Effect of kimchi powder level and drying methods on quality characteristics of breakfast sausage

Lee, M.A.; Han, Doo-Jeong; Jeong, Jong Youn; Choi, Jeong-Hoo; Choi, Yun-Sang; Kim, H.Y.; Kim, C.J.

doi:10.1016/j.meatsci.2008.03.010

Cited by 76 publications

(89 citation statements)

References 39 publications

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“…It is believed that the increase of redness and yellowness in OGK was due to the red and yellowish color of the kimchi powder. Similar results have been reported by Lee et al (2008aLee et al ( , 2008b where the addition of kimchi powder was shown to increase the red color and yellow color of breakfast sausage.…”

Section: +supporting

confidence: 89%

“…Cohesiveness, gumminess, and chewiness were significantly higher in OGK than the control and OG (p<0.05). Similar results were observed by Lee et al (2008b), who reported that the gumminess and chewiness was significantly higher in breakfast sausages subjected to different drying methods and containing different concentrations of kimchi powder than the control.…”

supporting

confidence: 89%

“…Kimchi powder was prepared as described by Lee et al (2008b). Commercial Chinese cabbage kimchi was purchased from a local market (Chongga Kimchi, Daesang FNF, Korea).…”

Section: Preparation Of Kimchi Powdermentioning

confidence: 99%

“…Color (1=extremely undesirable, 10=extremely desirable), flavor (1=extremely undesirable, 10=extremely desirable), tenderness (1=extremely tough, 10=extremely tender), juiciness (1=extremely dry, 10=extremely juicy), off-odor (1=extremely weak, 10=extremely strong), and overall acceptance (1=extremely undesirable, 10=extremely desirable) of samples were evaluated using a 10-point descriptive scale. This analysis was conducted using the hedonic test described by Lee et al (2008b).…”

Section: Sensory Evaluationmentioning

confidence: 99%

“…Previously, Lee et al (2008aLee et al ( , 2008b have reported that the raw pH value of kimchi powder affected the final pH of breakfast sausages. Samples containing kimchi powder had statistically equal pH value with the control and OG when the raw material was irradiated at 0 and 5 kGy , and the pH value when the raw material was irradiated at 10 kGy was significantly lower than the others (p<0.05).…”

Section: Ph and Colormentioning

confidence: 99%

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Effects of Kimchi Powder on the Quality Properties of Emulsion Type Sausage Made with Irradiated Pork Meat

Choi¹,

Choi²,

Choi³

et al. 2011

Korean Journal for Food Science of Animal Resources

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In this study, the effects of kimchi powder on the quality properties of an emulsion type sausage made with irradiated pork meat were investigated. Raw ground pork ham was gamma-irradiated at 5 and 10 kGy, and the emulsion type sausage was then manufactured with the irradiated pork meat. The pH value was shown to increase by irradiation of raw material (p<0.05). Samples containing kimchi powder had a lower pH value than other treatments, but no significant differences were observed. In a sensory evaluation, the scores of all the criteria were decreased with an increased irradiation dose of raw material, but samples containing kimchi powder had a higher sensory score than other treatments in all irradiation doses of raw material. The TBARS values were increased by irradiation of raw material and the samples containing kimchi powder had the highest value (p<0.05). Odor substances analyzed by an electronic nose were increased with increased irradiation dose of raw material in all treatments, and samples containing kimchi powder showed a higher increase of odor substances than other treatments. Thus, this study demonstrated that kimchi powder was effective in eliminating the off-odor and flavor of sausages made with irradiated pork meat despite the increase of the TBARS value.

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Section: +supporting

confidence: 89%

supporting

confidence: 89%

“…Kimchi powder was prepared as described by Lee et al (2008b). Commercial Chinese cabbage kimchi was purchased from a local market (Chongga Kimchi, Daesang FNF, Korea).…”

Section: Preparation Of Kimchi Powdermentioning

confidence: 99%

Section: Sensory Evaluationmentioning

confidence: 99%

Section: Ph and Colormentioning

confidence: 99%

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