Optimizing the Combination of Smoking and Boiling on Quality of Korean Traditional Boiled Loin (M. longissimus dorsi)

Choi, Yun‐Sang; Kim, Hyun‐Wook; Hwang, Ko-Eun; Song, Dong-Heon; Kim, Yong-Jae; Jung, Tae-Jun; Kim, Young-Boong; Kim, Cheon-Jei

doi:10.5851/kosfa.2015.35.2.149

Cited by 4 publications

(5 citation statements)

References 14 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The range of pH after cooking was between 6.93 and 7.31, with beef sausage having the least pH value ( Table 4). This agrees with studies by Choi et al (2015), who reported that the pH of meat products increases with heating due to the imidazolium that is unfolded and exposed which has basic activity due to high histidine content. It is therefore advised to use vacuum packaging as already used for sausages due to their high susceptibility to spoilage and microbial attack with respect to their pH values being close to the neutral point.…”

Section: Sift Desksupporting

confidence: 93%

Sensory and Physicochemical Characteristics of Rabbit Meat Sausages Produced with Refined Palm Stearin (RPS)

Asamoah¹,

Barimah²,

Akwetey³

et al. 2019

SDRP-JFST

View full text Add to dashboard Cite

Section: Sift Desksupporting

confidence: 93%

Sensory and Physicochemical Characteristics of Rabbit Meat Sausages Produced with Refined Palm Stearin (RPS)

Asamoah¹,

Barimah²,

Akwetey³

et al. 2019

SDRP-JFST

View full text Add to dashboard Cite

“…Similar reports in terms of overall acceptability were also reported by Choi et al . [39] in smoked meat products.…”

Section: Resultsmentioning

confidence: 99%

Effect of different smoking methods on the quality of pork sausages

et al. 2018

View full text Add to dashboard Cite

Aim:An experiment was conducted to evaluate the nutritional, physicochemical, microbiological, and sensory attributes of pork sausages treated with conventional smoking (CS) and liquid smoke (LS).Materials and Methods:Pork sausages were prepared by employing CS (T1) and by addition of LS at 3% (T2A), 5% (T2B), and 7% (T2C) while smoking was not done in control (C) sausages. The ready-to-eat pork sausages were evaluated in terms of proximate composition, emulsion stability (ES), cooking loss (CL), pH, water activity (aw), texture profile analysis (TPA), and shear force on the day of preparation and the shelf life of the sausages was evaluated on the basis of thiobarbituric acid reactive substance (TBARS) value, organoleptic qualities, total viable plate count, total psychrophilic count, and yeast and mold counts at 5-day interval up to 15 days under refrigerated storage (6±1°C).Results:The mean percentage moisture and percentage ether extract contents of the conventionally smoked sausages (T1) exhibited significant difference (p≤0.01) with the rest of the formulations. However, in terms of mean percentage crude protein and percentage total solids, no significant difference (p≥0.05) was recorded between the treatment groups. The mean ES (ml of oil/100 g emulsion) of the different sausage emulsions ranged from 1.88 to 3.20, while the mean aw values among the sausage formulations were found to be non-significant. In terms of mean percentage, CL and pH values, significantly lowest (p≤0.01) values were recorded by the T1 sausages. The mean TBARS values recorded at different periods of time in respect of all the treatment groups ranged from 0.10 to 0.33 mg malanoldehyde [MDA]/kg of sausages which are well within the permissible limit. The highest shear force values (KgF) were recorded by the sausages of T1 formulation (p≤0.01), while TPA of the sausages did not record any significant difference (p≥0.05) among the treatments. Organoleptic studies revealed acceptability of the sausages up to 10 days of refrigerated storage irrespective of treatments employed; however, the sausages of T1 formulation scored significantly (p≤0.01) higher panel ratings. Microbiologically, sausages with different formulations were found to be within the acceptable limit up to the 15th day of refrigerated storage.Conclusion:The study revealed that traditional hot smoking has slightly higher edges over the LS-treated sausages in terms of lipid oxidation, microbiological safety, and sensory panel ratings. However, if not superior, the same was found to be well within the acceptable limit in case of LS-treated sausages proving the potentiality of the use of LS as a suitable replacement for the traditional hazardous hot smoking process.

