Advanced SearchSearch Tips
Physico-chemical and Sensory Characteristics of Semi-dried Sausages Containing Different Levels of Kimchi Powder
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Physico-chemical and Sensory Characteristics of Semi-dried Sausages Containing Different Levels of Kimchi Powder
Lee, Mi-Ai; Han, Doo-Jeong; Choi, Ji-Hun; Choi, Yun-Sang; Kim, Hack-Youn; Ahn, Kwang-Il; Jeong, Jong-Youn; Lee, Chi-Ho; Kim, Cheon-Jei;
  PDF(new window)
Effects of the addition of kimchi powder on the physico-chemical and sensory properties of semi-dried sausages were investigated at the following kimchi powder concentrations: control (0%), T1 (1%), T2 (2%), and T3 (3%). pH of the semi-dried sausages containing kimchi powder decreased with the addition of kimchi (p<0.05). Also, the addition of kimchi powder to the sausages significantly decreased the CIE and increased the CIE and CIE values (p<0.05). The T3 treatment resulted a higher mositure lose than other treatments. TBARS values of the T2 and T3 groups were significantly lower (p<0.05) than that of the control, while T3 had the highest VBN value among treatments at the end of the storage period. Addition of kimchi powder to semi-dried sausages improved the overall sensory properties of the sausages, and increased the softness and tenderness. These results suggest that addition of 2% kimchi powder to semi-dried sausage is helpful to improve the quality of sausages.
semi-dried sausage;kimchi;dietary fiber;sensory properties;quality characteristics;
 Cited by
Effects of Chestnut (Castanea sativa Mill.) Peel Powder on Quality Characteristics of Chicken Emulsion Sausages,Choi, Yun-Sang;Choi, Ji-Hun;Han, Doo-Jeong;Kim, Hack-Youn;Lee, Mi-Ai;Kim, Hyun-Wook;Song, Dong-Heon;Lee, Ju-Woon;Kim, Cheon-Jei;

한국축산식품학회지, 2010. vol.30. 5, pp.755-763 crossref(new window)
Effects of kimchi and smoking on quality characteristics and shelf life of cooked sausages prepared with irradiated pork, Meat Science, 2014, 96, 1, 548  crossref(new windwow)
Combined effects ofLaminaria japonicaand transglutaminase on physicochemical and sensory characteristics of semi-dried chicken sausages, Poultry Science, 2016, 95, 8, 1943  crossref(new windwow)
Effects of Chestnut (Castanea sativa Mill.) Peel Powder on Quality Characteristics of Chicken Emulsion Sausages, Korean Journal for Food Science of Animal Resources, 2010, 30, 5, 755  crossref(new windwow)
Akoh, C. C. (1998) Fat replacers. Food Technol. 52, 47−53

Aleson-Carbonell, L., Fernandez-Lopez, J., Sayas-Barbera, E., Sendra, E., and Perez-Alvarez, J. A. (2003) Utilization of lemon albedo in dry-cured sausages. J. Food Sci. 68, 1826-1830 crossref(new window)

AOAC. (1995) Official Methods of Analysis. Of AOAC Intl. 16th ed. Association of Official Analytical Communities, Arlington, VA, USA

Ayo, J., Carballo, J., Solas, M. T., and Jumenez-Colmenero, F. (2008) Physicochemical and sensory properties of healthier frankfurters as affected by walnut and fat content. Food Chem. 107, 1547-1552 crossref(new window)

Bech-Larsen, T. and Grunert, K. G. (2003) The perceived healthiness of functional foods - A conjoint study of Danish, Finnish and American consumers’ perception of functional foods. Appetite 40, 9-14 crossref(new window)

Byun, M. W., Lee, K. H., Kim, D. H., Kim, J. H., Yook, H. S., and Ahn, H. J. (2000) Effects of gamma radiation on sensory qualities, microbiological and chemical properties of salted and fermented squid. J. Food Protect. 63, 934-939

Calvo, M. M., Garcia, M. L., and Selgas, M. D. (2007) Dry fermented sausages enriched with lycopene from tomato peel. Meat Sci. 80, 162-172

Cheigh, H. S. and Park, K. Y. (1994) Biochemical, microbological, and nutritional aspects of kimchi (Korean fermented vegetable products). Crit. Rev. Food Sci. 34, 175-203 crossref(new window)

Cho, Y. B. (2005) Development of breakfast sausage prepared with freeze-dried kimchi powder. Korean J. Food Culture. 20, 391-396

Choi, Y. S., Choi, J. H., Han, D. J., Kim, H. Y., Lee, M. A, Lee, E. S., Jeong, J. Y., Paik, H. D., and Kim, C. J. (2008) Effects of rice bran fiber on quality of low-fat Tteokgalbi. Food Sci. Biotechnol. 17, 959-964

