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http://dx.doi.org/10.9724/kfcs.2013.29.3.283

Quality Characteristics of the Sausages Added with Pepper Seed Powder and Pepper Seed Oil  

Kim, Hyeon-A (Major in Food & Nutrition, Mokpo National University)
Kim, Beong-Chul (Dason Food Company)
Kim, Yoo Kyeong (Department of Home Economics Education, Kyungpook National University)
Publication Information
Korean journal of food and cookery science / v.29, no.3, 2013 , pp. 283-289 More about this Journal
Abstract
We manufactured the sausages replaced part (8%) of the pork fat (20.8%) with pepper seed powder (1%) and pepper seed oil (7%). The treatment of pepper seed did not affect pH and microbial quality, but decreased TBARS and VBN of sausages. Although the addition of pepper seed hardly changed textural properties of sausages except for increasing cohesiveness, it enhanced sensory characteristics such as taste, appearance, and overall acceptability. As expected, significant reductions were observed in the content of calorie, total fat, saturated fat, and sodium by replacing pork fat with pepper seed oil and pepper seed powder in sausages. Therefore, pepper seed is good enough to improve the sensory and nutritional quality of sausages.
Keywords
sausage; pepper seed; low fat; sensory characteristics; nutritional quality;
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Times Cited By KSCI : 15  (Citation Analysis)
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