Evaluation of Physico-chemical and Textural Properties, and Sensory Evaluation of No-fat Sausages Manufactured with Various Salt Levels

• 영문명: Evaluation of Physico-chemical and Textural Properties, and Sensory Evaluation of No-fat Sausages Manufactured with Various Salt Levels
• 발행기관: 한국축산식품학회
• 저자명: Lee, Hong-C. Chin, Koo-B.
• 간행물 정보: 『학술대회논문집』2004년도 정기총회 및 제33차 춘계 학술대회, 239~241쪽, 전체 3쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2004.05.31

국문 초록

pH, proximate analysis and functional properties were not significantly affected by reduced salt levels in NFS which contained 75~ 76% moisture, 14~ 15% protein < 0.5% fat in the final products. However, NFSs had differences in color and EM (%) values as compared to RFS, The results of textural test showed that they were not different with reduced salt levels (0.75~ 1.5%) among the RFS and no-fat treatments (P>0.05). NFS containing 1.0% salt had similar sensory color, flavor and saltiness values to those RFS. These results indicated that NFSs was successfully manufactured with 1.0% salt level and these may contribute to the healthier meat products for consumers due to no-fat and low-salt meat products.

목차

Introduction

Materials and Methods

Results and Discussion

Summary