show abstract

“…The kinetics of matter losses during smoking and smoking‐drying processes was assessed. Thus, for each processing method, masses of three fresh fishes, which were randomly selected from different parts of a metal smoking tray and tagged, were tracked and recorded using an electronic balance (5 kg; Terraillon, Paris, France) every 30 min during the process and the yields were calculated at the end of the process 21,22 . Mass transfer associated with losses of water and fat during these processes was evaluated following Eqns (1) and (2) as proposed by Collignan and Raoult‐Wack 23 :

WL = X_{t} - X_{t + 1} ((), \frac{m_{t + 1}}{m_{t}})

FL = F_{t} - F_{t + 1} ((), \frac{m_{t + 1}}{m_{t}})

Where WL is water loss between t and t + 1 (kg per 100 kg of product); FL is fat loss between t and t + 1 (kg per 100 kg of product); X t is water content at t (kg per 100 kg of product) (wet basis); X t + 1 is water content at t + 1 (kg per 100 kg of product) (wet basis); F t is fat content at t (kg per 100 kg of product) (wet basis); F t + 1 is fat content at t + 1 (kg per 100 kg of product) (wet basis); m t is mass of product at t (kg); and m t + 1 is mass of product at t + 1 (kg).…”

Section: Methodsmentioning

confidence: 99%

“…Thus, for each processing method, masses of three fresh fishes, which were randomly selected from different parts of a metal smoking tray and tagged, were tracked and recorded using an electronic balance (5 kg; Terraillon, Paris, France) every 30 min during the process and the yields were calculated at the end of the process. 21,22 Mass transfer associated with losses of water and fat during these processes was evaluated following Eqns (1) and (2) as proposed by Collignan and Raoult-Wack 23 :…”

Section: Determination Of Thermal and Technological Characteristics O...mentioning

confidence: 99%

See 1 more Smart Citation

Performances of the barrel kiln used in cottage industry for fish processing and effects on physicochemical characteristics and safety of smoked fish products

et al. 2021

View full text Add to dashboard Cite

BACKGROUND In the traditional food sector, the smoking process and smoking‐drying process are widely used to increase the shelf‐life of seafood products. The smoking process and smoking‐drying process are mainly performed using barrel kiln and wood as fuel in many West African countries. The present study evaluated the performances of the barrel kiln and its effects on physicochemical characteristics and safety of smoked fish (SF) and smoked‐dried fish (SDF). Twelve follow‐ups were conducted with three experimental processors and 24 samples of fish collected at different steps of processing were analyzed in a laboratory using standard methods. RESULTS The extreme values of combustion temperature recorded during the smoking process (456.4 °C) and smoking‐drying process (482.8 °C) were higher than 450 °C, the temperature at which wood pyrolysis generates polycyclic aromatic hydrocarbons (PAHs). Smoked fish were highly contaminated with PAHs, and showed maximal levels of benzo[a]pyrene (52.7 μg kg−1) and PAH4 (i.e. sum of benzo[a]pyrene, chrysene, benzo[b]fluoranthene and benz[a]anthracene) (290.9 μg kg−1) exceeding the European Union limits by about 25‐fold. After smoking of Scomber scombrus and smoking‐drying of Cypselurus cyanopterus, no significant differences were recorded for lipid, protein and biogenic amine contents between fresh and processed fish, even if the histamine content of both fish exceeded the limit fixed by the European Union regulation. CONCLUSION The results obtained in the present study showed that smoked fish and smoked‐dried fish produced using barrel kiln and wood fuel are highly contaminated by PAHs. Therefore, there is a need to improve the preservation practices of raw fish and smoking conditions to limit the contamination of end‐products by PAHs known to be carcinogenic components for humans and to ensure consumer safety. © 2021 Society of Chemical Industry.

show abstract

Optimizing the Combination of Smoking and Boiling on Quality of Korean Traditional Boiled Loin (M. longissimus dorsi)

Cited by 4 publications

References 14 publications

Sensory and Physicochemical Characteristics of Rabbit Meat Sausages Produced with Refined Palm Stearin (RPS)

Sensory and Physicochemical Characteristics of Rabbit Meat Sausages Produced with Refined Palm Stearin (RPS)

Effect of different smoking methods on the quality of pork sausages

Performances of the barrel kiln used in cottage industry for fish processing and effects on physicochemical characteristics and safety of smoked fish products

Contact Info

Product

Resources

About