• Journal of the East Asian Society of Dietary Life
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• v.22 no.3
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• pp.357-364
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• 2012

Quality characteristics of sausage with added pine needle powder (0%, 0.5%, 1.0%, 1.5%, 2.0%, and 2.5%) as an ingredient. The basic ingredients of sausage consisted of pork meat 60%, olive oil 20%, and ice water 20%. Sensory properties of sausage were analyzed by a sensory test, and the texture and color characteristics were measured using a texturometer and color meter, respectively. In the results of the sensory test, taste, texture, and overall preference were highest in the sample with added 1.5% pine needle powder. The sausage with added 1.5% pine needle powder was moderate in color intensity, pine needle flavor, and astringent taste. Hardness and gumminess of sausage were higher in 1.0% and 1.5% pine needle powder. However, springness and chewiness of sausage showed no significant differences. In terms of color intensity of sausage, L-value and a-value were lower and b-value was higher, depending on the pine needle powder amount. Development of off-flavor of sausage during storage was greater in 0% and 1.5% added sausages than in 2.0% sausage with increasing storage time. As a conclusion, sausages with added 1.5% and 2.0% pine needle powder were the most suitable for making functional sausage with added pine needle powder.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.12 no.2
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• pp.1-41
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• 2001

The effect of smoking on the quality sausage Sausages were prepared from beef, port, chickens, games, fish and shellfish with polyphosphate salt and spices. Sausage history goes back to 3,000 years of age. The procedure of sausage 1) Meat Curing 2) Meat Control 3) Add Spices 4) Permissible Ingredients 5) Grinding 6) Mixing Emulsion 7) Stuffing 8) Showing 9) Smoking 10) Cooking 11) Drying 12) Packaging Sausage Product to get information on the effect of smoking onto the quality of meat produces. Sausage was smoked under a given conditions. Smoking was conducted as 35f$^{\circ}C$to 6$0^{\circ}C$ the related humidity of smokehouse was still at 60 to 70 percent. Results are as follows: 1. The Penetrated smoke in sausage was prolonged < p.<0.02 when sausage was smoked 2hours at 60~$65^{\circ}C$ the penetrated amount of free acetone in sausage was 0.5mg%. 2. Peroxide value of sausage as heating treatment both at 3$0^{\circ}C$ and at 5$0^{\circ}C$ was prolonged. 3. When sausage was heated at 3$0^{\circ}C$, bacteria of sausage increased In number while at 60~$65^{\circ}C$ bacteria of sausage increased In number fourteen hours. 4. When sausage was treated with smoking the distribution of free amino acids in sausage was changed markedly. 5. The longer smoking time of the products was the higher the content. 6. In case of oak wood smoke flavoring all of test samples. 7. Rapid decrease of does-response mutagenic curve of the smoke flavoring of oak wood and apple wood by in the peak of curve and phenol in the smoke flavoring. Continuous efforts are required to make sausages easily in the butcher shops and in the restaurants. 8. Sausage texture evaluation has 13 rules. It is Elasticity, Surface Moisture, Surface Smoothness, Center Hardness, Skin Toughness, Cohesiveness, Denseness, Moisture Release, Cohesiveness of Mass, Lumpiness, Graininess (of Contents), Skin separation, Oiliness and sensory 11 rules evaluation is color, texture, mold, flavor, sweet test, salty, sourness, bitter, and savory taste. 9. Smoked, component, peroxide value, bacteria, color, free amino acid, tenderness, flavor, shrinkage are important values.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.1
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• pp.102-108
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• 2006

Microbial transglutaminase (MTGase) was investigated to determine whether it was an effective binding agent for the processing of low-quality pork loins. MTGase especially promoted the coagulation of myosin heavy chain (MHC). However, the effect of MTGase on MHC from low-quality meat was less than that from the normal meat when the reaction time was not enough. The breaking strength of the heat-induced gel made of myosin B from low-quality meat with MTGase was lower than that of normal meat. Sausage made with low-quality meat with MTGase did not exhibit improved hardness, as compared to that made with normal meat. Results of this study indicated that use of low-quality meat in the manufacture of sausage was feasible to get textural property equal to that of normal meat sausage, when a half or more of the raw material was normal meat and MTGase was used in the sausage.

• Journal of Animal Science and Technology
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• v.62 no.6
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• pp.903-911
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• 2020

The purpose of this study was to compare the physicochemical properties of sausage manufactured with carp (Carassius carassius) muscle and pork. Sausages were prepared using either 100% pork sausage (P10), a mixture of 50% pork and 50% carp muscle (P5C5), or 100% carp muscle (C10). The quality of the sausage emulsion was determined by analyzing approximate composition, pH, instrumental color, cooking yield, water holding capacity (WHC), viscosity, and texture profile analysis (TPA). Moisture content of cooked C10 was significantly higher than that of P10 or P5C5 (p < 0.05); however, protein content of cooked P10 was significantly higher than that of C10 (p < 0.05). The pH of uncooked and cooked C10 was significantly higher than that of P10 and P5C5 (p < 0.05). The cooking yield, WHC, and texture profile analysis of C10 were higher than those of P10 and P5C5 (p < 0.05). In addition, the viscosity of uncooked C10 was higher than that of P10 and P5C5. These results suggest that carp muscle can enhance sausage quality with respect to pH, WHC, cooking yield, viscosity, and TPA.

