Combined Effects of Sodium Substitution and Addition of Cellulose or Chitosan on Quality Properties of Pork Sausages
DC Field | Value | Language |
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dc.contributor.author | Jin, Sang Keun | - |
dc.contributor.author | Hur, Sun Jin | - |
dc.contributor.author | Yim, Dong Gyun | - |
dc.date.available | 2019-10-21T08:41:46Z | - |
dc.date.issued | 2019-08 | - |
dc.identifier.issn | 2636-0772 | - |
dc.identifier.issn | 2636-0780 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/36851 | - |
dc.description.abstract | The aim of this study was to assess the impacts of cellulose/chitosan addition in combination with sodium substitution, including KCl and MgCl2, on the quality and sensory properties of sausages. Sausages (control, 100% NaCl; T1, 60% NaCl, and 40% KCl; T2, 50% NaCl, 40% KCl, and 10% MgCl2) were formulated with cellulose/chitosan at concentrations of 3% and compared to control. T1 and T2 decreased the pH values (p<0.05), while the use of cellulose increased these values. Biopolymer addition reduced lipid oxidation (p<0.05). In sausages containing cellulose, volatile basic nitrogen (VBN) in T1 was lower than that in T2 (p<0.05). The use of cellulose increased L*-, a*-, and W color values in T1 (p<0.05). Furthermore, cellulose addition was associated with lower hardness (p<0.05). Cellulose addition contributed to better overall acceptability (p<0.05). Consequently, a combined mixture containing T1 and cellulose appears to be the best combination, indicating a possible synergistic effect. | - |
dc.format.extent | 10 | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | KOREAN SOC FOOD SCIENCE ANIMAL RESOURCES | - |
dc.title | Combined Effects of Sodium Substitution and Addition of Cellulose or Chitosan on Quality Properties of Pork Sausages | - |
dc.type | Article | - |
dc.identifier.doi | 10.5851/kosfa.2019.e36 | - |
dc.identifier.bibliographicCitation | FOOD SCIENCE OF ANIMAL RESOURCES, v.39, no.4, pp 555 - 564 | - |
dc.identifier.kciid | ART002498468 | - |
dc.description.isOpenAccess | Y | - |
dc.identifier.wosid | 000484822800003 | - |
dc.identifier.scopusid | 2-s2.0-85075500079 | - |
dc.citation.endPage | 564 | - |
dc.citation.number | 4 | - |
dc.citation.startPage | 555 | - |
dc.citation.title | FOOD SCIENCE OF ANIMAL RESOURCES | - |
dc.citation.volume | 39 | - |
dc.type.docType | Article | - |
dc.publisher.location | 대한민국 | - |
dc.subject.keywordAuthor | sodium substitution | - |
dc.subject.keywordAuthor | cellulose | - |
dc.subject.keywordAuthor | chitosan | - |
dc.subject.keywordAuthor | meat quality | - |
dc.subject.keywordPlus | SENSORY CHARACTERISTICS | - |
dc.subject.keywordPlus | PARTIAL REPLACEMENT | - |
dc.subject.keywordPlus | ALPHA-TOCOPHEROL | - |
dc.subject.keywordPlus | LIPID OXIDATION | - |
dc.subject.keywordPlus | COOKED SAUSAGES | - |
dc.subject.keywordPlus | CHLORIDE | - |
dc.subject.keywordPlus | CHITIN | - |
dc.subject.keywordPlus | NACL | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
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