• 한국축산식품학회지
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• 제37권2호
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• pp.219-227
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• 2017

The objective of this study was to determine the physicochemical and sensory properties of cooked emulsion sausages containing different levels of lotus rhizome powder (0, 1, 2, and 3%, based on total weight). Lotus rhizome powder had no significant (p>0.05) impact on pH, moisture, protein, or ash content of sausage. However, fat content was slightly but significantly (p<0.05) decreased when the level of lotus rhizome powder was increased in the sausages. The addition of lotus rhizome powder to sausages at over 1% resulted in significantly (p<0.05) darker and less red color of cooked sausage compared to control. Increase in lotus rhizome level slightly improved the emulsion stability and apparent viscosity. Significant (p<0.05) reduction in cooking loss was observed when more than 1% of lotus rhizome powder was added to sausages. The textural properties of sausages were unaffected by the inclusion of lotus rhizome except for springiness and chewiness. On the manufacture day, control sausage had significantly (p<0.05) higher TBARS value than treatments. Regarding sensory characteristics, increased levels of lotus rhizome powder decreased (p<0.05) color and juiciness scores. However, cooked sausages exhibited similar overall acceptability regardless of the level of lotus rhizome powder added to sausages. Therefore, lotus rhizome powder, an antioxidant dietary fiber, could be used as an effective natural ingredient in meat products for the development of healthier and functional food.

• 한국동물위생학회지
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• 제26권4호
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• pp.361-368
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• 2003

Sorbic acid and potassium sorbate are widely used food additives with high efficiancy and they are approved and recommended by FAO and WHO. Sorbic acid is one of preservatives that is mostly used in general food. Sorbic acid and potassium sorbate are used to prevent food, such as cheese, bread, beverage, and so on, from staling and molding. The world market for sorbic acid and potassium sorbate is growing and the market in Asian region is also expected to grow rapidly. This study was carried out to measure the amount of the sorbic acid in cooked meat produced from meat processing plants in Gyeongbuk province during 2000∼2003. One thousand one hundred and thirty-five samples of cooked meat(430 spices added meats, 486 grinding cooked meats, 3 bacons, 23 jerked meats, 68 sausages, 125 hams) were collected from meat processing plants and analyzed for the concentration of preservative sorbic acid by using of high performance liquid chromatography(HPLC). Sorbic acid was not detected in spices added meats, grinding cooked meats and bacons, except on jerked meats, ham and sausage. But the concentration range of sorbic acid in jerked meat was 0.00∼1.5g/kg, average 0.37g/kg, and in sausage was 0.00∼1.31g/kg, average 0.53g/kg, and in ham was 0.00∼ 1.22g/kg, average 0.56g/kg. There was no sample that sorbate concentration exceeded the legal permitted level 2.0g/kg in cooked meat.

• Asian-Australasian Journal of Animal Sciences
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• 제30권7호
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• pp.1021-1028
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• 2017

Objective: The objective of this study was to evaluate the effects of ageing time of lamb loins prior to freezing on technological characteristics and oxidation stability of coarse ground lamb loin sausage using in a model system. Methods: Lamb loins (M. longissimus lumborum, n = 25) were aged at $-1.5^{\circ}C$ for 0, 1, 2, 3, and 8 wk and then frozen for the remaining days (a total of 30 wk). The aged/frozen/thawed lamb loins were ground, and model sausages were formulated with 75% aged/frozen/thawed lamb loin, 25% water, 1.5% sodium chloride (NaCl) and 0.3% sodium tripolyphosphate. The pH and thaw/purge loss of aged/frozen/thawed lamb loins were evaluated, and protein functionality (protein solubility and emulsifying capacity), water-holding capacity and textural properties of model sausages were determined. Cooked model sausages were vacuum-packaged in a plastic bag and displayed under continuous fluorescent natural white light ($3^{\circ}C{\pm}1^{\circ}C$). Colour and lipid oxidation of the cooked model sausages were evaluated on 0 and 21 d of display storage. Results: Ageing prior to freezing had no impact on pH and purge/thaw loss of lamb loins and the colour of cooked sausages (p>0.05) made from the loins. Lamb loins aged for at least 3 wk prior to freezing numerically improved total and myofibrillar protein solubilities (p>0.05) and emulsion activity index (p = 0.009) of meat batter, but decreased cooking loss (p = 0.003) and lipid oxidation (p<0.05) of model sausages. Conclusion: This study suggests that post-mortem ageing of raw meat prior to freezing could improve water-holding capacity and lipid oxidative stability of sausage made from the meat.

