|
KMID : 0380620170490040396
|
|
Korean Journal of Food Science and Technology
2017 Volume.49 No. 4 p.396 ~ p.400
|
|
|
Physicochemical properties of emulsion-type sausage added red yeast rice powder
|
|
Kim Cheol-Seon
Kim Hack-Youn
|
|
|
Abstract
|
|
|
|
The quality of emulsion-type sausage manufactured using various amounts of red yeast rice powder (0, 1, 2, 3%) was investigated. Moisture and ash content increased, whereas the protein content decreased, upon increasing the red yeast rice powder content. The pH, lightness, and yellowness values of the uncooked and cooked samples decreased upon increasing the red yeast rice powder content. The redness of the cooked and uncooked samples containing 3% red yeast rice powder was higher than those of others. Cooking loss and emulsion stability of samples decreased upon increasing red yeast rice powder contents. Samples containing 2 and 3% red yeast rice powder showed lower viscosity than others. Sensory evaluation of samples increased with increas in red yeast rice powder content. Thus, red yeast rice powder improved the physicochemical and sensory properties of emulsion-type sausage.
|
|
|
KEYWORD
|
|
|
red yeast rice, sausage, emulsion, meat product, rice
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|