Browse > Article
http://dx.doi.org/10.9721/KJFST.2017.49.4.396

Physicochemical properties of emulsion-type sausage added red yeast rice powder  

Kim, Cheol-Seon (Department of Animal Resource Science, Kongju National University)
Kim, Hack-Youn (Department of Animal Resource Science, Kongju National University)
Publication Information
Korean Journal of Food Science and Technology / v.49, no.4, 2017 , pp. 396-400 More about this Journal
Abstract
The quality of emulsion-type sausage manufactured using various amounts of red yeast rice powder (0, 1, 2, 3%) was investigated. Moisture and ash content increased, whereas the protein content decreased, upon increasing the red yeast rice powder content. The pH, lightness, and yellowness values of the uncooked and cooked samples decreased upon increasing the red yeast rice powder content. The redness of the cooked and uncooked samples containing 3% red yeast rice powder was higher than those of others. Cooking loss and emulsion stability of samples decreased upon increasing red yeast rice powder contents. Samples containing 2 and 3% red yeast rice powder showed lower viscosity than others. Sensory evaluation of samples increased with increas in red yeast rice powder content. Thus, red yeast rice powder improved the physicochemical and sensory properties of emulsion-type sausage.
Keywords
red yeast rice; sausage; emulsion; meat product; rice;
Citations & Related Records
Times Cited By KSCI : 8  (Citation Analysis)
연도 인용수 순위
1 Park SY, Kim HY. Effects of black rice powder concentration on quality properties of pork restructured jerky. Korean J. Food Sci. Technol. 48: 474-478 (2016)   DOI
2 Kim DW. Quality characteristic of sausage added red yeast rice. Korean J. Food Preserv. 20: 805-809 (2013)   DOI
3 Kim SH, Park BW, Kim JH. Quality characteristics of Tarakjuk (Milk Porridge) prepated with red yeast-rice. Korean J. Food Nutr. 2: 313-319 (2015)
4 Choi CS, Jeon CP. Red yeast rice industry and green growth. Food Ind. Nutr. 14: 25-32 (2009)
5 The editorial department. Useful microbe as health food material (in japanese). Food Dev. 35: 44-48 (2000)
6 Rhyu MR, Kim EY, Chung KS. Effect of Monascus koji on the quality charateristics of bologna type sausage. Korean J. Food Sci. Technol. 35: 229-234 (2003)
7 Kim DW, Kim HY. Quality characteristic of bread added monascus anka powder. Korean J. Culi. Res. 9: 39-50 (2003)
8 Jeong EJ, Kim KP, Bang BH. Quality characteristic of cookies added with hongkuk powder. Korean J. Food Nutr. 26: 177-183 (2013)   DOI
9 Cho IC, Bratzler LJ. Effect of sodium nitrite on flavor of cured pork. J. Food Sci. 35: 668-670 (1970)   DOI
10 Andres AI, Ventanas S, Vemtanas J, Cava R, Ruiz J. Physicochemical changes throughout the ripening of dry cured hams with different salt content and processing conditions. Eur. Food Res. Technol. 222: 30-35 (2005)
11 Ruusunen M, Puolanne E. Reducing sodium intake from meat products. Meat Sci. 70: 531-541 (2005)   DOI
12 Anselme J. The organic chemistry of N-nitrosamines (a brief review). Am. Chem. Soc. 101: 1-12 (1979)   DOI
13 Dogan SF, Sahin S, Sumnu G. Effect of soy and rice flour addition on batter rheology and quality of deep-fat chicken nuggets. Eur. Food Res. Technol. 220: 502-508 (2005)   DOI
14 Korea meat industrues association. Information of meat products sales statistics. Available from: http://www.kmia.or.kr/infocenter/Cata1_02.html. Accessed Nov. 10, 2015.
15 Jang SM, Lim JS, Cho EJ. The effect of various cereal flours on quality and storage characteristic of sausage. J. East Asian Soc. Dietary Life 14: 265-274 (2004)
16 Park KS, Choi YS, Kim HW, Song DH, Lee SY, Choi JH, Kim CJ. Effects of wheat fiber with breading on quality characteristic of pork loin cutlet. Korean J. Food Sci. An. 32: 504-511 (2012)   DOI
17 AOAC. Official Methods of Analysis of AOAC Intl. 15th ed. Method 984.13. Association of Official Analytical Chemists, Arlington, VA, USA (1990)
18 Park SY, Kim HY. Effect of black rice powder levels on quality properties of emulsion-type sausage. Korean J. Food Sci. An. 36: 737-743 (2016)   DOI
19 Park SY, Lee JW, Kim GW, Kim HY. Effect of black powder on the quality properties of pork patties. Korean J. Food Sci. An. 37: 62-69 (2017)   DOI
20 Park SY, Kim HY. Effects of blac rice powder concentration on quality properties of pork restructured jerky. Korean J. Food Sci. Technol. 48: 474-478 (2016)   DOI
21 Gnanasambandam R, Zayas JF. Functionally of wheat germ protein in communuted meat products as compared with corn germ and soy proteins. J. Food Sci. 57: 820-833 (1992)
22 Kim HY, Lee ES, Jeong JY, Choi JH, Choi YS, Han DJ, Lee MA, Kim SY, Kim CJ. Effect of bamboo salt on the physicochemical properties of meat emulsion system. Meat Sci. 86: 960-965 (2010)   DOI
23 Choe JH, Kim HY, Lee JH, Kim YJ, Kim CJ. Qaulity of frankfurter-type sausage with added pig skin and wheat fiber mixture as fat replacers. Meat Sci. 93: 849-854 (2013)   DOI