Browse > Article
http://dx.doi.org/10.5187/JAST.2008.50.4.543

Effects of a Mixed Proportion of Alaska Pollack, Chicken Breast Surimi and Starch on Textural Properties of Sausage  

Jin, Sang-Keun (Department of Animal Resources Technology, Jinju National University)
Kim, Il-Suk (Department of Animal Resources Technology, Jinju National University)
Yang, Mi-Ra (Department of Animal Resources Technology, Jinju National University)
Hur, In-Chul (Department of Animal Resources Technology, Jinju National University)
Jung, Hyun-Jung (Department of Animal Resources Technology, Jinju National University)
Yang, Han-Sul (Division of Applied Life Science, Gyeongsang National University)
Choi, Yeung-Joon (Bioscience and Institute of Marine Industry, Gyeongsang National University)
Publication Information
Journal of Animal Science and Technology / v.50, no.4, 2008 , pp. 543-550 More about this Journal
Abstract
This study was conducted to determine the effect of different proportions of Alaska pollack surimi, chicken breast surimi and starch on textural properties of sausage. Sausage were manufactured such as Alaska pollack surimi(control), T1(90.91:0:9.09), T2(80:0:20), T3(62.5:37.5:0), T4(58.82:35.3:5.88), T5 (40:60:0) and T6(36.36:54.55:9.09) depending on different proportions of Alaska pollack surimi, chicken breast surimi and starch. Brittleness, breaking force and gel strength were significantly higher in T1 than the control(P<0.05), and breaking force, gel strength and folding test were significantly higher but sensory evaluation was significantly lower in T2 than the control(P<0.05). Breaking force, gel strength and jelly strength were significantly higher in T3 and T4 than the control(P<0.05). Gel characteristics and sensory scores were significantly higher but texture properties were significantly lower in T5 and T6 than the control(P<0.05). The T3 and T4 had similar textural and sensory properties in the surimi- sausage compared to the control. Therefore, the results of this study indicated that textural properties of sausage can be acceptable when chicken breast surimi replaced Alaska pollack up to 35%.
Keywords
Sausage; Textural properties; Surimi; Alaska pollack; Chicken breast meat
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
연도 인용수 순위
1 Jin, S. K., Kim, J. S., Yang, H. S., Choi, Y. J. and Kim, B. G. 2007. Quality characteristics of surimi manufactured by Alaska pollack, barren hen breast and mechanically deboned chicken meat. Kor. J. Anim. Sci. 49(3):395-404   DOI
2 Lanier, T. C. and Lee, C. M. 1992. "Surimi Technology" Marcel Dekker, Inc., New York, USA, p. 144
3 Lin, T. M. and Park, J. W. 1996. Extraction of proteins from Pacific whiting mince at various washing conditions. J. Food Sci. 61:432-438   DOI   ScienceOn
4 Yang, T. S. and Froning, G. W. 1992. Selected washing processes affect thermal gelation properties and microstructure of mechanically deboned chicken meat. J. Food Sci. 57:325-331   DOI
5 SAS. 1999. SAS/STAT Software for PC. Release 6.11, SAS Institute Inc., Cary, NC, USA
6 Undeland, I., Kelleher, S. D. and Hultin, H. O. 2002. Recovery of functional proteins from herring(Clupea harengus) light muscle by an acid or alkaline solubilization process. J. Agric. Food Chem. 50:7371-7379   DOI   ScienceOn
7 Venugopal, V., Kakatkar, A., Bongirwar, D. R., Karthikeyan, M., Mathew, S. and Shamasunder, B. A. 2002. Gelation of shark meat under mild acidic conditions: Physicochemical and rheological characterization of the gel. J. Food Sci. 67:2681-2686   DOI   ScienceOn
8 NFI. 1991. A manual of standard methods for measuring and specifying the properties of surimi. Lanier, T. C., Hart, K., Martin, R. E.(Eds.). University of North Carolina Sea Grant College Program, Raleigh, NC, USA
9 Okada, M. 1964. Effect of washing on the jelly forming ability of fish meat. Nippon Suisan Gakkaishi. 30:255-261   DOI
10 Park, J. W. and Morrissey, M. T. 2000. Manufacturing of surimi from light muscle fish. In J. W. Park(Ed.), Surimi and surimi seafood, New York, Marcel Dekker, pp. 23-58
11 Jung, C. H., Kim, J. S., Jin, S. K., Kim, I. S., Jung, K. J. and Choi, Y. J. 2004. Gelation properties and industrial application of functional protein from fish muscle-2. Properties of functional protein gel from fish, chicken breast and pork leg and optimum formulation. J. Kor. Soc. Food Sci. Nutr. 33:1676-1684   과학기술학회마을   DOI   ScienceOn
12 Wimmer, M. P., Sebranek, J. G. and McKeith, F. K. 1993. Washed mechanically separated pork as a surimi-like meat product ingredient. J. Food Sci. 58:254-258   DOI   ScienceOn
13 Moon, S. S., Kang, G. H., Yang, H. S., Park, G. B. and Joo, S. T. 2006. Influence of surimi-like material(SLM) from pig heart on the quality of frankfurter sausage. Kor. J. Anim. Sci. 48:435-442   DOI
14 Xiong, Y. L. and Brekke, C. J. 1990. Physicochemical and gelation properties of pre- and postrigor chicken salt soluble proteins. J. Food Sci. 55:1544-1548   DOI