Claus, J. R. and Hunt, M. C. (1991) Low-fat, high-added water bologna formulated with texture-modifying ingredients. J. Food Sci. 56, 643-647 crossref(new window)

Cofrades, S., Guerra, M. A., Carballo, J., Fernandes-Martin, F., and Colmenero, F. J. (2000) Plasma protein and soy fiber content effect on bologna sausage properties as influenced by fat level. J. Food Sci. 65, 281-287 crossref(new window)

Crehan, C. M., Hughes, E., Troy, D. J., and Buckley, D. J. (2000) Effects of fat level and maltodextrin on the functional properties of frankfurters formulated with 5, 12 and 30% fat. Meat Sci. 55, 463-469 crossref(new window)

Deda, M. S., Bloukas, J. G., and Fista, G. A. (2007) Effect of tomato paste and nitrite level on processing and quality characteristics of frankfurters. Meat Sci. 76, 501-508 crossref(new window)

Eim, V. S., Simal, S., Rossello, C., and Femenia, A. (2008) Effects of addition of carrot dietary fiber on the ripening process of dry fermented sausage (sobrassada). Meat Sci. 80, 173-182 crossref(new window)

Fernandez-Gin, J. M., Ferbabdez-Lopez, J., Sayas-Barbera, E., and Perez-Alvarez, J. A. (2005) Meat products as functional foods: A review. J. Food Sci. 70, 37-43 crossref(new window)

Garcia, M. L., Dominguez, R., Galvex, M. D., Casas, C., and Selgas, M. D. (2002) Utilization of cereal and fruit fibres in low fat dry fermented sausages. Meat Sci. 60, 227-236 crossref(new window)

Grigelmo-Miguel, N., Abadias-Seros, M. I., and Martin-Belloso, O. (1999) Characterisation of low-fat high-dietary fibre frankfurters. Meat Sci. 52, 247-256 crossref(new window)

Han K. H., Choi, I. S., and Lee, C. H. (2006) The physicochemical and storage characteristics of sausage added mugwort powder. Korean J. Food Sci. Ani. Resour. 26, 356-361

Herrero, A. M, Ordones, J. A., Avila, M. D. R., Herranz, B., Hoz, L., and Combero, M. I. (2007) Breaking strength of dry fermented sausages and their correlation with texture profile analysis (TPA) and physic-chemical characteristics. Meat Sci. 77, 331-338 crossref(new window)

Heu, M. S., Kim, J. S., and Shahidi, F. (2003) Components and nutritional quality of shrimp processing by-products. Food Chem. 82, 235-242 crossref(new window)

Hughes, E., Cofrades, S., and Troy, D. J. (1997) Effects of fat level, oat fibers and carrageenan frankfurters formulated with 5, 12, and 30% fat. Meat Sci. 45, 273-281 crossref(new window)

Hunt, M. C., Acton, J. C., Benedict, R. C., Calkins, C. R., Cornforth, D. P., Jeremiah, L. E., Olson, D. G., Salm, C.P., Savell, J. W., and Shivas, S. D. (1991) Guidelines for meat color evaluation. In:44th Annual Reciprocal Meat conference: June 9-12; Manhattan, Kans. Chicago. Ill/: Natl. Livestock and Meat Board. pp. 3-17

Hwang, J. W. and Song, Y. O. (2000) The effects of solvent fractions of kimchi on plasma lipid concentration of rabbit fed high cholesterol diet. J. Korean Soc. Food Sci. Nutr. 29, 204-209

Jay, J. M. (1992) Indicators of food microbial quality and safety. In: Modern Food microbiology. Jay JM. New York: Chapman and Hall. pp. 413-433

Jimenez-Colmenero, F. (1996) Technologies for developing low-fat meat products. Trends Food Sci. Tech. 7, 42-48

Jimenez-Colmenro, F., Carballo, J., and Cofrades, S. (2001) Healthier meat and meat products: Their role as functional foods. Meat Sci. 59, 5-13 crossref(new window)

Kim, J. S., Shahidi, F., and Heu, M. S. (2005) Tenderization of meat by salt-fermented sauce from shrimp processing byproducts. Food Chem. 93, 243-249 crossref(new window)

Kim, M. J., Song, Y. S., and Song, Y. O. (1998) The fibrinolytic activity of kimchi and its ingredients in vivo and in vitro. J. Korean Soc. Food Sci. Nutr. 27, 633-639

Kovacs, A., Zarnoczay, G., and Gasparik Reichardt, J. (2007) Development of new functional meat products. In Proceeding of the fourth international FFNet meeting on functional foods

