Physicochemical and Sensory Characterization of Korean Blood Sausage with Added Rice Bran Fiber

Choi, Yun‐Sang; Choi, Jeong-Hoo; Han, Doo Jeong; Kim, Hack Youn; Lee, Mi Ai; Kim, Hyun‐Wook; Lee, Chi H.; Paik, Hyun Dong; Kim, Cheon Jei

doi:10.5851/kosfa.2009.29.2.260

Cited by 17 publications

(8 citation statements)

References 41 publications

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“…The cooking loss (%) was determined using the weight differences in pork patties meat before and after cooking (steam cooking method with core temperature at 75°C for 45 min in a water bath), as shown below [ 11 ]:…”

Section: Methodsmentioning

confidence: 99%

Characterization of pork patties containing dry radish (Raphanus sativus) leaf and roots

Ahn

Kim

Lee

et al. 2019

Asian-Australas J Anim Sci

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Section: Methodsmentioning

confidence: 99%

Characterization of pork patties containing dry radish (Raphanus sativus) leaf and roots

Ahn

Kim

Lee

et al. 2019

Asian-Australas J Anim Sci

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“…Their results may help describe the sensory qualities of the blood sausages from different producers. Blood sausage variants are found worldwide [74,75,76], however sensory descriptive research on blood sausage from different cultures or countries were not conducted similarly enough to compare studies. Slovenian Krvavica was evaluated to initiate protected geographical indication; however, they used a 7–point scale that was somewhat similar to a just-about-right (JAR) scale for various attributes with 4 being an optimal intensity [74].…”

Section: Sensory Descriptive Analysismentioning

confidence: 99%

Application of Sensory Descriptive Analysis and Consumer Studies to Investigate Traditional and Authentic Foods: A Review

Jun

Lee

2019

Foods

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As globalization progresses, consumers are readily exposed to many foods from various cultures. The need for studying specialty and unique food products, sometimes known as traditional, authentic, ethnic, exotic, or artisanal foods, is increasing to accommodate consumers’ growing demands. However, the number of studies conducted on these types of products with good quality sensory testing is limited. In this review, we analyzed and reviewed sensory and consumer research on specialty and unique food products. Various factors such as manufacturing, processing, or preparation methods of the samples influence the characteristics of food products and their acceptability. Sensory descriptive analysis can be used to distinguish characteristics that highlight these differences, and consumer research is used to identify factors that affect acceptability. Familiarity with product attributes contributes to consumer acceptance. When cross-cultural consumer research is conducted to support product market placement and expansion, sensory descriptive analysis should be conducted in parallel to define product characteristics. This allows better prediction of descriptors that influence consumer acceptability, leading to appropriate product modification and successful introduction.

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“…Blood sausages are very popular traditional meat products in many parts of the world such as Europe, Latin America or Asia [23][24][25][26]. In Europe, blood sausages are normally called morcilla and morcella in Spain and Portugal, black pudding in Great Britain, blutwurst and Thuringer blood sausage in Germany, blodpϕlse in Denmark, boudin noir in France, bloed worst in Belgium, blood-tongue sausage and black pudding in Austria, caltabosi cu singe in Hungary, vaerevorst in Estonia, kaszanka in Poland, biroldo in Italy.…”

Section: Blood Sausages Making Process and Chemical Compositionmentioning

confidence: 99%

Mineral Composition of Blood Sausages – A Two-Case Study

Ramos¹,

Villalobos-Delgado²,

Cabeza³

et al. 2013

Food Industry

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Physicochemical and Sensory Characterization of Korean Blood Sausage with Added Rice Bran Fiber

Cited by 17 publications

References 41 publications

Characterization of pork patties containing dry radish (Raphanus sativus) leaf and roots

Characterization of pork patties containing dry radish (Raphanus sativus) leaf and roots

Application of Sensory Descriptive Analysis and Consumer Studies to Investigate Traditional and Authentic Foods: A Review

Mineral Composition of Blood Sausages – A Two-Case Study

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