Effects of Salicornia herbacea Powder on Quality Traits of Sun-Dried Hanwoo Beef Jerky during Storage

Lim, Dhongil; Choi, Kap Sung; Kim, Jong Ju; Nam, Ki Chang

doi:10.5851/kosfa.2013.33.2.205

Cited by 12 publications

(10 citation statements)

References 24 publications

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“…However, comparing the flavour scores between the cut products shows differences; lower scores for Bulgi (replaced with 4% GP) compared to the other remaining products such as Seolgit and Dogani (replaced with the same GP level) (P < 0.05). Lim et al (2013) reported higher flavour scores for beef jerky made with 0.5-1% GP compared to that made without GP. The replacement with GP had minor effects on the taste of the products, since similar scores were found for both the control and treated samples in all the products (P < 0.05), except Dogani which showed higher (P < 0.05) scores in the treated samples compared to the control.…”

Section: Resultsmentioning

confidence: 87%

“…The levels of glasswort powder used as a salt replacer in the present work were based on the levels used for other meat products (e.g., beef jerky or cooked sausages) reported in previous studies (Lim et al 2013;Kim et al 2014a) with suitable modification for the cured ham products.…”

Section: Methodsmentioning

confidence: 99%

“…For the past decades, the glasswort has been processed into powder or extract form which are widely used as a seasoning or salt replacer in making many food types such as steamed rice cake, tofu, low-salt fermented cabbage (kimchi), cooked sausages, frankfurters, and beef jerky (Kim 2013;Lim et al 2013;Kim et al 2014a, b). The glasswort powder contains 12.53% moisture, 1.66% protein, 0.84% fat, 8.92% sodium, 0.96% potassium, 0.57% magnesium, and 0.57% calcium (Han et al 2003;Kim et al 2014a).…”

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confidence: 99%

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Potential use of glasswort powder as a salt replacer for production of healthier dry-cured ham products

Seong¹,

Hyun-Woo²,

Cho³

et al. 2017

Czech J. Food Sci.

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: Potential use of glasswort powder as a salt replacer for the production of healthier dry-cured ham products. Czech J. Food Sci., 35: 149-159.The World Health Organization has recommended reducing sodium intake as well as its content in food products to reduce the risk of hypertension and cardiovascular diseases. Glasswort (Salicornia herbacea L.), a halophyte naturally growing in the salt marshes over the world, has widely been used as a salt replacer in the production of many food types. In this study, the impacts of replacement of 50% NaCl with 20 and 40 g/kg of glasswort powder on the quality characteristics of four different dry-cured pork cuts including Bulgi (semimembranosus, semitendinosus, and adduct muscles), Seolgit (biceps femoris muscle), Dogani (quadriceps femoris muscle), and Boseop (middle gluteal and gracilis muscles) were investigated. Our results revealed that the replacement of 50% salt with glasswort powder did not cause any defects of technological quality, colour, texture, and sensory quality of the finished products. As expected, the replacement of 50% salt with glasswort powder (20 g/kg) resulted in a reduction of approximately 37.30, 23.80, 33.33, and 30.89% in Bulgi, Seolgit, Dogani, and Boseop products, respectively. The present work demonstrates that the glasswort powder represents a potentially natural ingredient to be used as a salt replacer for the production of healthier dry-cured hams with lowered sodium content.

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Section: Resultsmentioning

confidence: 87%

Section: Methodsmentioning

confidence: 99%

mentioning

confidence: 99%

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Potential use of glasswort powder as a salt replacer for production of healthier dry-cured ham products

Seong¹,

Hyun-Woo²,

Cho³

et al. 2017

Czech J. Food Sci.

