• Journal of Animal Science and Technology
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• v.61 no.1
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• pp.28-34
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• 2019

Liver sausage is flavorful and highly nutritious. However, liver has a relatively short shelf life due to acceleration of oxidation in the presence of endogenous enzymes and metals. Powders derived from natural sources, including plants or fruits, are applied to meat products for inhibiting oxidation without adverse effects on their quality. Hence, this study investigated the effects of natural powders derived from green tea leaf (GTL), lotus leaf (LL), and kimchi (KC) on the quality and change in lipid oxidation and freshness of chicken liver sausages during two weeks of storage. Chicken liver sausages were manufactured with chicken breast (70%) and liver (20%), pork back fat (5%), iced water (5%), various additives, and GTL, LL, and KC [0 (control) or 1%]. They were processed in three batches. For determination of the quality characteristics of chicken liver sausages with various plant powders, pH, color, and texture properties were assessed. In addition, lipid oxidation and freshness using thiobarbituric acid reactive substances (TBARS) and total volatile basic nitrogen (TVBN) were analyzed at day 0 and week 2 of refrigerated storage. Higher values were obtained for pH and cooking yield in sausage samples with LL and KC powders than in samples with the other treatments. For a* values, the sausage samples with KC showed similar (p > 0.05) values, whilst others had significantly lower values than the control. The addition of the three powders to sausage samples induced an increase (p < 0.05) in hardness, gumminess, and chewiness. The addition of plant powders did not influence TBARS and TVBN of sausage samples at the initial stage. However, after two weeks of storage, significantly lower TBARS and TVBN values were observed, and the sausage with KC (p < 0.05) showed the lowest values of both TBARS and TVBN. The results showed the potential ability of the three powders to improve the quality and inhibit lipid oxidation in liver sausages. Particularly, the addition of KC did not adversely affect the $a^*$ values of sausage samples. The effects on sensory properties and inhibition mechanisms of GTL, LL, and KC in meat products should be further studied.

• Food Science of Animal Resources
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• v.30 no.4
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• pp.582-589
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• 2010

The current study was designed to assess the effects of emulsified sausage supplemented with ginseng saponin on lipid metabolism by applying a rat model. Four groups of 8 rats (5 wk old) were each allocated one of 4 treatments: basal feed (C), and basal feed with 20% sausage powder containing 0% (S0), 2% (S2) and 4% (S4) ginseng saponin. The experiment was conducted for 4 wk. The results did not differ among the treatments with different amounts of sausage (ST), but daily feed intake (p<0.01) and feed conversion (p<0.001) were significantly increased in STs compared to C. Both total serum cholesterol and triglyceride concentrations were significantly (p<0.001) reduced, by 45 and 46%, and 48 and 46%, in S2 and S4, respectively, compared to S0. In the liver, the total cholesterol level was dramatically (p<0.05) decreased according to increasing sausage powder levels. In particular, S4 showed approximately 14% reduction compared to S0 (p<0.05). Liver triglyceride content also showed a similar tendency, where S2 and S4 resulted in 7% and 31% reduction. With regard to fatty acid composition in the liver tissues, palmitic acid (16:0), oleic acid (18:1), eicosanoic acid (20:1), and eicosatrienoic acid (20:3) did not differ among the STs, whereas both linoleic acid (18:2) (p<0.01) and linolenic acid (18:3) (p<0.001) showed significant increases in S2 compared to S0. The current data demonstrated that emulsified sausages supplemented with ginseng saponin effectively reduce total cholesterol and triglyceride concentrations in the serum and liver, and increase unsaturated and essential fatty acid in the liver. These data collectively imply that the sausage improved the overall lipid profile in a rat model, and can be further generalized to the result that emulsified sausage can improve lipid metabolism depending on the products' formula.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.3
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• pp.319-325
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• 1984

