Sausages

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Juhui Choe - One of the best experts on this subject based on the ideXlab platform.

  • quality of frankfurter type Sausages with added pig skin and wheat fiber mixture as fat replacers
    Meat Science, 2013
    Co-Authors: Juhui Choe
    Abstract:

    Abstract Pig skin and wheat fiber mixture (PSFM) were assessed as fat replacers in frankfurter-type Sausages. The addition of PSFM increased the moisture and protein content in the sausage because of the water binding capacity in wheat fiber and protein content in pig skin. The sausage sample containing 20% PSFM had 50% less fat, 32% fewer calories, and showed 39.5% less cooking loss than those of the control (p

  • quality of frankfurter type Sausages with added pig skin and wheat fiber mixture as fat replacers
    Meat Science, 2013
    Co-Authors: Juhui Choe, Hackyoun Kim, J M Lee, Yongjae Kim, Cheonjei Kim
    Abstract:

    Pig skin and wheat fiber mixture (PSFM) were assessed as fat replacers in frankfurter-type Sausages. The addition of PSFM increased the moisture and protein content in the sausage because of the water binding capacity in wheat fiber and protein content in pig skin. The sausage sample containing 20% PSFM had 50% less fat, 32% fewer calories, and showed 39.5% less cooking loss than those of the control (p<0.05). High PSFM content resulted in more stable meat emulsions and increased hardness, cohesiveness, gumminess, and chewiness. No significant differences were observed in color, flavor, tenderness, juiciness, warm-off flavor, and overall acceptability between the control and sausage sample with PSFM by the sensory panel. Therefore, PSFM could be used as fat replacers to obtain lower calories, and higher moisture, protein contents, and emulsion stability than in low-fat frankfurter-type Sausages without PSFM.

Cheonjei Kim - One of the best experts on this subject based on the ideXlab platform.

  • quality of frankfurter type Sausages with added pig skin and wheat fiber mixture as fat replacers
    Meat Science, 2013
    Co-Authors: Juhui Choe, Hackyoun Kim, J M Lee, Yongjae Kim, Cheonjei Kim
    Abstract:

    Pig skin and wheat fiber mixture (PSFM) were assessed as fat replacers in frankfurter-type Sausages. The addition of PSFM increased the moisture and protein content in the sausage because of the water binding capacity in wheat fiber and protein content in pig skin. The sausage sample containing 20% PSFM had 50% less fat, 32% fewer calories, and showed 39.5% less cooking loss than those of the control (p<0.05). High PSFM content resulted in more stable meat emulsions and increased hardness, cohesiveness, gumminess, and chewiness. No significant differences were observed in color, flavor, tenderness, juiciness, warm-off flavor, and overall acceptability between the control and sausage sample with PSFM by the sensory panel. Therefore, PSFM could be used as fat replacers to obtain lower calories, and higher moisture, protein contents, and emulsion stability than in low-fat frankfurter-type Sausages without PSFM.

Suk-nam Kang - One of the best experts on this subject based on the ideXlab platform.

J.g. Bloukas - One of the best experts on this subject based on the ideXlab platform.

  • Effect of degree of cutting of leek on physicochemical characteristics of Greek traditional Sausages.
    Meat Science, 2007
    Co-Authors: F. Papastamatiou, Dimitrios Gerasopoulos, Anastasios S. Siomos, J.g. Bloukas
    Abstract:

    Fresh-cut leek is one of the principal ingredients of Greek traditional Sausages. In this study the effect of the degree of cutting of leek on the physicochemical traits of Greek traditional Sausages was investigated. Leek was cut to three different degrees (coarse, medium and fine), before being mixed with meat, salt and seasonings; the mixture was placed in natural casings and stored for six days at 15-18°C. Sausages lost about 25% of their initial weight by the end of storage. While pH decreased in all treatments, it was significantly more so (to pH 4.1) in Sausages with fine-cut leek, from as early as the second day of storage. During storage all Sausages showed a decrease in lightness and a change in colour from yellow to red. The internal atmosphere of the Sausages with fine-cut leek showed peak CO(2) concentrations of 30% while those with coarse and medium-cut leek showed peak CO(2) concentrations of 20% by day one of storage and equibrated to 5%. Ethylene in the internal atmosphere of Sausages with fine and medium-cut leek peaked by day one at 5.5μll(-1) but to only 2μll(-1) for those with coarse-cut leek. Sausage nitrate content and antioxidant capacity did not show major differences between treatments. Fine-cut leek contributed to sausage stability and quality more rapidly than medium or coarse-cut leek.

  • Effect of frozen and dried leek on processing and quality characteristics of Greek traditional Sausages.
    Meat Science, 2006
    Co-Authors: T.i. Magra, J.g. Bloukas, G.a. Fista
    Abstract:

    Abstract Blanching of leek at boiling temperature for 1 min reduced ( p p p  > 0.05) on nitrate content. Frozen leek as a whole plant was unsuitable for the production of traditional Sausages. The most appropriate level of dried leek for sausage production was 20 g/kg of meat mixture. The nitrate content of Sausages with frozen and dried leek ranged on the 7th day from 24.5 ± 14 to 36.3 ± 13 ppm and the nitrite content from 1.4 ± 0.4 to 2.6 ± 1 ppm. Sausages with dried leek had better ( p p p p  > 0.05) sensory attributes as those produced with fresh leek. Vacuum packaging affected ( p

Sang Keun Jin - One of the best experts on this subject based on the ideXlab platform.

  • Effect of Coptis chinensis Franch Addition on the Quality Characteristics of Sausages During Cold Storage
    Food and Bioprocess Technology, 2015
    Co-Authors: Sang Keun Jin, Jung Seok Choi, Seung Jae Lee, Seung Yuan Lee, Sun Jin Hur
    Abstract:

    The effects of Coptis chinensis Franch (CCF) powder extract and potassium sorbate addition on the quality characteristics of Sausages during cold storage were investigated. Sausages were prepared with potassium sorbate (0.2 %) and CCF extracts (0.2 and 0.4 %) and stored for 4 weeks. Compared to the control, lipid oxidation values dose-dependently decreased in Sausages containing CCF before and after 4 weeks of storage. The addition of CCF increased the 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) radical scavenging activity of Sausages. Hardness, cohesiveness, and springiness of sausage samples did not show any consistent trends. The chewiness decreased in the control and in Sausages containing CCF at 4 weeks of storage, whereas the adhesiveness increased after 4 weeks in Sausages containing potassium sorbate and 0.2 % CCF. The lightness, redness, and whiteness dose-dependently decreased in Sausages containing potassium sorbate and CCF, whereas yellowness dose-dependently increased before and after 4 weeks of storage. During storage, compared to the control, the total plate count and lactic acid bacteria diminished in Sausages with potassium sorbate and CCF. In sensory evaluation, the overall acceptability of Sausages was significantly influenced by CCF addition and was lower than that of the control Sausages and Sausages containing potassium sorbate alone.

  • Quality of low-fat pork Sausages with tomato powder as colour and functional additive during refrigerated storage
    Journal of Food Science and Technology, 2011
    Co-Authors: Il-suk Kim, Sang Keun Jin, Prabhat Kumar Mandal, Suk-nam Kang
    Abstract:

    Low fat pork Sausages were formulated with tomato powder at 0% (C), 0.8% (T1), 1.2% (T2) and 1.5% (T3) levels in basic formula. With the increase in tomato powder concentration the lightness of the sausage decreased but the redness and yellowness increased significantly ( p