TY - JOUR
T1 - Combined effects of sodium substitution and addition of cellulose or chitosan on quality properties of pork sausages
AU - Jin, Sang Keun
AU - Hur, Sun Jin
AU - Yim, Dong Gyun
N1 - Publisher Copyright:
© Korean Society for Food Science of Animal Resources.
PY - 2019
Y1 - 2019
N2 - The aim of this study was to assess the impacts of cellulose/chitosan addition in combination with sodium substitution, including KCl and MgCl2, on the quality and sensory properties of sausages. Sausages (control, 100% NaCl; T1, 60% NaCl, and 40% KCl; T2, 50% NaCl, 40% KCl, and 10% MgCl2) were formulated with cellulose/chitosan at concentrations of 3% and compared to control. T1 and T2 decreased the pH values (p<0.05), while the use of cellulose increased these values. Biopolymer addition reduced lipid oxidation (p<0.05). In sausages containing cellulose, volatile basic nitrogen (VBN) in T1 was lower than that in T2 (p<0.05). The use of cellulose increased L*-, a*-, and W color values in T1 (p<0.05). Furthermore, cellulose addition was associated with lower hardness (p<0.05). Cellulose addition contributed to better overall acceptability (p<0.05). Consequently, a combined mixture containing T1 and cellulose appears to be the best combination, indicating a possible synergistic effect.
AB - The aim of this study was to assess the impacts of cellulose/chitosan addition in combination with sodium substitution, including KCl and MgCl2, on the quality and sensory properties of sausages. Sausages (control, 100% NaCl; T1, 60% NaCl, and 40% KCl; T2, 50% NaCl, 40% KCl, and 10% MgCl2) were formulated with cellulose/chitosan at concentrations of 3% and compared to control. T1 and T2 decreased the pH values (p<0.05), while the use of cellulose increased these values. Biopolymer addition reduced lipid oxidation (p<0.05). In sausages containing cellulose, volatile basic nitrogen (VBN) in T1 was lower than that in T2 (p<0.05). The use of cellulose increased L*-, a*-, and W color values in T1 (p<0.05). Furthermore, cellulose addition was associated with lower hardness (p<0.05). Cellulose addition contributed to better overall acceptability (p<0.05). Consequently, a combined mixture containing T1 and cellulose appears to be the best combination, indicating a possible synergistic effect.
KW - Cellulose
KW - Chitosan
KW - Meat quality
KW - Sodium substitution
UR - http://www.scopus.com/inward/record.url?scp=85075500079&partnerID=8YFLogxK
U2 - 10.5851/kosfa.2019.e36
DO - 10.5851/kosfa.2019.e36
M3 - Article
AN - SCOPUS:85075500079
SN - 2636-0772
VL - 39
SP - 555
EP - 564
JO - Food Science of Animal Resources
JF - Food Science of Animal Resources
IS - 4
ER -