|
KMID : 1024620020220040330
|
|
Food Science of Animal Resources
2002 Volume.22 No. 4 p.330 ~ p.336
|
|
|
Physico-Chemical and Sensory Properties of Emulsified Sausages containing Mulberry and Persimmon Leaf Powder
|
|
Lee Jae-Ryong
Ha Young-Joo
Lee Jin-Woo
Song Y. M.
Jin Sang-Keun
Kim Il-Suk
Hah K. H.
Kwack Suk-Joon
|
|
|
Abstract
|
|
|
|
The purpose of this study was to investigate the effects of mulberry and persimmon leaf powder with various contents(0.04%, 0.08%) on physico-chemical and sensory properties of emulsified-sausages. There were no differences(P>0.05) in moisture and crude ash contents(%), but crude fat contents(%) of the sausages containing 0.8% persimmon leaf powder showed the highest, compared to other treatments. pH values of all treatments decreased during storage period. Sausages containing mulberry and persimmon leaf powder had more bright and yellow, but less red color than the control. Hardness values of the sausages containing 0.04% mulberry and persimmon leaf powder were higher than those of a control and other treatments. The addition of mulberry leaf powder had better flavor and overall palatability of sausages than persimmon leaf powder. However, no differences in color, flavor, tenderness and overall palatability were observed on 60 days of storage. These results indicated that the addition of mulberry and persimmon leaf powder for the manufactured of emulsified-sausages partially affected physico-chemical and sensory properties. Further research will be performed why the addition of these powders affect the product quality.
|
|
|
KEYWORD
|
|
|
mulberry and persimmon leaf powder, physico-chemical and sensory properties, emulsified-sausage
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|