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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2018.1
- 수록면
- 768 - 779 (12page)
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Chicken meat is a low-fat and high-protein food and consumption of chicken meat has been increasing globally. Various food ingredients are widely added for their specific purpose to processed chicken meat. Nonetheless, concerns about the association between high sodium intake and various diseases as well as negative perceptions of artificial additives are increasing. Therefore, in meat products, it is necessary to reduce the amount of salt and to replace artificial additives with natural ingredients. Our aim was to investigate the quality characteristics of low-salt chicken sausages manufactured with the addition of a winter mushroom powder. Sausages was manufactured with sodium pyrophosphate (0.3%) or winter mushroom powder (0%, 0.5% and 1.0%) to ground chicken breast. As a result of addition of the winter mushroom powder to low-salt chicken sausages, pH of the meat batter increased, and the proportion of jelly and melted fat exuded from sausages was reduced. The texture of sausages was softened and lipid oxidation in sausages was inhibited by the winter mushroom powder. This powder did not negatively affect the color and sensory properties of the sausages. According to the results of this study, the winter mushroom powder can serve as a natural ingredient to improve quality of low-salt chicken sausages.
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참고문헌 (41)
참고문헌 신청
AOAC / 2010 / Official methods of analysis AOAC International. 18th ed
Armenteros M / 2016 / The application of natural antioxidants via brine injection protects Iberian cooked hams against lipid and protein oxidation / Meat Sci 116:253~259
Bao HND / 2008 / Antioxidative activity and antidiscoloration efficacy of ergothioneine in mushroom (Flammulina velutipes) extract added to beef and fish meats / J Agric Food Chem 56:10032~10040
Breene WM / 1990 / Nutritional and medicinal value of specialty mushrooms / J Food Prot 53:883~894
Cai L / 2014 / Physicochemical responses and quality changes of red sea bream (Pagrosomus major) to gum arabic coating enriched with ergothioneine treatment during refrigerated storage / Food Chem 160:82~89
Armenteros M / 2016 / The application of natural antioxidants via brine injection protects Iberian cooked hams against lipid and protein oxidation / Meat Sci 116:253~259
Bao HND / 2008 / Antioxidative activity and antidiscoloration efficacy of ergothioneine in mushroom (Flammulina velutipes) extract added to beef and fish meats / J Agric Food Chem 56:10032~10040
Breene WM / 1990 / Nutritional and medicinal value of specialty mushrooms / J Food Prot 53:883~894
Cai L / 2014 / Physicochemical responses and quality changes of red sea bream (Pagrosomus major) to gum arabic coating enriched with ergothioneine treatment during refrigerated storage / Food Chem 160:82~89
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