Effect of Starch Noodle ( Dangmyeon ) and Pork Intestines on the Rehydration Stability of Korean Blood Sausage ( Sundae )

Effect of Starch Noodle ( Dangmyeon ) and Pork Intestines on the Rehydration Stability of Korean Blood Sausage ( Sundae )

This study was conducted to examine the effects of starch noodles ( ; SNs) with different starch sources and porcine intestines (PIs) with different pH on the rehydration stability of Korean blood sausage ( ). Mungbean SN3 and PI3 (pH 9.18) showed significantly higher values of 80.69%-91.67% and 79....

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Veröffentlicht in:Food science of animal resources 2021, 41(1), , pp.153-163
Hauptverfasser: Kim, Youngmin, Jang, Hyejin, Lim, Sangdong, Hong, Sangpil
Format: Artikel
Sprache:eng
Schlagworte:
Short Communication
축산학
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Zusammenfassung:This study was conducted to examine the effects of starch noodles ( ; SNs) with different starch sources and porcine intestines (PIs) with different pH on the rehydration stability of Korean blood sausage ( ). Mungbean SN3 and PI3 (pH 9.18) showed significantly higher values of 80.69%-91.67% and 79.66%-80.98%, respectively, regardless of the drying methods (hot air, vacuum and freeze drying) (p
ISSN:2636-0772
2636-0780
DOI:10.5851/kosfa.2020.e87