Physicochemical and Textural Properties of Low-Fat Pork Sausages with Paprika Powder

), 김건호 ( Geon Ho Kim; 진구복,

doi:10.3746/jkfn.2018.47.9.917

Cited by 8 publications

(6 citation statements)

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“…The pH of the RGM powder (10% [w/v] solution) was 5.10, which is lower than the pH of the chicken breast, so the sausage containing RGM had a slightly lower pH value than the control, and there were no significant differences due to the difference in the added amount and particle size ( Table 2 ). In the current study, the pH of cooked sausage ranged from 6.3 to 6.4, similar to the pH of sausage found in other studies ( Table 2 ) ( Choi and Chin, 2020 ; Kim et al., 2007 ; Kim et al, 2018 ).…”

Section: Resultssupporting

confidence: 90%

“…Heating chicken breast with a regular pan resulted in a high loss of water content with only about 60% of the water being retained, but when heated with the steam method, the water content is reported to remain at approximately 64%, which is similar to the result of the water content (~64%) in this experiment ( Jeon et al, 2014 ). Furthermore, the results from previous studies on low-fat sausages containing curcumin extract and paprika powder as fat substitutes are similar to the results of this experiment, which supports the confirmation that both the amount and particle size of RGM did not significantly affect water content ( Kim and Chin, 2018 ; Kim et al, 2007 ).…”

Section: Resultssupporting

confidence: 89%

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Physiochemical Properties of Chicken Breast Sausage with Red Ginseng Marc Powder

Shin¹,

Choi²

2022

Food Sci Anim Resour

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This study explored the physiochemical and rheological properties of chicken breast sausages containing red ginseng marc (RGM) which contains useful components but is discarded. When compared to the control group, the use of RGM significantly increased the water holding capacity (WHC) as the particle size increased. As for the change in color value, addition of RGM resulted in an increase in a and b values; as the quantity was increased and particle size decreased, the a and b values increased significantly. The smaller the particle size of RGM, the greater was the radical scavenging activity. According to the results of the measurement of the viscoelasticity of chicken breast sausage containing RGM, the G’ and G’’ values increased with increasing amounts of RGM and particle size. Neither the addition of RGM nor its amount or particle size had any significant effect on gel formation temperature. The texture profile analysis (TPA) experiment examined the average TPA measurements of each sample under different measurement conditions, and no significant difference between the RGM and control groups were observed. In conclusion, when RGM is used in chicken breast sausages, the WHC, antioxidant capacity, and viscoelastic properties are affected. RGM can possibly be utilized in high value-added processed meat products if its quantity and particle size are altered based on product characteristics.

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Section: Resultssupporting

confidence: 90%

Section: Resultssupporting

confidence: 89%

Physiochemical Properties of Chicken Breast Sausage with Red Ginseng Marc Powder

Shin¹,

Choi²

2022

Food Sci Anim Resour

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“…It indicated that different additional levels of NaNO 2 and POS had no effect on CL of ESs. Kim and Chin [ 27 ] reported that CL of pork sausage with paprika powder were similar to those of control without paprika powder.…”

Section: Resultsmentioning

confidence: 96%

Characteristics of low-nitrite pork emulsified-sausages with paprika oleoresin solution during refrigerated storage

Kim¹,

Chin²

2021

J Anim Sci Technol

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The objective of this study was to evaluate quality characteristics of low-nitrite emulsified-sausages (ESs, < 75 ppm) containing paprika oleoresin solution (POS) for replacing sodium nitrite (NaNO 2 ). Pork ESs were prepared with four treatments (reference (REF), 150 ppm NaNO 2 ; TRT1, 0 ppm NaNO 2 + 0.1% POS; TRT2, 37.5 ppm NaNO 2 + 0.1% POS; and TRT3, 75 ppm NaNO 2 + 0.1% POS). The physicochemical and texture properties, microbial counts, residual nitrite and thiobarbituric acid reactant substances (TBARS) were measured during refrigerated storage of 35 days. Although TRT2 and TRT3 had lower levels of NaNO 2 , they had higher redness and yellowness than REF ( p < 0.05). Microbial counts of total bacterial counts and Enterobacteriaceae of TRT2 and TRT3 were similar to those of REF ( p > 0.05). Expressible moisture percentages (EM, %) of TRT2 and TRT3 were lower than those of REF ( p < 0.05). TBARS values of TRT2 and TRT3 were not different from those of REF ( p > 0.05). Among treatments, TRT1 had the highest TBARS values ( p < 0.05). In conclusion, 0.1% POS in combination with 37.5 ppm NaNO 2 would have quality characteristics similar to those of REF. Therefore, approximately 3/4 of the initial nitrite level could be replaced with 0.1% POS, and eventually developed healthier pork products.

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“…There was no differences in CL among the treatments (p>0.05). Kim and Chin (2018) have also reported that cooking losses of pork low-fat sausages added with paprika powder (0.05% or 0.1%) were not different from those of the control without the addition of paprika powder. These results indicate that paprika pigment does not affect cooking loss of pork ESs.…”

Section: Cooking Loss (Cl %)mentioning

confidence: 87%

Evaluation of Quality Characteristics of Low-Nitrite Pork Sausages with Paprika Oleoresin Solution during Refrigerated Storage

Kim¹,

Chin²

2021

Food Sci Anim Resour

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Physicochemical and Textural Properties of Low-Fat Pork Sausages with Paprika Powder

Cited by 8 publications

References 0 publications

Physiochemical Properties of Chicken Breast Sausage with Red Ginseng Marc Powder

Physiochemical Properties of Chicken Breast Sausage with Red Ginseng Marc Powder

Characteristics of low-nitrite pork emulsified-sausages with paprika oleoresin solution during refrigerated storage

Evaluation of Quality Characteristics of Low-Nitrite Pork Sausages with Paprika Oleoresin Solution during Refrigerated Storage

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