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KMID : 1011620200360040331
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Korean Journal of Food and Cookey Science
2020 Volume.36 No. 4 p.331 ~ p.340
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Study on the Quality Characteristics of Emulsion Sausage using Egg shell and Carrot as alternatives for Phosphate
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Lee An-Su
Yong Hae-In
Ku Su-Kyung
Kim Tae-Kyung
Sung Jung-Min
Park Jong-Dae
Choi Yun-Sang
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Abstract
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Purpose: This study investigated quality characteristics of emulsion sausages after applying egg shell and carrot as an alternative for phosphate.
Methods: Emulsion sausages were manufactured by adding different concentrations of egg shell (0.3% and 0.5%) and carrot (0% and 1.0%). Quality characteristics such as apparent viscosity, cooking loss, emulsion stability, pH, color, water holding capacity, proximate composition, and textural properties were subsequently examined, as compared to control groups (con (-) without phosphate, and con (+) with 0.15% phosphate).
Results: Addition of egg shell and carrot resulted in increased pH value of emulsion sausages. Carrots also imparted significant effect on the color values of cooked emulsion sausages (lightness and redness were reduced, and yellowness was increased). Decreased moisture content was obtained with addition of egg shells, but carrots were helpful in increasing the moisture content. No significant differences were determined for crude protein and fat contents in controls as well as treatment groups. However, addition of carrot and egg shell had positive effects on ash contents. Although con (+) had the highest values for hardness, cohesiveness, gumminess, and chewiness, addition of egg shell and carrot enhanced the aforementioned values. Supplementation with egg shell and carrot also resulted in increased water holding capacity and viscosity, and were effective in reducing the cooking loss of emulsion sausages.
Conclusion: Results of our study indicate that adding egg shell and carrot to emulsion sausages improves the quality characteristics such as water holding capacity and total fluid separation. We therefore propose that egg shells and carrots are worthy additives to improve the quality of emulsion sausages.
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KEYWORD
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phosphate alternative, sausage, egg shell, carrot
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