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KMID : 1134820100390121839
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Journal of the Korean Society of Food Science and Nutrition
2010 Volume.39 No. 12 p.1839 ~ p.1845
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Effect of Salt Soluble Protein Extracts from Anchovy on Quality Characteristics of Sausage
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Kwak Ji-Hee
Kim Koth-Bong-Woo-Ri
Song Eu-Jin
Lee Chung-Jo
Jung Ji-Yeon
Choi Moon-Kyoung
Kim Min-Ji
Ahn Dong-Hyun
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Abstract
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This study was conducted to evaluate the effects of salt soluble protein extracts from anchovy (ASSPE) on sausage during storage at 10oC. Sausages were produced containing 5 and 10% ASSPE. Sausages containing ASSPE showed no significant differences in emulsion stability, color, pH, moisture, viable cell count, and VBN compared to the control. The hardness significantly increased with the addition of ASSPE, and sausages containing 5% ASSPE were the highest in gumminess. In the sensory evaluation, sausages containing 5% ASSPE had the highest score in appearance and springiness. In conclusion, the addition of ASSPE in sausage had no effects on storage characteristics, but had a good effect on improvement of quality and sensory characteristics. Especially, 5% ASSPE sausage had good texture and high sensory characteristics due to increased binding capacity. These results suggest that 5% ASSPE may improve the quality and sensory characteristics of sausage.
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KEYWORD
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anchovy, sausage, salt soluble protein
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