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Quality Characteristics on Adding Blood Levels to Blood Sausage

혈액 첨가 수준에 따른 혈액소시지의 품질 특성

  • Choi, Yun-Sang (Food Processing Research Center, Korean Food Research Institute) ;
  • Sung, Jung-Min (Food Processing Research Center, Korean Food Research Institute) ;
  • Jeon, Ki-Hong (Food Processing Research Center, Korean Food Research Institute) ;
  • Choi, Hyun-Wook (Food Processing Research Center, Korean Food Research Institute) ;
  • Seo, Dong-Ho (Food Processing Research Center, Korean Food Research Institute) ;
  • Kim, Cheon-Jei (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Hyun-Wook (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Hwang, Ko-Eun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Young-Boong (Food Processing Research Center, Korean Food Research Institute)
  • 최윤상 (한국식품연구원 식품가공기술연구센터) ;
  • 성정민 (한국식품연구원 식품가공기술연구센터) ;
  • 전기홍 (한국식품연구원 식품가공기술연구센터) ;
  • 최현욱 (한국식품연구원 식품가공기술연구센터) ;
  • 서동호 (한국식품연구원 식품가공기술연구센터) ;
  • 김천제 (건국대학교 축산식품생물공학과) ;
  • 김현욱 (건국대학교 축산식품생물공학과) ;
  • 황고은 (건국대학교 축산식품생물공학과) ;
  • 김영붕 (한국식품연구원 식품가공기술연구센터)
  • Received : 2015.11.03
  • Accepted : 2015.12.22
  • Published : 2015.12.31

Abstract

This study evaluated the effects of adding blood levels to phycochemical properties, textural properties, and sensory characteristics of blood sausage. 4 treatment groups of blood sausage were produced, T1 (pork ham : pork blood = 60:15), T2 (55:20), T3 (50:25), and T4 (45:30). T1 had the highest moisture content, most cohesiveness, and gumminess, CIE L-value, CIE a-value, and CIE b-value of raw and cooked blood sausages. Protein content, fat content, ash content, and VBN values were not significantly different among the treatments. T4 was treated with the most added pork blood, and had the highest pH of raw and cooked blood sausages, cooking loss, and TBA values. T2's sausage was the hardest, but had more springiness, cohesiveness, gumminess, and chewiness than T4. The best scores were from T4 and had the most overall acceptability. The results of this study show that blood sausages containing 20% pork blood had higher improved quality characteristics in blood sausages.

Acknowledgement

Supported by : 농림축산식품부

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