Combined Effects of Sodium Substitution and Addition of Cellulose or Chitosan on Quality Properties of Pork Sausagesopen access
- Authors
- Jin, Sang Keun; Hur, Sun Jin; Yim, Dong Gyun
- Issue Date
- Aug-2019
- Publisher
- KOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
- Keywords
- sodium substitution; cellulose; chitosan; meat quality
- Citation
- FOOD SCIENCE OF ANIMAL RESOURCES, v.39, no.4, pp 555 - 564
- Pages
- 10
- Journal Title
- FOOD SCIENCE OF ANIMAL RESOURCES
- Volume
- 39
- Number
- 4
- Start Page
- 555
- End Page
- 564
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/36851
- DOI
- 10.5851/kosfa.2019.e36
- ISSN
- 2636-0772
2636-0780
- 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.
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