This experiment aims to observe the nutritive value of blood sausages by manufacturing three kinds of them in order to utilize various by-products of swine when it is processed. In attempt to do so, five different diets were made: one control diet and four diets in which three kinds of blood sausages(blood sausage-1 was made with sausage meat 10%, fat 40%, blood 20%, skin 20% and liver 2%. blood sausage-2 was made with ham meat 30%, fat 20%, blood 20%, liver 2% and skin 20%. blood sausage-3 was made with smoked ham patch 30%, fat 20%, blood 20%, liver 2% and skin 20%) and mixed sausage(sausage meat 20%, fat 10% and fish meat 35%) were mixed with control diet at the rates of 10% respectively. These diets were fed to growing male and female albino rats for 6 weeks. The results obtained through this study are summarized as follows. In body weight gain of male rats, blood sausage-1 and 2 groups were significantly higher than mixed sausage group during the experimental period, and in that of female rats, control group and blood sausage-1 group were similar, but the other groups were lower than control group. Food intake was different in each group every week, but the amount of that was similar to each one throughout all experimental period. Food efficiency ratio and protein efficiency ratio in male were similar in each group, but slightly different in female during the feeding period. Liver weights of male in mixed sausage group and blood sausage-3 group were lower than those in control group and blood sausage-2 group, but liver weight of female in blood sausage-2 group was lower than that in control group. And all groups were similar in liver weight per 100 g of body weight. Mixed sausage group and blood sausage-1 group were lower than control group in kidney weight of male, and blood sausage-1 group was lower than control group in kidney weight of female. Kidney weight per 100 g of body weight of male showed that blood sausage-1 group was lower than the other groups. Spleen weight was similar in all groups. Hematocrit and hemoglobin contents in blood, total protein, albumin, albumin/globulin ratio, total lipid and total cholesterol contents in serum were showed almost similar in all groups.

• Food Science of Animal Resources
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• v.23 no.1
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• pp.56-62
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• 2003

This study was carried out to evaluate the physicochemical properties of spreadable liver sausage manufactured from ostrich and pork during storage. It was found that the changes in pH of all treatments increased significantly over 7 d, but did not show significant difference in the remaining periods. L-value deceased with liver sausage containing ostrich liver and ostrich meat, but others showed only slight increase during storage periods. Although a-value of liver sausage containing pork meat was higher than that containing ostrich meat over 7 d of storage; after this period the trend of a-value was inverse. However, b-value in all treatments did not show significant difference during storage periods. The initial average TBA-value of all products was below 0.1 mg/kg. However, TBA-value increased to about 0.63 mg/kg, and 0.77 mg/kg at 7 and 21 d, respectively. Hardness of liver sausage containing ostrich meat and pork liver was higher than that containing pork meat and ostrich liver. Cohesiveness and elasticity did not show significant changes during storage periods.

• Korean journal of food and cookery science
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• v.15 no.6
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• pp.603-610
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• 1999

The purposes of this study were to investigate the applicability of pork liver in manufacturing sausages and to examine the nutritional components of liver sausages prepared. Sausages containing different proportions of pork liver were manufactured with various processes and were analysed for their nutritional value. Based on the basic recipe for manufacturing sausages, fifteen recipes were proposed with different combinations of ingredients. Sausages manufactured with different methods (sliceable, spreadable, smoked spreadable) and different proportions of liver also were evaluated. The results were obtained as follows : 1. The average contents of moisture, protein, fat, carbohydrate, fiber, ash, and energy were 62.31 %, 15.71 %, 17.12%, 3.88%, 0.24%, 1.48%, and 234.04 kcal/100 g respectively. As the percentage of liver increased, the fat content and total energy were decreased significantly. 2. As the percentage of liver in sausage increased, the content of amino acids including valine, leucine, isoleucine, threonine, lysine, phenylalanine, arginine, aspartic acid, glycine, proline, tyrosine, and cysteine was increased. However, the contents of histidine, methionine, glutamic acid, and alanine were decreased. 3. The vitamin A content of liver sausage was increased by 11 times compared with the control, however, the content of vitamin B was slightly decreased. 4. As the percentage of the liver was increased in sausage, the content of minerals such as calcium, magnesium, phosphorus, sodium, potassium, and iron were increased.