Lee, J. Y. and Kunz, B. (2005) The antioxidant properties of baechu-kimchi and freeze-dried kimchi-powder in fermented sausages. Meat Sci. 69, 741-747 crossref(new window)

Lee, M. A., Han, D. J., Choi, J. H., Choi, Y. S., Kim, H. Y., Jeong, J. Y., Paik, H. D., and Kim, C. J. (2008a) Effect of hot air dried kimchi powder on the quality characteristic of lowfat sausages. Korean J. Food Sci. Ani. Resour. 28, 146-153 crossref(new window)

Lee, M. A., Han, D. J., Jeong, J. Y., Choi, J. H., Choi, Y. S., Kim, H. Y., Paik, H. D., and Kim, C. J. (2008b) Effect of kimchi powder level and drying methods on quality characteristics of breakfast sausage. Meat Sci. 80, 708-714 crossref(new window)

Lee, S. K., Yoo, I. J. Kim, Y. B., and Kim, K. S. (1990) Fermentation of sausage using kimchi. Korean J. Food Sci. Ani. Resour. 32, 707-714

Lee, Y. O. and Cheigh, H. S. (1995) Antioxidative effect of kimchi on the lipid oxidation of cooked meat. J. Korean Soc. Food Sci. Nutr. 24, 1005-1009

Leheska, J. M., Boyce, J., Brooks, J. C., Hoover, L. C., Thompson, L. D., and Miller, M. F. (2006) Sensory attributes and phenolic content of precooked pork breakfast sausage with fruit purees. J Food Sci. 71, 249-252 crossref(new window)

Meilgaard, M., Civille, G. V., and Carr, B. T. (1999) Sensory evaluation techniques. 3rd Edition. CRC Press, Inc., Boca Raton, Florida, USA. pp. 133−158

Mendoza, E., Garcia, M. L., Casas, C., and Selgas, M. D. (2001) Inulin as fat substitute in low fat, dry fermented sausages, Meat Sci. 57, 387-393 crossref(new window)

Morin, L. A., Temelli, F., and McMullen, L. (2004) Interactions between meat proteins and barley (Hordeum spp.) $\beta$-glucan within a reduced-fat breakfast sausage system. Meat Sci. 68, 419-430 crossref(new window)

Noveena, B. M., Sen, A. R., Vaithiyanathan, S., Babji, Y., and Kondaiah, N. (2008) Comparative efficacy of pomegranate juice, pomegranate rind powder extract and BHT as antioxidants in cooked chicken patties. Meat Sci. 80, 1304-1308 crossref(new window)

Park, K. Y. (1995) The nutrition evaluation, antimutagenic, and anticancer effects of kimchi. J. Korean Soc. Food Sci. Nutr. 24, 169-182

Park, K. Y., Baek, K.A., Rhee, S. H., and Cheigh, H. S. (1995) Antimutagenic effects of kimchi. Food Sci. Biotechnol. 4, 141-145

Pearson, D. (1968) Application of chemical methods for the assessments of beef quality. J. Sci. Food Agr. 19, 366-369 crossref(new window)

Pszczola, D. (1991). Oat-bran based ingredient blend replaces fat in ground beef and pork sausage. Food Technol, 45, 60-66

SAS. (1999). SAS user’s guide: basic statistical analysis. Cary, N.C.: SAS Inst

Sebranek, J. and Bacus, J. (2007) Natural and organic cured meat products: Regulatory, manufacturing, marketing, quality and safety issues. American meat science association, White Paper Series, number 1 March

Shand, P. J. (2000) Textural, water holding, and sensory properties of low-fat pork bologna with normal or waxy starch hull-less barley. J. Food Sci. 65, 101-107 crossref(new window)

Steenblock, R. L., Seeranek, J. G., Olson, D. G., and Love, J. A. (2001) The effects of oat fiber on the properties of light bologna and fat-free frankfurters. J. Food Sci. 66, 1409-1415 crossref(new window)

Tarladgis, B. G., Watts, B. M., and Younathan, M. T. (1960) A distillation method for the quantitative determination of malonaldehyde in rancid food. J. Am. Oil Chem. Soc. 37, 44-48 crossref(new window)

Thebaudin, J. Y., Lefebvre, A. C., Harrington, M., and Bourgeois, C. M. (1997) Dietary fiber: Nutritional and technological interest. Trends Food Sci. Tech. 8, 41-48 crossref(new window)

Woo, S. M. and Jeong, Y. J. (2006) Effect of germinated brown rice concentration on free amino acid levels and antioxidant and nitrite scavenging activity in kimchi. Food Sci. Biotechnol. 15, 351-356