• Food Science of Animal Resources
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• v.40 no.5
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• pp.710-721
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• 2020

This study dealt with the use of quinoa flour (QF) or teff flour (TF) as partial beef fat replacers in the formulation of emulsion-type sausages. A control (C) group was manufactured with 20% beef fat, while the other three groups were formulated with 10% beef fat plus 5% QF (Q), 5% TF (T), and 2.5% QF+2.5% TF (QT). Water-holding capacity of the emulsions was higher in Q (81.81%), T (82.20%), and QT (84.10%) samples than in C (64.83%) samples. Total expressible fluid and expressible fat were the lowest in Q and T samples, indicating the highest emulsion stability of those groups. Incorporation of QF and TF into formulations increased moisture and carbohydrate contents while decreased fat and energy values. Besides, the use of QF was effective to increase protein and dietary fiber contents. T sausages had lower luminosity (L^⁎) and higher yellowness (b^⁎) than C sausages, whilst Q sausages did not result in significant color changes. Higher cook yield values were recorded in Q (97.96%), T (98.21%), and QT (98.15%) samples compared with C (96.44%) samples. Inclusion of QF and TF to formulation led to lower hardness and gumminess, while utilization of TF was also effective to decrease chewiness. Consequently, healthier emulsified sausages were obtained by the inclusion of QF or TF that could decrease the fat content more than 50% without sacrificing overall quality, bringing advantages by quinoa over teff for increasing nutritional value and leading minimal modifications on color and texture.

• Food Science and Preservation
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• v.21 no.5
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• pp.636-645
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• 2014

Quality changes in frankfurter sausages with yam (Dioscorea japonica) powder added were investigated during their storage at $10^{\circ}C$ for six weeks. The sausage samples were prepared using four concentrations of yam powder: 0% (C), 0.5% (T1), 1.0% (T2), and 2.0% (w/w) (T3). After the addition of yam powder, the crude protein contents decreased, but the crude fat and carbohydrate contents increased. The thiobarbituric acid values during the storage of the frankfurter sausages were lower in the samples with higher yam concentrations. Over the storage period, the volatile basic nitrogen values increased with the increase in the amount of added yam. With the increase in the yam concentration, the $L^*$ and $a^*$ values tended to decrease, whereas the $b^*$ value increased. The instrumental texture analysis showed that the hardness value decreased with the increase in the yam concentration. The first indication of sensorial quality deterioration was noticed at week 4 for T3 and at week 5 for C, T1, and T2. In conclusion, the quality and shelf-life of the frankfurter sausages were not noticeably influenced by the addition of yam powder with a concentration of up to 1.0% (w/w), but the functional and health-promoting effects of yam were positively incorporated.

• Journal of Food Hygiene and Safety
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• v.37 no.3
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• pp.181-188
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• 2022

Despite the recent increase in the consumption level of the processed meat-byproducts, the health and safety issue has consistently been raised in the processes of production, distribution and consumption. The purpose of this study is to analyze and evaluate the microbiological hazard elements in the Korean sausage, "Sundae," to present not only the safety standard of meat by-product vendors based on HACCP (Hazard Analysis Critical Control Point), but also the quality control criteria and sanitary arrangements of small manufacturers. For the study, the microbiological hazards in 24 raw materials, 7 manufacturing processes, 40 facilities and tools, 17 workplace environment, and 12 workers were analyzed. The analysis revealed the hazardous elements in the initial stages with 6.28 and 4.07 log CFU/g of total aerobic count and coliforms, respectively, detected from the porcine blood and 3.23 log CFU/g of coliforms from the porcine small intestines. The result also showed that the total aerobic counts and coliforms in the process of mixing and filling process exceeds the standards in the hygiene guidelines by Natick with the total aerobic counts of 5.23, 5.45 log CFU/g, and the coliforms of 3.25, and 3.31 log CFU/g, respectively. Although the detected total aerobic count and the coliforms in the filling and washing rooms exceeded the standards, it was found that the total aerobic count was significantly reduced by 98% after cleaning and disinfecting and no coliforms was detected in any process thereafter. In order to achieve high level of safety in the manufacturing processes of Sundae, the separation of washing and disinfection room from the other sections and the sanitation control of the workers must be preceded, along with strict monitoring in the storage and distribution processes. The study raises necessity for additional studies for the safety evaluation of the processed meat-byproducts and further researches on the validity of the critical limits.

