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

Abstract

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.

Preparation and properties of sodium bicarbonate‐incorporated LDPE films with deodorizing function for kimchi packaging

“…The Vapor Print (polar graphs of kimchi) frequency pattern was obtained by differentiation of frequency chromatograms and transformation into cycles based on total retention time. The images were formed by transforming the time variable to a radial angle with the beginning and end of the analysis occurring at 0° or vertical . The results of polar graphs of peaks showed that the addition of baking soda or heat‐treated baking soda influenced the various flavor patterns.…”

“…Although the electronic nose is sensitive for obtaining smell information of samples, slight changes in volatile compounds may result in differences in sensor responses . Therefore, quantitative analysis, such as GC/MS, is additionally necessary.…”

“…DSC curve of baking soda pattern was obtained by differentiation of frequency chromatograms and transformation into cycles based on total retention time. The images were formed by transforming the time variable to a radial angle with the beginning and end of the analysis occurring at 0°or vertical 23,…”

Enhancing Nutrition and Palatability: The Development of Cooked Sausages with Protein Hydrolysate from Secondary Raw Materials for the Elderly

“…The potential use of plasma protein hydrolysates as functional ingredients for the preparation of sausages is considered to investigate the effect of the inclusion of these hydrolysates on the physico-chemical and sensory properties of boiled sausages [43].…”