Choi, Y. S., Kim, H. Y., Paik, H. D., and Kim, C. J. (2008) Effect of kimchi powder level and drying methods on quality characteristics of breakfast sausage. Meat Sci. 80, 708-714 DOI ScienceOn |
31 | Choi, Y. S., Choi, J. H., Han, D. J., Kim, H. Y., Lee, M. A., Kim, H. W., Jeong, J. Y., Paik, H. D., and Kim, C. J. (2008) Effect of adding levels of rice bran fiber on the quality characteristics of ground pork meat product. Korean J. Food Sci. Ani. Resour. 28, 319-326 과학기술학회마을 DOI ScienceOn |
32 | Park, K. Y., Ha, J. O., and Rhee, S. H. (1996) A study on the contents of dietary fibers and crude fiber in Kimchi ingredients and Kimchi. J. Korean Soc. Food Nutr. 25, 69-75 |
33 | Kim, C. J. and Lee, B. M. (1988) Studies on utilization of pork skin gelatin as a binder or extender in sausage emulsion. Korean J. Ani. Sci. 30, 678-684 |
34 | Quint, L. N., Mandigo, R. W., and Calkins, C. R. (1987) Use of pork skin pre-emulsions in a low-fat pork loaf product. Nebraska Swine Report. EC 87-219, 22-24. Univ., Nebraska, Lincoln |
35 | Sarioban, C., ozalp, B., Yilmaz, M. T., ozen, G., Karakaya, M., and Akbulut, M. (2008) Characteristics of meat emulsion systems as influenced by different levels of lemon albedo. Meat Sci. 80, 599-606 DOI ScienceOn |
36 | Lee, S. M., Oh, S. C., and Cho, J. S. (1997) The study on lipid oxidation of liver sausage by proportions of liver and processings. J. Korean Oil Chem. Soc. 14, 33-36 과학기술학회마을 |
37 | Moon, Y. D. (1987) Studies on the development of liver sausage. Korean J. Food Sci. Ani. Resour. 8, 21-24 |
38 | Yilmaz, I. (2005) Physicochemical and sensory characteristics of low fat meatballs with added wheat bran. J. Food Eng. 69, 369-373 DOI ScienceOn |
39 | Claus, J. R. and Hunt, M. C. (1991) Low-fat, high addedwater bologna formulated with texture-modifying ingredients. J. Food. Sci. 56, 643-647 DOI |
40 | Mansour, E. H. and Khalil, A. H. (1997) Characteristics of low-fat beefburger as influenced by various types of wheat fibers. Food Res. Int. 30, 199-205 DOI ScienceOn |
41 | Yilmaz, I. (2004) Effect of rye bran addition on fatty acid composition and quality characteristics of low-fat meatball. Meat Sci. 67, 245-249 DOI ScienceOn |
42 | Zhang, M., Liu, W., and Li, G. (2009) Isolation and characterization of collagens from the skin of largefin longbarbel catfish (Mystus macropterus). Food Chem. 115, 826-831 DOI ScienceOn |
43 | Hilmes, C. and Fischer, A. (1997) Role of amino acids and glucose in development of burnt off-flavours in liver sausage during heat processing. Meat Sci. 47, 249-258 DOI ScienceOn |
44 | Hammer, G. F. (1998) Technologie der Leberwurst. Mitteilungsblatt der Bundesanstalt fuer Fleischforschung, Kulmbach 102, 8185-8187 |
45 | Hammonds, T. M. and Call, D. L. (1972) Protein use patterns, current and future. Chem. Technol. 2, 156 |
46 | SAS. (1999) SAS/STAT Software for PC. Release 8.1, SAS Institute Inc., Cary, NC, USA |
47 |
Stiebing, A. (1996) Rohe Flescherzeugnisse und Konserven, Hauptbericht |
48 | Bell, A. E. (1989) Gel structure and food biopolymers. In: Water and food quality. Hardman, T. M. (eds), Elsevier Applied Science, London, pp. 251-275 |
49 | Ledward, D. A. (1994) Protein-polysaccharide interaction. In: Protein Funtionality in Food Systems. Hettiarachchy, N. S. and Ziegler, G. R. (eds), New York, Marcel Dekker, pp. 225-259 |
50 | Thebaudin, J. Y., Lefebvre, A. C., Harrington, M., and Bourgeois, C. M. (1997) Dietary fibers: Nutritional and technological interest. Trends Food Sci. Technol. 8, 41-48 DOI ScienceOn |
![]() |