• Food Science of Animal Resources
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• v.29 no.1
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• pp.121-131
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• 2009

This study attempted to investigate the perception and usage status for meat products of dietitians in the food service business in Seoul and Gangwon province. 32.8% of dietitians decided the menu reflecting the taste of students. Most of the dietitians (89.2%) checked the manufacture date of the processed meat products when they were supplied. To address the question as to whether they could distinguish the difference among ham, pressed ham, and sausage, most of them answered; 'can distinguish a little' (47.5%) or 'can't distinguish' (36.7%). The most frequently provided processed meat products were ham (33.9%), followed by sausage (21.7%). However, it is assumed that the dietitians might have mistaken the pressed ham for the classic ham. The most common frequency of the serving processed meat product in the food services was once a month (41.6%). Most desired aspect of quality improvement for the processed meat products was answered as 'hygiene/safety' (31.5%), and followed by 'higher quality' (26%). In conclusion, the improvement of the product quality and the strengthening of public information would be prerequisites for expanding the use of processed meat products in the food services and business-to-business (B2B) market in the future.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.9
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• pp.1097-1105
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• 2017

This study examined how much chicken meat was in sausage made with pork. Both real-time polymerase chain reaction (PCR) and internal standard addition were used. Fifty ng of chicken DNA was added to the sausages as an internal standard. The addition of standard DNA increased the amplification efficiency of PCR and confirmed the possibility of quantitative analysis. A QIAamp DNA Micro Kit was used to improve the DNA recovery and amplification efficiency. The density of template DNA and primer were suitable for $3.0{\sim}5.0{\mu}L$ and $0.5{\mu}L$, respectively. Each DNA of pig and chicken was diluted in 10-fold from steps 50 ng to 0.05 ng. The detection limit of both pig and chicken meat was more than 0.05 ng and the correlation coefficient of the standard curve was at least 0.98. The result of the quantitative analysis after heat treatment of 3 samples of pigs and chickens mixed at 70:30 showed a 5.7% difference (64.3:35.7) between the expected value and measured value. The quantitative value was changed by affecting the DNA according to the heat treatment ($70^{\circ}C$, 10 min). An analysis of the pork and chicken content in sausages showed that it was difficult to detect chicken meat and the quantitative value of DNA according to the Ct value was very low. On the other hand, when adding standard material (50 ng of chicken DNA) to the sausages, the Ct value decreased gradually with increasing chicken mixing ratio. Thus, the mixing ratio of chicken in sausages could be estimated.

• Journal of Animal Science and Technology
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• v.47 no.4
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• pp.667-678
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• 2005

This study was carried out to investigate the effects of addition of functional material(T1; pine needle powder, 0.4%, T2; perilla leaves powder, 0.4%, T3; green tea powder, 0.4%) on the quality characteristics of emulsion-type sausages. The samples were stored at $9{\pm}1^{\circ}C$ for 40 days and analyzed with an interval of 10 days. The pH of all emulsion-type sausages increased as storage period increased. Water holding capacity(WHC) of all treatments were slightly increased as storage period increased and rapidly decreased on 40 days of storage. In texture analysis, hardness, chewiness, gumminess and brittleness were increased with storage in all treatments group. TBARS values of T3 was lower than those of other treatments at 1 days of storage, while that was the slightly higher in T4 at 40 day of storage. The L* values was decreased as storage period increased. The a* values was highest in C, while it was the lowest in T2 and T3. The residual nitrite content of all samples were in very safe range during the whole storage period. During the storage period 40 days, the Lactobacilli spp. of C were higher($10^7$CFU/g) than those of 3 treatments. In sensory evaluation, the score of overall acceptability were higher in the order of C(5.5-6.5)>T1(4.8-6.0)>T2(4.8-5.8)>T3(4.3-4.8). In the manufacture of functional sausage containing pine needle, perilla leaves and green tea powder, further studied are needs on addition type/ratio of functional materials and the use of added spices.

