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Quality Properties of Sausages Made with Replacement of Pork with Corn Starch, Chicken Breast and Surimi during Refrigerated Storage
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 Title & Authors
Quality Properties of Sausages Made with Replacement of Pork with Corn Starch, Chicken Breast and Surimi during Refrigerated Storage
Seo, Hyun-Woo; Kang, Geun-Ho; Cho, Soo-Hyun; Ba, Hoa Van; Seong, Pil-Nam;
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 Abstract
This effect of replacing pork with corn starch, chicken breast and surimi on the chemical composition, physical, texture and sensory properties of sausage were investigated during storage. Five treatments of sausage such as; T1 (10:0:0, %), T2 (10:5:0, %), T3 (10:10:5, %), T4 (10:15:10, %) and T5 (10:20:15, %) were prepared with replacement of pork with corn starch, chicken breast and surimi. The sausage made with pork meat served as control (C). The sausage in the control had higher moisture and fat contents, but lower protein content than the treatments (p<0.05). The sausages in the T2 and T5 had decreased pH values after 3 wk storage (p<0.05). The lightness value was lowest in the T3, while the yellowness values were lowest in the T5 during the storage. The TBARS (2-thiobarbituric acid reactive substance) values were lowest in the control in all storage times (p<0.05). However, the sausage in the control had higher VBN (volatile basic nitrogen) value than the treatments during the 1 wk storage (p<0.05). All treatments had significantly higher hardness, cohesiveness, springiness, gumminess and chewiness values (p<0.05) than the control. The results indicated that corn starch, chicken breast and surimi can used as a pork replacer, that it also improves the physicochemical and texture properties of pork sausages.
 Keywords
replacement;surimi;chicken breast;starch;sausage;
 Language
English
 Cited by
1.
Properties of Frankfurter-type Sausages with Pork Back-fat Replaced with Bovine Heart Surimi-like Materials, Korean Journal for Food Science of Animal Resources, 2016, 36, 4, 523  crossref(new windwow)
2.
Physicochemical Properties, Fatty Acid Profiles, and Sensory Characteristics of Fermented Beef Sausage by ProbioticsLactobacillus plantarumIIA-2C12 orLactobacillus acidophilusIIA-2B4, Journal of Food Science, 2016  crossref(new windwow)
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