• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.858-864
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• 2001

This study was performed to investigate the effect of sodium lactate (SL, 60%) and a mixed fat replacer (FR) on the product quality and shelf-life effect of low-fat bologna sausage (LFBS) in a model system during refrigerated storage. Low-fat and regular-fat bologna sausages had pH values ranged from 6.15 to 6.30 and water activity values ranged from 0.95 to 0.96. LFBS had a moisture content of 74~76%, <2% fat and 14~15% protein, whereas regular-fat bologna had 60% moisture, 22% fat and approximately 12% protein in the final products. Expressible moisture (%) increased (p<0.05) in all bolognas, resulting in the soft texture, as the storage time (weeks) increased. LFBS manufactured with SL and a FR had lower (p<0.05) the cooking loss (%) and had higher (p<0.05) texture profile analysis (TPA) values than the regular-fat counterpart. As the sodium lactate level increased up to 5% in the formulation of LFBS, vacuum purge and TPA hardness values also increased (p<0.05), but thiobarbituric acid (TBA) values decreased (p<0.05). Total plate counts of LFBS were reduced (p<0.05) when the addition level of 60% SL solution was more than 3.3%. This result indicated that the increased level of SL (>3.3%) in the combination of a FR in the formulation of LFBS improved the product quality and did inhibit the total microbial growth of LFBS during storage, as compared to the control.

• Journal of agriculture & life science
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• v.53 no.3
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• pp.41-49
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• 2019

Consumers are interested in natural ingredient that replace synthetic antioxidants in meat products. This study was carried out to investigate the effects of astaxanthin (AX) on the oxidative stability and quality characteristics of emulsified sausages during cold storage. Emulsified sausages were prepared as follows: manufactured without AX and BHT (Control), added with 500 mg/kg of BHT (BHT), and added with 80 mg/kg of AX (AX). Addition of AX showed no significant difference in pH, emulsion stability and cooking yield of emulsified sausages (p>0.05). However, the initial color retentivity was the same as that of synthetic antioxidant such as BHT treatment, and the redness was higher when AX treatment was added (p<0.05). The lipid oxidation showed the lowest value in the BHT treatment at the end of storage and the AX treatment also was significant lower than that of control (p<0.05). Hardness was lower in the all treatments at the end of storage than in the control (p<0.05). Therefore, astaxanthin can be used as a color enhancing agent for meat products as well as an natural antioxidant in replacing of BHT which is as synthetic antioxidant.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.2
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• pp.209-214
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• 2016

The aim of this study was to investigate the effects of pork skin gelatin on the physicochemical properties (pH, CIE color value, water holding capacity, cooking yield, viscosity, proximate composition, and texture profile analysis) of emulsion-type sausage. Emulsion-type sausages were manufactured with 0% (control), 1%, 3%, and 5% pork skin gelatin. Moisture contents of samples containing 3% and 5% pork skin gelatin were significantly higher than those of the control and samples containing 1% pork skin gelatin (P<0.05). Protein contents were the highest in samples containing 5% pork skin gelatin (P<0.05). The pH values of uncooked and cooked samples increased with increasing pork skin gelatin level (P<0.05). The lightness and yellowness values of cooked samples containing pork skin gelatin were higher than those of the control (P<0.05). In addition, redness values of cooked samples containing 3% and 5% pork skin gelatin were significantly lower than those of the control and samples containing 1% pork skin gelatin (P<0.05). Water holding capacity (WHC) was the lowest in control, and samples containing 3% and 5% pork skin gelatin had significantly higher WHC compared to the other samples (P<0.05). Cooking yield of samples increased with increasing concentration of pork skin gelatin (P<0.05). Samples containing 3% and 5% pork skin gelatin showed higher viscosity than the control and sample containing 1% pork skin gelatin (P<0.05). Springiness, cohesiveness, and chewiness of samples were not significantly different among the samples. Hardness values of the control and sample containing 1% pork skin gelatin were lower than those of other samples (P<0.05), and samples containing 5% pork skin gelatin had the highest hardness (P<0.05). Gumminess of sample containing 5% pork skin gelatin was significantly higher than that of the control (P<0.05). The results show that pork skin gelatin could improve the potential of emulsion-type sausage physicochemical properties.

• Food Science of Animal Resources
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• v.23 no.2
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• pp.122-127
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• 2003

A surimi like material was made from fresh pig hearts and used to manufacture emulsion-type sausages for the improvement of quality characteristics. The heart muscles were diced and frozen at -60$^{\circ}C$ until processed. Then, the frozen diced heart muscles were thawed, chopped, filtered, and washed to extract myofibrillar proteins. The residue was centrifuged to take a surimi-like material. Emulsion-type sausages were made different levels of surimi-like material(5∼15%) and compared to the control. Cooking loss(CL, %) and water-holding capacity (WHC, %) were measured on raw meat batter, whereas shear force, hardness, color and panel test were measured after cooking. The addition of the surimi-like material up to 15% level in the sausage formulation reduced CL and increased WHC, as compared to the control. Shear force and hardness values of the control had the highest value, however sausages containing 15% surimi-like material had the lowest value(p<0.05). Increased surimi-like material became darker in color. Although no differences in panel scores of flavor and off-flavor were observed, panellists prefer to select sausages having 15% surimi-like material(p<0.05). These results indicated that a surimi-like material, which was a myofibrillar protein extracted from pig hearts, could be used to manufacture emulsion-type sausage up to 15% to improve cooking yield and textural characteristics without color and flavor defects.

