• Korean Journal of Food Science and Technology
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• v.10 no.2
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• pp.173-180
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• 1978

The sensory test and analysis of the proximate composition and hydroxyproline content of 4 kinds of Korean commercial sausage products (Beef, Hamburger, Frank, Hotdog) were carried out and the results were compared one another. The qualities of these sausage products were compared one another. The qualities of these sausage products were compared on the basis of the nutritive value of foreign sausages and according to the Korea Food Law. The results obtained were as follows. 1. The general conclusion drawn from the results of the proximate analysis was that the average composition of commercial sausages was adequate in view of the limits set by the Food Law. 2. The evaluation factors of sausages based on moisture-to-protein and protein-to-fat ratios were proposed tocompare the qualities of Korean commercial sausages with those of foreign commercial sausages. 3. Content of collagen as connective tissues in total protein of Korean commercial sausages were $2.1{\sim}15%$. The results of the present study appeared to suggest that meat contents of Korean commercial sausages used in this study were less than those of foreign sausages. 4. Among the 4 different kinds of sausages studied the qualities of Frank sausages were the best whereas those of Hotdog sausages were of the lowest quality. Beef sausages appeared better than Hamburger sausages from the view point of nutritive components.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.10a
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• pp.218-222
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• 2004

Low-fat (< 3%)/salt(< 1%) sausages were manufactured with two levels (1, 2%) of milk proteins(whey protein and sodium caseinate) to compensate for the textural problems due to reduced fat and salt(%). The addition of two levels of milk proteins into these meat products did not affect the most physicochemical and textural properties. As compared to regular-fat counterpart, higher expressible moisture of low-fat/salt sausages were observed. In addition, low-fat/salt sausages containing more than 2% of milk proteins reduced the textural hardness and gumminess, resulting in significantly lower these values, as compared to regular-fat counterparts. These results indicated that the low-fat/salt sausages were successfully manufactured with the addition of these milk proteins at the lower than 1% to improve the textural difference, however further research will be performed to improve the water holding capacity in these products.

• Food Science of Animal Resources
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• v.18 no.3
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• pp.255-260
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• 1998

The aroma concentrates from mold fermented sausages were isolated by steam distillation and simultaneous steam-distillation-extraction(SDE). methods. Quantitative estimation of the aroma concentrates in mold fermented sausages was carried out by using GC-MC. Mold fermented sausages were manufactured into two types. The first was manufactured with starter culture containing Lactobacillus plantarum and Staphylococcus carnosus(LP). The second was manufactured with starter culture containing L. curvatus and S. carnosus(LC). The aroma concentrates containing hexanoic acid and 2-butyl-2-octenal were identified in mold fermented sausages immediately after manufacture. After 28 days, the volatile flavor components from LP and LC were determined to be 14 (trimethylsilylester of hexadecanoic acid and 2-methyl-3-octanol, etc.) and 16 substances(hexadecanoic acid and 1-hexadecanol, etc.), respectively. The distribution of aroma concentrates in LP and LC was different, but their panel test placed them in similarity.

• Food Science of Animal Resources
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• v.23 no.4
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• pp.361-375
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• 2003

In this study, significant factors influencing on the quality and stability of fermented sausage, such as materials, processing conditions, and microbiological characteristics as well as topography during ripening, were documented. Since most fermented sausages are not heated during manufacture or before consumption, a strict control of the growth of pathogens and the selection of favourable conditions that encourage the specific growth and development of desirable microflora are particularly important. With respect to microbiological safety, hurdles, i.e., preservations(nitrite), redox potential, competitive flora, acidity(pH), and water activity($a_{w}$) are matters of importance to prevent proliferation of bacterial pathogens. Today, for ensuring the safety and quality of the final product, the application of starter cultures in combination with the proper processing is subsequently used in practice. For improving the efficiency of microbiological utility in the production of fermented sausages, the understanding of their topography is essential. The documented different points must be taken into account when HACCP systems set up for the manufacture of fermented sausages. There are continuous researches concerning desirable improvements to sausage fermentation with health enhancing properties.

• Food Science of Animal Resources
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• v.18 no.1
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• pp.75-80
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• 1998

pH in sausages with 0.5% and 2% pyroligneous liquor was lowered rapidly respectively. Sausage with 2% pyroligneous liquor showed the lowest Aw. Antioxidant activity of 0.02% and 0.5% pyroligneous liquor was negligible but rancidity was inhibited in the sausages with 2% pyroligneous liquor and 0.02% BHA/BHT(1:1) Sensory tests showed that sausages treated with pyrolignesous liquor had lower score. The growth of lactic acid bacteria was not affected by pyroligneous liquor. But enterobacteria was not detected after 10 days fermentation of the sausages wit 0.02% BHA/ BHT 8 days in the 0.5% pyroligneous liquor and 6 days in the 2% pyroligneous liquor.

