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RISS 인기검색어
- 검색키워드
- 저자 : Hyeon-Woong Yum (검색결과 3 건)
- 무료
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Hyeon-Woong Yum,Jin-Kyu Seo,Jin-Yeon Jeong,Gap-Don Kim,M. Shafiur Rahman,Han-Sul Yang 한국축산식품학회 2018 한국축산식품학회지 Vol.38 No.1
The effects of pork back fat (PBF) substitution with various concentrations of rice bran oil (RBO) (50%, 45%, 40% and 35%) on the physicochemical characteristics and sensory attributes of emulsion-type pork sausages were studied. The modified pork sausages were compared with control sausages produced using PBF only. The sausages with RBO had significantly lower (p<0.05) moisture content than the control sausages. Sausages made from PBF substituted with 40% RBO showed the lowest cooking loss. Substitution of PBF with RBO had no significant effect on the emulsion stability of pork sausages. All sausages with RBO showed significantly lower (p<0.05) hardness values than control sausages. Sausages with RBO also had significantly higher values (p<0.05) of unsaturated fatty acid and polyunsaturated to saturated fatty acid contents than the controls. RBO substitution had no effect on the flavor intensity of sausages, but it improved the tenderness and produced a softer texture.
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Seo, Jin-Kyu,Yum, Hyeon-Woong,Kim, Gap-Don,Jeong, Jin-Yeon,Yang, Han-Sul Korean Society for Food Science of Animal Resource 2016 한국축산식품학회지 Vol.36 No.4
This study investigates the effect of bovine heart surimi-like material (BHSM) used as a back fat replacer, on the physicochemical and sensory characteristics of frankfurter-type sausages. Frankfurter-type sausage with added BHSM had a higher moisture content and lower fat content than the control. In addition, the samples with added BHSM had higher pH, cooking loss and 2-thiobarbituric acid-reactive substance (TBARS) value and lower water exudation than the control. The sausage formulation with 40% BHSM was more effective in delaying lipid oxidation without affecting cooking loss compared to the 60% BHSM treatment sample. Results showed that hardness values increased upon replacement with BHSM, and sausages manufactured with 40% BHSM had higher lightness and lower redness values. Panelists found there were no differences in color, odor, and tenderness scores and the overall acceptability score found that treatment samples containing 20% and 40% BHSM were preferable to the control after storage for 14 d. These results indicate that fat replacement with BHSM was beneficial to the quality of frankfurter-type sausages, and acceptable reduced-fat products can be produced when back fat is replaced with up to 40% BHSM.
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Jin-kyu Seo,Hyeon-woong Yum,Gap-don Kim,Jin-yeon Jeong,Han-sul Yang 한국축산식품학회 2016 한국축산식품학회지 Vol.36 No.4
This study investigates the effect of bovine heart surimi-like material (BHSM) used as a back fat replacer, on the physicochemical and sensory characteristics of frankfurter-type sausages. Frankfurter-type sausage with added BHSM had a higher moisture content and lower fat content than the control. In addition, the samples with added BHSM had higher pH, cooking loss and 2-thiobarbituric acidreactive substance (TBARS) value and lower water exudation than the control. The sausage formulation with 40% BHSM was more effective in delaying lipid oxidation without affecting cooking loss compared to the 60% BHSM treatment sample. Results showed that hardness values increased upon replacement with BHSM, and sausages manufactured with 40% BHSM had higher lightness and lower redness values. Panelists found there were no differences in color, odor, and tenderness scores and the overall acceptability score found that treatment samples containing 20% and 40% BHSM were preferable to the control after storage for 14 d. These results indicate that fat replacement with BHSM was beneficial to the quality of frankfurter-type sausages, and acceptable reduced-fat products can be produced when back fat is replaced with up to 40% BHSM.
ScienceON
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