Effects of Edible Seaweed on Physicochemical and Sensory Characteristics of Reduced-salt Frankfurters
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. Th...
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| Veröffentlicht in: | Korean journal for food science of animal resources 2015, Vol.35 (6), p.748-756 |
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| container_title | Korean journal for food science of animal resources |
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| creator | 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 |
| description | 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 (p0.05). 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 |
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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%).</description><identifier>ISSN: 1225-8563</identifier><identifier>EISSN: 2234-246X</identifier><language>kor</language><ispartof>Korean journal for food science of animal resources, 2015, Vol.35 (6), p.748-756</ispartof><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>230,314,780,784,885,4021</link.rule.ids></links><search><creatorcontrib>Choi, Yun-Sang</creatorcontrib><creatorcontrib>Kum, Jun-Seok</creatorcontrib><creatorcontrib>Jeon, Ki-Hong</creatorcontrib><creatorcontrib>Park, Jong-Dae</creatorcontrib><creatorcontrib>Choi, Hyun-Wook</creatorcontrib><creatorcontrib>Hwang, Ko-Eun</creatorcontrib><creatorcontrib>Jeong, Tae-Jun</creatorcontrib><creatorcontrib>Kim, Young-Boong</creatorcontrib><creatorcontrib>Kim, Cheon-Jei</creatorcontrib><title>Effects of Edible Seaweed on Physicochemical and Sensory Characteristics of Reduced-salt Frankfurters</title><title>Korean journal for food science of animal resources</title><addtitle>한국축산식품학회지</addtitle><description>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). 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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%).</abstract><oa>free_for_read</oa></addata></record> |
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| title | Effects of Edible Seaweed on Physicochemical and Sensory Characteristics of Reduced-salt Frankfurters |
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