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

Choe, Ju-Hui; 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

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

Korean journal for food science of animal resources = 한국축산식품학회지, v.31 no.5, 2011년, pp.668 - 675

Choe, Ju-Hui (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) , Kim, Hack-Youn (Research Institute for Meat Science and Culture, Konkuk University) , Han, Doo-Jeong (Research Institute for Meat Science and Culture, Konkuk University) , Kim, Yong-Jae (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) , Park, Jae-Hyun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) , Ham, Youn-Kyung (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) , Kim, Cheon-Jei (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)

Abstract ▼ AI-Helper

The effects of adding goldenrod leaf (GL) and stem powder (GS) (1 and 2%) to sausage meat were evaluated for quality characteristics. The compositional properties, pH, cooking yield, instrumental color, emulsion stability, viscosity, texture, and sensory properties were investigated. Adding GL and GS increased the moisture and ash concentration in sausages. Furthermore, increasing the amount of added GL and GS helped to develop (p<0.05) cooking yield, emulsion stability, and viscosity in the meat batters. Sausages with 2% GL and GS had significantly higher springiness and hardness than those of the control. No significant differences in cohesiveness were observed among the treatments. CIE L*and CIE a*values were highest (p<0.05) in the control sausage. Treatment with 2% GL resulted in the highest CIE b* values (p<0.05) in batter and sausages. No significant difference was observed between the control and other treatments for the overall acceptability. Overall, this study indicated that GL and GS could be used as dietary fiber in sausages to improve quality characteristics.

Keyword

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문제 정의

Accordingly, the purpose of this study was to research quality characteristics of emulsion type pork sausage added goldenrod leaves and stems.

제안 방법

The cooked samples as previously described were cooled to room temperature at 25±1ºC and cut and served to the panelists in random order. The sensory evaluations were performed by the panelists under fluorescent lighting. The panelists were instructed to cleanse their palates between samples using water.
The panelists were instructed to cleanse their palates between samples using water. The color, flavor, and overall acceptability (1=extremely undesirable, 10=extremely desirable); tenderness (1=extremely tough, 10=extremely tender); and juiciness (1=extremely dry, 10=extremely juicy) of the sausage samples were evaluated using a 10-point descriptive scale. The panel consisted of 12 members from the Department of Food Science and Biotechnology of Animal Resources at Konkuk University, Korea.

대상 데이터

The color, flavor, and overall acceptability (1=extremely undesirable, 10=extremely desirable); tenderness (1=extremely tough, 10=extremely tender); and juiciness (1=extremely dry, 10=extremely juicy) of the sausage samples were evaluated using a 10-point descriptive scale. The panel consisted of 12 members from the Department of Food Science and Biotechnology of Animal Resources at Konkuk University, Korea.

데이터처리

Analysis of variance was performed on all the variables measured using the General Linear Model (GLM) procedure of the SAS statistical package (SAS Institute, Inc., 1999). Duncan’s multiple range test (p<0.

이론/모형

The fat contents were determined by the Sohxlet method with a solvent extraction system (Soxtec® Avanti 2050 Auto System, Foss Tecator AB, Sweden).
The protein contents were determined by the Kjeldahl method with an automatic kjeldahl nitrogen analyzer (Kjeltec® 2300 Analyzer Unit, Foss Analytical AB, Sweden) and the ash contents were determined according to AOAC (2000) method.
The proximate properties of the samples were determined using standard AOAC (2000) methods. The moisture contents were determined by weight loss after 12 h of drying at 105℃ in a drying oven (SW-90D, Sang Woo Scientific Co.

성능/효과

05) than the other samples in overall acceptability scores. In conclusion, adding GL and GS did not negatively affect the sensory evaluation of the sausages.

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