• Food Science of Animal Resources
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• v.31 no.6
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• pp.899-906
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• 2011

The objectives of this study were to apply the Baranyi model to predict the growth of natural microflora in liver sausage with added kimchi powder. Kimchi powder was added to the meat products at 0, 1, 2, and 3% levels. To determine and quantify the natural microflora in the meat products, total plate counts and counts of anaerobic bacteria and lactic acid bacteria were examined throughout the 28 d of storage. The obtained data were applied to the Baranyi growth model. The indices used for comparing predicted and observed data were $B_f$, $A_f$, root mean square error (RMSE), and $R^2$. Twelve predictive models were characterized by a high $R^2$ and small RMSE. The Baranyi model was useful in predicting natural microflora levels in these meat products with added kimchi powder during storage.

• Food Science of Animal Resources
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• v.42 no.3
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• pp.441-454
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• 2022

This study aimed to determine the effect of enzyme, guar gum, and pressure processing on the digestibility and physicochemical properties of age-friendly liver sausages. Liver sausages were manufactured by adding proteolytic enzyme (Bromelain) and guar gum, and pressure-cooking (0.06 MPa), with the following treatments: control, without proteolytic enzyme; T1, proteolytic enzyme; T2, proteolytic enzyme and guar gum; T3, pressure-cooking; T4, proteolytic enzyme and pressure-cooking; T5, proteolytic enzyme, guar gum, and pressure-cooking. The pH was high in the enzyme- and pressure-processed groups. The pressure-processed groups had lower apparent viscosity than other cooking groups, and it decreased during enzyme treatment. Hardness was lower in the enzyme- and pressure-processed groups than in the control, and the T4 was the lowest. Digestibility was the highest in T4 at 82.58%, and there was no significant difference with that in T5. The general cooking group with enzyme and guar gum also showed higher digestibility than the control (77.50%). As a result of the sodium dodecyl sulfate-polyacrylamide gel electrophoresis, the enzyme- and pressure-treated groups (T4, T5) were degraded more into low-molecular-weight peptides (≤37 kDa) than the control and other treatments. Viscoelasticity showed similar trends for viscous and elastic moduli. Similarly, combined pressure processing and enzymatic treatment decreased viscoelasticity, while guar gum increased elasticity but decreased viscosity. Therefore, the tenderized physical properties and improved digestibility by enzyme and pressurization treatment could be used to produce age-friendly spreadable liver sausages.

• Journal of the korean veterinary medical association
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• v.24 no.2
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• pp.92-97
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• 1988

One hundred eighteen cattle in the slaughter houses of kyeong ki-do were examined for Sarcocystis cruzi using macroscopic and microscopic method of detection. Sausage-shaped Sarcocystis were detected from the heart, diaphragm, tongue, masseter, liver, kid

• Journal of the Korean Dietetic Association
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• v.3 no.1
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• pp.90-100
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• 1997

Objectives of this study were to investigate the acceptability of liver sausages, one of the most favorite product of meats, and to examine the applicability of pork liver in manufacturing sausages. Sausages containing different proportions of pork liver were manufactured with various processes and were tested and analysed by means of sensory evaluation. Based on th basic recipe for manufacturing sausages, fifteen recipies were proposed with different combinations of ingredients, followed by evaluations on their physicochemical and nutritional properties. Sausages manufactured with different methods (sliceable, spreadable, smoked spreadable) and different proportions of liver were also evaluated. The Findings from these experiments are summarized as follows: 1. As the percentage of the liver was increased, outer color of experimental sausages were significantly decreased. 2. The hardness, gumminess, chewiness were significantly decreased as the amount of liver increased. 3. Sausages containing 30% pork liver had best acceptability after swallowing. 4. The flavor and taste of liver in experimental sausages were significantly increased by adding liver. In summary, sausages containing 30% pork liver had best acceptability for consumption in terms of the indices measured in this study.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2003.06a
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• pp.150-150
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• 2003