논문 (학술지)
Application of winter mushroom powder as an alternative to phosphates in emulsion-type sausages
| 등록번호 | RPMS-2019-0190777710 | SCI 구분
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※구분 : SCI(SCIE포함), 비SCI |
SCI |
|---|---|---|---|
| 저자명 (주·공동저자) | Choe Jeehwan; Lee Juri; Jo Kyung; Jo Cheorun; Song Minho; Jung Samooel | ||
| 논문구분 | 국외전문학술지 | 학술지명 | MEAT SCIENCE |
| ISSN | 0309-1740 | 학술지 출판일자 | - |
| 학술지 볼륨번호 | 143 | 논문페이지 | 114 ~ 118 |
| 학술지 임팩트팩터 | 3.126 | 기여율 | 100 % |
| DOI | 10.1016/j.meatsci.2018.04.038 | ||
| 초록 | This research evaluated the utilization of winter mushrooms as a replacement for phosphate in emulsion-type sausages. Winter mushroom powder (WMP) was added to the sausages at 0, 0.5, 1.0, 1.5, and 2.0% (w/w), and phosphate was added at 0.3% as a positive control. The WMP additions above 1.0% increased the pH of meat batter and efficiently inhibited the exudation of fat from the sausages (p < 0.05). Lipid oxidation of sausages was inhibited by the addition of WMP (p < 0.05). On the other hand, the addition of phosphate and WMP provided different instrumental texture properties. However, no adverse effects were observed with respect to the color and sensory properties of the sausages containing WMP, except for that containing 2.0% WMP. Therefore, this research indicates that WMP can effectively replace phosphate in meat products, and that the most effective addition level may be 1.0% WMP. | ||
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