학술논문
Effect of Seawater on the Technological Properties of Chicken Emulsion Sausage in a Model System
이용수 0
- 영문명
- 발행기관
- 한국축산식품학회
- 저자명
- Sol Hee Lee Juhui Choe Jong-Chan Kim Hack Youn Kim
- 간행물 정보
- 『Food Science of Animal Resources』Food Science of Animal Resources 제40권 제3호, 377~387쪽, 전체 11쪽
- 주제분류
- 농수해양 > 식품과학
- 파일형태
- 발행일자
- 2020.04.30
4,120원
구매일시로부터 72시간 이내에 다운로드 가능합니다.
이 학술논문 정보는 (주)교보문고와 각 발행기관 사이에 저작물 이용 계약이 체결된 것으로, 교보문고를 통해 제공되고 있습니다.
국문 초록
영문 초록
The aim of this study was to compare the effect of seawater to that of conventional salt (NaCl) on the technological properties of chicken emulsion sausages in a model system. Chicken sausages were prepared with seawater at three levels (10%, 15%, and 20%) in iced water (10%, 5%, and 0%, respectively) or with iced water (20%) and salt (1.2%). There was no difference in pH values and fat loss from emulsion stability between the two treatments. In general, with an increase in the amount of seawater, the water holding capacity (cooking yield and water loss), protein solubility (total and myofibrillar protein), and viscosity were increased. The addition of 20% seawater induced greater (p<0.05) water holding capacity, protein solubility, and viscosity compared to the control sample treated with salt, which was accompanied by an increase in the level of myosin heavy chain protein of samples with 10% and 20% seawater. Furthermore, addition of at least 15% seawater increased all of the main textural properties except for cohesiveness along with the moisture of sausage, whereas the fat and protein contents were decreased. Based on these results, the addition of ≥15% seawater to chicken breast sausage can induce equivalent or enhanced technological properties to those induced with salt, including water holding capacity, protein solubility, viscosity, and textural properties.
목차
Introduction
Materials and Methods
Results and Discussion
Conclusion
해당간행물 수록 논문
- Physicochemical Quality Properties of Loin and Tenderloin Ham from Sows
- Functional Chemical Components in Protaetia brevitarsis Larvae: Impact of Supplementary Feeds
- Occurrence and Characteristics of Methicillin- Resistant and -Susceptible Staphylococcus aureus Isolated from the Beef Production Chain in Korea
- Ribose-induced Maillard Reaction as an Analytical Method for Detection of Adulteration and Differentiation of Chilled and Frozen-thawed Minced Veal
- Changes in Cathepsin Activity during Low- Temperature Storage and Sous Vide Processing of Beef Brisket
- An Approach to Manufacture of Fresh Chicken Sausages Incorporated with Black Cumin and Flaxseed Oil in Water Gelled Emulsion
- Effect of Incorporation of Pomegranate Peel and Bagasse Powder and Their Extracts on Quality Characteristics of Chicken Meat Patties
- Physicochemical Properties of Pork Neck and Chicken Leg Meat under Various Freezing Temperatures in a Deep Freezer
- Effects of Zn-L-Selenomethionine on Carcass Composition, Meat Characteristics, Fatty Acid Composition, Glutathione Peroxidase Activity, and Ribonucleotide Content in Broiler Chickens
- Effect of Partial Replacement of Soybean and Corn with Dietary Chickpea (Raw, Autoclaved, or Microwaved) on Production Performance of Laying Quails and Egg Quality
- Quality and Probiotic Lactic Acid Bacteria Diversity of Rabbit Meat Bekasam-Fermented Meat
- Effect of Chinese Cinnamon Powder on the Quality and Storage Properties of Ground Lamb Meat during Refrigerated Storage
- Effect of Seawater on the Technological Properties of Chicken Emulsion Sausage in a Model System
- Erratum to: Comparisons of Beef Fatty Acid and Amino Acid Characteristics between Jeju Black Cattle, Hanwoo, and Wagyu Breeds
- Effects of Muscle and Finishing Diets Containing Distillers Grains with Low Moisture Levels on Fatty Acid Deposition in Two Novel Value-added Beef Cuts
참고문헌
관련논문
농수해양 > 식품과학분야 BEST
더보기농수해양 > 식품과학분야 NEW
- Industrial Research and Development on the Production Process and Quality of Cultured Meat Hold Significant Value: A Review
- Umami Characteristics and Taste Improvement Mechanism of Meat
- Analytical Methods and Effects of Bioactive Peptides Derived from Animal Products: A Mini-Review
최근 이용한 논문
교보eBook 첫 방문을 환영 합니다!
신규가입 혜택 지급이 완료 되었습니다.
바로 사용 가능한 교보e캐시 1,000원 (유효기간 7일)
지금 바로 교보eBook의 다양한 콘텐츠를 이용해 보세요!