Analysis of the effects of biopolymer encapsulation and sodium replacement combination technology on the quality characteristics and inhibition of sodium absorption from sausage in mice
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Jung, Eun Young | - |
dc.contributor.author | Jin, Sang Keun | - |
dc.contributor.author | Hur, Sun Jin | - |
dc.date.available | 2019-03-07T04:39:09Z | - |
dc.date.issued | 2018-06 | - |
dc.identifier.issn | 0308-8146 | - |
dc.identifier.issn | 1873-7072 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/2068 | - |
dc.description.abstract | The effects of biopolymer encapsulation and sodium replacement combination technology on quality characteristics (i.e., bitter taste) and inhibition of sodium absorption from pork sausage in mice were evaluated. The sausages were divided into three different sodium replacement groups (none, 40%, and 50%) and three different biopolymer encapsulation groups (none, cellulose, and chitosan) in combination. In groups with 50% sodium replacement by KCl and MgCl2, T8 (chitosan encapsulation) showed the highest inhibition of the sodium absorption rate. However, chitosan encapsulation groups (T2, T5, and T8) had higher bitterness and lower overall acceptability than other treatment groups. In contrast, in the group with 40% sodium replacement by KCl, T4 (cellulose encapsulation) exhibited the highest inhibition of sodium absorption without a bitter taste. This is the first report showing that 40-50% sodium replacement combined with 3% cellulose encapsulation reduced sodium absorption from sausage by 60% without causing a bitter taste. | - |
dc.format.extent | 7 | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | ELSEVIER SCI LTD | - |
dc.title | Analysis of the effects of biopolymer encapsulation and sodium replacement combination technology on the quality characteristics and inhibition of sodium absorption from sausage in mice | - |
dc.type | Article | - |
dc.identifier.doi | 10.1016/j.foodchem.2018.01.065 | - |
dc.identifier.bibliographicCitation | FOOD CHEMISTRY, v.250, pp 197 - 203 | - |
dc.description.isOpenAccess | N | - |
dc.identifier.wosid | 000424510200026 | - |
dc.identifier.scopusid | 2-s2.0-85040232548 | - |
dc.citation.endPage | 203 | - |
dc.citation.startPage | 197 | - |
dc.citation.title | FOOD CHEMISTRY | - |
dc.citation.volume | 250 | - |
dc.type.docType | Article | - |
dc.publisher.location | 영국 | - |
dc.subject.keywordAuthor | Low sodium sausage | - |
dc.subject.keywordAuthor | Sodium replacement | - |
dc.subject.keywordAuthor | Inhibition of sodium absorption | - |
dc.subject.keywordAuthor | Biopolymer encapsulation | - |
dc.subject.keywordPlus | ACETYL-D-GLUCOSAMINE | - |
dc.subject.keywordPlus | PROCESSED MEATS | - |
dc.subject.keywordPlus | REDUCING SODIUM | - |
dc.subject.keywordPlus | KCL | - |
dc.subject.keywordPlus | ACCEPTABILITY | - |
dc.subject.keywordPlus | REDUCTION | - |
dc.subject.keywordPlus | CHLORIDE | - |
dc.subject.keywordPlus | LACTATE | - |
dc.subject.keywordPlus | HEALTH | - |
dc.subject.keywordPlus | SALTS | - |
dc.relation.journalResearchArea | Chemistry | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalResearchArea | Nutrition & Dietetics | - |
dc.relation.journalWebOfScienceCategory | Chemistry, Applied | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Nutrition & Dietetics | - |
dc.description.journalRegisteredClass | sci | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.
84, Heukseok-ro, Dongjak-gu, Seoul, Republic of Korea (06974)02-820-6194
COPYRIGHT 2019 Chung-Ang University All Rights Reserved.
Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.