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KMID : 1011620150310060741
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Korean Journal of Food and Cookey Science
2015 Volume.31 No. 6 p.741 ~ p.748
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Quality Characteristics on Adding Blood Levels to Blood Sausage
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최윤상:Yun-Sang Choi
성정민:Sung Jung-Min/전기홍:Jeon Ki-Hong/최현욱:Choi Hyun-Wook/서동호:Seo Dong-Ho/김천제:Kim Cheon-Jei/김현욱:Kim Hyun-Wook/황고은:Hwang Ko-Eun/김영붕:Kim Young-Boong
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Abstract
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This study evaluated the effects of adding blood levels to phycochemical properties, textural properties, and sensory characteristics of blood sausage. 4 treatment groups of blood sausage were produced, T1 (pork ham : pork blood = 60:15), T2 (55:20), T3 (50:25), and T4 (45:30). T1 had the highest moisture content, most cohesiveness, and gumminess, CIE L-value, CIE a-value, and CIE b-value of raw and cooked blood sausages. Protein content, fat content, ash content, and VBN values were not significantly different among the treatments. T4 was treated with the most added pork blood, and had the highest pH of raw and cooked blood sausages, cooking loss, and TBA values. T2’s sausage was the hardest, but had more springiness, cohesiveness, gumminess, and chewiness than T4. The best scores were from T4 and had the most overall acceptability. The results of this study show that blood sausages containing 20% pork blood had higher improved quality characteristics in blood sausages.
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KEYWORD
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blood sausage, cooking loss, redness, textural property, sensory property
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