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http://dx.doi.org/10.5851/kosfa.2009.29.2.203

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)
Publication Information
Food Science of Animal Resources / v.29, no.2, 2009 , pp. 203-212 More about this Journal
Abstract
The aim of this study was to evaluate the effect of kimchi powder levels (0, 1, 2, and 3%) and pork skin (5%) on the quality characteristics of liver sausages. The additions of the kimchi powder and pork skin improved the color, cooking yield, and sensory properties of the sausages. The addition of the pork skin and increasing concentrations of the kimchi powder significantly increased cooking yields. The moisture and protein contents of the sausages made with kimchi powder and pork skin were higher than those of the control (p<0.05). Due to the low pH of the kimchi powder, the pH values of the batter and sausages with added kimchi powder were lower than those of the treatment without kimchi powder (p<0.05). The control had the lowest hardness, gumminess, and chewiness values (p<0.05). For the sensory attributes of the samples, color, flavor, juiciness, and overall acceptability were higher in the treatments made with kimchi powder than in the treatments without kimchi powder, in which the treatment with 2% kimchi powder had the highest overall acceptability (p<0.05). In conclusion, the additions of kimchi powder and pork skin improved the quality characteristics of liver sausages.
Keywords
liver sausage; pork skin; dietary fiber; kimchi; quality characteristics;
Citations & Related Records
Times Cited By KSCI : 4  (Citation Analysis)
Times Cited By Web Of Science : 2  (Related Records In Web of Science)
Times Cited By SCOPUS : 2
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