|
KMID : 1134820130420101656
|
|
Journal of the Korean Society of Food Science and Nutrition
2013 Volume.42 No. 10 p.1656 ~ p.1663
|
|
|
Quality Properties and Processing Optimization of Mackerel (Scomber japonicus) Sausage
|
|
Kim Koth-Bong-Woo-Ri
Jeong Da-Hyun
Bark Si-Woo
Kang Bo-Kyeong
Pak Won-Min
Kang Ja-Eun
Park Hong-Min
Ahn Dong-Hyun
|
|
|
Abstract
|
|
|
|
Processing conditions of mackerel sausage were optimized for number of washes (0, 1, 2, and 3 times) and percentages of various additives: salt (1, 1.5, 2, 3%), phosphate complex (0.1, 0.3, 0.5%), sugar (1, 2, 3%), and corn starch (1, 3, 5%). The whiteness of mackerel sausage significantly increased with increasing washing time, but the whiteness of mackerel sausage prepared with additives did not show large differences. Conditions consisting of two washes, 2% salt, 2% sugar, and 5% corn starch showed the highest hardness and gel strength, whereas the group supplemented with phosphate complex showed no considerable differences compared to the control. In the sensory evaluation, the mackerel sausage prepared with two washes compared to the control scored higher for color, aroma, and overall preference. In addition, mackerel sausage supplemented with 2% salt, 2% sugar, and 5% corn starch scored highest in overall preference. There was no significant difference in mackerel sausage supplemented with phosphate complex. Therefore, these results suggest the optimal conditions for improving the texture and sensory properties of mackerel sausage were two washes, 2% salt, 0.5% phosphate complex, 2% sugar, and 5% corn starch.
|
|
|
KEYWORD
|
|
|
mackerel sausage, texture, washing time, additives
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|