Effects of a Mixed Proportion of Alaska Pollack, Chicken Breast Surimi and Starch on Textural Properties of Sausage
2008
Jin, S.K. (Jinju National University, Jinju, Republic of Korea) | Kim, I.S. (Jinju National University, Jinju, Republic of Korea) | Yang, M.R. (Jinju National University, Jinju, Republic of Korea) | Hur, I.C. (Jinju National University, Jinju, Republic of Korea) | Jung, H.J. (Jinju National University, Jinju, Republic of Korea) | Yang, H.S. (Gyeongsang National University, Jinju, Republic of Korea), E-mail: [email protected] | Choi, Y.J. (Gyeongsang National University, Jinju, Republic of Korea)
This study was conducted to determine the effect of different proportions of Alaska pollack surimi, chicken breast surimi and starch on textural properties of sausage. Sausage were manufactured such as Alaska pollack surimi (control), T1 (90.91:0:9.09), T2 (80:0:20), T3 (62.5:37.5:0), T4 (58.82:35.3:5.88), T5 (40:60:0) and T6 (36.36:54.55:9.09) depending on different proportions of Alaska pollack surimi, chicken breast surimi and starch. Brittleness, breaking force and gel strength were significantly higher in T1 than the control (P less than 0.05), and breaking force, gel strength and folding test were significantly higher but sensory evaluation was significantly lower in T2 than the control (P less than 0.05). Breaking force, gel strength and jelly strength were significantly higher in T3 and T4 than the control (P less than 0.05). Gel characteristics and sensory scores were significantly higher but texture properties were significantly lower in T5 and T6 than the control (P less than 0.05). The T3 and T4 had similar textural and sensory properties in the surimi-sausage compared to the control. Therefore, the results of this study indicated that textural properties of sausage can be acceptable when chicken breast surimi replaced Alaska pollack up to 35%.
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