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...
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| Veröffentlicht in: | Meat science 2014-01, Vol.96 (1), p.548-553 |
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| creator | 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 |
| description | 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 |
| doi_str_mv | 10.1016/j.meatsci.2013.08.023 |
| format | Article |
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•Cooked sausages were made with irradiated pork at 10kGy.•Effects of kimchi and smoking on quality of the cooked sausage were studied.•Kimchi increased lipid oxidation, volatile compounds, and total plate count.•Combined use of kimchi and smoking improved radiolytic off-flavor and shelf life.</description><identifier>ISSN: 0309-1740</identifier><identifier>EISSN: 1873-4138</identifier><identifier>DOI: 10.1016/j.meatsci.2013.08.023</identifier><identifier>PMID: 24013696</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>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</subject><ispartof>Meat science, 2014-01, Vol.96 (1), p.548-553</ispartof><rights>2013 Elsevier Ltd</rights><rights>2013.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c365t-cf634f00d74afec643e004c050da861c1f536c4ef9da3cea9e25c36964da77823</citedby><cites>FETCH-LOGICAL-c365t-cf634f00d74afec643e004c050da861c1f536c4ef9da3cea9e25c36964da77823</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.meatsci.2013.08.023$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/24013696$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Kim, Hyun-Wook</creatorcontrib><creatorcontrib>Choi, Ji-Hun</creatorcontrib><creatorcontrib>Choi, Yun-Sang</creatorcontrib><creatorcontrib>Kim, Hack-Youn</creatorcontrib><creatorcontrib>Lee, Mi-Ai</creatorcontrib><creatorcontrib>Hwang, Ko-Eun</creatorcontrib><creatorcontrib>Song, Dong-Heon</creatorcontrib><creatorcontrib>Lee, Ju-Woon</creatorcontrib><creatorcontrib>Kim, Cheon-Jei</creatorcontrib><title>Effects of kimchi and smoking on quality characteristics and shelf life of cooked sausages prepared with irradiated pork</title><title>Meat science</title><addtitle>Meat Sci</addtitle><description>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<0.05), where the differences of flavor patterns were verified by using an electronic nose. During chilled storage for 4weeks, the combined treatment is effective to retard lipid oxidation, formation of volatile compound, and total microbial number due to the addition of KP. Therefore, usages of KP and SM can provide improved quality characteristics and shelf life of cooked sausage prepared with IP.
•Cooked sausages were made with irradiated pork at 10kGy.•Effects of kimchi and smoking on quality of the cooked sausage were studied.•Kimchi increased lipid oxidation, volatile compounds, and total plate count.•Combined use of kimchi and smoking improved radiolytic off-flavor and shelf life.</description><subject>Animals</subject><subject>Chemical Phenomena</subject><subject>Cold Temperature</subject><subject>Color</subject><subject>Cooked sausage</subject><subject>Cooking</subject><subject>Food Irradiation - methods</subject><subject>Food Packaging</subject><subject>Food Preservation</subject><subject>Food Preservatives - analysis</subject><subject>Food Quality</subject><subject>Food Storage</subject><subject>Humans</subject><subject>Hydrogen-Ion Concentration</subject><subject>Irradiation</subject><subject>Kimchi</subject><subject>Meat Products - analysis</subject><subject>Meat Products - radiation effects</subject><subject>Odorants</subject><subject>Shelf life</subject><subject>Swine</subject><subject>Taste</subject><subject>Thiobarbituric Acid Reactive Substances - analysis</subject><issn>0309-1740</issn><issn>1873-4138</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2014</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkE2PFCEQhonRuOPqT9Bw9NJt0dBfJ2M260eyiRc9kxKKHWa6m16g1f33MpnRqyeg8rxV1MPYawG1ANG9O9QzYU7G1w0IWcNQQyOfsJ0YelkpIYenbAcSxkr0Cq7Yi5QOAIVshufsqlHl1o3djv2-dY5MTjw4fvSz2XuOi-VpDke_3POw8IcNJ58fudljRJMp-pS9SWdsT5Pjk3d0ypsQjlSKuCW8p8TXSCvGUvnl8577GNF6zOW9hnh8yZ45nBK9upzX7PvH2283n6u7r5--3Hy4q4zs2lwZ10nlAGyvsHy0U5IAlIEWLA6dMMK1sjOK3GhRGsKRmtacVlMW-35o5DV7e-67xvCwUcp69snQNOFCYUtaKKXkKMd-LGh7Rk0MKUVyeo1-xvioBeiTdH3QF-n6JF3DoIv0kntzGbH9mMn-S_21XID3Z4DKoj89RV1a0GLI-ljkaxv8f0b8AYAJl9c</recordid><startdate>201401</startdate><enddate>201401</enddate><creator>Kim, Hyun-Wook</creator><creator>Choi, Ji-Hun</creator><creator>Choi, Yun-Sang</creator><creator>Kim, Hack-Youn</creator><creator>Lee, Mi-Ai</creator><creator>Hwang, Ko-Eun</creator><creator>Song, Dong-Heon</creator><creator>Lee, Ju-Woon</creator><creator>Kim, Cheon-Jei</creator><general>Elsevier Ltd</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>201401</creationdate><title>Effects of kimchi and smoking on quality characteristics and shelf life of cooked sausages prepared with irradiated pork</title><author>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</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c365t-cf634f00d74afec643e004c050da861c1f536c4ef9da3cea9e25c36964da77823</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2014</creationdate><topic>Animals</topic><topic>Chemical Phenomena</topic><topic>Cold Temperature</topic><topic>Color</topic><topic>Cooked sausage</topic><topic>Cooking</topic><topic>Food Irradiation - methods</topic><topic>Food Packaging</topic><topic>Food Preservation</topic><topic>Food Preservatives - analysis</topic><topic>Food Quality</topic><topic>Food Storage</topic><topic>Humans</topic><topic>Hydrogen-Ion Concentration</topic><topic>Irradiation</topic><topic>Kimchi</topic><topic>Meat Products - analysis</topic><topic>Meat Products - radiation effects</topic><topic>Odorants</topic><topic>Shelf life</topic><topic>Swine</topic><topic>Taste</topic><topic>Thiobarbituric Acid Reactive Substances - analysis</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Kim, Hyun-Wook</creatorcontrib><creatorcontrib>Choi, Ji-Hun</creatorcontrib><creatorcontrib>Choi, Yun-Sang</creatorcontrib><creatorcontrib>Kim, Hack-Youn</creatorcontrib><creatorcontrib>Lee, Mi-Ai</creatorcontrib><creatorcontrib>Hwang, Ko-Eun</creatorcontrib><creatorcontrib>Song, Dong-Heon</creatorcontrib><creatorcontrib>Lee, Ju-Woon</creatorcontrib><creatorcontrib>Kim, Cheon-Jei</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Meat science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Kim, Hyun-Wook</au><au>Choi, Ji-Hun</au><au>Choi, Yun-Sang</au><au>Kim, Hack-Youn</au><au>Lee, Mi-Ai</au><au>Hwang, Ko-Eun</au><au>Song, Dong-Heon</au><au>Lee, Ju-Woon</au><au>Kim, Cheon-Jei</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effects of kimchi and smoking on quality characteristics and shelf life of cooked sausages prepared with irradiated pork</atitle><jtitle>Meat science</jtitle><addtitle>Meat Sci</addtitle><date>2014-01</date><risdate>2014</risdate><volume>96</volume><issue>1</issue><spage>548</spage><epage>553</epage><pages>548-553</pages><issn>0309-1740</issn><eissn>1873-4138</eissn><abstract>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<0.05), where the differences of flavor patterns were verified by using an electronic nose. During chilled storage for 4weeks, the combined treatment is effective to retard lipid oxidation, formation of volatile compound, and total microbial number due to the addition of KP. Therefore, usages of KP and SM can provide improved quality characteristics and shelf life of cooked sausage prepared with IP.
•Cooked sausages were made with irradiated pork at 10kGy.•Effects of kimchi and smoking on quality of the cooked sausage were studied.•Kimchi increased lipid oxidation, volatile compounds, and total plate count.•Combined use of kimchi and smoking improved radiolytic off-flavor and shelf life.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>24013696</pmid><doi>10.1016/j.meatsci.2013.08.023</doi><tpages>6</tpages></addata></record> |
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| subjects | 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 |
| title | Effects of kimchi and smoking on quality characteristics and shelf life of cooked sausages prepared with irradiated pork |
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