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Effect of Goldenrod (Solidago virgaurea) Leaf and Stem Powder on Physical and Sensory Characteristics of Emulsion-type Sausages
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 Title & Authors
Effect of Goldenrod (Solidago virgaurea) Leaf and Stem Powder on Physical and Sensory Characteristics of Emulsion-type Sausages
Choe, Ju-Hui; Kim, Hack-Youn; Han, Doo-Jeong; Kim, Yong-Jae; Park, Jae-Hyun; Ham, Youn-Kyung; Kim, Cheon-Jei;
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 Abstract
The effects of adding goldenrod leaf (GL) and stem powder (GS) (1 and 2%) to sausage meat were evaluated for quality characteristics. The compositional properties, pH, cooking yield, instrumental color, emulsion stability, viscosity, texture, and sensory properties were investigated. Adding GL and GS increased the moisture and ash concentration in sausages. Furthermore, increasing the amount of added GL and GS helped to develop (p<0.05) cooking yield, emulsion stability, and viscosity in the meat batters. Sausages with 2% GL and GS had significantly higher springiness and hardness than those of the control. No significant differences in cohesiveness were observed among the treatments. CIE L*and CIE a*values were highest (p<0.05) in the control sausage. Treatment with 2% GL resulted in the highest CIE b* values (p<0.05) in batter and sausages. No significant difference was observed between the control and other treatments for the overall acceptability. Overall, this study indicated that GL and GS could be used as dietary fiber in sausages to improve quality characteristics.
 Keywords
goldenrod leaf;goldenrod stem;quality characteristics;emulsion-type sausage;
 Language
English
 Cited by
1.
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The Assessment of Red Beet as a Natural Colorant, and Evaluation of Quality Properties of Emulsified Pork Sausage Containing Red Beet Powder during Cold Storage,;;;;;

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3.
Effect of sugar beet fiber concentrations on rheological properties of meat emulsions and their correlation with texture profile analysis, Food and Bioproducts Processing, 2016  crossref(new windwow)
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