Quality Characteristics of the Meat Products Reached Expiration Date in Korean Market

Yim, Dong-Gyun; Yang, Mi Ra; No, Gun Ryoung; Choi, Dong Sun; Jang, Hyeon Myeong; Kim, Tae Yeon; Jo, Jang Woong; Yang, Seung Chang; Kim, Sam Woong; Kim, Il-Suk

doi:10.14397/jals.2016.50.4.169

Cited by 1 publication

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“…pH is an important factor that affects the quality of meat, including its freshness, water-holding capacity, tenderness, binding ability, color and texture ( Hong et al, 2013 ; Yim et al, 2016 ). The pH value of PI2 with 2% citric acid was 2.37, and that of PI3 with 2% sodium pyrophosphate was 9.18, while that of PI1 with distilled water was 6.13 (data not shown), suggesting different levels of water-holding capacity or tenderness.…”

Section: Resultsmentioning

confidence: 99%

Effect of Starch Noodle (Dangmyeon) and Pork Intestines on the Rehydration Stability of Korean Blood Sausage (Sundae)

Kim

Jang

Lim

et al. 2021

Food Sci Anim Resour

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This study was conducted to examine the effects of starch noodles (dangmyeon) with different starch sources and porcine intestines with different pH on the rehydration stability of Korean blood sausage (sundae). Mungbean starch noodle (SN3) and porcine intestine (PI3, pH 9.18) showed significantly higher values of 80.69-91.67% and 79.66-80.98%, respectively, regardless of the drying methods (hot air, vacuum and freeze drying). (p<0.05) A number of larger pores were observed only in the cross-section of the freeze dried SN and PI through SEM. SN2 (potato starch) and PI3 (pH 9.18) showed lower expansion (* ΔL 6.90 mm) and higher expansion ratio (* ΔL 26.29 mm), respectively, after rehydration of freeze dried sample (p<0.05). From the application of SN2 (potato starch) and PI (0.5-2.0% Na-pyrophosphate) to freeze dried sundae manufacturing, higher rehydration stability of more than 91.5% was obtained. These results suggested that potato starch noodle and treatment of porcine intestine with sodium pyrophosphate is useful for desirable rehydration stability of freeze dried sundae.

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Section: Resultsmentioning

confidence: 99%