Effects of swelled pig skin with various natural vinegars on quality characteristics of traditional Korean blood sausages (Sundae)

被引：5
作者：
Choe, Ju-Hui [1 ]
Kim, Hack-Youn [2 ]
机构：
[1] Univ Saskatchewan, Dept Food & Bioprod Sci, Saskatoon, SK S7N 5A8, Canada
[2] Kongju Natl Univ, Dept Anim Resources Sci, Yesan 32439, Chungnam, South Korea
来源：
FOOD SCIENCE AND BIOTECHNOLOGY | 2016年 / 25卷 / 06期
关键词：
vinegar; meat product; quality characteristic; functional property; MEAT; PH;
D O I：
10.1007/s10068-016-0247-8
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This study evaluated effects of swelled pig skin (SPS) with various natural vinegars (Bokbunja, brown rice, cider, and lemon vinegars) on the quality of the Korean traditional blood sausages. Adding SPS with various natural vinegars resulted in increased moisture content, cooking loss, L* values, and a* values and decreases in fat, protein content.(p<0.05), hardness and thiobarbituric acid-reactive substance values in the meat product samples compared to those in the control. Treatments containing SPS with various natural vinegars decreased the warmed-over flavor but increased the tenderness. These results indicate that SPS with various natural vinegars would improve the quality characteristics and inhibit lipid oxidation of traditional Korean blood sausages.
引用
收藏
页码：1605 / 1611
页数：7
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