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KMID : 0380619930250050481
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Korean Journal of Food Science and Technology
1993 Volume.25 No. 5 p.481 ~ p.486
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Application of a Computerized Least - Cost Formulation in Processing an Emulsion - Type Sausage
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Abstract
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A computeized least-cost formulation program was applied to process emulsion-type sausages. The input data in formulation were utilized with the database which had been established in the previous study. The formulation results may provide Korean meat processors with actual examples. Meat-grade system made these examples more useful. The results of manufacturing test were as follows. The actual cohesiveness from manufactured sausages didn´t correspond to the predicted values, but increased as the predicted values increased. These gabs caused by the different processing conditions between the model system and the actual processing. Hardness as well as cohesiveness could be used as the desirable index of a sausage texture. Comparing the cohesiveness and hardness of commercial frankfurters with those of test sausages, bind value constraint of 0.16∼0.17 in this test formula can be utilized for an actual formulation.
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KEYWORD
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