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http://dx.doi.org/10.3746/jkfn.2011.40.11.1623

Sensory Characteristics of Pork Sausages with Added Citrus Peel and Dried Lentinus edodes Powders  

Kim, Jung-Hyon (Dept. of Tourism & Food Service Cuisine, Cheju Tourism College)
Choi, Ju-Rak (Dept. of Tourism & Food Service Cuisine, Cheju Tourism College)
Kim, Min-Young (Faculty of Biotechnology, College of Applied Life Sciences, Jeju National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.40, no.11, 2011 , pp. 1623-1630 More about this Journal
Abstract
The effects of addition of citrus peel powders (C 0, 0.5, 1 & 2%), dried Lentinus edodes powders (L 0, 0.5, 1 & 2%), and their combination (C-L) on the chemical, sensory and textural properties of pork sausages were studied. Addition of 0.5, 1 or 2% C, L, and C-L all significantly decreased moisture content, pH, and color a-values of sausage samples, whereas ash content and color b-value were increased (p<0.05). C, L, and C-L did not affect protein, fat, carbohydrates contents or texture characteristics. Sensory evaluation was performed by multivariate data analysis, namely principal component analysis (PCA). Eighty-two percent total variation was observed in the main structured information among the test groups: the first (PC1) and second (PC2) components of variation were 59 and 23%, respectively. Eight parameters (sweet flavor, pork aroma, bitterness, rancidity, salty flavor, color, sour flavor and citrus aroma) were utilized to describe the main sensory characteristic of the sausages. Addition of 0.5, 1 & 2% citrus peel was obviously correlated with PC1 (salty flavor, sour flavor and citrus aroma, pork aroma, and sweet flavor and rancidity), whereas addition of 0.5 & 1% Lentinus edodes was related with PC2 (aroma and rancidity).
Keywords
pork sausage; citrus peel; Lentinus edodes; sensory attributes; principal component analysis;
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