Quality Characteristics of Pork Liver Sausage Containing Natural Vegetables

Han, Ye-Jin; Kim, Tae‐Kyung; Hwang, Ko-Eun; Choi, Jeong-Hoo; Jeon, Ki-Hong; Kim, Young-Boong; Choi, Yun‐Sang

doi:10.9724/kfcs.2018.34.3.237

Cited by 2 publications

(1 citation statement)

References 23 publications

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“…Therefore, liver products could be an excellent alternative to fresh meat because they can provide high value-added nutrients in small amounts to the elderly with dysphagia ( Delgado-Pando et al, 2011 ). In addition, as an edible by-product, the liver is an important raw material with potential for high-quality development and a highly effective emulsifier for processing owing to its unique taste and technical function ( Fischer, 1982 ; Hammer, 1982 ; Han et al, 2018 ).…”

Section: Introductionmentioning

confidence: 99%

Combined Effects of Pressure Cooking and Enzyme Treatment to Enhance the Digestibility and Physicochemical Properties of Spreadable Liver Sausage

Ku¹,

Kim²,

Kim³

et al. 2022

Food Sci Anim Resour

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This study aimed to determine the effect of enzyme, guar gum, and pressure processing on the digestibility and physicochemical properties of age-friendly liver sausages. Liver sausages were manufactured by adding proteolytic enzyme (Bromelain) and guar gum, and pressure-cooking (0.06 MPa), with the following treatments: control, without proteolytic enzyme; T1, proteolytic enzyme; T2, proteolytic enzyme and guar gum; T3, pressure-cooking; T4, proteolytic enzyme and pressure-cooking; T5, proteolytic enzyme, guar gum, and pressure-cooking. The pH was high in the enzyme- and pressure-processed groups. The pressure-processed groups had lower apparent viscosity than other cooking groups, and it decreased during enzyme treatment. Hardness was lower in the enzyme- and pressure-processed groups than in the control, and the T4 was the lowest. Digestibility was the highest in T4 at 82.58%, and there was no significant difference with that in T5. The general cooking group with enzyme and guar gum also showed higher digestibility than the control (77.50%). As a result of the sodium dodecyl sulfate-polyacrylamide gel electrophoresis, the enzyme- and pressure-treated groups (T4, T5) were degraded more into low-molecular-weight peptides (≤37 kDa) than the control and other treatments. Viscoelasticity showed similar trends for viscous and elastic moduli. Similarly, combined pressure processing and enzymatic treatment decreased viscoelasticity, while guar gum increased elasticity but decreased viscosity. Therefore, the tenderized physical properties and improved digestibility by enzyme and pressurization treatment could be used to produce age-friendly spreadable liver sausages.

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Section: Introductionmentioning

confidence: 99%