• Food Science of Animal Resources
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• v.41 no.4
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• pp.739-747
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• 2021

This study examined the measurement conditions of the texture profile analysis (TPA) experiments that are typically used to measure the physical properties of sausage. As the measurement conditions (compression ratio and cross-head speed) were changed, the significant differences between the values of textural parameters (hardness, adhesiveness, springiness, cohesiveness, chewiness) of samples changed. Furthermore, among the measurement conditions, there was more variation in the significant difference between the value of samples due to a change in the compression ratio than due to a change in the cross-head speed. The highest variation in significant difference was observed between the values of cohesiveness of samples due to changes in measurement conditions, whereas the lowest variation in significant difference was observed between the values of springiness of samples due to change in measurement conditions. Therefore, it is desirable to provide a clear basis for setting specific measurement conditions for TPA test, since significant differences in the values of textural parameters of samples were caused by differences in cross-head speed or compression ratio, not by a difference in samples, when analyzing the cohesiveness of sausage, especially.

• Food Science of Animal Resources
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• v.34 no.1
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• pp.122-126
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• 2014

This study was performed to evaluate the effects of chicken breast meat on the quality of mackerel sausages. The mackerel sausages were manufactured by additions of 5%, 7%, and 10% of chicken breast meat. The lightness of mackerel sausages showed no significant differences between the control and addition groups. The redness increased in a dose-dependent manner, but the yellowness decreased significantly with the addition of 7% chicken breast meat (p<0.05). The whiteness value of mackerel sausage added with 7% chicken breast meat was significantly higher than those of the other groups (p<0.05). In texture analysis, the hardness and adhesiveness of the mackerel sausage added with 5% of chicken breast meat showed no significant differences as compared to the control. However, the mackerel sausages added with 7% and 10% of chicken breast meat showed a dose-dependent decrease. The gel strength of the mackerel sausage added with 5% chicken breast meat was not significantly different from the control, but the addition of 7% and 10% chicken breast meat reduced the gel strength of the mackerel sausage. In sensory evaluation, the mackerel sausages prepared with chicken breast meat have higher scores in smell, taste, texture, hardness, chewiness, and overall preference as compared to the no addition group. Therefore, these results suggest that the optimal condition for improving the properties within mackerel sausages was 5% addition of chicken breast meat.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.4
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• pp.506-513
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• 2011

Meat products have become prevalent in people's diet, and sausages, with the Korean diet getting more westernized in modern times. In particular, emerged as one of the favorite and the most consumed food products in Korea. In order to attain the best recipe to maximize the sausage's sensual taste, we have attempted to experiment and to analyze the differences in characteristic tastes of the sausages with varying increments of crushed red pepper of 0%, 2.5%, 5,%, 7.5%, and 10%. The followings are our findings from our experiment. As the result shows that red pepper, instead of nitrite, added sausage has twice more red chromaticity than those not added, sausage can be colored in red solely with natural materials when sold in the market. pH and moisture decreased as more red pepper was added, it did not show large difference. Texture results showed that the original sausage became harder and its viscosity decreased as more red pepper was added. Cohesion appeared to be similar and red pepper added sausage was munchier and more flexible. In the results of sensory test, 5% of red pepper added sausage showed the highest score but did not have any significant difference. For each items, red pepper added sausage got higher scores and by supplementing it would be seen as a useful additive in developing natural color sausages.

• Korean Journal of Food Science and Technology
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• v.20 no.6
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• pp.755-761
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• 1988

The effect of NaCI content levels(1.7, 2.2, 2.7 and 3.2%) on the ripening of a dry sausage was studied, when starter culture and Glucono-delta-Lacton were used. During the ripening of sausages, the physical and chemical properties and the microbial mutiplication were investigated, and also the growth of inoculated Staphylococcus aureus was detected, pH values were slowly decreased and Aw values dropped fastly during ripening period with the increase of NaCl content. In instrumental texture examination, the texture of sausage with NaCl content of 3.2% was significantly harder and more cohesive than those with lower NaCl contents. During ripening St. aureus was decreased by one tenth and not significantly different among mixtures with different NaCl contents. Depending upon reducing NaCl levels, total bacteria and Lactobacilli grew rapidly, while Enterobacteriaceae decreased slowly during ripening.

• Korean Journal of Food Science and Technology
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• v.27 no.1
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• pp.1-5
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• 1995

The texture profile of frankfurter sausages was carried out by comparing the domestic(A) and imported(B) products. Fourteen character notes were identified: elasticity, surface moisture, surface smoothness, center hardness, skin toughness, cohesiveness, denseness, chewiness, moisture release, cohesiveness of mass, lumpiness, graininess, skin separation, and oiliness. Reference scales and the $0{\sim}3$ point numerical scaling method were also established. Panelists evaluated sausage A harder than the sausage B. It had higher skin separation and elasticity scores requring more chewing. Sausage B had lower surface moisture and cohesiveness of mass, but higher moisture release and graininess. Panelists commented that the sausage B were oilier but had milder tastes.

• Food Science of Animal Resources
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• v.30 no.3
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• pp.365-372
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• 2010

Low-fat sausages were prepared with various meats to investigate the effect of the addition of oatmeal at 10% as a fat substitute. The sausages were made with beef, pork and chicken after trimming the visible fat, and the physical and sensory properties of the sausages were evaluated. Beef sausage had the lowest cooking yield and the highest hardness, while chicken sausage showed the opposite properties. The addition of oatmeal resulted in sausage products with less cooking loss and softer texture for all types of meat sausages. Such changes were more pronounced for beef low-fat sausage than for the other types of sausages. The results of moisture absorption suggested that the difference in cooking yield and hardness among sausage products was due to the water-retention properties of different meats and the substitute in response to heat treatment. Sensory evaluation indicated that the greatest overall acceptability of the sausage products were obtained from 10% oatmeal-added pork sausage and that the addition of oatmeal led to better acceptability for all types meat sausages.