|
KMID : 1024620150350050638
|
|
Food Science of Animal Resources
2015 Volume.35 No. 5 p.638 ~ p.645
|
|
|
Quality Properties of Sausages Made with Replacement of Pork with Corn Starch, Chicken Breast and Surimi during Refrigerated Storage
|
|
Seo Hyun-Woo
Kang Geun-Ho
Cho Soo-Hyun
Ba Hoa Van
Seong Pil-Nam
|
|
|
Abstract
|
|
|
|
This effect of replacing pork with corn starch, chicken breast and surimi on the chemical composition, physical, texture and sensory properties of sausage were investigated during storage. Five treatments of sausage such as; T1 (10:0:0, %), T2 (10:5:0, %), T3 (10:10:5, %), T4 (10:15:10, %) and T5 (10:20:15, %) were prepared with replacement of pork with corn starch, chicken breast and surimi. The sausage made with pork meat served as control (C). The sausage in the control had higher moisture and fat contents, but lower protein content than the treatments (p<0.05). The sausages in the T2 and T5 had decreased pH values after 3 wk storage (p<0.05). The lightness value was lowest in the T3, while the yellowness values were lowest in the T5 during the storage. The TBARS (2-thiobarbituric acid reactive substance) values were lowest in the control in all storage times (p<0.05). However, the sausage in the control had higher VBN (volatile basic nitrogen) value than the treatments during the 1 wk storage (p<0.05). All treatments had significantly higher hardness, cohesiveness, springiness, gumminess and chewiness values (p<0.05) than the control. The results indicated that corn starch, chicken breast and surimi can used as a pork replacer, that it also improves the physicochemical and texture properties of pork sausages.
|
|
|
KEYWORD
|
|
|
replacement, surimi, chicken breast, starch, sausage
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|