Publisher : Korean Society for Food Science of Animal Resources
DOI : 10.5851/kosfa.2015.35.6.748
Title & Authors
Effects of Edible Seaweed on Physicochemical and Sensory Characteristics of Reduced-salt Frankfurters Choi, Yun-Sang; Kum, Jun-Seok; Jeon, Ki-Hong; Park, Jong-Dae; Choi, Hyun-Wook; Hwang, Ko-Eun; Jeong, Tae-Jun; Kim, Young-Boong; Kim, Cheon-Jei;
The effects of sea tangle, sea mustard, hijiki, and glasswort were investigated based on the proximate composition, salinity, cooking loss, emulsion stability, pH, color, texture profile analysis, apparent viscosity, and sensory characteristics of reduced-salt (NaCl) meat batter and frankfurters. The moisture content, salinity, lightness of the meat batter and frankfurter, hardness, gumminess, and chewiness of the reduced-salt frankfurters with sea weeds were lower than the control without seaweed (p<0.05). The protein content, springiness, and cohesiveness of the reduced-salt frankfurters were not significantly different among the treatments (p>0.05). The moisture content, salinity, cooking loss, lightness, redness, hardness, gumminess, and chewiness of treatments with sea tangle and with sea mustard were lower than the control (p<0.05). Among the sensory traits, color was highest in the control (p<0.05). The flavor was also highest in the control. The treatments with sea tangle and with sea mustard samples had high tenderness, juiciness, and overall acceptability scores similar to the control (p<0.05). The results of this study show that the combination of low-salt and seaweed in the formulation successfully improved reduced-salt frankfurters, improving sensory characteristics to levels similar to the regular salt control (1.5%).
AOAC (2007) Official methods of analysis. 18th ed, Association of Official Analytical Chemists, Washington DC, p. 931.
Bang, M. H., Kim, H. H., Lee, D. Y., Han, M. W., Baek, Y. S., Chung, D. K., and Baek, N. I. (2011) Anti-osteoporotic actitities of fucosterol from sea mustard (Undaria pinnatifida). Food Sci. Biotechnol. 20, 343-347.
Bloukas, I. and Honikel, K. O. (1992) The influence of additives on the oxidation of pork back fat and its effect on water and fat binding in finely comminuted batters. Meat Sci. 32, 31-43.
Bourne, M. C. (1978) Texture profile analysis. Food Technol. 32, 62-66.
Choi, Y. S., Choi, J. H., Han, D. J., Kim, H. Y., Kim, H. W., Lee, M. A., Chung, H. J., and Kim, C. J. (2012) Effects of Laminaria japonica on the physic-chemical and sensory characteristics of reduced-fat pork patties. Meat Sci. 91, 1-7.
Choi, Y. S., Choi, J. H., Han, D. J., Kim, H. Y., Lee, M. A., Kim, H. W., and Kim, C. J. (2009) Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber. Meat Sci. 82, 266-271.
Choi, Y. S., Choi, J. H., Han, D. J., Kim, H. Y., Lee, M. A., Kim, H. W., Lee, J. W., Chung, H. J., and Kim, C. J. (2010) Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems. Meat Sci. 84, 212-218.
Choi, Y. S., Jeong, J. Y., Choi, J. H., Han, D. J., Kim, H. Y., Lee, M. A., Kim, H. W., Paik, H. D., and Kim, C. J. (2008) Effects of dietary fiber from rice bran on the quality characteristics of emulsion-type sausages. Korean J. Food Sci. An. 28, 14-20.
Choi, Y. S., Kim, H. W., Hwang, K. E., Song, D. H., Choi, J. H., Lee, M. A., Chung, H. J., and Kim, C. J. (2014) Physicochemical properties and sensory characteristics of reduced-fat frankfurters with pork back fat replaced by dietary fiber extracted from makgeolli lees. Meat Sci. 96, 892-900.
Choi, Y. S., Lee, M. A., Jeong, J. Y., Choi, J. H., Han, D. J., Kim, H. Y., Lee, E. S., and Kim, C. J. (2007) Effects of wheat fiber on the quality of meat batter. Korean J. Food Sci. An. 27, 22-28.
Cofrades, S., Lopez-Lopez, I., Ruiz-Capillas, C., Triki, M., and Jimenez-Colmenero, F. (2011) Quality characteristics of low-salt restructured poultry with microbial transglutaminase and seaweed. Meat Sci. 87, 373-380.
