Effects of Partial Replacement of Pork Surimi with Radish Peel on Physicochemical and Sensory Characteristics of Kung-wan

This study investigated the effects of substitution meat and fat with radish peel on the physicochemical characteristics of pork kung-wan. Kung-wan, made of 90% lean pork meat and 10% pork back fat, were partially substituted with radish peels powder, particle size (＜ 74, 74-270 and 271-700 μm), at the levels of 5, 10 and 20% pork surimi. Compared with kung-wan without substitution, color characteristics, including L*, a* and b* values and sensory acceptance were correlated to the contents of radish peel for all particle size. L* and a* values decreased and b* increased with the amounts of radish peel increased. Kung-wan with 20% substitution of coarse powder (271-700 μm) exerted the highest hardness and chewiness; while kung-wan without substitution exerted the strongest springiness, burst strength, burst distance, gel strength and firmness. Sensory evaluation revealed that kung-wan with 5% substitution of fine peel powder (＜ 74 μm) exerted non-significant difference with the control in all of sensory attributes (appearance, color, flavor, taste and overall acceptance) and substitution levels and particle sizes of radish peel were negatively correlated to consumer's attraction. In conclusion, our results shown that low incorporation levels of radish peel may provide an alternative choice for surimi without losing sensory property.