• Food Science of Animal Resources
• /
• v.32 no.6
• /
• pp.783-788
• /
• 2012

The aim of this study was to optimize the manufacturing condition of spreadable modified butter by RSM. Based on the central composite design, the degree of optimization was expressed as a SFC as a dependent variable (Y, %) determined by NMR with 23 experimental groups. Three independent variables were the contents of butter ($X_1$, 35-75%), the contents of grape seed oil ($X_2$, 15-35%), and the contents of hydrogenated soybean oil ($X_3$, 0-4%). As the result, SFC at $10^{\circ}C$ was ranged from 32.37 to 42.76%. In addition, the regression coefficients were calculated for SFC at $10^{\circ}C$ by RSREG. The regression model equation for the SFC was $Y=39.18-0.04X_1X_3$. Consequently, the optimal contents for manufacturing spreadable modified butter were determined as 55.18% for butter, 40.78% for grape seed oil, and 4.08% for hydrogenated soybean oil, respectively. The predicted response value for SFC at $10^{\circ}C$ was 30.20%, comparable to the actual experimental SFC value as 29.85%. Finally hardness and spreadability in reference butter and spreadable modified butter produced under the optimal conditions was measured. The hardness in spreadable modified butter was 31.80 N as compared to 69.92 N in reference butter. The spreadability in spreadable modified butter was 5.6 point as compared to reference butter. This difference may be due to the contents of solid fat by butter and hydrogenated soybean oil. This study showed that the SFC value at $10^{\circ}C$ could be a suitable indicator for the manufacturing spreadable modified butter to predict important attributes such as mouth feel, hardness and spreadability.

• Food Science of Animal Resources
• /
• v.28 no.1
• /
• pp.21-26
• /
• 2008

This study was carried out to evaluate the nutritional properties of spreadable liver product. The composition of fresh hog liver used as raw material was 70.5% moisture, 5.2% fat, 20.3% protein and 1.2% ash. The composition of the spreadable liver product was 55.3% moisture, 19.4% protein, 21.6% fat and 3.7% ash. The total amino acid content of fresh liver was 18.69 g/100 g with glutamic acid at the highest level of 2.57 g/100 g. The total amino acid content of liver product was 18.03 g/100 g with glutamic acid at 2.28 g/100 g. The essential amino acid content was found to be 42% of total amino acids. The fatty acid analysis of fresh liver revealed oleic acid to be present at the highest level of 28% in the unsaturated fatty acid portion, and palmitic acid to be highest at 20.7% in the saturated fatty acid portion. The oleic acid content of the liver product was 40%, and the palmitic acid content was 20.4%. The level of cholesterol in fresh liver was 178.0 mg/100 g compared to 118.0 mg/100 g in the liver product. Regarding mineral analysis, the K and P contents of fresh liver were 362.2 mg/100 g and 339.1 mg/100 g, respectively, and 336.1 mg/100 g and 213.3 mg/100 g in the liver product, respectively. Many other minerals including Na, Mg, Ca and Fe were present in the product. Based on these results, the spreadable liver product made with hog liver was found to be a quality food with nutritional benefits and that is easy to consume.

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

• Food Science of Animal Resources
• /
• v.28 no.1
• /
• pp.32-38
• /
• 2008

In order to expand the use of hog liver by the food industry, spreadable liver product was manufactured and quality changes were investigated depending on storage temperature at $-2^{\circ}C,\;5^{\circ}C\;and\;20^{\circ}C$ for 30 days. pH, thiobarbituric acid (TBA), volatile basic nitrogen (VBN), color, microbiological and sensory evaluation were carried out. Changes in pH values were not significantly different at different storage temperatures. TBA values were 0.6 mg MA/kg at $-2^{\circ}C$ after 30 days, 0.80 mg MA/kg at $5^{\circ}C$ after 21 days and showed 0.91 mg MA/kg at $20^{\circ}C$ after 14 days. The change in VBN content tended to increase during prolonged storage periods regardless of storage temperature. The product color tended to lighten over time, although there was no difference in a value of color during storage periods. Also, sensory evaluation results showed that the optimal storage temperature for the liver product was $5^{\circ}C$. The numbers of general bacteria increased to a level of 7.38 log CFU/g on storage 7 days in $20^{\circ}C$. This study showed that a viable spreadable liver product could be manufactured using hog liver and remains edible for at least 14 days when stored at temperatures below $5^{\circ}C$.

• Journal of Dairy Science and Biotechnology
• /
• v.8 no.1
• /
• pp.37-55
• /
• 1990

• Journal of the Korean Applied Science and Technology
• /
• v.14 no.1
• /
• pp.33-43
• /
• 1997

Objectives of this study were to investigate the lipid oxidation of liver sausages, one of the most favorite meet products and to examine the applicability of pork liver to sausages. Sausages containing different proportions of pork liver were manufactured with various processes and were tested and analysed by means of lipid oxidation. Based on the basic recipe for manufacturing sausages, fifteen recipies were proposed with different combinations of ingredients, followed by evaluations on their contents of crude fat, AV, POV, and MA. Sausages manufactured with different methods(sliceable, spreadable, smoked spreadable) and different proportions of liver were also evaluated. In addition, the storage experiments were carried out. The findings from these experiments are summarized as follows : The content of crude fat was 17.12%. As the percentage of the liver increased, fat content of sausages siginificantly decreased. In the storage experiment, it was found that the acid value, peroxide value, and malonaldehyde content significantly increased in all samples regardless of the amount of liver or the storage time. The AV of experimental sausages was significantly increased by adding liver. There were significant differences in proportions of components but little differences were observed in contents among the samples.

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

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

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
• /
• 2003.06a
• /
• pp.149-149
• /
• 2003

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