Effect of Starch Noodle (Dangmyeon) and Pork Intestines on the Rehydration Stability of Korean Blood Sausage (Sundae)

• 발행기관: 한국축산식품학회
• 저자명: Youngmin Kim Hyejin Jang Sangdong Lim Sangpil Hong
• 간행물 정보: 『Food Science of Animal Resources』Food Science of Animal Resources 제41권 제1호, 153~163쪽, 전체 11쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2021.01.31

영문 초록

This study was conducted to examine the effects of starch noodles (dangmyeon; SNs) with different starch sources and porcine intestines (PIs) with different pH on the rehydration stability of Korean blood sausage (sundae). Mungbean SN3 and PI3 (pH 9.18) showed significantly higher values of 80.69%–91.67% and 79.66%–80.98%, respectively, regardless of the drying methods (hot air, vacuum and freeze drying) (p<0.05). A number of larger pores were observed only in the cross-section of the freeze dried SN and PI through SEM. SN2 (potato starch) and PI3 (pH 9.18) showed lower expansion (*ΔL 6.90 mm) and higher expansion ratio (*ΔL 26.29 mm), respectively, after rehydration of freeze dried sample (p<0.05). From the application of SN2 (potato starch) and PI (0.5%–2.0% Na-pyrophosphate) to freeze dried sundae manufacturing, higher rehydration stability of more than 91.5% was obtained. These results suggested that potato SN and treatment of PI with Na-pyrophosphate is useful for desirable rehydration stability of freeze dried sundae.

목차

Introduction

Materials and Methods

Results and Discussion

Conclusion

Conflicts of Interest

Acknowledgements

Author Contributions

Ethics Approval

References

키워드

sundae Korean blood sausage starch noodle porcine intestines rehydration stability