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Effect of Cordyceps ochraceostromat, Silkworm Cocoon, and Conjugated Linoleic Acid on the Quality and Storage Characteristics of Pork Sausage Manufactured by MDCM (Mechanically Deboned Chicken Meat) Recovered Protein
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 Title & Authors
Effect of Cordyceps ochraceostromat, Silkworm Cocoon, and Conjugated Linoleic Acid on the Quality and Storage Characteristics of Pork Sausage Manufactured by MDCM (Mechanically Deboned Chicken Meat) Recovered Protein
Jin, Sang-Keun; Kim, Il-Suk; Kang, Suk-Nam; Hur, In-Chul; Choi, Seung-Yun; Kang, Sang-Ha; Yang, Han-Sul; Joo, Seon-Tea; Park, Gu-Boo;
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 Abstract
This study was conducted to investigate the effects of the addition of cordyceps ochraceostromat, conjugated linoleic acid (CLA) and silkworm cocoon on the quality and storage characteristics of pork sausage manufactured by MDCM (mechanically deboned chicken meat) recovered protein. The samples were divided into 5 groups (sausage made from pork ham; control, 40% of MDCM recovered protein to replace pork ham; T1, 40% of MDCM recovered protein to replace pork ham with 0.1% cordyceps ochraceostromat; T2, 40% of MDCM recovered protein to replace pork ham with 0.1% CLA; T3, and 40% of MDCM recovered protein to replace pork ham with 0.1% silkworm cocoon; T4). The control sample had a higher moisture and protein contents and lower fat content than the other samples during 4 weeks of storage at The treatment samples had lower lightness and higher redness values than the control (p<0.05). Hardness, cohesiveness, gumminess and chewiness were significantly lower in the treatment samples than the control (p<0.05). All sausage samples showed a significant increase in thiobarbituric acid reactive substances (TBARS), volatile basic nitrogen, and total plate counts during the storage time (p<0.05). In addition, the MDCM treatment samples had higher TBARS values than the control, but the VBN value of the treatment samples was lower than the control after the 4 weeks storage period.
 Keywords
MDCM;recovered protein;cordyceps ochraceostromat;silkworm cocoon;CLA;storage characteristics;
 Language
Korean
 Cited by
1.
멸치 염용성 단백질 추출물 첨가가 소시지의 품질에 미치는 영향,곽지희;김꽃봉우리;송유진;이청조;정지연;최문경;김민지;안동현;

한국식품영양과학회지, 2010. vol.39. 12, pp.1839-1845 crossref(new window)
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