• 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.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.3
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• pp.195-205
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• 1985

As a part of investigation to use the Anatrctic krill, Euphausia superba, more effectively as a food source, processing conditions, utilizations and storage stability of krill paste (intermediate product of krill) were examined and also chemical compositions of krill paste were analyzed. Frozen raw krill was chopped, agitated with $25\%$ of water to the minced krill and then centrifuged to separate the liquid fraction from the residue. This liquid fraction was heated at $98^{\circ}C$ for 20 min. to coagulate the proteins of krill, and it was filtered to separate the protein fraction. Krill paste was prepared with grinding the protein fraction, adding $0.2\%$ of polyphosphate and $0.3\%$ of sodium erythorbate to the krill paste for enhancing of functional properties and quality stability. The krill paste was packed in a carton box, and then stored at $-30^{\circ}C$. Chemical compositions of krill paste were as follows : moisture $78\%$, crude protein $12.9\%$, crude lipid $5.9\%$, and the contents of hazardous elements of krill paste as Hg 0.001 ppm, Cd 1.15 ppm, Zn 9.1 ppm, Pb 0.63 ppm and Cu 11.38ppm were safe for food. The amino acid compositions of krill paste showed relatively high amount of taurine, glutamic acid, aspartic acid, leucine, lysine and arginine, which occupied $55\%$ of total amino acid and also taurine, lysine, glycine, arginine and proline were occupied $65\%$ of total free amino acid. Fatty acid compositions of krill paste consist of $32.4\%$ of saturated fatty acid, $29.6\%$ of monoenoic acid and $38.0\%$ of polyenoic acid, and major fatty acids of product were eicosapentaenoic acid ($17.8\%$), oleic acid ($16.9\%$), palmitic acid ($15.3\%$), myristic acid ($8.7\%$) and docosahexaenoic acid ($8.4\%$). In case of procssing of fish sausage as one of experiment for krill paste use, Alaska pollack fish meat paste could be substituted with the krill paste up to $30\%$ without any significant defect in taste and texture of fish sausage, and the color of fish sausage could be maintained by the color of krill paste. Judging from the results of chemical and microbial experiments during frozen storage, the quality of krill paste could be preserved in good condition for 100 days at $-39^{\circ}C$.

• Food Science of Animal Resources
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• v.38 no.1
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• pp.189-202
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• 2018

This study was conducted to evaluate the effects of fermenting temperature on the applicability of Lactobacillus plantarum for production of fermented sausages as starter cultures, and its applicable efficiency was also compared with those inoculated with commercial starter culture or non-inoculated control. The L. plantarum isolated from a naturally-fermented meat, identified by 16S rDNA sequencing and again identified by de novo Assembly Analysis method was used as a starter culture. Six treatments: 3 with L. plantarum at different fermenting temperatures (20, 25 and $30^{\circ}C$), and other 3 treatments (1 with commercial starter culture, 1 with its mixture with L. plantarum and 1 non-inoculated control) fermented under the same conditions ($25^{\circ}C$) were prepared. Results revealed that the fermenting temperature considerably affected the pH change in samples added with L. plantarum; the highest pH drop rate (1.57 unit) was obtained on the samples fermented at $30^{\circ}C$, followed by those at $25^{\circ}C$ (1.3 unit) and $20^{\circ}C$ (0.99 unit) after 4 days fermentation. Increasing the temperature up to $30^{\circ}C$ resulted in significantly lower spoilage bacteria count (5.15 log CFU/g) and lipid oxidation level in the products inoculated with L. plantarum. The sensory analysis also showed that the samples added with L. plantarum at $30^{\circ}C$ had significantly higher odor, taste and acceptability scores than those fermented at lower temperatures. Under the same processing condition, although the L. plantarum showed slightly lower acidification than the commercial starter culture, however, it significantly improved the eating quality of the product.

• 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.