• Korean Journal of Food Science and Technology
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• v.49 no.4
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• pp.396-400
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• 2017

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.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2000.06a
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• pp.125-125
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• 2000

• Food Science of Animal Resources
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• v.29 no.5
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• pp.612-618
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• 2009

The objective of this study was to determine the antioxidant and antimicrobial effects of garlic juice and onion juice in emulsified sausage during cold storage. The sausages were into five groups: control, 1% garlic juice (T1), 3% garlic juice (T2), 1% onion juice (T3), and 3% onion juice (T4). Each sausage type was tested in triplicate and assigned to one of four storage periods: 0, 7, 14 and 21 days. As storage time increased, the presence of garlic juice and onion juice resulted in decreased pH, residual nitrite value, and increased peroxide value, TBARS (thiobarbituric acid reactive substance) values, and total plate counts. The pH value, peroxide value, TBARS, residual nitrite and total plate counts were significantly decreased by the addition of garlic and onion juice relative to the control (p<0.05). Especially, T2 was significantly (p<0.05) more effective in delaying lipid oxidation compared to the other treatment groups. However, no significant difference (p<0.05) was found in total plate counts among all the formulations on day 0. Also, the use of garlic juice resulted in much better antioxidant and antimicrobial effects than the use of onion juice and the control. In conclusion, this study demonstrates that the addition of 3% garlic juice (T2) to emulsified sausages tended to improve antioxidative and antimicrobial effects during storage relative to the other treatment groups.

• Journal of Life Science
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• v.25 no.8
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• pp.896-902
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• 2015

This study was conducted to evaluate the substitution effect of red beet powder on sodium nitrite in emulsion-type pork sausages, and to investigate the effect of the addition of red beet powder on the physicochemical characteristics of emulsion-type pork sausages at 10℃ for 6 weeks. The treatments were divided into five groups: Control (sodium nitrite 0.01%), T1 (sodium nitrite 0.005% + red beet powder 0.5%), T2 (sodium nitrite 0.005% + red beet powder 0.25%), T3 (red beet powder 0.5%), and T4 (red beet powder 0.25%). In the CIE^*I didn’t delete this asterisk (*) because it might be a marker for something you wish to add later, but please note that if there is no significance for the asterisk, it should be removed as a typographical error. color of emulsion-type pork sausages, the lightness value of the control was significantly higher than for the other groups (p＜0.05). The redness value was higher in T1, whereas the yellowness value was higher in the T3 and T4 groups compared with the others (p＜0.05). The pH values of emulsion-type pork sausages were significantly decreased in the T3 and T4 groups by the addition of red beet powder (p＜0.05). However, the DPPH radical-scavenging activity was higher in the T1 and T3 groups than in the others (p＜0.05). The residual nitrite ion was the highest in the control group (p＜0.05). Therefore, it is determined that red beet powder can substitute for nitrite as a natural colorant, and it has a slightly antioxidant effect in emulsion-type pork sausages.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.1
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• pp.75-79
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• 2001

Quality changes in sausage stuffed into irradiated natural pork and lamb intestine were studied. Total aerobic bacteria of the sausage prepared with irradiated natural pork and lamb casing were significantly lower than those of nonirradiated casing and the $D_{10}$ value of those sausages were 1.71 and 1.58 kGy, respectively. The sausages in pork intestine vacuum-packaged and stored in a $4^{\circ}C$ refrigerator showed negligible change in the 2-thiobarbituric acid reactive substances (TBARS) value during storage except for 10-day when the TBARS value was higher than other storage days. Total working force for shear value of the sausages were lower with both irradiated casings but sensory evaluation showed no difference between treatments. As a results, the gamma irradiation was effective for sanitizing the natural pork and lamb casings, thereby preparing high quality sausages.

• Food Science of Animal Resources
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• v.22 no.4
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• pp.294-300
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• 2002

The physico-chemical properties of emulsified-sausages(wienner, frankfruter and boiled) were investigated during storage at 10$^{\circ}C$. Percentages of moisture, protein, fat, ash and carbohydrate in all treatments ranged 50.4∼53.4, 12.3∼16.0, 22.8∼26.5, 2.0∼2.9 and 6.5∼9.8%, respectively. Oleic, palmitic, linoleic and stearic acids were major fatty acids in various sausage samples. Glutamic and aspartic acids in these sausages were major. amino acids. In all treatments, sodium nitrite contents and organoleptic characteristics were decreased with increased storage time, while the mean values of volatile basic nitrogen(VBN), total bacterial count and thiobarbituric acid(TBA) were increased with increased storage time.