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http://dx.doi.org/10.5187/JAST.2006.48.3.435

Influence of Surimi-like Material (SLM) from Pig Heart on Quality of Frankfurter Sausage  

문성실 (The Chungnam Animal Science Center)
강근호 (Division of Animal Science, College of Agriculture and Life Science, Gyeongsang National University)
양한술 (Division of Animal Science, College of Agriculture and Life Science, Gyeongsang National University)
박구부 (Division of Animal Science, College of Agriculture and Life Science, Gyeongsang National University)
주선태 (Division of Animal Science, College of Agriculture and Life Science, Gyeongsang National University)
Publication Information
Journal of Animal Science and Technology / v.48, no.3, 2006 , pp. 435-442 More about this Journal
Abstract
Effects of surimi-like material (SLM) from pig heart on the quality of frankfurter sausage were investigated. The sausages were made by substituted addition of SLM at 5 and 10% levels in raw meats. Contents of moisture and fat in batter were not changed by addition of SLM, respectively, whereas protein content was significantly (P<0.05) decreased with SLM level increased. Although pH of frankfurter sausage was significantly (P<0.05) increased with SLM addition, percentage of cook yield was significantly (P<0.05) decreased. As increasing of addition levels of SLM, hardness and chewiness were decreased, but springiness was significantly (P<0.05) increased. Also, panel rated sausages of 10% SLM as having a higher tenderness and acceptability compared with control. These results suggested that a tender frankfurter sausage without any defects of flavor might be made with substitution of SLM from pig heart.
Keywords
Surimi-like material; Frankfurter; Texture; Sensory analysis;
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