The effect of hot-air dried Lentinula edodes pileus (DLE) on the quality and organoleptic properties of rolled-dumplings was evaluated. DLE was prepared by drying at 60°C for 24 h and added (Non, 7%, and 9%) to rolled-dumplings. The proximate composition, pH, color (CIE L*, a*, b*), and cooking yield were analyzed. Texture profile analysis, electronic-nose (e-nose), electronic-tongue (e-tongue), and organoleptic evaluation were also conducted. The cooking yield of dumplings with 9% DLE was significantly lower than that of the congeners without DLE, whereas 7% DLE did not lead to significant differences compared without DLE. With increasing DLE addition, the pH and lightness of the dumplings decreased significantly, whereas the redness tended to increase. The texture profile was significantly higher for the dumplings with DLE compared to those without DLE. E-nose analysis confirmed that DLE addition led to the positive odors (methanethiol: meaty, sulfurous; 3-methylbutanal: malty, toasted) and the negative odors (trimethylamine: ammoniacal; acetic acid: acidic, sour). E-tongue analysis showed that DLE addition decreased the intensity of the sourness and increased the intensity of the saltiness and umami of rolled-dumplings. DLE addition improved the overall organoleptic properties, but 9% DLE can be recognized as a foreign substance in organoleptic acceptance. Consequently, DLE has the potential to serve as a flavor and odor enhancer for rolled-dumplings, and the addition of DLE can positively improve consumer acceptance by improving the quality and organoleptic properties.
The effects of wet-aging using a commercial refrigerator (CR, 4°C) and a pulsed electric field refrigerator (PEFR, 0 and ˗1°C) on the quality of sous vide pork loin were analyzed. The moisture and fat contents, pH, lightness, yellowness, chroma, and shear force of the wet-aged samples were lower than those of the raw meat samples, whereas the water holding capacity (WHC) was higher. The PEFR group showed higher pH, yellowness, chroma, and WHC and lower weight loss than the CR samples. Electronic nose analysis indicated that positive flavor compounds were induced whereas negative flavor compounds were inhibited in the PEFR group. Wet-aging increased the sourness, saltiness, and umami of sous vide pork loin; the PEFR 0°C samples showed the highest umami. Sensory evaluation indicated that wet-aging improved the color of sous vide pork loin. The PEFR 0°C samples were rated higher than the raw meat and CR samples for all sensory traits. In conclusion, sous vide after wet-aging using a PEFR improved the quality of pork loin.
The purpose of this study was to analyze the quality and storage characteristics of emulsion-type pork sausages containing red cabbage powder (0%, 1%, 3%, and 5%). The study examined the proximate composition, pH, color, cooking yield, viscosity, texture profile analysis, total polyphenol content (TPC), 2,2-diphenyl-l-picrylhydrazyl (DPPH) free radical scavenging, 2-thiobarbituric acid reactive substance (TBARS), and volatile basic nitrogen (VBN) levels. The moisture content and hardness of the sausages were significantly higher with the addition of 3% and 5% red cabbage powder compared to the 0% treatment (P<0.05). The pH before and after cooking significantly decreased with increasing levels of red cabbage powder (P<0.05). The cooking yield was significantly higher with the addition of 3% and 5% red cabbage powder compared to the 0% treatment (P<0.05). The viscosity was observed to be the lowest in the 0% treatment and showed a tendency to increase with increasing amounts of red cabbage powder. The TPC significantly increased as the amount of red cabbage powder added increased (P<0.05). The DPPH was significantly higher with 3% and 5% addition of red cabbage powder compared to the 0% treatment (P<0.05). The TBARS and VBN were seen to be significantly lower for all treatments compared to the 0% treatment. Thus, the addition of 3% red cabbage powder increases the cooking yield, redness, and viscosity, and reduces TBARS and VBN. This improves the quality characteristics and storability of emulsion-type pork sausages and postulates red cabbage powder as an alternative to synthetic additives.
This study is to analyze the quality properties of emulsion-type pork sausage with hot-dry Aruncus dioicus powder (non-add, 1%, 2%, 3%). The study examined the proximate composition, pH, color, cooking yield, water-holding capacity (WHC), emulsion stability, thiobarbityric acid reactive substance (TBARS). The moisture content was significantly higher in the 1% treatment than in the non-additive treatment and the 2% and 3% treatments. The protein content was significantly higher with 2% and 3% treatment than with non-additive treatment (p<0.05). The fat content was significantly lower in all treatments than non-additive treatment (p<0.05). The pH decreased significantly with increasing addition before and after cooking (p<0.05). The after cooking, the redness was significantly highest in the 3% treatment (p<0.05). The cooking yield was significantly higher in all treatments than in the non-additive treatment, with the 3% treatment being the highest. (p<0.05). The WHC was significantly higher in all treatments than in the non-additive treatment (p<0.05). Water and fat exudative of emulsion stability was significantly lower in the 3% treatment than in the non-additive treatment (p<0.05). The TBARS was significantly lower in all treatments compared to the non-additive treatment (p<0.5). As a result, adding 3% of hot air-dried Aruncus dioicus powder to emulsion-type pork sausage is a natural additive and can be applied to imporve economical and stable quality in product manufacturing.
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