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

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

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,...

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Veröffentlicht in:Food science and biotechnology 2016, 25(6), , pp.1605-1611
Hauptverfasser: Choe, Ju-Hui, Kim, Hack-Youn
Format: Artikel
Sprache:eng
Schlagworte:
Blood
Chemistry
Chemistry and Materials Science
Cider
Food Science
Lipids
Moisture content
Nutrition
Oxidation
Pigskins
Sausages
Thiobarbituric acid
식품과학
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Zusammenfassung: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
ISSN:1226-7708
2092-6456
DOI:10.1007/s10068-016-0247-8