Cofrades, S., Lopez-Lopez, I., Solas, M. T., Bravo, L., and Jimenez-Colmenero, F. (2008) Influence of different types and proportions of added edible seaweeds on characteristics of low-salt gel/emulsion meat systems. Meat Sci. 79, 767-776.
Han, S. K., Kim, S. M., and Pyo, B. S. (2003) Antioxidative effect of glasswort (Salicornia herbacea L.) on the lipid oxidation of pork. Korean J. Food Sci. An. 23, 46-49.
Hur, J. (1999) Dong-ui-bo-gam (pp. 5-10). Seoul: Bupin Publishing Co.
Hwang, J. K., Hong, S. I., Kim, J. T., Choi, M. J., and Kim, Y. J. (1998) Quality changes of meat patties by the addition of sea mustard paste. J. Korean Soc. Food Sci. Nutr. 27, 477-481.
Jaswir, I., Tope, A. H. T., Raus, R. A., Monsur, H. A., and Ramli, N. (2014) Study on anti-bacterial potentials of some Malaysian brown seaweeds. Food Hydrocolloid. 42, 275-279.
Jeon, M. R. and Choi, S. H. (2012) Quality characteristics of pork patties added with seaweed powder. Korean J. Food Sci. An. 32, 77-83.
Jimenez-Colmenero, F., Cofrades, S., Lopez-Lopez, I., Ruzi-Capillas, C., Pintade, T., and Solas, M. T. (2010) Technological and sensory characteristics of reduced/low-fat, low-salt frankfurters as affected by the addition of konjac and seaweed. Meat Sci. 84, 356-363.
Jung, B. M., Ahn, C. B., Kang, S. J., Park, J. H., and Chung, D. H. (2001) Effects of Hizikia fusiforme extracts on lipid metabolism and liver antioxidative enzyme activities in triton-induced hyperlipidemic rats. J. Korean Soc. Food Sci. Nutr. 30, 1184-1189.
Kim, H. W., Choi, J. H., Choi, Y. S., Han, D. J., Kim, H. Y., Lee, M. A., Kim, S. Y., and Kim, C. J. (2010) Effects of sea tangle (Lamina japonica) powder on quality characteristics of breakfast sausages. Korean J. Food Sci. An. 30, 55-61.
Kim, H. W., Hwang, K. E., Song, D. H., Kim, Y. J., Lim, Y. B., Ham, Y. K., Yeo, E. J., Chang, S. J., Choi, Y. S., and Kim, C. J. (2014) Effect of glasswort (Salicornia herbacea L.) on the texture of frankfurters. Meat Sci. 97, 513-517.
Kwak, Y. H., Bai, S. C., and Kim, D. J. (2010) Estimated availability and major minerals (Ca, P and Mg) contents bound neutral detergent fiber (NDF) of seaweeds. J. Korean Soc. Food Sci. Nutr. 39, 1073-1077.
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. (2008) Effect of kimchi powder level and drying methods on quality characteristics of breakfast sausage. Meat Sci. 80, 708-714.
Lopez-Lopez, I., Cofrades, S., Ruzi-Capillas, C., and Jimenez-Colmenero, F. (2009) Design and nutritional properties of potential functional frankfurters based on lipid formulation, added seaweed and low salt content. Meat Sci. 83, 255-262.
Park, J. E., Lee, J. Y., and Jang, M. S. (2011) Quality characteristics of Yulmoo Mul-kimchi containing saltwort (Salicornia herbacea L.). J. Korean Soc. Food Sci. Nutr. 40, 1006-1016.
SAS (2008) SAS/STAT Software for PC. Release 9.2, SAS Institute Inc., Cary, NC, USA.
Shand, P. J. (2000) Textural, water holding, and sensory properties of low-fat pork bologna with normail and waxy starch hull-less barley. J. Food Sci. 65, 101-107.
Sofos, J. N. (1983) Effects of reduced salt (NaCl) levels on the stability of frankfurters. J. Food Sci. 48, 1684-1691.
Sohn, J. W. (2009) A study on Korean Seaweed foods by literature review. Korean J. Food Nutr. 22, 75-85.
Wondimu, T., Ueno, A., Kanamaru, I., Yamaguchi, Y., McCrindle, R., and Hanaoka, K. I. (2007) Temperature-dependent extraction of trace elements in edible brown alga hijiki, Hizikia fusiforme. Food Chem. 104, 542-550.
You, J. S., Sung, M. J., and Chang, K. J. (2009) Evaluation of 8-week body weight control program including sea tangle (Laminaria japonica) supplementation in Korean female college students. Nutr. Res. Pract. 3, 307-314.