• Food Science of Animal Resources
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• v.35 no.2
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• pp.225-231
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• 2015

Fish sarcoplasmic protein (SP) obtaining from lyophilization was evaluated its effect on the qualities of the no-fat chicken sausages in the presence of microbial transglutaminase (MTG) as compared to sodium tripolyphosphate (STPP). The cooking yields of all sausage samples were not different. Expressible moisture (EM) of sausage samples was reduced by adding fish SP, while the lowest EM values were observed in sausage samples containing STPP. The pH values of sausage samples were increased with the addition of fish SP and STPP. Proximate analysis revealed that the moisture, fat, and protein contents of all samples were not different (p>0.05). Textural properties (TP), measured by texture profile analysis, showed that hardness of no-fat sausages increased upon adding fish SP. However, the highest TP values were found in sausage samples with STPP. The redness values were reduced in sausage samples with STPP, while other color values were not affected by STPP. Sensory evaluation revealed that sausages with fish SP were accepted at the higher level than that of control. However, sausage samples with STPP showed highest TP and acceptability. Thus, partial substitution of STPP by SP would be possible to reduce phosphate level in the chicken sausages.

• Food Science of Animal Resources
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• v.37 no.1
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• pp.114-122
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• 2017

This study was conducted to evaluate the effects of clove extract (CE) (0.25%, 0.5%, 1%, and 2%) on the oxidative stability and quality deterioration of Chinese-style sausage stored for 21 d at $4^{\circ}C$. The addition of clove extract to sausages significantly retarded increases in Thiobarbituric Reactive Substances (TBARS) values (p<0.05), while also controlling the production of protein carbonyls (p<0.05). However, the addition of clove extract promoted reduced thiol group content in sausages (p<0.05). Sausages amended with clove extract also had decreased $L^*$ values (p<0.05) and increased $a^*$ values (p<0.05) when compared with the control. Similarly, texture deterioration was retarded in sausage containing added clove extract when compared with the control during refrigerated storage. Moreover, the addition of clove extract had no negative effects on the sensory properties of sausages. These results suggested that clove extract was effective at protecting sausages from oxidation and quality deterioration during refrigerated storage for 21 d.

• 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.

• Food Science of Animal Resources
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• v.39 no.5
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• pp.742-755
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• 2019

Cacao bean husk (Theobroma cacao L.) contains a high level of dietary fiber and therefore can be used as raw material in food processing. The objective of the present study was to measure the physicochemical properties and sensory traits of emulsion-type pork sausages with various levels of cacao bean husk powder (0.25%, 0.5%, 0.75%, 1%, and 2%). The moisture content in cooked sausages increased as the level of cacao bean husk power increased, whereas the protein content decreased (p<0.05). With respect to color, as the level of cacao bean husk power increased, there was a decrease in lightness and yellowness, but there was a considerable increase in redness (p<0.05). Cacao bean husk powder exhibited a positive effect on emulsion stability and apparent viscosity. In the sensory evaluation, increased level of cacao bean husk increased flavor acceptability; the 0.75% and 1% treatment groups showed significantly high overall acceptability (p<0.05). The thiobarbituric acid reactive species content of cooked sausages indicated that with the addition of cacao bean husk powder significantly inhibited lipid oxidation in the sausages during refrigerated storage (p<0.05). Overall, the findings of the present study suggest that adding 0.75% and 1% cacao bean husk powder as a natural ingredient in sausages can help develop meat products with excellent qualities.

• Food Science of Animal Resources
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• v.42 no.3
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• pp.411-425
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• 2022

Semi-dried restructured sausages are restructured meat products with a high nutritional and economic value. However, excessively long drying times can have negative effects on the energy consumption, texture, and sensory properties of semi-dried restructured sausages. The objective of this study was to investigate the effects of different water contents on the drying and physicochemical characteristics of semi-dried restructured sausages. Sausages were prepared with different initial moisture contents (0%-50%) and drying time (0-580 min). The drying characteristics, including the drying rate, effective moisture diffusivity, and water activity of sausage were significantly improved as the initial moisture content was increased. When the initial moisture content of the sausage was 50%, physicochemical properties, such as color, porosity, shear force, and volatile basic nitrogen, were improved the most along with the decreased drying time. Scanning electron microscopy data showed greater porosity and pore size in sausages with the increase of initial moisture content. Collectively, our data suggest that an increase in the initial moisture content of semi-dried restructured sausages improves their drying characteristics and physicochemical properties.