Effect of Goldenrod (Solidago virgaurea) Leaf and Stem Powder on Physical and Sensory Characteristics of Emulsion-type Sausages

Choe, Juhui; Kim, Hack-Youn; Han, Doo-Jeong; Kim, Yong-Jae; Park, Jae-Hyun; Ham, Youn-Kyung; Kim, Cheon-Jei

doi:10.5851/kosfa.2011.31.5.668

Cited by 6 publications

(4 citation statements)

References 34 publications

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“…Puolanne (1999) reported that the water-binding capacity affected the content of the ingredient and the interactions of the ingredient to each other, in particular, non-meat ingredients. Similar trends in the proximate composition were observed in reducedfat sausage supplemented with brown rice fiber ( Choi et al , 2011 ); in dry fermented sausage supplemented with wheat, oat, and fruit fiber ( García et al , 2002 ); and in emulsified sausage added with goldenrod leaf and stem powder ( Choe et al ., 2011 ). Therefore, red beet powder contributed the moisture and fat content by the emulsion stability.…”

Section: Resultssupporting

confidence: 52%

The Assessment of Red Beet as a Natural Colorant, and Evaluation of Quality Properties of Emulsified Pork Sausage Containing Red Beet Powder during Cold Storage

Jin¹,

Choi²,

Moon³

et al. 2014

Korean Journal for Food Science of Animal Resources

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The purpose of this study was to assess red beet as a natural colorant in emulsified pork sausage and to investigate the effect of red beet on quality characteristics of emulsified pork sausage during 20 d of cold storage. Red beet was prepared as a powder and a substitute with sodium nitrite at 0.5% and 1.0% levels in emulsified pork sausage. Red beet significantly increased the moisture content and pH (p<0.0001) and affected color traits. Lightness of emulsified pork sausage decreased by the addition of red beet powder (p<0.01), whereas lightness with red beet treatments slightly increased during 20 d of cold storage at 4℃ (p<0.05). Redness dramatically increased with red beet powder (p<0.0001). Color by sensory evaluation also showed a significant effect from red beet addition (p<0.05), whereas the other sensory properties such as flavor, tenderness, juiciness, and overall acceptability were not affected by the addition of red beet powder (p>0.05). Texture and 2-thiobabituric acid reactive substance were also not affected by red beet addition (p>0.05). Therefore, red beet could be a good natural colorant in emulsified pork sausage but it needs additional processing, such as betalain concentration and extraction as a juice, to be used as an antioxidant in meat products.

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Section: Resultssupporting

confidence: 52%

The Assessment of Red Beet as a Natural Colorant, and Evaluation of Quality Properties of Emulsified Pork Sausage Containing Red Beet Powder during Cold Storage

Jin¹,

Choi²,

Moon³

et al. 2014

Korean Journal for Food Science of Animal Resources

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“…According to Lee and Sohn (1994) , this observation is caused by the water-binding ability of fiber. Many authors reported that the addition of dietary fiber s, such as rice bran, black rice, and isolated soy bean led to increases in cooking yield by enhancing the water-holding capacity and protein-binding ability of the meat ( Choe et al., 2011 ; Steenblock et al, 2001 ).…”

Section: Resultsmentioning

confidence: 99%

“…The viscosity of emulsified meat mince is closely related to its fat and water retaining capacity ( Choe et al, 2011 ). As depicted in Fig.…”

Section: Resultsmentioning

confidence: 99%

Effect of Buckwheat (Fagopyrum esculentum) Powder on the Physicochemical and Sensory Properties of Emulsion-type Sausage

Lee¹,

Kim²,

Choe³

et al. 2018

Korean J Food Sci Anim Resour

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Various amounts of buckwheat powder (0%, 1%, 2%, and 3%) were added to emulsion-type pork sausages. The effects of buckwheat powder on the physicochemical characteristics of the emulsion type sausages, including proximate composition, cooking yield, viscosity, pH, instrumental color, texture profile analysis (TPA), and sensory evaluation, were determined. Increased levels of added buckwheat powder led to higher moisture (p<0.05), ash content (p<0.05 or >0.05), and cooking yield (p<0.05). However, the protein and fat contents of the sausage samples were lower (p<0.05) with higher levels of added buckwheat powder. The instrumental color and pH values were affected by the addition of buckwheat powder, which has a pH of 6.1 and associated color coordinates of L*=75.0, a*=1.3, and b*=8.7. Meat batter with 3% buckwheat powder was shown the highest (p<0.05) viscosity indicating great formation of emulsion. There were no significant differences in the TPA among the treated samples. The viscosity value increased with increasing cooking yield in the batter (r2=0.7283) i.e. the correlation coefficient between the two measurements was very high and positive. For sensory traits except for tenderness, the highest scores (p<0.05) was detected on sausages with 3% added buckwheat powder by a panel. These results suggest that the addition of 3% buckwheat powder to emulsion-type sausages produces a more beneficial meat product, with a lower fat content, greater formation of emulsion and no adverse effects on sensory properties.

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“…Flavonoids, saponins, caffeoylquinic acid derivatives, salicylic acid derivatives, clerodane-type diterpenes, polysaccharides, and essential oils have been reported as bioactive constituents of extracts. It has been revealed that the active substances responsible for antioxidant and anti-inflammatory activity are mainly caffeoylquinic acids and their derivatives [103][104][105][106][107][108][109][110]. Triterpenes, leiocarposide, rutin, and quercetin are also responsible for anti-inflammatory properties.…”

Section: Phytochemical Constituentsmentioning

confidence: 99%

Selected Plants as Sources of Natural and Active Ingredients for Cosmetics of the Future

Kowalczyk,

Grymel,

Bilik

et al. 2024

Applied Sciences

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A clear trend of replacing synthetic cosmetic ingredients with natural ones can be observed in modern cosmetology. This entails the need to search for bioactive ingredients in the natural environment, especially in plants. This paper presents a comprehensive overview of dermatological, cosmetic, and pharmacological properties of highly potent plants, namely Acmella oleracea (A. oleracea), Centella asiatica (C. asiatica), Psoralea corylifolia (P. corylifolia), Plantago lanceolata L. (P. lanceolata L.), and Solidago virgaurea L. (S. virgaurea L.). Biological activity and phytochemical constituents are presented for all plants, but special attention is paid to ingredients of particular value to the cosmetics industry. The advantages of spilanthol and bakuchiol as a replacement for the popular botulinum toxin and retinol are discussed. Natural habitats, ethnomedical importance, cultivation area, as well as extraction methods of active plant ingredients are presented in detail. A wide spectrum of biological activity indicates the enormous potential of the presented plants in formulating new cosmetic and dermatological preparations.

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Effect of Goldenrod (Solidago virgaurea) Leaf and Stem Powder on Physical and Sensory Characteristics of Emulsion-type Sausages

Cited by 6 publications

References 34 publications

The Assessment of Red Beet as a Natural Colorant, and Evaluation of Quality Properties of Emulsified Pork Sausage Containing Red Beet Powder during Cold Storage

The Assessment of Red Beet as a Natural Colorant, and Evaluation of Quality Properties of Emulsified Pork Sausage Containing Red Beet Powder during Cold Storage

Effect of Buckwheat (Fagopyrum esculentum) Powder on the Physicochemical and Sensory Properties of Emulsion-type Sausage

Selected Plants as Sources of Natural and Active Ingredients for Cosmetics of the Future

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