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“…26 Saltwort has been reported to reduce serum cholesterol and lipid content in rats when fed with drinking water. 27 Recently, Lim et al 28 noted that the addition of saltwort in beef jerky samples resulted in higher flavor scores than control samples, as well as showing superior microbial safety and lower lipid oxidation. Saltwort has a strong salty taste.…”

Section: Introductionmentioning

confidence: 99%

Subacute feeding toxicity of low‐sodium sausages manufactured with sodium substitutes and biopolymer‐encapsulated saltwort (Salicornia herbacea) in a mouse model

et al. 2019

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BACKGROUND Low‐sodium sausages were manufactured using sodium substitution and biopolymer encapsulation. A diet comprising 10% treatment sausages (six treatment groups: C (100% NaCl), T1 (55% sodium substitute + 45% saltwort salt), T2 (55% sodium substitute + 45% saltwort salt with chitosan), T3 (55% sodium substitute + 45% saltwort salt with cellulose), T4 (55% sodium substitute + 45% saltwort salt with dextrin), and T5 (55% sodium substitute + 45% saltwort salt with pectin)) was added to a 90% commercial mouse diet for 4 weeks. RESULTS Subacute toxicity, hematology, liver function, and organ weight tests in low‐sodium sausage groups showed results similar to those of the control group, and all toxicity test levels were within normal ranges. CONCLUSIONS All low‐sodium sausage types tested are suggested to be safe in terms of subacute toxicity. Moreover, low‐sodium sausages can be manufactured by biopolymer encapsulation of saltwort using pectin, chitosan, cellulose, and dextrin without toxicity. © 2019 Society of Chemical Industry

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“…Previously, the effects of glasswort on the quality characteristics of various products such as yogurt (Cho et al , 2008), soybean dasik (Kim and Hong, 2011), and tofu ( Kim et al , 2010 ) were examined. In meat products, Lim et al (2013) indicated that addition of glasswort to jerky inhibited the growth of microorganisms and lipid oxidation of jerky. In addition, Kim et al (2014a) reported that the addition of glasswort improved the texture properties in reduced-salt frankfurters, suggesting the improvement mainly resulted from dietary fiber and salt present in glasswort.…”

Section: Introductionmentioning

confidence: 99%

Effects of Glasswort (Salicornia herbacea L.) Hydrates on Quality Characteristics of Reduced-salt, Reduced-fat Frankfurters

Lim¹,

Kim²,

Hwang³

et al. 2015

Korean Journal for Food Science of Animal Resources

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This study evaluated the effects of adding glasswort hydrate containing non-meat ingredient (GM, carboxy methyl cellulose; GC, carrageenan; GI, isolated soy protein; GS, sodium caseinate) on the quality characteristics of reduced-salt, reduced-fat frankfurters. The pH and color evaluation showed significant differences, depending on the type of glasswort hydrate added (p<0.05). In the raw batters and cooked frankfurters, the addition of glasswort hydrate decreased the redness and increased the yellowness in comparison with frankfurters without glasswort hydrate. The reduction in salt and fat content significantly increased cooking loss and decreased hardness, tenderness and juiciness (p<0.05). Glasswort hydrate containing non-meat ingredient improved cooking loss, water holding capacity, emulsion stability, hardness, and viscosity of reduced-salt, reduced-fat frankfurters. The GM treatment had the highest myofibiliar protein solubility among all treatments, which was associated with emulsion stability and viscosity. The GC treatment had higher values for all texture parameters than the control. In the sensory evaluation, the addition of glasswort hydrate with non-meat ingredient improved tenderness and juiciness of reduced-salt, reduced-fat frankfurters. GM, GC, and GI treatments improved not only the physicochemical properties but also the sensory characteristics of reduced-salt, reduced-fat frankfurters. The results indicated that the use of glasswort hydrate containing non-meat ingredient was improved the quality characteristics of reduced-salt, reduced-fat frankfurters.

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Effects of Salicornia herbacea Powder on Quality Traits of Sun-Dried Hanwoo Beef Jerky during Storage

Cited by 12 publications

References 24 publications

Potential use of glasswort powder as a salt replacer for production of healthier dry-cured ham products

Potential use of glasswort powder as a salt replacer for production of healthier dry-cured ham products

Subacute feeding toxicity of low‐sodium sausages manufactured with sodium substitutes and biopolymer‐encapsulated saltwort (Salicornia herbacea) in a mouse model

Effects of Glasswort (Salicornia herbacea L.) Hydrates on Quality Characteristics of Reduced-salt, Reduced-fat Frankfurters

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