|
KMID : 1011620150310040395
|
|
Korean Journal of Food and Cookey Science
2015 Volume.31 No. 4 p.395 ~ p.404
|
|
|
The Quality Characteristics of Beef Sausage with the Addition of Gynura procumbens
|
|
박영일:Park Young-Il
정희선:Jeong Hee-Sun/주나미:Joo Na-Mi
|
|
|
Abstract
|
|
|
|
The aims of this study were to determine the optimal mixing condition for two different amounts of Gynura procumbens powder and olive oil for the preparation of beef sausage. The experiments were designed according to the central composite design of response surface methodology, which showed 10 experimental points including two replicates of Gynura procumbens powder and olive oil. The physicochemical and mechanical characteristics as well as the sensory properties were measured, and these values were applied to the mathematical optimization models. The results of the physiochemical and mechanical analysis of each sample, including chewiness, cohesiveness, color a, color b, moisture content, salinity and heating loss showed significant differences. The sensory measurements were significantly different in color, flavor, tenderness, texture and overall quality. The optimum formulation, which was calculated using the numerical and graphical method, was determined to be 2.1 g Gynura procumbens powder and 7.06 g of olive oil.
|
|
|
KEYWORD
|
|
|
sausage, Gynura procumbens, beef sausage, response surface methodology (RSM), optimization
|
|
|
FullTexts / Linksout information
|
|
|
|
|
Listed journal information
|
|
|
|