• 한국식품과학회지
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• 제49권4호
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• pp.396-400
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• 2017

본 연구는 홍국 분말 첨가수준에 따른 유화형 소시지의 이화학적 특성에 대하여 조사하였다. 수분함량은 홍국분말 첨가량이 증가할수록 유의적으로 높아지는 추세를 보였으며, 단백질함량과 지방함량은 감소하는 경향을 보였다. 색도는 홍국 분말 첨가량에 따라 명도와 황색도는 감소하는 반면 적색도는 크게 증가하였다. 가열감량, 수분리, 유분리와 점도는 홍국 분말 첨가량이 증가함에 따라 감소하는 경향을 보였다. 관능평가에서 색도와 다즙성은 홍국 분말 3% 첨가 처리구가 유의적으로 가장 높은 값을 나타내었고, 풍미는 홍국분말 2~3% 첨가 처리구가 유의적으로 가장 높은 값을 나타내었다. 연도는 홍국 분말 첨가 처리구가 대조구보다 높은 값을 보였으며, 전체적인 기호도에서는 홍국 분말 2% 첨가 처리구가 가장 높은 값을 나타내었다. 연구결과를 종합하면 돈육 유화물에 홍국분말을 첨가하여 제조하였을 때 홍국 첨가에 따른 적색도가 증진되어 육색을 개선시키는 효과가 있으며 이화학적 품질특성을 향상시키는 것으로 생각된다.

• 한국식생활문화학회지
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• 제36권1호
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• pp.76-83
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• 2021

This study investigated the effect of the addition of various levels of pig head meat (HM) as a substitute for rear leg meat (RLM) on the physico-chemical quality characteristics of non-emulsified, smoked, and cooked sausage during refrigerated storage. Sausages were prepared in four variations according to the proportion (0%, 10%, 20%, or 30%) of HM added and maintained at 4℃. Quality measurements were taken for 28 days. The sausages added with the addition of 20% and 30% HM had significantly (p<0.05) higher moisture and lower protein content compared to those without the addition of HM. The pH value during the storage period was higher (p<0.05) in the sausages to which the HM had been added than in those without HM. The sausages with 30% HM showed the lowest (p<0.05) L⁎ and b⁎ values and the highest (p<0.05) a⁎ value during the storage period. The 2-thiobarbituric acid reactive substances (TBARS) content, hardness, cohesiveness, springiness, gumminess, and chewiness of the sausages showed no significant variations with the addition of various levels of HM. These data suggest that RLM could be substituted with 30% HM because it does not negatively affect the quality of the non-emulsified sausage. However, a further study on sausages made with 100% HM instead of RLM may be needed to improve its utilization.

• 한국축산식품학회지
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• 제34권2호
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• pp.200-206
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• 2014

To determine the effects of grape skin and seed pomace (GSP) additions on the lipid oxidation susceptibility and the color change of cooked pork sausages, the chemical characteristics of GSP itself and the addition for two different levels of GSP (0.5 and 1.0% GSP, respectively) to sausages were examined. Both the redness and blueness of the GSP were significantly reduced as the pH level was increased from 5 to 7, but a reverse result was determined in the color tint and yellowness (p<0.05). The GSP polyphenol and flavonoid contents were influenced by the percentages of methanol solvents, and more flavonoids were established when 100% of methanol was applied as a solvent to the GSP. But, similar results were not observed in the polyphenol of GSP. In cooked pork sausages, significant decreases in the lightness and redness were found in both the 0.5% and 1.0% of GSP sausages during the storage period (p<0.05). However, an incompatible effect was observed in terms of yellowness, which increased as compared to the control sausage after 6 days of storage. The 0.5% addition of GSP decreased the levels of TBARS (p<0.05), but the ability of GSP to minimize lipid oxidation was not dose dependent. Therefore, the results indicated that the GSP is an efficient suppressor of lipid oxidation and has latent effects as a natural antioxidant when 0.5% of GSP is added to the cooked pork sausages.

• 한국축산식품학회지
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• 제29권2호
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• pp.260-268
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• 2009

This study was conducted to determine the effects of added rice bran fiber on the physicochemical and sensory characterization of blood sausage. Blood sausages were supplemented with rice bran fiber at levels of 0% (control), 1%, 2%, and 3%. The moisture, hardness, gumminess, and chewiness of treatments with added rice bran fiber were higher than those of controls (p<0.05). The pH, lightness, redness, and yellowness of uncooked as well as cooked blood sausages increased with increasing addition levels of rice bran fiber levels, but energy values were lower in blood sausage treatments with containing rice bran fiber than that of controls (p<0.05). As the increase levels of rice bran fiber in blood sausage the energy levels were decreased (p<0.05). All sensory scores of treatments containing rice bran fiber were higher than controls, and the highest overall acceptability was attained when 2% rice bran fiber was added to blood sausage. The blood sausage with 2% rice bran fiber can be manufactured with high quality characteristics.

