Effects of kimchi and smoking on quality characteristics and shelf life of cooked sausages prepared with irradiated pork

The combined effects of kimchi powder (KP) and smoking (SM) on the quality characteristics and shelf life of cooked sausage prepared with 10kGy irradiated pork (IP) were studied. The cooked sausages were formulated with single or combined treatment of 0.5% KP and SM (70°C for 30min). IP+KP+SM treatm...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Meat science 2014-01, Vol.96 (1), p.548-553
Hauptverfasser:	Kim, Hyun-Wook, Choi, Ji-Hun, Choi, Yun-Sang, Kim, Hack-Youn, Lee, Mi-Ai, Hwang, Ko-Eun, Song, Dong-Heon, Lee, Ju-Woon, Kim, Cheon-Jei
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Chemical Phenomena Cold Temperature Color Cooked sausage Cooking Food Irradiation - methods Food Packaging Food Preservation Food Preservatives - analysis Food Quality Food Storage Humans Hydrogen-Ion Concentration Irradiation Kimchi Meat Products - analysis Meat Products - radiation effects Odorants Shelf life Swine Taste Thiobarbituric Acid Reactive Substances - analysis
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	The combined effects of kimchi powder (KP) and smoking (SM) on the quality characteristics and shelf life of cooked sausage prepared with 10kGy irradiated pork (IP) were studied. The cooked sausages were formulated with single or combined treatment of 0.5% KP and SM (70°C for 30min). IP+KP+SM treatment showed increased redness, hardness, gumminess, and chewiness, but decreased cooking yield. As for sensory evaluation, treatment with both KP and SM was effective to mask the radiolytic off-flavor. Moreover, the cooked sausage treated with both KP and SM had the highest color, flavor, and overall acceptance (P
ISSN:	0309-1740 1873-4138
DOI:	10.1016/j.meatsci.2013.08.023