Effect of Seawater on the Technological Properties of Chicken Emulsion Sausage in a Model System |
Lee, Sol Hee
(Department of Animal Resources Sciences and Resource Science Institute, Kongju National University)
Choe, Juhui (Department of Animal Resources Sciences and Resource Science Institute, Kongju National University) Kim, Jong-Chan (Food Standard Research Center, Korea Food Research Institute) Kim, Hack Youn (Department of Animal Resources Sciences and Resource Science Institute, Kongju National University) |
1 | Chan JTY, Omana DA, Betti M. 2011. Functional and rheological properties of proteins in frozen turkey breast meat with different ultimate pH. Poult Sci 90:1112-1123. DOI |
2 | Choe J, Kim HW, Farouk MM, Brad Kim YH. 2017. Impacts of post-mortem ageing prior to freezing on technological and oxidative properties of coarse ground lamb sausage in a model system. Asian-Australas J Anim Sci 30:1021-1028. DOI |
3 | Choe J, Kim HY. 2019. Comparison of three commercial collagen mixtures: Quality characteristics of marinated pork loin ham. Food Sci Ani Resour 39:345-353. DOI |
4 | Forrest JC, Aberle ED, Hedrick HB, Judge MD, Merkel RA. 1975. Principle of meat processing. In Principles of meat science. Aberle ED (ed). WH Freeman and Company, San Francisco, CA, USA. pp 190-226. |
5 | Froning GW, Sackett B. 1985. Effect of salt and phosphates during tumbling of turkey breast muscle. Poult Sci 64:1328-1333. DOI |
6 | Gordon A, Barbut S. 1992. Effect of chloride salts on protein extraction and interfacial protein film formation in meat batters. J Sci Food Agric 58:227-238. DOI |
7 | Grossi A, Olsen K, Bolumar T, Rinnan A, Ogendal LH, Orlien V. 2016. The effect of high pressure on the funtional properties of pork myofibrillar proteins. Food Chem 196:1005-1015. DOI |
8 | Kamath GG, Lanier TC, Foegeding EA, Hamann DD. 1992. Nondisulfide covalent cross-linking of myosin heavy chain in "setting" of Alaska pollock and Atlantic croaker surimi. J Food Biochem 16:151-172. DOI |
9 | Kim HW, Choi JH, Choi YS, Han DJ, Kim HY, Lee MA, Kim SY, Kim CJ. 2010. Effects of sea tangle (Lamina japonica) powder on quality characteristics of breakfast sausages. Korean J Food Sci Anim Resour 30:55-61. DOI |
10 | Kim CJ, Lee ES, Jeong JY, Kweon TS. 2003. The effects of NaCl on the physicochemical properties of DFD and normal pork meat batter. Korean J Food Sci Technol 35:206-210. |
11 | Kim PH, Park YS, Park K, Kwon JY, Yu HS, Lee HJ, Lee TS. 2016. Change in concentrations of human norovirus and malespecific coliphage under various temperatures, salinities, and pH levels in seawater. Korean J Fish Aquat Sci 49:454-459. DOI |
12 | Ko KH, Moon SH, Yoo YJ, Kim IC. 2013. Characteristics of soybean curds manufactured by various bitterns. Korean J Food Preserv 20:37-44. DOI |
13 | Seman DL, Olson DG, Mandigo RW. 1980. Effect of reduction and partial replacement of sodium on bologna characteristics and acceptability. J Food Sci 45:1116-1121. DOI |
14 | Ossipow V, Laemmli UK, Schibler U. 1993. A simple method to renature DNA-binding proteins separated by SDSpolyacrylamide gel electrophoresis. Nucleic Acids Res 21:6040-6041. DOI |
15 | Park SY, Kim HY. 2016. Effects of NaCl concentration on physicochemical properties of pork emulsion. J Korean Soc Food Sci Nutr 45:551-556. DOI |
16 | Ryu JP, Yang JH, Young BC, Lee SI, Han ES. 2014. Quality characteristics of baechu-kimchi salted at high salt concentration for a short time. J Korean Soc Food Sci Nutr 43:1913-1919. DOI |
17 | Surh JH, Ward LS, McClemets DJ. 2006. Ability of conventional and nutritionally-modified whey protein concentrates to stabilize oil-in-water emulsions. Food Res Int 39:761-771. DOI |
18 | Marcos B, Kerry JP, Mullen AM. 2010. High pressure induced changes on sarcoplasmic protein fraction and quality indicators. Meat Sci 85:115-120. DOI |
19 | Kwak JH, Kim KBWR, Song EJ, Lee CJ, Jung JY, Choi MK, Kim MJ, Ahn DH. 2010. Effect of salt soluble protein extracts from anchovy on quality characteristics of sausage. J Korean Soc Food Sci Nutr 39:1839-1845. DOI |
20 | Lee H, Choe J, Yong HI, Lee HJ, Kim HJ, Jo C. 2018. Combination of sea tangle powder and high-pressure treatment as an alternative to phosphate in emulsion-type sausage. J Food Process Preserv 42:e13712. DOI |
21 | Moon DS, Jung DH, Kim HJ, Shin PK. 2004. Comparative analysis on resources characteristics of deep ocean water and brine ground water. J Korean Soc Mar Environ Eng 7:42-46. |
22 | Asghar A, Samejima K, Yasui T, Henrickson R. 1985. Functionality of muscle proteins in gelation mechanisms of structured meat products. Crit Rev Food Sci Nutr 22:27-106. DOI |
23 | Uttaro B, Badoni M, Zawadski S, Gill CO. 2011. Effects of the pressure, flow rate and delivered volume of brine on the distributions of brine and bacteria in brine-injected meat. Food Control 22:180-185. DOI |
24 | Watts BM. 1954. Oxidative rancidity and discoloration in meat. Adv Food Res 5:1-52. DOI |
25 | Xiong YL, Lou X, Wang C, Moondy WG, Harmon RJ. 2000. Protein extraction from chicken myofibrils irrigated with various polyphosphate and NaCl solution. J Food Sci 65:96-100. |
26 | AOAC. 2000. Official methods of analysis of AOAC. 17th ed. Association of Official Analytical Chemists, MD, USA. |
27 | Aminlari M, Shekarforoush SS, Gheisari HR, Golestan L. 2009. Effect of actinidin on the protein solubility, water holding capacity, texture, electrophoretic pattern of beef, and on the quality attributes of a sausage product. J Food Sci 74:C221-C226. DOI |
28 | Benjakul S, Visessanguan W, Tueksuban J, Tanaka M. 2004. Effect of some protein additives on proteolysis and gel-forming ability of lizardfish (Saurida tumbil). Food Hydrocoll 18:395-401. DOI |
29 | Bowen VG, Cerveny JG, Deibel RH. 1974. Effect of sodium ascorbate and sodium nitrite on toxin formation of Clostridium botulinum in wieners. Appl Microbiol 27:605-606. DOI |
30 | Briskey EJ, Sayre RN. 1964. Muscle protein extractability as influences by conditions of post-mortem glycolysis. Proc Soc Exp Biol Med 115:823-825. DOI |