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KMID : 1024620090290020260
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Food Science of Animal Resources
2009 Volume.29 No. 2 p.260 ~ p.268
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Physicochemical and Sensory Characterization of Korean Blood Sausage with Added Rice Bran Fiber
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Choi Yun-Sang
Choi Ji-Hun
Han Doo-Jeong
Kim Hack-Youn
Lee Mi-Ai
Kim Hyun-Wook
Lee Chi-Ho
Paik Hyun-Dong
Kim Cheon-Jei
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Abstract
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This study was conducted to determine the effects of added rice bran fiber on the physicochemical and sensory characterization of blood sausage. Blood sausages were supplemented with rice bran fiber at levels of 0% (control), 1%, 2%, and 3%. The moisture, hardness, gumminess, and chewiness of treatments with added rice bran fiber were higher than those of controls (p<0.05). The pH, lightness, redness, and yellowness of uncooked as well as cooked blood sausages increased with increasing addition levels of rice bran fiber levels, but energy values were lower in blood sausage treatments with containing rice bran fiber than that of controls (p<0.05). As the increase levels of rice bran fiber in blood sausage the energy levels were decreased (p<0.05). All sensory scores of treatments containing rice bran fiber were higher than controls, and the highest overall acceptability was attained when 2% rice bran fiber was added to blood sausage. The blood sausage with 2% rice bran fiber can be manufactured with high quality characteristics.
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KEYWORD
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blood sausage, rice bran fiber, sensory properties, energy value
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FullTexts / Linksout information
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Listed journal information
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