Effect of Salt Soluble Protein Extracts from Anchovy on Quality Characteristics of Sausage

Variation in Significant Difference of Sausage Textural Parameters Measured by Texture Profile Analysis (TPA) under Changing Measurement Conditions

“…This means that significant differences in the values of cohesiveness, hardness, adhesiveness between the sausage samples due to differences in measurement conditions may be misunderstood to be due to the differences in protein content of sausages. In particular, since cohesiveness has been reported to be an important factor in determining the quality of sausages ( Kwak et al, 2010 ), it is necessary to distinguish whether the cohesiveness of sausages has been changed by protein content or by measurement conditions.…”

“…This means that significant differences in the values of cohesiveness, hardness, adhesiveness between the sausage samples due to differences in measurement conditions may be misunderstood to be due to the differences in protein content of sausages. In particular, since cohesiveness has been reported to be an important factor in determining the quality of sausages (Kwak et al, 2010), it is necessary to distinguish whether the cohesiveness of sausages has been changed by protein content or by measurement conditions. Therefore, in the case of studies that analyzed the change in rheological properties according to the change in the content of sausage additives, appropriate test conditions (ultimately, test conditions similar to sensory test results) should be set, and it is necessary to mention the basis for selecting specific measurement conditions when measuring the texture of sausages using TPA, especially when measuring cohesiveness, hardness, and adhesiveness of sausages.…”

Effect of Abalone Hydrolysates Encapsulated by Double Emulsion on the Physicochemical and Sensorial Properties of Fresh Cheese

“… Kwak et al (2010) observed that addition of anchovy soluble protein extract causes significant changes in the color value of sausage, and Famelart et al (1999) reported that when hydrolysate is added to cheese instead of salt, the physicochemical properties of the cheese are changed.…”

Preparing and Maintaining the Quality of Snacks Made from Rice Oryza sativa and Dried Anchovy Engraulis japonicus

“…60-70% , 30-40% , (Choi et al, 2009;Oh et al, 1989). , eicosapentaenoic acid (EPA) docosahexaenoic acid (DHA) , A, B 1 , B 2 , niacin A B , 마른멸치(Engraulis japonicus) 첨가 쌀(Oryza sativa) Collet을 이용한 Snack의 제조 및 저장안정성 (Cho et al, 2000;Kwak et al, 2010;Jo et al, 1999;Lee et al, 1989). (Lee et al, 1984), (Lee and Ryu, 2014), (Kwon et al, 2014a), (Kwon et al, 2014b), , (Oh and Lee, 1994), ) , (Jo et al, 1999), , (Kang and Choi, 2003 멸치첨가 쌀 collet의 제조 (Je et al, 2015a;Je et al, 2015b Snack의 제조 (Je et al, 2015a;Je et al, 2015b) , 1995) , (Aw, water activity) (Novasina, MSI, Switzeland) .…”