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http://dx.doi.org/10.5851/kosfa.2009.29.2.260

Physicochemical and Sensory Characterization of Korean Blood Sausage with Added Rice Bran Fiber  

Choi, Yun-Sang (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)
Han, Doo-Jeong (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)
Kim, Hyun-Wook (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Lee, Chi-Ho (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
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.29, no.2, 2009 , pp. 260-268 More about this Journal
Abstract
This study was conducted to determine the effects of added rice bran fiber on the physicochemical and sensory characterization of blood sausage. Blood sausages were supplemented with rice bran fiber at levels of 0% (control), 1%, 2%, and 3%. The moisture, hardness, gumminess, and chewiness of treatments with added rice bran fiber were higher than those of controls (p<0.05). The pH, lightness, redness, and yellowness of uncooked as well as cooked blood sausages increased with increasing addition levels of rice bran fiber levels, but energy values were lower in blood sausage treatments with containing rice bran fiber than that of controls (p<0.05). As the increase levels of rice bran fiber in blood sausage the energy levels were decreased (p<0.05). All sensory scores of treatments containing rice bran fiber were higher than controls, and the highest overall acceptability was attained when 2% rice bran fiber was added to blood sausage. The blood sausage with 2% rice bran fiber can be manufactured with high quality characteristics.
Keywords
blood sausage; rice bran fiber; sensory properties; energy value;
Citations & Related Records
Times Cited By KSCI : 6  (Citation Analysis)
Times Cited By Web Of Science : 1  (Related Records In Web of Science)
Times Cited By SCOPUS : 1
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