• Animal Bioscience
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• 제35권8호
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• pp.1270-1278
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• 2022

Objective: The objective of this study was to evaluate quality characteristics of reduced-salt pork sausage (PS) using pre-rigor muscle compared to those of regular-salt PS. In addition, effects of freezing on sausage batter with different temperatures (-30℃ vs -70℃) on quality characteristics of both sausage batter and cooked sausages during frozen storage were observed. Methods: Pre-rigor and post-rigor pork hams were used to manufacture low-fat sausages. Sausages using post-rigor (Post) muscle were manufactured at a salt level of 1.5%, whereas those with pre-rigor (Pre) muscle were processed at salt level of 1.0%. After these muscles were made at two salt levels (1.5% salt, Post-rigor; 1.0% salt, Pre-rigor), Sausage batters were stored at two frozen temperatures (-30℃ vs -70℃). During storage for 12 wks, they were measured for physicochemical and textural properties every 4 wks up to 12 wks. Results: pH values and temperatures of sausage batter of pre-rigor muscle were higher than those of post-rigor muscle regardless of the frozen temperature. The lightness and yellowness values of batter at the initial storage were the highest during storage. For PS, there were no differences in most parameters measured among all treatments. However, expressible moisture values (%) of Pre-30 and Pre-70 were lower than those of Post-30 (p<0.05). Conclusion: Regardless of frozen temperature during storage, quality characteristics of pre-rigor PS with salt level of 1.0% salt were similar to those of post-rigor PS with salt level of 1.5%. By using the pre-rigor muscle, salt content could be reduced by one third of the regular-salt level (1.5%) of post-rigor muscle.

• 한국축산식품학회지
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• 제36권6호
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• pp.737-743
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• 2016

The effects of black rice powder on the quality of sausage were investigated. Samples were prepared with 0% (control), 1%, 3%, and 5% black rice powder. With increasing black rice powder content, the moisture and ash content of sausage increased, while protein con-tent was significantly less than that observed for the control (p<0.05). The fat content in samples containing 5% black rice powder was significantly less than that observed for other samples (p<0.05). With increasing black rice powder content, the pH of uncooked and cooked samples increased. In addition, lightness, redness, and yellowness decreased. With increasing content of black rice powder, emulsion stability decreased. On the other hand, with increasing black rice powder content, cooking yield increased. As compared to the other samples, those containing high content of black rice powder exhibited higher viscosity. With increasing black rice powder content, the hardness of samples decreased, while the gumminess and chewiness of samples containing black rice powder were less than those observed for the control (p<0.05). Moreover, with increasing black rice powder content, the flavor, juiciness, and overall acceptability of samples increased. In addition, the tenderness of samples containing 3% and 5% black rice powder was significantly greater than that observed for the control and sample containing 1% black rice powder (p<0.05). In addition to the economic benefits, black rice powder can be used to improve quality characteristics.

• Asian-Australasian Journal of Animal Sciences
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• 제26권12호
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• pp.1753-1761
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• 2013

The individual and interactive effects of Schisandra chinensis powder (SCP) and sodium nitrite additions on color, pH, water holding capacity, residual nitrite, 2-thiobarbituric acid reactive substances (TBARS), volatile basic nitrogen, texture properties, fatty acids, amino acids and sensory evaluation of cooked pork sausages were investigated after 20 d of storage at $4^{\circ}C$. The powders (0, 0.5 and 1.0%) were added to sausages either alone or in combination with nitrite (0 and 100 ppm). SCP added-sausages showed lower $L^*$ (lightness) and W (whiteness) values, and higher $b^*$ (yellowness) values than sausage containing no nitrite, and exhibited the highest $a^*$ values at a 0.5% addition (p<0.05). Residual nitrite and TBARS values were found to be significantly reduced as the addition levels of SCP increased (p<0.05). As the addition of SCP increased, the sausage showed gradually decreased brittleness, cohesiveness, springiness, gumminess and chewiness, while adhesiveness increased. Polyunsaturated fatty acid, n-6 and n-6/n-3 fatty acid ratio concentrations were significantly higher in sausages containing SCP (p<0.05). The addition of SCP to sausage significantly (p<0.05) increased the ammonia content (by 0.5% SCP) and aromatic amino acid concentrations (by 1.0% SCP) (p<0.05). Inclusion of SCP in sausage meat resulted in a significant deterioration in quality characteristics of flavor, springiness, juiciness and overall acceptability (p<0.05). As expected, the observed changes in $a^*$, W, pH, shear force, texture property, TBARS, fatty acid, amino acid and sensory score of sausages, depended on the rate of addition of nitrite (p<0.05). These results suggest that SCP addition is not an effective way of improving the sensory evaluation of sausages, but may beneficially affect TBARS, nitrite scavenging activity, fatty acid and amino acid content in pork sausages.